Quick Ice cream cheesecake 15 min is a must-try recipe. It’s quick and easy to make. Ice cream made with whipping cream, cheese, forest fruits, and crushed cookies
TIP: A detailed video recipe is located below the step-by-step written recipe. In the video recipe below I speak English, however you can choose the subtitles in your preferred language. The video recipe has been translated into more than 40 languages.
Ingredients:
FRUIT FILLING:
300g of forest fruits (you can also use other fresh or frozen fruits – the same amount)
100g sugar (I used brown)
Juice of one orange
optional: a tablespoon of rum
ADDITIONALLY REQUIRED:
500g whipping cream
250g low-fat cheese/lean cheese (you can also use another cheese, cream cheese for example)
100g sugar
150g dark or light hazelnut and/or chocolate/cocoa spread (I used light)
100g crushed biscuits (any)
CHOCOLATE Topping (optional if desired):
50g dark chocolate
50g sour cream
tablespoon rum (optional)
- In a small pot, simmer the forest fruits (you can also use other fresh or frozen fruits – the same amount), sugar, orange juice and optionally a little rum. TIP: Before cooking, you can set aside a little fruit (2-3 tablespoons) for decoration and at the end of the recipe.
- After 5 minutes, mash with a potato masher. So not completely to get a mash, but so that there are pieces of fruit. Set aside until used a little later.
- Grind up some of any biscuits you have.
- The whipping cream I used in the recipe is plant-based and already sweetened, and most importantly, it must be cold from the refrigerator. TIP: Regardless, it is still a good idea to keep it in the freezer, along with the bowl and attachments/mixer attachment, before you start making this quick ice cream cheesecake.
5. TIP: If you notice in the video recipe above that I had some biscuits left over, you’re right. I ground a little more, you don’t have to repeat my mistake. That’s why I wrote in the ingredient list above that 100 grams is enough
6. Mix lean cheese (you can also use another cheese, cottage, cream cheese for example) with sugar.
7. Remove the mixer attachment(s) and bowl from the freezer and pour in the whipping cream and immediately mix for 2 minutes. TIP: Don’t overmix for longer than I wrote, so be careful, it may take less than two minutes. Maybe your mixer is better and faster than mine, so it will take less.Namely, it can happen that the whipped cream turns into butter or clumps, especially when you DO NOT use plant-based whipping cream
8. Immediately add any hazelnut spread or light cocoa spread (dark can also be used) and the previously mixed cheese with sugar to the whipped cream.
9. In a large ice cream container with a lid, first add one third of the whipped cream mixture. Add half of the crushed biscuits over the whipped cream and pour over half of the fruit topping from the beginning of the recipe. Add the second third of the whipped cream mixture over the topping, sprinkle over the remaining half of the crushed biscuits and pour over the remaining half of the fruit topping. Now add the remaining third of the whipped cream mixture
10. Align well from above
11. If you want, you can also make a quick chocolate topping. In a small saucepan, over very low heat, combine the dark chocolate and sour cream, optionally with a few drops of rum. The topping should not be hot at the end, because the sour cream is cold and the topping will be lukewarm once the chocolate has melted. You don’t even need to refrigerate it, just pour it over the top immediately.
12. Place the Quick Ice cream cheesecake in the freezer for at least 2 hours. However, I recommend consuming it the next day because it is best when left overnight.
Before you start making this Quick Ice cream cheesecake I recommend watching the video recipe below, despite its simplicity, so that it turns out just as well for you as it did for me.
