Creamy, strawberry cheesecake ice cream on a stick is just what you need right now. These Homemade Strawberry Cheesecake Ice Cream Bars are rich, melt-in-the-mouth, intensely strawberry flavoured cheesecake crammed into one little no churn ice cream treat. Phew!
Do you eat ice cream in Winter? In all honesty, I don’t but my hubby does and he looooves him an ice cream bar. I guess, one of the fortunate / unfortunate perks to being a food blogger is that I often get sucked into trends and, right now, I’m seeing homemade popsicles and ice cream everywhere.
The beauty of homemade ice cream bars is they are often a no churn style of ice cream and they’re super simple to make – just like this Strawberry Cheesecake Ice Cream version. And we have my Strawberry Swirl Cheesecake to thank for the inspiration behind these.
One trend that seems to have passed me by though is the healthy popsicles one. There is no coconut milk or yoghurt here. These are pure, unadulterated deliciousness – cream cheese, whole milk, cream and sugar. They may be filled with indulgent ingredients, but they are small, so just have a bite and enjoy it.
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These Strawberry Cheesecake Ice Cream Bars are super simple to make. I started with my recipe for my Frozen Cherry Chocolate Parfait and then completely changed it to turn it into a cheesecake ice cream. The only thing that remained the same was the fact that they are no churn.
- Start by beating together cream cheese and sugar, then we add milk and vanilla and beat it up until we have an almost custard-like base.
- Fold whipped cream into the custard and the base is done.
- For the strawberry part, just cook down some strawberries with a little sugar and water until you have a thick and chunky strawberry syrup (that I could literally eat off the spoon – that may have happened)
- Next, add a little of the strawberry syrup to a little of the cheesecake mixture and tadaa! You have 3 layers for your ice cream bars.
- Layer it up in your molds, then scatter over a few cookie crumbs to get the real cheesecake effect and they’re done.
Now you just need to wait for them to set (while you
lick clean out the bowl).
How to store homemade ice cream bars
The answer may seem obvious – in the freezer – but to get the very best out of these, take them out of the molds (once frozen) and store them in an airtight container. You can wrap each individually in a little plastic wrap or baking paper but it’s not necessary.
These ice cream bars will keep well for 3-4 months in the freezer.
How to get homemade ice cream bars out of the mold
I used these cute silicone popsicle molds which peel away really easily from the bars but if you’re using a hard plastic or metal mold, just sit the bases in warm water for a few seconds then give them a wiggle.
How to make ice cream bars without molds
You can make ice cream bars in a mini muffin tin too. They are extra little and extra cute – perfect for little hands. The only difference is you’ll need to let them set a little before putting the popsicle sticks into them so they stand upright.
- Swap the strawberries for any fruit you like or a combination of fruits. All the berries would my favourites because their tart flavour works well with the creaminess of the cheesecake ice cream. Outside of berries, mangoes would be my next go to.
- Fresh or frozen fruit will work in these bars but the more watery a fruit is, the more icy the texture will be. For instance, watermelon will be at the icy end of the spectrum while banana would be super creamy.
- I used these cute popsicle molds but you could also use these classic popsicle molds. I also have some push pop molds that I’ve never used. If you don’t have or can’t find any molds you like – just use a mini muffin tin and allow the ice cream to set a bit before adding the popsicle sticks.
- The strawberry syrup in this recipe or my, Homemade Strawberry Sauce, both work beautifully as a topping for pancakes, ice cream and waffles too.
Have your friends around for dinner and serve these Homemade Strawberry Cheesecake Ice Cream Bars up for dessert. These are simple to make, flavourful and your friends will definitely appreciate one, after a meal on a warm night.
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Strawberry Cheesecake Ice Cream Bars
- 1/4 cup thickened (heavy / whipping) cream, cold
- 1 3/4 cups hulled strawberries (fresh or frozen)
- 1 tablespoon sugar
- 1/2 tablespoon water (notes)
- 170 g 3/4 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1/3 cup whole (full cream) milk
- 1 teaspoon vanilla extract
- 3 graham crackers (or digestives), crushed
- Pour the cream into a small bowl and place it in the fridge.
- Place the strawberries, sugar and water in a small saucepan over low heat. Bring to a simmer, stirring regularly until it has a thick syrup and the strawberries are very soft.
- Use a potato masher or blender to crush up the strawberries until it's a consistency you like (I like a few chunks left). Place in the fridge or freezer to cool completely (not until frozen)
- Beat the cream cheese and sugar until smooth.
- Heat the milk and vanilla in the microwave for 20 seconds. It just needs to be above room temp. Add it to the cream cheese then beat on low until it looks like a smooth custard.
- Whip the cream to soft peaks, then gently fold it through the cheesecake mixture.
- Pour 1/2 of the strawberry syrup into a bowl along with 1/3 of the cheesecake mixture and mix well.
- Now add the vanilla cheesecake, strawberry cheesecake and remaining strawberry sauce in layers into your molds.
- Sprinkle the cracker / cookie crumbs over as the last layer (you can even add some throughout if you like).
- I have 3 types of popsicle molds. Any will work for this recipe.
• I love the shape of these cute silicone popsicle molds and there are loads of other designs.
• I also use these classic shape popsicle molds
• and I have these push pop molds too.
- If you don't have or can't get popsicle molds, freeze the popsicles in mini muffin tins but you will need to wait until they are a little bit frozen before adding the popsicle sticks.
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