Ingredients
2 cups fresh strawberries, hulled and chopped
1 cup granulated sugar (divided)
1 teaspoon lemon juice
8 oz full-fat brick cream cheese, softened
2 cups heavy cream
1 cup whole milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3/4 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
Instructions
Step 1: In a small saucepan over medium heat, combine strawberries, 1/4 cup sugar, and lemon juice. Simmer for 8-10 minutes until thickened. Cool completely.
Step 2: In a large bowl, beat the softened cream cheese and remaining 3/4 cup sugar until smooth and fluffy.
Step 3: Slowly whisk in the heavy cream, milk, vanilla, and salt until the sugar is fully dissolved and the mixture is well combined.
Step 4: Cover and refrigerate the base for at least 4 hours or overnight.
Step 5: Mix graham cracker crumbs with melted butter and toast at 350°F for 5 minutes. Let cool.
Step 6: Churn the chilled base in an ice cream maker according to the manufacturer’s directions. Add graham cracker bits in the last 2 minutes.
Step 7: Layer the churned ice cream and strawberry sauce in a container, swirling gently with a knife. Freeze for 6 hours before serving.
Notes
Ensure your ice cream maker’s bowl is frozen for at least 24 hours before starting. Use full-fat dairy for the creamiest results.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizers & Snacks
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 345 kcal
- Sugar: 26g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: strawberry cheesecake ice cream, homemade ice cream, summer dessert, cheesecake ice cream recipe, strawberry swirl
