Ice Cream with Cheesecake Chunks
Is there anything more delightful than a lazy summer afternoon spent with good friends, laughter, and something sweet to savor? For me, nothing quite beats sharing a generous scoop of ice cream on a warm day.
Print
Pin
Rate
Servings: 8
Calories: 340kcal
Equipment
- Hand mixer or stand mixer,
- Freezer-safe container
Ingredients
For the Ice Cream Base:
- - 14-ounce can of sweetened condensed milk
- - 4 ounces cream cheese softened to room temperature
- - 2 teaspoons vanilla extract
- - A pinch of sea salt
- - 2 cups cold heavy cream
- - 1 cup of blueberries for added flavor and color
For the Filling:
- - 2 cups strawberries diced
- - 6 sheets of graham crackers roughly crushed
Instructions
Step 1: Prepare the Cheesecake Base
- In a large mixing bowl, use a hand mixer to beat together the sweetened condensed milk, softened cream cheese, vanilla extract, and a pinch of sea salt. The goal here is to create a smooth, creamy mixture that will serve as the base of our ice cream. Set this aside for now; it’s going to be the star of the show!
Step 2: Whip the Heavy Cream
- Next, take another medium bowl and whip the cold heavy cream using either a hand mixer or a stand mixer. Beat until you achieve stiff peaks. Keeping the cream cold makes this step a breeze, so avoid warming it up before you start.
Step 3: Combine the Cream Mixtures
- Now, it’s time to bring the two mixtures together. Start by folding about one-quarter of the whipped cream into your cream cheese mixture. This lightens the cream cheese and makes it easier to combine with the remaining whipped cream. Gently fold in the rest of the whipped cream until everything is fully combined.
Step 4: Freeze the Base
- Once combined, transfer this fluffy mixture to your freezer for about 3 to 4 hours. This will start the freezing process and help develop that irresistible texture.
Step 5: Prepare the Strawberries
- While the ice cream base is chilling, take one cup of strawberries and blend them in a blender until they are smooth. Reserve the other cup of strawberries, diced, for later. These fresh berries add a lovely burst of flavor and color to our delightful dessert.
Step 6: Incorporate Add-Ins
- After the initial freezing time is up, take the ice cream mixture out of the freezer. Stir it well to ensure an even consistency. Now, fold in the blended strawberries, most of the diced strawberries, and a good portion of the crushed graham crackers. Save some of the strawberries and graham crackers for the topping!
Step 7: Freeze Again
- Pour the completed mixture into a freezer-safe container—my favorite is a classic bread pan. Sprinkle the reserved diced strawberries and crushed graham crackers on top, creating a little visual magic. Cover the container and place it in the freezer for at least 8 hours, best if you can leave it overnight.
Step 8: Serve Gently
- Before you scoop, let the ice cream stand at room temperature for 5 to 10 minutes. This slight thawing makes it easier to serve. Dive in, and enjoy your creamy masterpiece!
Notes
- Quality Ingredients: Use high-quality cream cheese and dairy for the best flavor.
- Berry Choices: Feel free to replace strawberries with other fruits like raspberries or peaches, according to your preference.
- Make Ahead: This ice cream is great for making a day in advance; it allows the flavors to meld beautifully.
- Storage Containers: Use airtight containers for longer storage to maintain freshness.
- Graham Cracker Variations: Try using different flavored graham crackers, like cinnamon or honey, for an extra kick.