Strawberry Cheesecake Ice Cream


300 grams natural light Arla® cheese cream

200 ml sugar 

250 ml milk

250 ml heavy cream

3 tablespoons lemon juice

a pinch of salt

1/4 teaspoon vanilla extract

500 ml strawberries



With an electric mixer, gently beat the Arla® cream cheese. With the mixer on, gradually add sugar and then whisk in the heavy cream. Add the salt, lemon juice and vanilla and continue to beat until you get a creamy, ice cream mixture.

Wash the strawberries and mash them until you get a thick sauce. Pour the ice cream mixture into a freezer container and stir in the strawberry sauce. Allow to freeze for about 6 hours or overnight, covered with transparent cling film.