Strawberry Cheesecake Ice Cream
A delightful dessert that combines creamy cheesecake with fresh strawberries and a buttery graham cracker crunch, perfect for hot days or special occasions.
Ingredients
For the strawberry sauce
- 2 cups fresh strawberries, chopped Use ripe strawberries for best flavor.
- 1/2 cup sugar For strawberry sauce.
- 1 tbsp lemon juice Helps to enhance the strawberry flavor.
For the ice cream base
- 2 cups heavy cream Provides richness to the ice cream.
- 1 cup whole milk
- 3/4 cup sugar For the ice cream base.
- 1 tsp vanilla extract Adds flavor.
- 1 package cream cheese (8 oz), softened Use full-fat for optimal texture.
- 5 pieces egg yolks Gives richness and helps in thickening the custard.
For the graham cracker crust
- 1/2 cup crushed graham crackers Adds texture.
- 1/4 cup melted butter Helps bind the crust.
- 1 tsp cinnamon Enhances flavor.
Instructions
Make the strawberry sauce
- In a medium saucepan, combine the chopped strawberries, 1/2 cup sugar, and lemon juice. Cook over medium heat while stirring occasionally for about 10 minutes until thickened. Set aside to cool.
Prepare the ice cream base
- In another medium saucepan, whisk together heavy cream, whole milk, and 3/4 cup sugar over medium heat.
- Stir occasionally until the sugar dissolves.
- In a separate bowl, whisk together egg yolks until pale.
- Temper the egg yolks by slowly pouring in some of the warm cream mixture while whisking.
- Return this mixture to the saucepan with the remaining cream and continue cooking, stirring constantly until the custard thickens (about 5-7 minutes).
- Remove from heat and whisk in softened cream cheese and vanilla extract until smooth.
- Cool the custard to room temperature, then refrigerate until completely chilled (at least 4 hours).
Prepare the graham cracker crust
- In a small bowl, mix crushed graham crackers, melted butter, and cinnamon.
- Spread this mixture on a baking sheet and bake at 350°F (175°C) for about 8 minutes until golden brown, then let cool.
Churn the ice cream
- Once the ice cream base is chilled, churn in an ice cream maker according to manufacturer instructions.
- In the last few minutes of churning, fold in the cooled strawberry sauce and graham cracker crust.
Freeze and serve
- Transfer the ice cream to an airtight container and freeze for a minimum of 4 hours until firm.
- Serve in bowls or cones, garnished with fresh strawberries or whipped cream.
Notes
For more intense strawberry flavor, consider strawberry puree. If you don’t have an ice cream maker, freeze and stir every 30 minutes until set.