Make full use of all those delicious strawberries while they’re still in season!
I love the creaminess and tartness of cheesecake ice cream, so when I stumbled upon this recipe for strawberry cheesecake ice cream with graham crackers, I had to try it. It’s literally all the flavor and textures of a cheesecake in an ice cream bowl. And the added bonus here is you don’t have to make a custard with egg yolks, so it’s much easier, faster, and requires a lot less clean-up! (I hate clean up).
Ingredients: (printable recipe)
- 3/4 lb fresh strawberries
- 8 oz softened cream cheese
- 3/4 cup milk
- 1/2 cup heavy cream
- 3/4 cup sugar
- 1 tablespoon lemon juice
- Pinch of salt
- 1 cup graham crackers
You can use frozen strawberries too, but fresh are so beautiful, I had to go with them.
Get all the ingredients ready, aside from the graham crackers.
Toss them all into a blender and whip it up together until smoothly blended.
Since it’s cold already, you can immediately pour it into an ice cream maker for around 20 minutes.
Meanwhile, get the graham crackers ready by crushing them into small pieces. If you get lots of crumbs that’s fine too–it all adds to the texture.
Toss the graham crackers into the machine during the final 5 minutes of ice cream making. Mine was overflowing a bit out of the machine so I also folded some of the graham in after the ice cream was done, while the mixture was still soft (next time I’ll probably halve the recipe).
And after freezing for a few hours, it’s ready to dig into!