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.
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 ½ of the strawberry syrup into a bowl along with ⅓ 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.