This Strawberry Cheesecake Ice Cream has a ridiculously creamy cheesecake ice cream base, swirled with strawberry jam, and topped with a graham cracker crumble. It’s frozen cheesecake heaven!
Song giving me life: Big Daddy Kane I Get the Job Done
Alright, y’all. In a few days it will be officially summer and as I have lost very little weight this year, the beach is going to get whatever body I can squeeze into a bathing suit. Bring a shoehorn and some coconut oil. We are getting these rolls into a one piece control top. It’s gotten harder to fit my jiggles into a suit, mainly because I’m making (and eating) so much ice cream. Hopefully (soon) this space will be filled with the ice cream ideas floating in my head.
Now flow with me, let’s talk about this ice cream situation right here. I’ve been working on a cream cheese ice cream base and I finally got a nice smooth base that is smooth and tastes almost like birthday cake. Add some swirls of strawberry jam and graham crackers – And we have an ice cream that’s to die for!
Ice cream ingredients!
To make this bangin’ ass ice cream you will need ingredients for the cheesecake base, strawberry jam, and a graham cracker crumble.
For the base: You will need an 8 ounce block of cream cheese, whole milk, milk powder, heavy cream, sugar, and large eggs.
For the strawberry jam: We’re making jam, yo! You will need strawberries, sugar, and a splash of vanilla extract.
For the graham cracker crumble: Yes, this ice cream has a graham cracker crumble! There’s a little baking involved; however, this recipe makes enough to add to at least two batches of ice cream.
How do you make this situation?
Glad you asked!
First make the strawberry jam. Add whole strawberries, sugar, and vanilla extract to a medium pot. Bring to a boil. Once the mixture has been brought to a boil, reduce the heat and simmer until the mixture reduced and the strawberries are softened. Allow to cool in the fridge until ready to use.
To make the base you first have to prepare an ice bath because we’re cooling this sum’ bitch. You bring the base ingredients to a simmer, then you add it to egg yolks and stir until combined. You cook the base until it coats the back of a spoon thickly. I like to pour my ice cream base into a ziploc bag that I use a million times like Oprah. Once the base has cooled I place it in the fridge to steep for a few hours or overnight.
While the mixture is steeping I bake the graham cracker crumble. It’s quite simple. You crush a few graham crackers, add melted butter, some sugar, cinnamon, and bake until fragrant. Really, that’s it.
Once the ice cream has steeped, you freeze using an ice cream maker. I’ve mentioned this before: I use one of the inexpensive Cuisinart freezer bowl types. Once frozen you add the strawberry jam and graham cracker crumble, then place in the freezer to harden.
Tips and tricks for making a successful ice cream
- Adding a bit of milk powder to the ice cream base gives you a creamier ice cream
- Instead of waiting for the cream cheese to melt into the milk mixture as the base simmers, whiz some milk and cream cheese in the blender and then simmer. You save time, plus you don’t have to deal with cream cheese lumps!
- Allow the base to steep in the fridge at least for a few hours. This will allow the ingredients to meld and will give you a bolder, more robust flavor.
Now get your ice cream on, people. And put this on rotation this summer.
Click on the links below for more delicious ice cream recipes!
Strawberry Cream Cheese Ice Cream
For the strawberry jam
- 1 lb strawberries
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon water
For the graham cracker crumble
- 7-8 graham crackers
- 1 tablespoon granulated sugar
- 1/8 teaspoon ground cinnamon
- pinch of salt
- 1 tablespoon unsalted butter, melted
For the cream cheese ice cream
- 8 ounces full fat cream cheese
- 2 cups whole milk
- 1/4 cup milk powder
- 1 cup heavy cream
- 2 tablespoons vanilla extract
- 3/4 cup granulated sugar
- pinch of salt
- 6 egg yolks
Make the strawberry jam
- Hull the strawberries making sure to leave them whole. In a medium saucepan, combine the strawberries, sugar, vanilla extract, and water. Cook over
medium/high heat bringing the mixture to a boil for about 5-7 minutes or so. At
this point there should be a decent amount of liquid coming from the
strawberries. Continue cooking over medium/high heat stirring every few minutes
or so to ensure the mixture does not stick to the pot.Cook until the liquid has reduced and thickened, and the strawberries are very soft, about 25-30 minutes. Remove from heat and allow to cool for about 10 or 15 minutes or so.
The jam will thicken as it cools. Transfer to a jar or container with a tightly
sealed lid. Place in the fridge until ready to use.
For the graham cracker crumble
- Heat the oven to 325° Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside. Place the graham crackers in Ziploc back. Using a rolling pin or your hands, crush the crackers until they’re coarsely ground. Transfer them to a small bowl and stir in the sugar, cinnamon, and salt. Add the melted butter and use a spoon to evenly combine the butter into
the crushed wafers. The mixture should appear slightly moistened. Transfer the mixture to the prepared baking sheet, spreading slightly with an offset spatula. Toast in the oven until brown and fragrant, about 10 minutes. Remove from the oven and set aside to cool. (The crumbs can be stored in an airtight container for up to 5 days at room temperature).
For the cream cheese ice cream base
- Prepare an ice bath by adding ice and water to a large bowl. Place a Ziploc next to the
ice bath until ready to use.Place the egg yolks in a medium bowl and set aside.In a blender combine the cream cheese and milk and blend until smooth. In a medium steel bottomed pot, add the cream cheese mixture, milk powder, heavy cream,
vanilla extract, granulated sugar, and salt. Whisk the mixture vigorously until
the milk powder is fully incorporated into milk and heavy cream. Turn the heat
to medium/low and bring the mixture to a full simmer.Remove from heat, and whisking the entire time pour some of the milk mixture into the
egg yolks to temper. Continue to pour the milk mixture and whisk until the egg
yolks are combined. Pour the entire base back into the pot. Cook over low heat until
the mixture is thick enough to coat the back of a wooden spoon thickly. This
can take anywhere from 2-6 minutes. Be sure not to let it scorch.Strain the ice cream base into a Ziploc bag. Seal the Ziploc bag, immerse it in the
ice bath and leave until completely cool. Place the Ziploc bag in the fridge
and steep the mixture overnight or for a few hours. Churn base in the ice cream
maker according to manufacturer’s instructions. Transfer ice cream to a
container, fold in the strawberry jam and graham cracker crumble. Seal the
container and place in the freezer to harden.