Desserts
Strawberry Cheesecake Ice Cream
Strawberry Cheesecake Ice Cream
All the elements of a strawberry cheesecake, cream cheese, strawberries and graham cracker, will lead you to think that you are really having a slice of cake.
Ingredients
For a 4½ cup yield:
- 12 ounces (1½ standard packages) cream cheese, cut into 4 pieces, room temperature
- 1 cup granulated sugar
- Pinch sea salt
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- 3 tablespoons sour cream, or plain yogurt, room temperature
- 1 cup sliced strawberries, chilled
- 4 full sheets graham cracker, chopped
For a 6 cup yield:
- 16 ounces (2 standard packages) cream cheese, each cut into 4 pieces, room temperature
- 1 cup granulated sugar
- Pinch sea salt
- 1¼ cups whole milk
- 2 teaspoons pure vanilla extract
- ¼ cup sour cream, or plain yogurt, room temperature
- 1½ cups sliced strawberries, chilled
- 6 full sheets graham cracker, chopped
Preparation
- Put the cream cheese, sugar, and salt into a medium mixing bowl. Using a hand mixer, beat until creamy. Gradually mix in the milk and vanilla and continue to mix until smooth. Stir in the sour cream/yogurt.
- Cover and chill for a minimum of 2 hours, preferably overnight. Whisk mixture together again before continuing, straining if the mixture appears to have lumps.
- Process in a Cuisinart® Ice Cream Maker according to the model’s instructions and let mix until thickened, about 15 minutes. A few minutes before mixing is completed, gradually add the strawberries and graham cracker pieces. Allow to continue mixing until sufficiently thickened, about 20 minutes in total.
- The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
