Strawberry Cheesecake Ice Cream
Strawberry Cheesecake Ice Cream is a delectable blend of fresh strawberries, graham cracker crust and a rich ice cream base. Plus, no ice cream maker needed to make this amazing strawberry cheesecake ice cream.
Servings: 6
Calories: 677kcal
Ingredients
- 1 1/2 cups Sliced Strawberries
- 14 oz can sweetened condensed milk
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 8 ounces Cream Cheese softened and diced
- 3/4 cup Crushed Graham Crackers divided
Instructions
- Use a food processor to puree the strawberries. Set aside.
- In a large mixing bowl, whisk together the sweetened condensed milk, heavy whipping cream, and vanilla extra on a medium-high speed until stiff peaks form.
- Add in the cream cheese and pureed strawberries. Blend until smooth.
- Gently fold 1/2 cup crushed graham crackers.
- Pour the mixture into a loaf pan. Sprinkle the remaining crushed graham crackers on top.
- Freeze for at least 6 hours and up to overnight.
- Then the ice cream is ready to serve and enjoy!
Notes
I usually make this recipe the night before we’re going to enjoy it. This ice cream will last up to 3 months stored in the freezer.
Nutrition
Calories: 677kcal | Carbohydrates: 52g | Protein: 11g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 150mg | Sodium: 299mg | Potassium: 448mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1855IU | Vitamin C: 23mg | Calcium: 292mg | Iron: 1mg
