Strawberry Cheesecake Ice Cream
User Reviews
0.0
0 reviews
Unrated
Strawberry Cheesecake Ice Cream
Report
Strawberry Cheesecake Ice Cream is a two-in-one dessert that you have always wanted. There are fresh strawberries intertwined with a smooth and creamy cheesecake ice cream topped with crumbles of graham crackers.
Share:
Ingredients
For strawberry compote
- 2 cups strawberries fresh, leaves removed and quartered
- ⅓ cup white granulated sugar
- 2 tbsp lemon juice fresh
- Pinch salt
For graham cracker swirl
- ½ cup Graham cracker crumbs
- 3 tbsp butter unsalted, melted
- 1 tbsp white granulated sugar
For cheesecake ice cream base
- 8 oz cream cheese full-fat at room temperature
- 1 14 oz sweeten condensed milk
- 2 cups heavy whipping cream
- 1 tbsp vanilla extract
- 1 tsp lemon zest
Instructions
- To prepare the strawberry compote: To a saucepan combine strawberries, sugar, lemon juice, and salt. Bring it to a boil and simmer for 10 minutes until the strawberries turn soft and mushy. Keep it aside.
- To prepare the graham cracker swirl: To a medium bowl combine graham cracker crumbs, unsalted butter, and sugar. Mix it to form a sandy mixture. Keep it aside.
- To prepare cheesecake base: To a large bowl, beat the cream cheese and condensed milk on a low-medium speed using a hand mixer for 3-4 minutes until well combined.
- In another bowl beat the heavy cream and vanilla for 7-8 minutes until soft peaks are formed. Add the whipped cream in batches to the cream cheese mixture and fold them with a spatula gently until all the whipped cream is fully incorporated. Add in the lemon zest and fold it.
- Stir in the prepared strawberry compote (reserve ¼ cup for later use) to the ice cream base and fold it 2-3 times without overmixing. Keep it aside.
- Sprinkle about 2 tablespoons of the prepared graham cracker mixture to the base of the 9X5 loaf pan. Transfer about ⅓ portion of the ice cream base layer and then sprinkle some graham cracker mixture layer and repeat the same for two times until the loaf pan is full.
- Stir in the reserved strawberry compote and make a swirl pattern. Cover the cheesecake ice cream with plastic wrap and refrigerate for 6 hours or overnight.
- Scope and serve the strawberry cheesecake ice cream to enjoy. Store the remaining ice cream in the airtight container.
Notes
- Frozen strawberries can also be used in this recipe instead of fresh strawberries if you are planning to prepare them off-season.
- Folding the strawberry compote just 2-3 times in the ice cream base gives beautiful strikes on the ice cream, but you can also entirely mix the compote instead.
- Before serving, thaw the ice cream for at least 2 minutes and run the ice cream scooper under the warm water, wipe them with a kitchen towel and try to scoop the ice cream to get that perfect scoop.
Nutrition Information
Show Details
Calories
470kcal
(24%)
Carbohydrates
39g
(13%)
Protein
7g
(14%)
Fat
33g
(51%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
100mg
(33%)
Sodium
193mg
(8%)
Potassium
291mg
(8%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
1227IU
(25%)
Vitamin C
20mg
(22%)
Calcium
184mg
(18%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 10scoops
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 100mg | 33% |
| Sodium | 193mg | 8% |
| Potassium | 291mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 1227IU | 25% |
| Vitamin C | 20mg | 22% |
| Calcium | 184mg | 18% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
No Churn Galaxy Ice Cream (Mixed Berry Lemon Ice Cream)
North American, American, Canadian
5.0
(6 reviews)
