Strawberry Cheesecake Ice Cream
A delightful twist on a classic dessert, combining creamy cheesecake with fresh strawberries for a refreshing treat.
Equipment
- Oven
- Baking Sheet
- Blender or Food Processor
- Ice Cream Maker
- Airtight Container
Ingredients
- 1 quart fresh strawberries (hulled and quartered)
- ¾ cup granulated sugar divided
- 1 Tbsp. balsamic vinegar
- 6 oz. cream cheese (at room temperature)
- ¾ cup whole milk
- ½ cup heavy cream
- 2 tsp. fresh lemon juice
- 2 Tbsp. light corn syrup
- ¼ tsp. fine sea salt
- 1½ tsp. vanilla extract
- 4 whole graham crackers (chopped)
Instructions
- Preheat your oven to 300°F. Toss the strawberries with ¼ cup of sugar and balsamic vinegar, then spread them on a baking sheet. Roast for about 30 minutes until softened.
- Transfer the roasted strawberries to a bowl and mash gently. Cover and refrigerate until chilled, about 1 hour.
- In a blender, combine cream cheese, whole milk, heavy cream, lemon juice, remaining sugar, corn syrup, salt, and vanilla. Blend until smooth.
- Chill the mixture in the refrigerator for at least 30 minutes, covered with plastic wrap.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. Add the roasted strawberries and chopped graham crackers in the last 5 minutes.
- Transfer to an airtight container, cover with plastic wrap, and freeze until firm, at least 2 hours.
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Notes
Store in an airtight container in the freezer for up to a month. Let sit at room temperature for a few minutes before serving.