strawberry ice cream cheesecake

Graham Cracker Crust

• Pull the container of ice cream out. It needs to be softened.
• Half 1.5 quarts Alden’s Organic Strawberry Ice Cream
• Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a 9-inch parchment paper and spray again. Set aside.
• Using a food processor, blend the graham crackers into a fine crumb. In a medium bowl, mix the graham cracker crumbs, brown sugar, and melted butter using a fork.
• 2 ¼ cup Graham cracker crumbs,⅛ cup Brown sugar,11 tablespoon Unsalted butter
• Pour the crumbs into the springform pan. Use your hands to press the crust halfway up the sides of the pan. Use the back of a measuring cup to compact the crust. Place in the freezer while you making the cheesecake.

Strawberry Ice Cream Cheesecake

• In a large bowl using a mixer, beat the cream cheese on high speed for 1 minute. Add in the sugar and vanilla and beat on high speed for 1 minute. Take off the mixer and scrape the bowl, it will be smooth and creamy.
• 16 oz Cream cheese,½ cup White granulated sugar,2 teaspoon Pure vanilla extract
• Spoon the softened ice cream in to the bowl. Use a rubber spatula to fold the ice cream in. Fold it in until it is mixed together. It will be pretty liquid-y.
• Half 1.5 quarts Alden’s Organic Strawberry Ice Cream
• Pour the cheesecake batter into the springform pan. Top with aluminum foil or plastic wrap and freeze for at least 12 hours.
• The next day, take off the foil, springform pan, and parchment paper and place back in the freezer while you make the whipped cream.

Whipped Cream

• Place a metal bowl with a whisk attachment in the freezer for 10 minutes.
• Beat the heavy cream, powdered sugar, and vanilla on high until medium peaks form.
• 1 cup Heavy cream,2 tablespoon Powdered sugar,1 teaspoon Pure vanilla extract
• Pull the cheesecake from the freezer. Top with the whipped cream and fresh strawberries right before serving.
• Fresh strawberries

TIPS FOR MAKING ICE CREAM CAKE

• This strawberry ice cream cake is easiest to slice with a warm knife. Just run your knife under warm/hot water for a few seconds, wipe it off and slice through the cake with no problem!
• Fresh strawberries are always best. If you can’t find them you can use frozen strawberries. Of course, you won’t have fresh berries for the top, but you could puree the berries with a little sugar and make a beautiful syrup to go on top instead.
• The graham cracker crust needs to be firm which is why is baked first. To get the best results make sure you pack the graham cracker crumble firmly into the pan. A flat bottomed measuring cup or glass will work great.
• When you remove the cake from the freezer wait a minute or two after removing it before trying to release the cake from the springform pan
• Store this cake covered in the freezer and for 3-4 days. I left the fresh strawberry slices on mine when storing and the next day had a fully frozen and delicious treat.

Strawberry Ice Cream Cheesecake

Directions

Line an 8 1/2- by 4 1/2-inch loaf pan with 2 pieces of parchment paper, leaving a 3-inch overhang on all 4 sides. Using an electric mixer, beat the condensed milk, cream cheese, and vanilla in a large bowl until combined. Add the heavy cream and beat on high speed until thick, stiff peaks form, 3 to 5 minutes.

Meanwhile, using a food processor or blender, purée half the strawberries.

Spoon half the vanilla cream mixture into the prepared pan, spreading it evenly. Tap the pan to get rid of air bubbles. Fold 1/3 of the strawberry purée into the remaining cream mixture until combined. Spoon remaining strawberry purée over the pink cream mixture and fold in, leaving streaks of the purée to create a swirled cream. Spoon over the vanilla cream in the pan. Gently tap the pan to distribute the mixture and get rid of any air bubbles (spreading will destroy the swirls). Cover and freeze for at least 8 hours and up to 2 weeks.

Thirty minutes before serving, cut the remaining strawberries into pieces and toss with the sugar. Let sit, tossing occasionally, for 25 minutes. When ready to serve, invert the cake onto a platter and remove the pan and parchment. Spoon the berries (and any juices) over the top.

How do you make this strawberry cheesecake ice cream cake?

Start with the graham cracker crust. It’s a simple, straight-forward graham cracker crust that we’re going to freeze, rather than bake. It consists of:

• crushed graham crackers
• unsalted butter
• granulated sugar

Melt the butter, then mix it together with the combined sugar and crumbs. Press everything into a parchment-lined springform pan. You want to use a spring-form pan for this recipe, so you can pop it out and serve it when it’s frozen. The crust can be frozen while you prepare the filling.

The filling consists of:

• softened cream cheese (I use full-fat)
• 2 cups frozen strawberries
• 1 quart softened vanilla ice cream

Blend everything together in a high-powered food processor or blender until nice and smooth. Once smooth, stir in 1 cup of fresh, diced strawberries.

