Strawberry Cheesecake Ice Cream

• Vegetarian

• Produce

  • 1 cup Strawberries

• Baking & Spices

  • 1 tsp Cornstarch
  • 1 1/8 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 1/4 tsp Vanilla

• Snacks

  • 1/4 cup Graham cracker crumbs

• Dairy

  • 8 softened and cut into pieces (8 ounces cream cheese
  • 1 cup Heavy cream
  • 1 cup Whole milk

• Liquids

  • 2 tbsp Water

Found on chocolatemoosey.com

Description

Ingredients

• 8 ounces cream cheese, softened and cut into 8 pieces
• 1 cup whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 cup graham cracker crumbs
• 1 cup sliced strawberries
• 2 tablespoons granulated sugar
• 2 tablespoons water
• 1 teaspoon cornstarch
• 1/4 teaspoon vanilla extract

Directions

• In a blender, blend together the cream cheese, milk, heavy cream, sugar, vanilla, and salt until smooth. Transfer mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
• For the strawberry sauce: In a medium saucepan, bring strawberries, sugar, water, and cornstarch to a boil. Boil for 3-5 minutes or until the strawberries are cooked down and the mixture thickens. Remove from the heat and stir in the vanilla. Cool for 15 minutes.
• Once the ice cream base is cold, freeze in your ice cream maker according to the manufacturers instructions. Once churned, layer in strawberry sauce and graham cracker crumbs. Freeze in an airtight container until firm, roughly 8 hours or overnight.