Back
Strawberry No-Bake Cheesecake-Style Ice Cream
Step 1 / 12
0% Complete
1x
Loop
1
Line a strainer with a double layer of paper towels and add 200g of plain yogurt. Fold the overhanging paper towels over the top, weigh it down with a plate or similar, and refrigerate for about 2 hours to strain.
Ingredients for this step
Plain yogurt
200g
0:49
~120 min
Report
Play Video
Previous
Next
Steps
Ingredients
1
Line a strainer with a double layer of paper towels and add 200g of plain yogurt. Fold the overhanging paper towels over the top, weigh it down with a plate or similar, and refrigerate for about 2 hours to strain.
Plain yogurt 200g
0:49
~120 min
2
Hull 200g of strawberries and chop them finely.
1:06
~5 min
3
Put the chopped strawberries in a frying pan or saucepan, add 3 tablespoons (40g) of sugar, and toss to coat the strawberries in the sugar.
1:15
~2 min
4
Once coated with sugar, let them sit for about 30 minutes until they release their juices.
1:27
~30 min
5
When the strawberries have released their juices, add 1 teaspoon of lemon juice and set over medium heat.
1:33
~1 min
6
Once it starts to boil, lower the heat to low or medium-low so it doesn't scorch, and cook for about 10 minutes, stirring with a spatula, until it thickens.
1:45
~10 min
7
When the moisture has cooked off and the mixture is thick, transfer it to a bowl.
2:08
~1 min
8
Set the bowl of strawberry paste over ice water to cool it down.
2:17
~10 min
9
In a separate bowl, add 200ml of heavy cream and whip it with a whisk until it is just shy of soft peaks — slightly looser than stiff.
2:24
~5 min
10
Add the strained yogurt to the whipped cream and mix to combine.
3:02
~2 min
11
Add the cooled strawberry paste and fold everything together.
3:16
~2 min
12
Transfer to a freezer-safe container such as an enamel pan, cover with plastic wrap, and freeze overnight until firm. If it's too hard to scoop, let it thaw slightly, or warm a metal spoon or ice cream scoop in hot water before scooping.
3:27
~480 min
1
Step 1
Line a strainer with a double layer of paper towels and add 200g of plain yogurt. Fold the overhanging paper towels over the top, weigh it down with a plate or similar, and refrigerate for about 2 hours to strain.
Plain yogurt
200g
2
Step 2
Hull 200g of strawberries and chop them finely.
Strawberries
200g
3
Step 3
Put the chopped strawberries in a frying pan or saucepan, add 3 tablespoons (40g) of sugar, and toss to coat the strawberries in the sugar.
Strawberries
200g
Sugar
3 tablespoons (40g)
4
Step 4
Once coated with sugar, let them sit for about 30 minutes until they release their juices.
Strawberries
200g
Sugar
3 tablespoons (40g)
5
Step 5
When the strawberries have released their juices, add 1 teaspoon of lemon juice and set over medium heat.
Strawberries
200g
Sugar
3 tablespoons (40g)
Lemon juice
2 teaspoons
6
Step 6
Once it starts to boil, lower the heat to low or medium-low so it doesn't scorch, and cook for about 10 minutes, stirring with a spatula, until it thickens.
Strawberries
200g
Sugar
3 tablespoons (40g)
Lemon juice
2 teaspoons
7
Step 7
When the moisture has cooked off and the mixture is thick, transfer it to a bowl.
Strawberries
200g
Sugar
3 tablespoons (40g)
Lemon juice
2 teaspoons
8
Step 8
Set the bowl of strawberry paste over ice water to cool it down.
Strawberries
200g
Sugar
3 tablespoons (40g)
Lemon juice
2 teaspoons
9
Step 9
In a separate bowl, add 200ml of heavy cream and whip it with a whisk until it is just shy of soft peaks — slightly looser than stiff.
Heavy cream
200ml
10
Step 10
Add the strained yogurt to the whipped cream and mix to combine.
Plain yogurt
200g
Heavy cream
200ml
11
Step 11
Add the cooled strawberry paste and fold everything together.
Plain yogurt
200g
Strawberries
200g
Sugar
3 tablespoons (40g)
Lemon juice
2 teaspoons
Heavy cream
200ml
ADD NOTE
Add
TIMER
120
:
00
+10s
+30s
+1m
+5m
-10s
-30s
-1m
Clear
Start
Steps
Ingredients
Previous
Play Video
Next