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Home » No Churn Strawberry Cheesecake Ice Cream

No Churn Strawberry Cheesecake Ice Cream

July 20, 2017 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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Created by Angie on July 20, 2017

  • Prep Time: 20m
  • Total Time: 8h 20m
  • Yield: 6 cups ice cream (1 loaf pan)

Ingredients

  • 1 cup sliced strawberries (about 6 large berries)
  • 1 can (14 oz.) sweetened condensed milk
  • 1 tablespoon vanilla
  • 2 cups heavy cream
  • 1 tablespoon milk (or 1 tablespoon heavy cream)
  • 6 tablespoons powdered sugar
  • 8 ounces cream cheese, softened
  • 1 tablespoon honey
  • 2 tablespoons powdered sugar
  • 1/2 cup water
  • 4 -6 tablespoons graham cracker crumbs

Instructions

  • In a medium saucepan combine the strawberries and water.
  • Stir in honey.
  • Heat over medium heat until it starts to boil. Reduce to a simmer. Let simmer for 20 minutes.
  • Stir in 2 tablespoons powdered sugar.
  • Remove from heat and let cool.
  • Add cream cheese to a medium bowl and mix with electric mixer until smooth.
  • Add in powdered sugar and milk; mix until smooth.
  • Spoon cream cheese mixture into a plastic sandwich bag and set aside.
  • In a mixing bowl, add heavy cream and vanilla, mix on high with electric mixer until stiff peaks form.
  • Add in sweetened condensed milk and whisk until combined to make ice cream base.
  • Spoon some of ice cream base into a loaf pan.
  • Snip corner of cream cheese bag and drizzle some of cream cheese over ice cream base.
  • Add a few dollops of strawberries and sprinkle with some crushed graham crackers.
  • Spoon on another layer of ice cream base, continuing to layer until loaf pan is full.
  • Finish with cream cheese drizzle, strawberries and graham crackers on top.
  • Using a knife, make a figure 8 a few times in ice cream to swirl everything around.
  • Freeze for several hours or overnight until frozen.
  • Print

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