Strawberry Cheesecake No Churn Ice Cream
Servings 10 servings
Calories 289kcal
Ingredients
- 2 cups diced fresh strawberries (1/4-1/2 inch chunks)
- 1/2 cup granulated sugar
- 2 Tbsp lemon juice
- 2 Tbsp cold water
- 1 Tbsp cornstarch
- 1 8 oz block cream cheese softened
- 1 14 oz can sweetened condensed milk
- 2 cups heavy cream
- 1 tsp pure vanilla extract
- 6 full size graham crackers roughly crushed
Instructions
- In a small saucepan, combine strawberries, sugar and lemon juice. Mix together cold water and cornstarch, add to saucepan. Bring to a boil, then immediately lower the heat and simmer gently for 3-5 minutes or just until slightly thickened. Remove from heat. Mash with a fork so only small chunks remain. Set aside to cool, then chill thoroughly.
- In a large mixing bowl, use an electric mixer to whip cream cheese until fluffy. Add condensed milk and continue to whip until fully combined and smooth. In a separate bowl, use mixer to whip heavy cream and vanilla together until stiff peaks form.
- Fold vanilla whipped cream into cream cheese mixture by hand.
- Pour half of ice cream mixture into the bottom of a 9x5 inch loaf pan. Dollop 1/2 strawberry mixture over cream and top with 1/2 crushed graham crackers. Use the sharp end of a knife to swirl through cream. Repeat layers with ice cream, strawberries and graham crackers. Swirl with a knife.
- Freeze until set around 8 hours, or overnight.
- Scoop into dishes or waffle cones for serving.
Nutrition
Serving: 1serving | Calories: 289kcal | Carbohydrates: 17g | Protein: 3g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 78mg | Sodium: 93mg | Potassium: 95mg | Fiber: 1g | Sugar: 13g | Vitamin A: 704IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 1mg