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strawberry cheesecake ice cream

Strawberry Cheesecake Ice Cream

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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 people

Ok, let's just say strawberries and cheesecake are already amazing but combine that to make an ice cream and you've got yourself a treat. This Thermomix Strawberry Cheesecake Ice cream is so good, I could just bathe in it. Well not literally but it is so tasty and full of amazing flavours. Gorgeous strawberry jam is swirled through the decadent cheesecake ice cream, it's a match made in heaven. If you don't have time to make your own strawberry jam you can also use shop bought jam. Serve it with a digestive biscuit to top it all off.


Strawberry Jam

  • 400 g fresh strawberries, hulled (or frozen strawberries, thawed)
  • 200 g caster sugar
  • 1 tsp pectin (or 1 lemon, juice)

Ice Cream

  • 300 g double cream (or thickened cream)
  • 4 large eggs
  • 1/2 tsp cream of tartar
  • 100 g caster sugar
  • 250 g cream cheese


  1. For the jam, place strawberries, sugar and liquid pectin or lemon juice in the mixing bowl and chop 5 Sec. / Speed 5. Scrape down the bowl with a spatula and cook 25 Min. / Varoma / Speed 1 / no measuring cup. Use the simmering basket instead on top of the lid to avoid splashes but set it slightly ajar so that the jam does not overflow. Transfer the mixture into a small bowl and leave to cool completely. 

  2. Clean the mixing bowl throughly. For the ice cream, insert butterfly whisk. Place the double cream in the mixing bowl and whisk on Speed 4 until stiff, watching carefully to avoid over whipping (this could take anywhere from 20-45 seconds). Transfer to a small bowl and refrigerate until needed. Clean the mixing bowl and butterfly whisk throughly. There cannot be any residue of fat, otherwise your eggs won't whip well.

  3. Insert butterfly whisk into the mixing bowl. Place the egg whites and cream of tartar in the mixing bowl. Whisk 3 Min. / 37C / Speed 3.5. Whisk again 2 Min. / 37C / Speed 3 while slowly adding the caster sugar through the hole in the mixing bowl lid, a teaspoon at a time. Scrape down the bowl with spatula and whisk again 20 Sec. / Speed 3. Transfer the mixture into a bowl and refrigerate until needed. 

  4. Without cleaning the bowl, insert butterfly whisk again. Place the egg yolks & cream cheese in the mixing bowl and mix 1 Min. / Speed 4. Transfer into a large bowl. 

  5. Add the meringue and whipped cream to the large bowl and gently fold in the the whipped cream and meringue mixture with a spatula until it is all combined but still fluffy. 

  6. To assemble, place the mixture into a freezable container and swirl through 2/3 of the strawberry jam mixture. Freeze overnight and serve the next day with some more strawberry jam and digestive biscuits. Enjoy!

Nutrition Facts
Strawberry Cheesecake Ice Cream
Amount Per Serving (2 scoops)
Calories 431 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 15g94%
Cholesterol 167mg56%
Sodium 148mg6%
Potassium 209mg6%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 40g44%
Protein 5g10%
Vitamin A 1090IU22%
Vitamin C 29.6mg36%
Calcium 75mg8%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Catherine on December 16, 2018 at 10:30 am

    Hi Sophia,

    What is the grams for the egg white? The list written 4 egg, is it whole egg or just egg white? Please advise. Thanks!

    Regards, Catherine

    • Jesse S Jesse S on February 28, 2019 at 12:04 pm

      You need the whole eggs for the recipe. In the instructions you can see the whites are used for the meringue and the yolk for the ice ream mixture. The eggs I use weigh roughly 60g as a whole egg.

  2. Louise sharvin on December 19, 2018 at 7:59 am

    Can I freeze this for one week??

    • Jesse S Jesse S on January 17, 2019 at 3:11 pm

      Of course 🙂

  3. Marilyn on July 16, 2019 at 2:43 am

    Loved the sound of this recipe and am looking forward to making it as my husband absolutely loves ice cream. I’m sorry, I’m a little confused. I might have missed the step about what to do with the cream cheese and egg yolk mix? I’m assuming it gets mixed in with the cream and egg white mixes. Just didn’t read that anywhere.

    • Sophia H Sophia H on August 5, 2019 at 9:43 am

      Hi Marilyn, in step 5 you add the meringue to the cream cheese mixture in the large bowl 🙂 xx

  4. Lucy Hayward on January 15, 2020 at 10:08 am

    Not directly linked to this recipe – but I have tried a number of times to whisk egg whites for meringue (I am using a TM31) and it never seems to work properly…..what am I doing wrong? Thanks. Lucy

    • Sophia H Sophia H on February 11, 2020 at 10:35 am

      You can visit my meringue masterclass where I explain how to do it right 🙂 It is herehere.

  5. Marla on March 12, 2020 at 2:30 pm

    Thank you for this recipe! Any other ice cream I have made in the Thermo, The instructions are to freeze it overnight then whip it up and freeze again. Your recipe Doesn’t call for this – does that mean it’s an unnecessary step overall, or is your recipe different somehow? Thanks!

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