Strawberry Cheesecake Ice Cream
A delightful treat that combines creamy cheesecake with fresh strawberries for a refreshing ice cream experience.
Ingredients
For the strawberry sauce
- 2 cups fresh strawberries, chopped Juicy red strawberries add vibrant color and sweetness.
- 1/2 cup sugar For the strawberry sauce.
- 1 tbsp lemon juice A splash of acidity to balance the sweetness.
For the ice cream base
- 2 cups heavy cream Rich and creamy, this is the heart of your ice cream.
- 1 cup whole milk Adds body to the ice cream.
- 3/4 cup sugar To sweeten the ice cream base.
- 1 tsp vanilla extract Enhances the overall taste.
- 1 package cream cheese (8 oz, softened) Key for classic cheesecake flavor.
- 5 pieces egg yolks Contributes to creamy texture.
For the graham cracker crust
- 1/2 cup crushed graham crackers Provides a crunchy texture.
- 1/4 cup melted butter Binds the crust and adds richness.
- 1 tsp cinnamon Adds a dash of spice.
Instructions
Make the strawberry sauce
- In a medium saucepan, mix the chopped strawberries, 1/2 cup sugar, and lemon juice. Cook over medium heat for about 10 minutes until the mixture thickens. Let it cool to room temperature.
Prepare the ice cream base
- In another saucepan, whisk together the heavy cream, whole milk, and 3/4 cup sugar. Heat until warm and the sugar has dissolved.
- In a separate bowl, whisk the egg yolks. Gradually introduce the warm cream mixture to the yolks, stirring constantly. Return to the saucepan and cook until it thickens slightly, about 5-7 minutes.
- Remove from heat and mix in the vanilla extract and softened cream cheese until smooth. Refrigerate for at least 4 hours.
Prepare the graham cracker crust
- Combine the crushed graham crackers, melted butter, and cinnamon in a bowl. Spread evenly on a baking sheet and bake at 350°F for about 8 minutes until golden brown.
Churn the ice cream
- Once the ice cream base is chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions.
- In the last few minutes, slowly add the cooled strawberry sauce and the crushed graham cracker mixture.
Final freeze
- Transfer the churned ice cream into an airtight container and freeze for at least 4 hours until firm.
Notes
For a richer flavor, use fresh strawberries that are in season. If you prefer a smoother texture, puree the strawberry sauce.