pinky Ice Cream

An irresistibly creamy and delicious strawberry cheesecake ice cream made with fresh ingredients.

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Gather and prep all your ingredients, ensuring the cream cheese is softened.
In a large bowl, whip the heavy cream until stiff peaks form.
In a separate bowl, beat the cream cheese until smooth, then fold in sweetened condensed milk and strawberry puree.
Gently fold the cream cheese mixture into the whipped cream.
Layer half of the mixture into a loaf pan, drizzle with half of the strawberry sauce, and sprinkle with half of the crushed graham crackers. Repeat with remaining ingredients, swirl the top, cover, and freeze for at least 6 hours or overnight.
Scoop and serve the ice cream, optionally topping with fresh strawberries and additional graham cracker crumbs.

For a dairy-free version, substitute with coconut cream and vegan cream cheese.