[ Strawberry Cheesecake Ice Cream ]

Make full use of all those delicious strawberries while they’re still in season!

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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

Directions:
You can use frozen strawberries too, but fresh are so beautiful, I had to go with them.

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Get all the ingredients ready, aside from the graham crackers.

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Toss them all into a blender and whip it up together until smoothly blended.

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Since it’s cold already, you can immediately pour it into an ice cream maker for around 20 minutes.

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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.

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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).

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And after freezing for a few hours, it’s ready to dig into!

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 Happy Scooping!

-Divya

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