Description
This no-churn Strawberry Cheesecake Ice Cream combines the creamy richness of cheesecake with the bright flavor of ripe strawberries, complete with swirls of strawberry sauce and crushed graham crackers for that classic cheesecake feel.
Ingredients
- 8 oz cream cheese, softened
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 2 cups fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 6 graham crackers, crushed
Instructions
- In a saucepan, combine chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries break down and the mixture thickens slightly. Let it cool completely.
- In a large bowl, beat the cream cheese until smooth.
- Add sweetened condensed milk and vanilla extract to the cream cheese and mix until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Pour half of the mixture into a loaf pan.
- Spoon half of the cooled strawberry sauce over the top and sprinkle with crushed graham crackers.
- Add the remaining cream mixture, followed by the rest of the strawberry sauce and more crushed graham crackers.
- Use a knife to gently swirl the strawberry sauce through the ice cream.
- Cover with plastic wrap or foil and freeze for at least 6 hours or overnight until firm.
Notes
Use jam or compote if fresh strawberries are unavailable.Swap berries for a different fruit variation.Use gluten-free graham crackers for a gluten-free option.Add cubes of cheesecake or white chocolate chips for extra indulgence.Let sit at room temp for 5–10 minutes before scooping.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 390
- Sugar: 26g
- Sodium: 110mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
