No Churn Strawberry Cheesecake Ice Cream

Like what’s better than ice cream?! This is a really simple no churn, recipe. So sweet and creamy made with a handful of ingredients. The strawberries are cooked down till thick and jammy, pureed and then swirled into the cream cheese and condensed milk. Folded into whipped cream and sprinkled with cookies or graham crackers throughout.

Ingredients

• 2 cups trimmed strawberries, fresh or frozen
• 1/2 cup granulated sugar
• 2 tbsp. corn starch
• 1/2 lemon juiced

• 1 (8oz) block cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 2 cups heavy cream
• 2 tbsp vanilla extract

• 1/2 cup crushed cookies or graham crackers

Directions

Place a loaf pan in the freezer to chill.

Starting off with the strawberry jam, in a medium sauce pan add the strawberries, sugar, corn starch and lemon juice. Place over medium heat and let it cook for about 8-10 minutes. The strawberries will start to release their juices and cook down. Stirring occasionally until they are thickened and coat the back of a spoon. Remove from heat and let cool slightly. Then pour into a blender and puree until smooth. Pour onto a plate and place in the fridge or freezer to chill while you prepare the ice cream.

In a stand mixer with a paddle attachment, add in the cream cheese, condensed milk and vanilla. Mix on medium speed until completely smooth. Then add the heavy cream in a separate bowl and using a hand mixer, whip the heavy cream until stiff peaks form. Fold the whipped cream into the condensed milk and mix until all combined.

Add the graham crackers or cookies to a plastic bag and using a rolling pin or back of a saute pan break up the cookies until fine sand like.

Remove the loaf pan from the freezer, pour half of the ice cream mixture into the bottom of the pan. Then dollop in little spoonfuls of the strawberry jam. Use a knife or toothpick and swirl it into the ice cream, and sprinkle on a little handful of the cookies. Add the remaining ice cream on top and continue to swirl in the strawberry jam and top with the cookies. Place plastic wrap directly onto the ice cream and place in the freezer to completely chill for about 4-6 hours. You may need to let it sit out at room temperature for 5-10 minutes before serving if it’s really frozen. Enjoy!!