Strawberry Cheesecake Ice Cream
Strawberry Cheesecake Ice Cream is the perfect sweet treat to beat the heat this Summer and it's so easy to make!
Servings: 8
Calories: 395kcal
Ingredients
FOR THE STRAWBERRY SWIRL:
- ⅓ cup granulated sugar
- 1 tablespoon + 1 teaspoon corn starch
- ¼ teaspoon fine sea salt
- 4 cups fresh strawberries, halved or quartered
- ¼ cup water
- Zest of half a lemon
FOR THE ICE CREAM:
- 2 cups heavy whipping cream
- 1 ¼ cup sweetened condensed milk
- 1 (8-ounce) package softened cream cheese, at room temperature
- Juice of ½ a lemon
- 1 teaspoon pure vanilla extract
- ¼ teaspoon + a pinch fine sea salt
- ¾ cup roughly crushed graham crackers
Instructions
TO MAKE THE STRAWBERRY SWIRL:
- Combine the sugar, corn starch, and salt in a medium-sized saucepan and whisk to combine.
- Stir in the strawberries, water, and lemon, and turn the heat to the medium setting.
- Continue to stir occasionally until it reaches a gentle simmer and has slightly thickened, about 5-7 minutes total.
- Transfer to a bowl and allow to cool completely. The compote will thicken as it cools.
- Set aside about 1 ½ cup of the strawberry mix for your ice cream and refrigerate the remainder for another use. Store for up to 2 weeks in your refrigerator.
TO MAKE THE CHEESECAKE ICE CREAM:
- Have ready a chilled loaf pan.
- Add the whipping cream to the bowl of stand mixer fitted with a whisk attachment. If you do not have a stand mixer, use a large bowl and a handheld mixer. Whip the cream on medium-high speed until stiff peaks have formed. Set the whipped cream aside.
- Add the condensed milk, cream cheese, lemon juice, vanilla, and salt to a large mixing bowl. Use a handheld mixer at medium-high speed to blend until smooth.
- Add a large scoop of the whipped cream to the condensed milk mixture, and gently fold it in. Repeat until a third of the whipped cream has been incorporated.
- Add the remainder of the whipped cream to the cheesecake mixture and fold it in, resisting the urge to stir. Add the graham crackers, and fold to incorporate throughout the cream mixture.
- Add half of the reserved strawberry mixture to the loaf pan by adding dollops of the cooled strawberries across the top and use the tip of a knife to swirl it around. Add the remaining cheesecake mix on top, followed by a second round of strawberry dollops. Swirl once more.
- Cover with a double layer of plastic wrap and place in the freezer for at least 4 hours, or up to overnight. Once frozen to your liking, scoop, serve, and enjoy!
Notes
Folding Whipped Cream -- To fold whipped cream, add a scoop of it to the center of the bowl. Then, you'll use a large rubber spatula starting in the center of the bowl and cut it downward toward the edge of the bowl. Use the spatula to bring the ingredients from the bottom of the bowl up and over, while turning the bowl counterclockwise as you bring the spatula back upward.
Nutrition
Calories: 395kcal | Carbohydrates: 37g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 83mg | Sodium: 223mg | Potassium: 290mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1007IU | Vitamin C: 23mg | Calcium: 181mg | Iron: 0.3mg