Description
Delight in this rich, scoopable strawberry cheesecake ice cream featuring whipped cream, cream cheese, and a bright strawberry swirl.
Ingredients
Scale
- 450 g fresh strawberries
- 50 g granulated sugar (1/4 cup + 2 tbsp)
- 225 g cream cheese (8 oz)
- 397 g sweetened condensed milk (14 oz can)
- 480 ml heavy cream (2 cups)
- 10 ml lemon juice (2 tsp)
- 5 ml vanilla extract (1 tsp)
- 80 g graham cracker crumbs (1 1/2 cups, crushed)
- 30 g melted butter (2 tbsp)
- Pinch of kosher salt
Instructions
- Macerate and cook the strawberries: Hull and quarter strawberries; toss with sugar and lemon juice. Let sit for 10 minutes. Cook half the strawberries over medium heat for 6-8 minutes until thick. Cool.
- Soften and temper the cream cheese: Beat cream cheese until smooth, add condensed milk, vanilla, and salt; mix until incorporated.
- Whip the heavy cream: Chill bowl in freezer, whip heavy cream to soft peaks.
- Fold to create the base: Fold whipped cream into cream cheese mixture gently.
- Add graham crumbs (optional): Mix graham crumbs with melted butter and fold into the base.
- Build and swirl: Layer ice cream base, strawberry sauce, and graham crumbs in a pan; swirl gently.
- Freeze: Cover tightly and freeze for at least 6 hours or overnight.
- Serve: Let sit at room temperature for 5 minutes before scooping and serving.
Notes
For the creamiest texture, allow the ice cream to set for 8 hours. Store in an airtight container to prevent ice crystals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120 ml)
- Calories: 390
- Sugar: 33g
- Sodium: 170mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 60mg