Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream

Who doesn't love cheesecake and who doesn't love Ice Cream?

Have you ever imagine that you can put these dessert together,

and make a lovely flavour? 

Ice Cream season is still here in Australia. 

Call me crazy, but I love making homemade ice cream.  Homemade Ice cream is so easy and simple to make. You only need two ingredients for the ice cream base and you can make any flavour you liked. 

No baked cheesecake was my inspiration to come out this flavour. 

Can you imagine two dessert in one? 

I made my own strawberry jam. Actually when I was thinking about this I was convincing myself to try using a store bought strawberry jam.But then I though it is loaded with sugar and it might come out too sweet. 

After thinking of it overnight, I made up my mind that  will make my own strawberry sauce. I will call it sauce because I cooked it so it not pureed. 

This is what I did. I use to 2 cups of chopped strawberries (fresh or frozen), I pop them in a food processor to puree. I simmer it in a low fire, I put 2 teaspoon of sugar and a few drops of lemon juice. (depending on the taste you like, don't make it too sweet) Cook the puree for about 4-5 minutes, stirring frequently until thick or the volume had decreased in half. Remove from the fire and let it cool down completely. Since I am using it for and ice cream recipe I pop it in the fridge for 1-2 hours to chill. 

When making homemade ice cream I like to put my bowl and whisk attachment in the fridge to chill few hours before using it. 

The key to good homemade ice cream is chilled heavy cream and condensed milk.

Here is the recipe for you to try:

Ingredients:

2 cups heavy cream, chilled for atleast 24 hours

1 can condensed milk, chilled for atleast 24 hours

250g cream cheese, softened but still cold 

1 cup strawberry sauce

1 1/2 cup crushed graham crackers or digestive biscuits

Procedure:

1. The night before you are planning to make the ice cream, chilled your heavy cream and condensed milk. Few hours before making the ice cream put your bowl and whisk attachment in the fridge to chill. 
2. Using your chilled bowl and whisk attachment whipped the heavy cream in a high speed until nice and fluffy. In a separate bowl beat the cream cheese until light and fluffy. Add the beaten cream cheese to the heavy cream and continue whisking until just combined. Pour in the condensed milk and continue mixing by hand. Add 1 cup of crushed graham cracker, and save the remaining for later. 
3. Transfer the mixture to a loaf pan or a freezer friendly container with a lid. divide the mixture into three portions. Pour the first part of the mixture, topped with two tablespoon of strawberry sauce, making a swirl, sprinkle some crushed graham on top. Repeat the process until all the ice cream mixture has been transferred. 
4. Put in the freezer for at least 6 hours or best overnight. Allow few minutes to thaw before serving. 
5. Enjoy!

Other Recipe that you may like:

Ube Macapuno Ice cream
Cookies and Cream Ice cream
Dairy Free Ice Cream
Dairy Free Vanilla Ice Cream