Strawberry Cheesecake Ice Cream
A delightful summer treat that combines the rich, creamy texture of cheesecake with the sweetness of fresh strawberries, topped off with a crunchy graham cracker crust.
Ingredients
For the strawberry sauce
- 2 cups fresh strawberries, chopped Sweet and delicious, the star of the show.
- 1/2 cup sugar Sweetens the strawberries.
- 1 tbsp lemon juice Adds brightness and enhances strawberry flavor.
For the ice cream base
- 2 cups heavy cream Creates a rich, creamy base.
- 1 cup whole milk Lightens the texture.
- 3/4 cup sugar For sweetness.
- 1 tsp vanilla extract Adds warmth and depth.
- 1 package (8 oz) cream cheese, softened Gives signature cheesecake flavor.
- 5 large egg yolks Helps create a custard base.
For the graham cracker crust
- 1/2 cup crushed graham crackers Provides cheesecake crust flavor.
- 1/4 cup melted butter Binds the crust together.
- 1 tsp cinnamon Adds a hint of warmth.
Instructions
Make the Strawberry Sauce
- In a medium saucepan, combine the chopped strawberries, 1/2 cup of sugar, and 1 tablespoon of lemon juice. Cook over medium heat, stirring until the strawberries break down and the sauce thickens (about 10 minutes). Set aside to cool.
Prepare the Ice Cream Base
- In another medium saucepan, whisk together the heavy cream, whole milk, and 3/4 cup of sugar. Heat over medium heat, stirring until the sugar dissolves.
- Whisk the egg yolks in a separate bowl until pale. Slowly pour some warm cream mixture into the bowl with egg yolks, whisking constantly, then pour back into the saucepan.
- Cook over medium heat, stirring constantly until the custard thickens, about 5-7 minutes.
Add Cream Cheese and Chill
- Remove from heat and whisk in the softened cream cheese and vanilla extract until smooth. Let cool to room temperature, then refrigerate for at least 4 hours.
Make the Graham Cracker Crust
- Combine crushed graham crackers, melted butter, and cinnamon in a small bowl. Spread on a baking sheet and bake at 350°F (175°C) for about 8 minutes or until golden brown. Let cool.
Churn and Freeze
- Pour the chilled custard into an ice cream maker and churn according to manufacturer instructions. In the last few minutes, gently fold in the strawberry sauce and graham cracker crust.
- Transfer to an airtight container and freeze for at least 4 hours before serving.
Notes
Use ripe, in-season strawberries for the best flavor. Let cream cheese warm to room temperature before mixing for easier blending. You can adjust sugar based on sweetness preference.