This Homemade Strawberry Cheesecake Ice Cream Rolls is by far the most exiting flavor I have ever made. I was getting exited while I was coming up with the ingredients for it and I couldn’t wait for it to be done to roll it up and serve it. I know that this kind of no churn ice cream is very different from what we are used here on this website but this is the Ice Cream Guide, not the ice cream maker guide. Let’s get straight to the recipe.
Homemade Strawberry Cheesecake Ice Cream Rolls
- 1 cup 8floz / 240ml cream
- ½ cup 5oz /150g condensed milk
- 3 strawberries diced
- 2 tablespoons crushed graham crackers
- 2 tablespoons cream cheese
To make your rolled ice cream base add the cream and condensed milk to a large metal baking trey and mix to combine.
For strawberry cheesecake: Using an offset spatula mix in the cream cheese, graham crackers and strawberries. Break up the chunks of each ingredient until the mixture is evenly combined.
Once combined, place your trey of ice cream flat in the freezer and freeze sold for a minimum of 5 hours or preferably over night.
when ready to serve remove your frozen trey from the freezer and place on a flat surface covered with a tea towel (this is to secure the trey when rolling).
Work very very quickly as this ice cream can melt fast! Using your offset spatula, run your spatula under the ice cream carefully rolling it into itself to form a spiral shape. Repeat this 4 more times to serve 1.
Still working quickly, using a tongs gently place your spirals of rolled ice cream into your serving container of choice.
Top with additional whipped cream and corresponding toppings of your choice. Enjoy immediately!