Strawberry Cheesecake Ice Cream
No Churn Strawberry Cheesecake Ice Cream is a refreshing summer treat made with fresh or frozen strawberries, cream cheese & graham crackers!
- 1 cup diced strawberries fresh or frozen (if frozen, thaw and then measure)
- ½ cup granulated sugar divided
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 5 large egg yolks
- 4 ounces (½ block) cream cheese softened
- 2 tablespoons sour cream
- 1 cup heavy whipping cream cold
- 3 whole graham crackers crushed
Place a clean & dry metal loaf pan, or shallow round or square pan, in the freezer.
Combine the strawberries, ½ of the sugar (¼ cup), salt, and vanilla in a small pot over low-medium heat. Stir occasionally until the strawberries are mushy and the mixture is thick like jam. Remove from heat.
Add the egg yolks to a small heat-resistant bowl. While stirring the yolks, slowly mix some of the hot strawberries into the yolks. Then, while stirring, add the strawberry/yolk mixture into the hot pan of the remaining strawberries. Mix to combine well and then set aside to cool.
With a hand mixer, whisk the cream cheese until it's smooth. Add the sour cream and remaining ½ of the sugar (¼ cup) and combine well.
When the strawberry mixture has cooled to room temperature, add it to the cream cheese mixture and mix well. Place in the refrigerator to cool while you whip the heavy whipping cream.
In a large bowl using a hand mixer with clean attachments, whisk the heavy whipping cream until it reaches soft peaks (the cream should hold together well when lifted on the whisk, but still be a bit droopy).
Gently fold the strawberry cream cheese mixture into the whipped cream, half at a time.
Alternately layer the ice cream mixture and chopped graham crackers into the frozen pan. Top with graham crackers and freeze for at least 6 hours.
Store in the freezer for up to 1 month.
Recommendation: Let the ice cream soften at room temperature for about 10 minutes before serving.