Strawberry Cheesecake Cookie Ice-cream

Strawberry Cheesecake Cookie Ice-cream

Scroll to find recipe and step by step instructions.

Servings Size:

• makes approximately 1 jar of ice-cream

Measurements:

(Recipe in grams below!)

Ice-cream

• 1 cup heavy cream

• 4 tbsp powdered sugar

• 2 tsp strawberry extract

• pinch of salt

• 1 strawberry cheesecake cookie

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Why measure in grams?

If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.

A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.

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Measurements In Grams:

Ice-cream

• 240 grams heavy cream

• 32 grams powdered sugar

• 6 grams strawberry extract

• pinch of salt

• 1 strawberry cheesecake cookie

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Kitchen Equipment

• jar

• large cookie scooper (~1/3 cup)

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Instructions:

• Step 1

• Pour heavy cream, powdered sugar, strawberry extract, and a pinch of salt into a jar/bowl.

• Step 2

• Shake jar/whip with a whisk for 2-3 minutes until mixture has doubled in size.

• Step 3

• Lastly, crumble a strawberry cheesecake cookie into the ice-cream and shake jar one more time or fold in with a spatula.

• If used a bowl, add ice-cream into a pint container.

• Step 4

• Store jar/container in the freezer for 2-3 hours until it is an ice-cream/soft-serve texture.

• Step 5

• Eat fresh or store in freezer for up to two weeks.