I already missed doing ice creams! If I had to choose one dessert to eat for the rest of my life, it would definitely be ice cream. It can be cold or hot, it’s always an excellent choice.
But this time I wanted to change it up a bit and make popsicles. After a long time searching for the mold, I found it! And to start with a very particular flavor: Strawberry cheesecake! It’s all Pinterest’s fault, it’s getting in there and spending hours wanting to do everything.
I thought it would be a really nice flavor to use our wildcard base that I already use in other ice creams. But as it was supposed to be a popsicle, some changes were necessary to achieve a balance between the flavors.
I’m not going to promise that it’s the last strawberry recipe… we’ll find it at that incredible price again, right? In the meantime, I just think you should try this super creamy popsicle!
Strawberry Cheesecake Ice Cream
Makes: 4 units
- 250 g strawberry
- 40-50 g crystal Sugar
- 10 mL vanilla extract (or 1-2mL essence)
- 150 g traditional cream cheese
- 60 g unflavored yogurt
- 120 g condensed milk
- 50 g fresh/pasteurized cream (ice cream; has more than 35% fat | used: 45% fat)
- 05 mL vanilla extract (or 1-2mL essence)
1 cup: 250mL | 1 tablespoon: 15mL.
- Remove the cream cheese from the refrigerator 20 minutes before using.
- Clean and sanitize the strawberries. Remove the green part of the strawberry (peduncle and sepal) and cut into small pieces. At the end you should have around 220-230g strawberries.
- In a pan, add chopped strawberries and sugar. Cook over low heat to soften and remove the water, about 20-25 minutes. Stirring from time to time to avoid sticking. The amount of sugar may vary depending on the acidity of the strawberry, I suggest adding it little by little and experimenting.
- Add vanilla if using, cook for 1 more minute. Remove from heat, let cool.
- Beat the cream to soft peaks. It’s almost like whipped cream, but less firm. Reserve.
- In the bowl mix cream cheese, yogurt and condensed milk. Mix well. Add the whipped cream and vanilla. Mix. Reserve in the refrigerator until ready to use.
- If you use an ice cream stick, leave it in the water for 5 minutes before using.
- In the mold of choice, alternate layers of cream and strawberry paste until complete.
- Place in the freezer for 5 hours or until frozen.
- To unmold, run the mold under warm water for 30-45 seconds and pull gently. If it’s still difficult, go under the water again.
- Keep in the freezer until ready to eat. If you want, you can wrap it in baking paper
- Popsicle mold: In the video I explained a lot, watch it!
