Strawberry Cheesecake Ice Cream
Velvety strawberry cheesecake ice cream that tastes exactly like your other favorite dessert
Ingredients
- 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.