Ingredients:

  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 3/4 cup (150 g) granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 8 oz (227 g) cream cheese, softened
  • 1/2 cup (60 g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups (300 g) fresh strawberries, hulled and sliced
  • 1/4 cup (50 g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 cup (100 g) crushed graham crackers
  • 2 tablespoons (30 g) unsalted butter, melted
  • 2 tablespoons (25 g) granulated sugar

Instructions:

  1. In a saucepan, combine sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat until strawberries release their juices (about 5 minutes). Remove from heat and let cool.
  2. In a mixing bowl, beat softened cream cheese with powdered sugar and vanilla until smooth.
  3. In a separate bowl, mix heavy cream, whole milk, granulated sugar, vanilla extract, and salt until sugar dissolves.
  4. Refrigerate the ice cream base for at least 2 hours or overnight for better flavor.
  5. Pour the chilled base into an ice cream maker and churn according to the manufacturers instructions (about 20-30 minutes).
  6. Layer the churned ice cream with the strawberry mixture and cheesecake swirl in a freezer-safe container. Fold gently
  7. In a bowl, combine crushed graham crackers, melted butter, and sugar. Fold into the ice cream mixture or sprinkle over layers for texture.
  8. Cover and freeze the ice cream for at least 4 hours or until solid.