Strawberry Cheesecake Ice Cream
A rich and creamy dessert that combines the tangy flavor of cheesecake, the sweetness of strawberries, and the smoothness of ice cream.
Ingredients
Strawberry Swirl
- 2 cups fresh strawberries hulled and chopped
- 1/4 cup sugar
- 1 tbsp lemon juice freshly squeezed
Cheesecake Ice Cream Base
- 8 oz cream cheese softened
- 1 cup whole milk
- 1 1/2 cups heavy cream
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 pinch salt
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 2 tbsp butter melted
Instructions
- In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until thickened, about 10-15 minutes. Let cool.
- In a bowl, beat cream cheese until smooth. Add sugar, milk, and heavy cream, mixing until well combined.
- Add vanilla extract and salt, stirring to incorporate.
- Chill mixture in the refrigerator for at least 2 hours.
- Prepare the graham cracker crust by mixing crumbs with melted butter until combined.
- Churn the ice cream mixture in an ice cream maker according to the manufacturer’s instructions.
- In the last few minutes of churning, add the cooled strawberry swirl and graham cracker mixture.
- Transfer to a lidded container and freeze for at least 4 hours before serving.
Notes
For a no-churn version, fold the ingredients together and freeze in a container, stirring every 30 minutes for a creamy texture.