The fresh strawberries are optional, since not everyone loves the frozen bits of strawberry, but I personally love it! They also make really great decorations to add on to the cake right before you serve it.

Pour everything into the prepared graham cracker crust and smooth it out!

Freeze for 4-6 hours before serving.

strawberry ice cream cheesecake pie

INGREDIENTS

• 1 package (9 rectangles) graham crackers
• 3 tablespoons melted butter
• 2 cups strawberries (I used frozen, fresh will work too)
• ⅓ cup sugar
• ¼ cup orange juice
• 1 tablespoons lemon juice
• 8 oz softened cream cheese
• 1 cup powdered sugar
• 2 cups heavy whipping cream, whipped
• 1 pint fresh strawberries for garnish
• whipped cream for garnish

INSTRUCTIONS

Crush graham crackers into fine crumbs and add to a springform pan, add melted butter and stir together until well combined and press evenly into bottom. Set aside.

Add 2 cups strawberries, ⅓ cup sugar, and orange juice to a blender or food processor and blend until smooth. Set aside.

Add cream cheese and powdered sugar to a mixer bowl and beat until smooth. Fold in whipped cream. Fold in strawberry mixture. Pour over prepared crust and cover with plastic wrap.
Freeze for 6 to 8 hours or until firm.
Serve with fresh strawberries and whipped cream.

Strawberry Cheesecake Ice Cream Bites

Ingredients

for 64 pieces

• 8 oz cream cheese(225 g), softened
• 1 pt strawberry ice cream(473 mL)
• 1 cup graham cracker(140 g), crushed
• 1 cup strawberry(140 g), chopped
• 7 oz dark chocolate(200 g)

GARNISH

• 1 package graham cracker, crushed, as desired

Preparation

1. In a large bowl, blend cream cheese with an electric mixer until smooth.
2. Mix in the ice cream and blend well.
3. Add graham cracker crumbs and strawberries and mix into the ice cream.
4. In a parchment-lined 9×9-inch (23×23-cm) pan, pour in the ice cream mixture and even out the surface.
5. Freeze for 4-6 hours or until frozen.
6. In a small bowl, melt the dark chocolate until smooth.
7. Lift ice cream out using the parchment, then cut into desired size.
8. Evenly coat each piece with the melted chocolate and immediately sprinkle with graham cracker crumbs.
9. Place back in the freezer for 30 minutes.
10. Enjoy!

No-Churn Strawberry Cheesecake Ice Cream

Ingredients

For the Cheesecake:

• 1 3/4 cups graham cracker crumbs (from 12 crackers)
• 6 tablespoons unsalted butter, melted and cooled
• 1/4 cup granulated sugar
• 1 8-ounce package cream cheese, at room temperature
• 1/2 cup heavy cream
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

And For the Strawberry Sauce:

• 1 pound fresh strawberries, stemmed and sliced
• 1 tablespoon cornstarch
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For the Ice Cream Base:

• 2 8-ounce packages cream cheese
• 3 1/2 cups heavy cream
• 2 cups sour cream
• 1 1/2 cups granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon salt

Instructions

Cheesecake:

In medium bowl, combine graham cracker crumbs, butter, and sugar. Press cracker mixture into greased 8-inch cake pan. Freeze 10 minutes.

In separate bowl, cream together cream cheese, heavy cream, lemon juice and vanilla extract until light and fluffy.

Divide mixture between both ramekins on top of crust and spread out evenly; freeze until solid, about 4 hours. Cut into small chunks and return to freezer until ready to use.

 Strawberry Sauce:

In medium saucepan, combine strawberries, cornstarch, sugar, lemon juice and vanilla extract. Cook over medium-high heat, stirring often, until strawberries have softened and sauce has thickened, about 20 to 25 minutes.

Remove from heat and let cool 15 minutes. Transfer to container, seal tightly, and refrigerate 3 hours or up to 3 days (if made in advance).

Ice Cream Base:

In food processor, combine cream cheese, heavy cream, sour cream, sugar, vanilla, lemon zest, lemon juice, and salt. Process until smooth and thick, about 2 minutes.

Pour half the ice cream base mixture into large freezer safe container. Drizzle with half the strawberry sauce and top with half the cheesecake bites.

Using a long wooden skewer, swirl everything together. Top with remaining ice cream base, remaining strawberry sauce (reserving a bit for topping) and cheesecake bites (again, reserving a bit for topping). Swirl once more.

Cover with plastic wrap and freeze until firm, about 4 hours or overnight. To serve, scoop ice cream and serve with a drizzle of strawberry sauce and cheesecake bites.

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