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Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream
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Indulge in the creamy delight of Strawberry Cheesecake Ice Cream, a luscious frozen treat that combines the rich flavors of cheesecake with fresh strawberries. Perfect for warm days or special occasions, this homemade ice cream is sure to impress your family and friends!

Ingredients

Scale
  • 1 lb strawberries, hulled and diced (about 2 cups)
  • 1 cup granulated sugar, divided
  • 8 ounces cream cheese, softened
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 cup graham crackers, roughly chopped (approximately 4 oz)

Instructions

  1. Chill the Ice Cream Bowl: Place your ice cream maker bowl in the freezer for at least 24 hours until thoroughly frozen.
  2. Prepare Strawberry Sauce: In a medium saucepan, combine diced strawberries and ¼ cup of sugar. Bring to a boil over medium heat, then reduce to a simmer for about 10 minutes until thickened. Cool to room temperature and refrigerate.
  3. Mix Ice Cream Base: In a large bowl, beat softened cream cheese with the remaining ¾ cup sugar until smooth. Add heavy cream, whole milk, vanilla extract, and salt; mix until combined. Refrigerate for 30 minutes to ensure it’s cold.
  4. Churn Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (approximately 25 minutes) until it reaches a soft-serve consistency.
  5. Layer Ingredients: In a shallow container or loaf pan, layer ⅓ of the ice cream base, drizzle with ⅓ of the strawberry sauce, and sprinkle with ⅓ of the graham crackers. Repeat this process two more times, swirling gently with a knife.
  6. Freeze Until Solid: Cover with plastic wrap or wax paper pressed against the surface and freeze for at least 4 hours or until firm.
  7. Serve and Enjoy: Let sit at room temperature for about 5 minutes before scooping to make serving easier.

Notes

  • Serving Suggestions: Serve scoops in waffle cones or bowls topped with additional strawberry sauce and whipped cream for an extra treat.
  • Tips & Tricks: Ensure your ice cream bowl is completely frozen to achieve the best texture. If using frozen strawberries, thaw them before cooking.
  • Storage/Reheating Instructions: Store leftover ice cream in an airtight container in the freezer for up to two weeks. Let it sit at room temperature for about 10 minutes before scooping if it becomes too hard.

Find it online: https://icecreamin.com/strawberry-cheesecake-ice-cream/