Strawberry Cheesecake Ice Cream

With my kids back in school, the sleep in/ eat when we feel like it/ wear pajamas all day/ relax/carefree schedule days of summer are over. Thankfully, we are still enjoying glorious summer weather.

Which means I am trying to sneak in homemade ice cream as often as I can before the first frost comes. Have I mentioned that I love homemade ice cream? I’m pretty sure it is a major culprit in the um, shrinking of my pants. 😉

After trying the sweetened condensed milk in my  Burnt Almond Fudge Ice Cream, I decided to come up with different flavors. Strawberries were on sale, and I had some cream cheese in the fridge, so Strawberry Cheesecake Ice Cream was was a natural choice.

And boy oh boy was it yummy! It takes a little planning ahead because you have to make the crust and let it chill, but the ice cream itself comes together in a snap. It is rich and creamy, and the strawberries and graham cracker crust are perfect together.

It was devoured almost instantly at my house. And I am still thinking about it. And maybe even drooling a little. So hurry and give it a try while you still can!

STRAWBERRY CHEESECAKE ICE CREAM

Continue to Content

Yield: 7 servings

Strawberry Cheesecake Ice Cream

Print

Cream cheese ice cream loaded with chunks of fresh strawberries and graham cracker crust.

Prep Time 30 minutes

Additional Time 3 hours

Total Time 3 hours 30 minutes

Ingredients

Crust:

• 1 cup graham cracker crumbs (about 5)
• 2 Tbsp sugar
• 4 tbsp butter

Ice Cream Base:

• 1 14 oz can sweetened condensed milk
• 8 oz cream cheese
• 1 1/2 cups cream
• 1 tsp lemon juice
• 1 pint strawberries, chopped or mashed

Instructions

1. For crust: combine crumbs, sugar, and butter. Press into a pie plate and bake at 350° for 7-8 minutes. Cool completely and crumble. Chill.
2. Beat cream cheese till smooth. Gradually beat in sweetened condensed milk. Stir in cream and lemon juice.
3. Chill for several hours or till very cold.
4. Add strawberries and freeze in an ice cream maker according to manufacturer's instructions.
5. Add graham cracker crust and stir in gently.
6. Place ice cream in an airtight container and place in the freezer for a couple of hours to set up and blend flavors.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.

• 
  Ice Cream Scoop, Mint
• 
  Cuisinart 1.5 Quart Ice Cream Maker

Nutrition Information:

Yield:

7

Serving Size:

1
Amount Per Serving: Calories: 672Total Fat: 44gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 134mgSodium: 321mgCarbohydrates: 62gFiber: 1gSugar: 53gProtein: 11g

Did you make this recipe?

Leave a comment below and pin the recipe to Pinterest!