Strawberry Cheesecake Ice Cream: A Creamy Delight You Can't Resist!
This Strawberry Cheesecake Ice Cream combines the rich, creamy taste of cheesecake with the fruity sweetness of roasted strawberries. Each bite offers a perfect balance of tangy cream cheese, crunchy graham crackers, and bursts of caramelized strawberry flavor. Ideal for summer days or as a special dessert, this ice cream is easy to make and doesn't require eggs or flour.
Ingredients
- Roasted Strawberries
- 1 quart fresh strawberries hulled and quartered
- 1/4 cup granulated sugar
- 1 tablespoon balsamic vinegar
- Ice Cream Base
- 6 ounces cream cheese room temperature
- 3/4 cup granulated sugar
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 2 teaspoons fresh lemon juice
- 2 tablespoons light corn syrup optional
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoons vanilla extract
- 4 whole graham crackers chopped
Instructions
- Roast the Strawberries:Preheat the oven to 300°F (150°C). Toss the strawberries with 1/4 cup sugar and balsamic vinegar. Spread on a baking sheet lined with parchment paper and roast for 30 minutes until soft and caramelized. Mash lightly, cool, and refrigerate for at least 1 hour.
- Prepare the Ice Cream Base:In a blender, puree cream cheese, remaining sugar, milk, cream, lemon juice, corn syrup, sea salt, and vanilla until smooth. Chill the mixture for at least 30 minutes.
- Churn the Ice Cream:Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions. In the last 5 minutes, add the roasted strawberries and chopped graham crackers.
- Freeze and Serve:Transfer the churned ice cream to an airtight container, press plastic wrap directly onto the surface, and freeze for at least 2 hours until firm.
Notes
- Roasting the strawberries enhances their sweetness and prevents ice crystals.
- Add 1 tablespoon of vodka to the mixture to keep the ice cream softer.
- For smoother texture, blend all ingredients (except the graham crackers) before churning.
- Store in an airtight container for up to 2 weeks. Let it sit for 10 minutes at room temperature before scooping.