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Strawberry Cheesecake Ice Cream

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A delightful fusion of creamy cheesecake texture with refreshing strawberries, perfect for hot days and special occasions.

Ingredients

Scale
  • 2 cups fresh strawberries, chopped
  • 1/2 cup sugar (for strawberry sauce)
  • 1 tbsp lemon juice
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar (for ice cream base)
  • 1 tsp vanilla extract
  • 1 package cream cheese (8 oz), softened
  • 5 egg yolks
  • 1/2 cup crushed graham crackers
  • 1/4 cup melted butter
  • 1 tsp cinnamon

Instructions

  1. Start by making the strawberry sauce. In a medium saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the mixture thickens, about 10 minutes. Let it cool to room temperature.
  2. Prepare the ice cream base. In another medium saucepan, whisk together the heavy cream, whole milk, and 3/4 cup sugar. Heat over medium heat until the sugar dissolves. Whisk the egg yolks in a separate bowl until pale and smooth. Slowly pour some warm cream into the egg yolks, whisking constantly. Pour the egg yolk mixture back and cook until the custard thickens, about 5-7 minutes.
  3. Remove from heat and whisk in vanilla and softened cream cheese until smooth. Cool to room temperature, then refrigerate for at least 4 hours or until completely chilled.
  4. Prepare the graham cracker crust. Combine crushed graham crackers, melted butter, and cinnamon. Spread on a baking sheet and bake at 350°F (175°C) for about 8 minutes or until golden brown. Set aside to cool.
  5. Churn the ice cream base in an ice cream maker, adding the cooled strawberry sauce and graham cracker crust in the last few minutes of churning. Transfer to an airtight container and freeze for at least 4 hours until firm.
  6. Serve and enjoy!

Notes

Use fresh strawberries for best flavor, and consider adding other fruits for variations.

Nutrition

Find it online: https://yummyfirst.com/strawberry-cheesecake-ice-cream/