Description
A luscious homemade Strawberry Swirled Cheesecake Ice Cream that combines a creamy cheesecake base with a sweet strawberry sauce and crunchy buttery graham cracker crust pieces swirled throughout, recreating the flavors of a classic strawberry cheesecake in a delightful frozen dessert.
Ingredients
Scale
Strawberry Sauce
- 1 1/2 cups chopped strawberries
- 1/4 cup sugar
- 1/2 tablespoon corn starch
Graham Cracker Crust
- 4 graham cracker cookies
- 1/2 tablespoon sugar
- 2 tablespoons melted butter
Cheesecake Ice Cream Base
- 8 ounces cream cheese, softened
- 1 cup white sugar
- 2 cups heavy cream
- 1 cup whole milk
Instructions
- Prepare the Strawberry Sauce: In a small saucepan, combine the chopped strawberries, 1/4 cup sugar, and corn starch. Cook over medium heat, stirring frequently until the mixture thickens into a sauce, about 5 minutes. Remove from heat and let cool completely.
- Make the Graham Cracker Crust: Crush the graham cracker cookies into small crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. In a small bowl, mix the crumbs with 1/2 tablespoon sugar and 2 tablespoons melted butter until well combined. Set aside.
- Prepare the Cheesecake Ice Cream Base: In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy. Gradually add the heavy cream and whole milk, continuing to mix until completely blended and smooth.
- Churn the Ice Cream: Pour the cheesecake ice cream base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Layer and Swirl: Transfer half of the churned ice cream into a freezer-safe container. Spoon half of the cooled strawberry sauce and half of the graham cracker crust mixture over the ice cream. Gently swirl them into the ice cream using a knife or skewer. Repeat with the remaining ice cream, strawberry sauce, and graham cracker crumbs, swirling lightly again to create marbled layers.
- Freeze: Cover the container tightly and freeze for at least 4 hours or overnight until firm enough to scoop.
- Serve: Scoop the Strawberry Swirled Cheesecake Ice Cream into bowls or cones and enjoy a delicious frozen treat reminiscent of a classic strawberry cheesecake.
Notes
- This ice cream combines creamy cheesecake flavor with a fresh strawberry swirl and crunchy graham crackers for texture.
- Ensure the strawberry sauce is completely cooled before adding to prevent melting the ice cream base.
- If you don’t have an ice cream maker, you can place the mixture in a freezer-safe container and stir every 30 minutes until thickened to mimic churning.
- For best texture, use full-fat cream and whole milk.
- Let the ice cream soften slightly at room temperature before scooping for easier serving.
Nutrition
- Serving Size: 1 serving
- Calories: 508 kcal
- Sugar: 39 g
- Sodium: 186 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 107 mg
