Description

This Strawberry Cheesecake Ice Cream delivers a scrumptious flavor that blends creamy goodness with refreshing strawberries. Perfect for hot days or as a delightful dessert, it’s easy to prepare and a sure crowd-pleaser.

Ingredients

Scale

2 cups heavy cream, cold, straight from the fridge
2 ounces cream cheese (¼ brick), room temperature
14 ounces sweetened condensed milk (1 can)
1 teaspoon pure vanilla extract
½ cup crushed graham crackers (from about 4½ cracker sheets)
½ cup chopped strawberries, fresh or frozen
½ cup strawberry jam, store-bought or homemade

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Instructions

Using a stand mixer fitted with the whisk attachment, or a hand mixer, beat the heavy cream on medium speed until stiff peaks form, about 2 minutes.
Add the cream cheese and mix on low speed until combined, around 1 minute.
Gently fold in the sweetened condensed milk and vanilla extract into the whipped cream to avoid deflating it.
Once incorporated, fold in the graham crackers and chopped strawberries into the ice cream base.
Pour half of the mixture into a 9×5-inch loaf pan. Top with the strawberry jam and then add the remaining half of the ice cream base. Swirl in the jam.
Wrap the loaf pan with plastic wrap and freeze for at least 12 hours, preferably overnight.
Once fully frozen, scoop and serve with your preferred toppings.

Notes

For best results, use chilled cream to whip more effectively.
Feel free to adjust the amount of strawberries based on your preference.
Allow the ice cream to sit at room temperature for a few minutes before scooping for easier serving.

Nutrition

Serving Size: 1 scoop
Calories: 280
Sugar: 22g
Sodium: 50mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg