Strawberry Cheesecake Ice Cream
Heavenly homemade strawberry cheesecake ice cream with graham cracker crumbs. This is a no churn recipe but can be adapted for an electric maker (included in the notes section).
Servings: 5 cups
Calories: 248kcal
Ingredients
- ½ cup crumbled graham crackers about 3 full cracker sheets
- 1 cup frozen strawberries slightly thawed, sliced, and chopped
- 8 oz package of cream cheese softened to near room temperature
- 14 oz sweetened condensed milk 1 can
- ½ cup whipping cream
- 1 teaspoon vanilla extract
Instructions
- In a frozen mixing bowl or hand mixer, beat 8 oz package of cream cheese until fluffy. Gradually add 14 oz sweetened condensed milk until smooth. Make sure to scrape sides of bowl.
- Mix in ½ cup whipping cream and 1 teaspoon vanilla extract. Beat at medium to medium-high speed for 2 minutes. With a spoon, gently fold in 1 cup frozen strawberries and ½ cup crumbled graham crackers.
- Put in freezer until firm, usually 6 hours. If properly covered tightly, the ice cream should last a few weeks.
Notes
Electric Ice Cream Maker Instructions
I recommend stirring the strawberries in after the mixer is finished. The strawberries have a tendency to clog up the paddle.
Whisk together your cream cheese and sweetened condensed milk until smooth.
Add in the heavy cream and vanilla and whisk until mostly combined.
Pour mixture into your prepared ice cream mixer. Allow to churn according to manufactures instructions.
When finished, gently fold in the chopped up strawberries and crumbled graham crackers.
Cover with plastic wrap and place in your freezer to harden for 6 hours or more.
Nutrition
Serving: 0.5cup | Calories: 248kcal | Carbohydrates: 27g | Protein: 5.3g | Fat: 13g | Saturated Fat: 7.4g | Cholesterol: 35mg | Sodium: 145mg | Potassium: 186mg | Sugar: 23g | Calcium: 1380mg | Iron: 0.2mg
