Strawberry Cheesecake Ice Cream

A delightful homemade strawberry cheesecake ice cream that’s quick, easy, and budget-friendly, capturing the essence of summer in every scoop.

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Gather all your ingredients and let the cream cheese soften at room temperature for easy mixing.
In a large bowl, whip the heavy cream until stiff peaks form.
In a separate bowl, beat the softened cream cheese until smooth. Then, fold in the sweetened condensed milk and strawberry puree.
Gently fold the cream cheese mixture into the whipped cream until well combined.
Pour half of the ice cream mixture into a loaf pan, drizzle with half of the strawberry sauce, and sprinkle with half of the crushed graham crackers. Repeat with the remaining ingredients.
Cover the loaf pan and freeze for at least 6 hours or overnight until firm.

Best enjoyed within the first week for optimal freshness. Allow it to sit at room temperature for a few minutes before scooping if too hard.