Desserts
Strawberry Cheesecake Ice Cream
Makes about 1¾ cups
Strawberry Cheesecake Ice Cream
Makes about 1¾ cups
All the elements of a strawberry cheesecake—cream cheese, strawberries, and graham crackers—will lead you to think that you are really having a slice of cake.
Ingredients
- 4 ounces (½ standard package) cream cheese, cut into 4 pieces, room temperature
- 1/3 cup granulated sugar
- Pinch salt
- 1/3 cup whole milk
- ¾ teaspoon pure vanilla extract
- 1 tablespoon sour cream or plain yogurt, room temperature
- 1/3 cup sliced strawberries
- 1½ 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 add the milk and vanilla, mixing until smooth. Stir in the sour cream or yogurt. Cover and chill for a minimum of 2 hours, preferably overnight.
- Turn on the Cuisinart® ice cream maker. Whisk the ice cream base, straining if the mixture appears to have lumps. Pour the mixture into the freezer bowl through the ingredient funnel, and churn until thickened, about 15 minutes. Five minutes before churning is completed, gradually add the strawberries and graham cracker pieces through the ingredient funnel. Continue churning until sufficiently thickened, about 20 minutes total.
- The ice cream will have a soft, creamy texture. For a firmer consistency, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.
