Description
A creamy, dreamy blend of cheesecake and strawberries, this no-bake icebox cheesecake ice cream is a delightful treat for all ages.
Ingredients
Scale
- 2 cups heavy cream
- 1 can sweetened condensed milk
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- 1/2 cup sugar
- 1/2 cup crushed graham crackers
Instructions
- Prepare Strawberries: Wash, hull, and chop strawberries. Macerate with sugar for 30 minutes.
- Make Cheesecake Mixture: Beat cream cheese until smooth. Add sugar and vanilla extract, mix well. Combine with heavy cream, beat until thick.
- Combine and Freeze: Fold strawberries into the cheesecake mixture. Transfer to an ice cream maker and churn. Freeze for 4 hours until firm.
Notes
- For vegan options, use plant-based substitutes for cream cheese and heavy cream.
- Low-fat versions can use Greek yogurt and low-fat cream cheese.
- Prep Time: 20 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Calories: 250-300
- Sugar: 20-25g
- Fat: 15-20g
- Protein: 3-5g