🍓 Strawberry Cheesecake Ice Cream

Ingredients

For the strawberry swirl:

• 2 cups fresh strawberries, chopped
• ¼ cup granulated sugar
• 1 tbsp lemon juice

For the cheesecake ice cream:

• 8 oz (225 g) cream cheese, softened
• 1 cup sweetened condensed milk
• 1 tsp vanilla extract
• 2 cups heavy whipping cream
• 6–8 graham crackers, roughly crushed

Instructions

1. Make the strawberry swirl:
   Add strawberries, sugar, and lemon juice to a saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries soften and become syrupy. Cool completely.
2. Prepare the cheesecake base:
   Beat the softened cream cheese until smooth. Mix in the condensed milk and vanilla until creamy and well combined.
3. Whip the cream:
   In a separate bowl, whip the heavy cream until stiff peaks form.
4. Combine:
   Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
5. Layer:
   Pour half of the ice cream mixture into a freezer-safe container. Add spoonfuls of the cooled strawberry sauce and sprinkle with crushed graham crackers. Repeat with the remaining ice cream, strawberries, and graham crackers.
6. Swirl:
   Use a knife or skewer to gently swirl the strawberry sauce through the ice cream.
7. Freeze:
   Cover and freeze for at least 6 hours, preferably overnight, until firm.
8. Serve:
   Let the ice cream sit at room temperature for 5–10 minutes before scooping. Top with extra strawberries and graham cracker crumbs if desired.

Tip: For an especially creamy texture, use full-fat cream cheese and heavy cream, and make sure the strawberry mixture is completely chilled before layering.