Strawberry Cheesecake Ice Cream


300 grams natural light Arla® cheese cream

200 ml sugar 

250 ml milk

250 ml Arla® Whipping Cream

3 tablespoons lemon juice

a pinch of salt

1/4 teaspoon vanilla extract

500 ml strawberries



With an electric mixer, gently beat the 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.