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

  1. 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.
  2. 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.
  3. 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.
  4. 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.