Description
This creamy and fruity strawberry-cheesecake ice cream delivers the classic dessert flavor in frozen form, featuring cream cheese, strawberries, and graham cracker crunch — no ice cream maker required.
Ingredients
- 4 ½ tablespoons cream cheese
- ½ cup golden sugar
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
- 2 tablespoons sour cream
- 1 ¼ cups whole milk
- A pinch of salt
- 2 tablespoons strawberry preserves
- 2 graham crackers, crushed
- ⅓ cup fresh strawberries, cut into small cubes
Instructions
- In a microwave-safe large bowl, microwave the cream cheese for about 15 seconds to soften. Add the sugar and vanilla, then whisk for about 2 minutes until the mixture resembles frosting.
- Slowly add the heavy cream, sour cream, milk, and salt. Stir until the mixture is smooth and well combined.
- Pour the mixture into a clean pint container (or ice-cream maker container) up to the “Scoopable Max Fill” line. Cover with a lid and freeze for 24 hours.
- After freezing, remove the lid. Add the strawberry preserves, the crushed graham crackers, and the cubed fresh strawberries. Stir or mix gently until evenly distributed.
- Return to freezer if needed, then scoop and serve.
Notes
- Use full-fat dairy for the creamiest texture.
- Ensure graham crackers are added after freezing to keep them crunchy.
- Let the ice cream sit at room temperature for a few minutes before scooping if too hard.
- Variations include using other berries or jams like raspberry or blueberry.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 18g
- Sodium: 95mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
