Description
Strawberry Swirled Cheesecake Ice Cream combines the creamy richness of cheesecake with the fresh, fruity flavor of strawberry swirls. This homemade ice cream features a smooth cream cheese base blended with heavy cream and milk, layered with a sweet strawberry compote and crunchy graham cracker pieces, creating a delightful dessert perfect for any occasion.
Ingredients
Scale
Strawberry Swirl
- 1 1/2 cups chopped strawberries
- 1/4 cup sugar
- 1/2 tablespoon corn starch
Crust Mix
- 4 graham cracker cookies
- 1/2 tablespoon sugar
- 2 tablespoons melted butter
Ice Cream Base
- 8 oz cream cheese (softened)
- 1 cup white sugar
- 2 cups heavy cream
- 1 cup whole milk
Instructions
- Prepare Strawberry Swirl: In a small saucepan, combine chopped strawberries, 1/4 cup sugar, and corn starch. Cook over medium heat, stirring frequently, until the mixture thickens and berries break down, forming a compote. Remove from heat and let cool completely.
- Make Graham Cracker Crust: Crush graham cracker cookies finely and mix with 1/2 tablespoon sugar and melted butter until crumbs hold together slightly. Set aside.
- Mix Ice Cream Base: In a large bowl, beat softened cream cheese and 1 cup sugar until smooth. Gradually add heavy cream and whole milk, mixing until fully combined and creamy.
- Combine and Freeze: Pour half of the ice cream base into a freezer-safe container. Sprinkle half of the graham cracker mixture over the base, then dollop half of the cooled strawberry compote. Repeat layering with remaining ice cream base, graham cracker crumbs, and strawberry compote. Using a knife or skewer, gently swirl the strawberry and graham cracker layers to create a marbled effect. Cover and freeze for at least 5 hours or until firm.
- Serve: Scoop out the strawberry swirled cheesecake ice cream into bowls or cones and enjoy this creamy, fruity homemade treat.
Notes
- For softer cream cheese, let it sit at room temperature for about 30 minutes before mixing.
- You can substitute fresh strawberries with frozen ones; just thaw before use.
- If you prefer a sweeter or less tangy ice cream, adjust the sugar quantities to taste.
- For an extra creamy texture, use full-fat dairy products as listed.
- To store, keep the ice cream covered in the freezer and consume within one week for best flavor.
