If you are of the opinion that ice cream has no season and want to make the most use of the limited time that strawberries flood the market, it is mandatory that you try to make strawberry ice cream at home
at least once.
If you ever thought that making it home could be difficult, think again. In fact, you don’t even need an ice cream maker. This recipe by content creator Juilee Desai will make a no-churn ice cream that is sugar-free yet packs a flavourful punch.
Strawberries boost heart health with antioxidants that lower blood pressure and cholesterol. They’re packed with vitamin C – more than oranges – to strengthen immunity and skin collagen. High fibre aids digestion and weight control. Low-calorie with manganese and folate, they fight inflammation and may reduce cancer risk.
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No-Sugar Strawberry Cheesecake Ice Cream Recipe
Ingredients
To Soak (Base):
- 15 pitted dates
- 1/3 cup oats
- 1/3 cup cashews
- 1/3 cup almonds
- 2 cups extremely hot milk (dairy or plant-based)
- Strawberry Syrup:
- 250g strawberries (puréed)
- Juice of 1/4 lemon
- 1 tbsp stevia (or monk fruit sweetener)
Layering:
- Strawberry syrup (from above)
- 1/3 cup mascarpone cheese
- Fresh strawberries (sliced)
- 2-3 digestive cookies (crushed; use sugar-free if preferred)
- Equipment: Blender, freezer-safe loaf pan, spatula.
Method:
- Prepare Soaked Base – Combine dates, oats, cashews, and almonds in a bowl. Pour extremely hot milk over them. Soak for 30-60 minutes until softened (or overnight in fridge for deeper flavor). Blend into a smooth, thick paste. This forms the creamy, no-churn ice cream base sweetened naturally by dates. Spread half into a lined loaf pan; freeze 1 hour.
- Make Strawberry Syrup – Purée 250g strawberries until smooth. In a saucepan over medium heat, cook purée with lemon juice and stevia for 8-10 minutes, stirring until thickened like jam. Cool completely. Reserve half for layering; mix remainder into remaining soaked base for pink swirls.
- Layer the Ice Cream – Pour strawberry-mixed base over frozen first layer. Dollop mascarpone cheese in spoonfuls; swirl gently with a knife for cheesecake effect. Add fresh strawberry slices and drizzle extra syrup. Sprinkle crushed digestive cookies for crunchy “crust.” Top with final syrup drizzles. Cover tightly with plastic wrap; freeze 4-6 hours until firm.
- Serve – Let soften 10 minutes at room temp. Scoop into bowls. Garnish with extra strawberries or cookie crumbs. Yields 6-8 servings; stores 1 week in freezer.
