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Strawberry Cheesecake Ice Cream
Amanda Powell
Velvety strawberry cheesecake ice cream that tastes exactly like your other favorite dessert
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
ice cream
Cuisine
American
Servings
1
quart
Calories
441
kcal
Cook Mode
Prevent your screen from going dark
Ingredients
1x
2x
3x
1
pound
strawberries
leaves removed and sliced in half
6
tablespoons
granulated sugar
½
lemon
juiced
pinch
of salt
1
tablespoon
vanilla extract
divided
8
ounces
full-fat cream cheese
14
ounces
sweetened condensed milk
½
lemon
zested
2
cups
heavy cream
¾
cup
graham crackers
¼
cup
unsalted butter
melted
Instructions
Add the strawberries, sugar, and lemon juice to a saucepan.
Cook on medium until the juices release and start to thicken and the mixture is reduced by about ⅔.
Stir in the salt and 1 teaspoon of vanilla Set aside to cool.
Beat the cream cheese, sweetened condensed milk, lemon zest, and remaining vanilla together until well-combined and fluffy.
Add in the heavy cream and beat until the mixture is light and fluffy and almost doubled in size.
Pour the strawberry mixture into the ice cream base, but fold it in only twice so as not to overmix.
Mix together the graham cracker crumbs and melted butter into a small bowl.
Sprinkle some of the crumbs into the bottom of a 9 x 5 baking pan. Add some of the ice cream, then more crumbs.
Layer the ice cream and crumbs into the pan until you've run out of both.
Freeze the ice cream until solid, then cover.
Notes
For small portions, pour the ice cream into silicone muffin liners and freeze until solid before transferring to an airtight container.
Nutrition
Serving:
1
g
Calories:
441
kcal
Carbohydrates:
40
g
Protein:
6
g
Fat:
29
g
Saturated Fat:
18
g
Polyunsaturated Fat:
9
g
Cholesterol:
89
mg
Sodium:
163
mg
Fiber:
1
g
Sugar:
36
g
Keyword
cheesecake, ice cream, no churn, strawberry cheesecake
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