High Fructose Corn Syrup Free Strawberry Cheesecake Ice Cream
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Learn more →Ingredients
8 servings
For the strawberry sauce
- 1 lb fresh strawberries, hulled and roughly chopped
- 3 tbsp granulated sugar
- 1 tbsp lemon juice
For the ice cream base
- 8 oz cream cheese, softened
- ¾ cup powdered sugar, sifted
- 1 tsp vanilla extract
- 2 cups heavy cream, cold
- ¼ tsp salt
For the mix-in
- 4 full graham cracker sheets, broken into small pieces
Instructions
- 1
Combine the strawberries, granulated sugar, and lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally and pressing the berries with the back of a spoon, until the strawberries have broken down and the mixture has thickened slightly, about 8–10 minutes. Remove from heat and let cool to room temperature, about 20 minutes. For a smoother sauce, press through a fine-mesh strainer, discarding the solids; for a chunkier swirl, leave it as-is.
- 2
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until completely smooth with no lumps, about 2 minutes. Add the powdered sugar, vanilla extract, and salt, and beat on medium until fully incorporated and fluffy, about 1 minute more.
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