Description

A dreamy dessert that combines creamy cheesecake richness with juicy strawberries and buttery graham crackers for the ultimate frozen treat.

Ingredients

Scale

8 oz cream cheese, softened
1 cup heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 tbsp corn syrup or 1 tbsp vodka (optional)
1 1/2 cups fresh strawberries
2 tbsp sugar (for strawberries)
1 tsp cornstarch
1 tsp balsamic vinegar (optional)
1 cup crushed graham crackers
2 tbsp melted butter
1 tbsp sugar (for crust)

Instructions

Preheat oven to 350°F (175°C). Toss strawberries with 2 tbsp sugar and balsamic vinegar if using. Roast on a baking sheet for 25 minutes until soft and caramelized. Let cool completely.
In a bowl, blend cream cheese, heavy cream, whole milk, and granulated sugar until smooth. Add corn syrup or vodka if using. Refrigerate for at least 2 hours.
Prepare graham cracker crust by mixing crushed crackers, melted butter, and 1 tbsp sugar. Set aside.
Pour chilled base into an ice cream maker and churn for 20–25 minutes. In the last few minutes, add roasted strawberries and graham cracker crumbs.
If no ice cream maker, pour base into a loaf pan, add strawberries and crumbs, and stir. Freeze, stirring every 30 minutes for 3 hours.
Transfer churned ice cream to container, layering and swirling with strawberries and graham cracker mixture. Do not overmix.
Freeze for at least 6 hours or overnight before serving.

Notes

To keep ice cream scoopable, use vodka or corn syrup. Press plastic wrap directly on surface before sealing container to prevent freezer burn. For dairy-free, use coconut or almond milk and vegan cream cheese.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Frozen
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 310
Sugar: 18g
Sodium: 120mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg

Keywords: strawberry cheesecake ice cream, frozen dessert, homemade ice cream, summer treat