This strawberry cheesecake ice cream is easy as can be. All you do is mix together cream cheese, sweetened condensed milk, and cream until smooth and then freeze it. Later strawberry puree and crushed graham crackers are swirled through. No ice cream make required.
Mmmmm…cheesecake. This nifty little number has all the uber richness of cheesecake and all the luxe creaminess of ice cream, but with barely any effort. Seriously. The flip side of that nifty little trick is that the recipe requires a little more time in the freezer, making it a touch frustrating if you’re craving it at the last minute. But if that’s your worst problem in life, well, things are okay. Originally published May 5, 2011.–Renee Schettler Rossi
Strawberry Cheesecake Ice Cream Recipe
- Quick Glance
- 20 M
- 12 H
- Serves 8
- One 8-ounce package Philadelphia-brand cream cheese (227 g), softened
- One 14-ounce can sweetened condensed milk (414 ml)
- 1/3 cup heavy cream (79 ml)
- 2 teaspoons grated lemon zest
- 1 1/2 cups fresh strawberries (about 12 oz | 340 g) (from a 2-pint container)
- 3 graham crackers (about 46 g), preferably honey grahams, coarsely chopped or, if you prefer, bashed into crumbs
- 1. Beat the cream cheese, sweetened condensed milk, cream, and lemon zest with a mixer on medium speed until well blended. Scrape it into a resealable container and freeze until almost solid, about 4 hours.
- 2. Purée the berries in a blender until smooth. Beat the frozen cream cheese mixture with the mixer until creamy. Add the strawberries to the cream cheese mixture along with the graham crumbs and stir with a spoon to combine. If you want to evenly distribute the strawberries and grahams you can, or you can simply stir them in a little to create swirls. Return the ice cream to the resealable container and freeze until firm, about 8 hours or so.
- 3. Remove the ice cream from the freezer about 15 minutes before serving and let stand at room temperature to soften slightly. Scoop and…well, certainly you know what to do.