Description
A creamy and delicious strawberry cheesecake ice cream that perfectly blends the flavors of fresh strawberries, rich cream cheese, and a graham cracker crust.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar, divided
- 2 cups heavy cream
- 1 cup whole milk
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1 cup crushed graham crackers
Instructions
- In a medium bowl, combine sliced strawberries and 1/4 cup of sugar. Let sit for 30 minutes to macerate.
- In a separate bowl, beat the softened cream cheese with the remaining 3/4 cup of sugar until smooth.
- Add the heavy cream, whole milk, vanilla extract, and lemon juice to the cream cheese mixture. Mix until well combined.
- Fold in the macerated strawberries, including the juice, until evenly distributed.
- Chill the mixture in the refrigerator for at least 2 hours or until completely cold.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- During the last few minutes of churning, add the crushed graham crackers to the mixture.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Notes
- For a smoother texture, blend the strawberries before adding them to the mixture.
- Make sure the cream cheese is softened to avoid lumps.
- You can substitute fresh strawberries with frozen ones, but make sure to thaw and drain excess liquid.
Keywords: strawberry cheesecake ice cream, homemade ice cream, creamy ice cream, summer dessert, no-churn ice cream