Strawberry Cheesecake Ice Cream
- 1 cup whole milk
- 1 cup heavy cream
- 8 oz cream cheese softened
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1 1/4 cups granulated sugar divided
- 2 cups strawberries
- 1/3 cup graham cracker crumbs roughly 3 sheets
Blend milk, cream, cream cheese, salt, vanilla and 3/4 cup sugar until smooth. Transfer to clean container, cover and chill overnight.
Meanwhile, preheat oven to 425 degrees. Hull and slice strawberries, tossing with remaining 1/2 cup sugar. Roast on a parchment lined baking sheet for 15 minutes. Transfer to a clean bowl, cover and chill.
Churn liquid according to manufacturer’s directions. In the last 5 minutes, drop strawberries and liquid a a small spoonful at a time.
Alternate layers of ice cream and spoonfuls of graham cracker crumbs in a freezer safe container. Freeze until firm.
Calories: 366kcal | Carbohydrates: 40g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 66mg | Sodium: 205mg | Potassium: 174mg | Fiber: 1g | Sugar: 37g | Vitamin A: 872IU | Vitamin C: 21mg | Calcium: 94mg | Iron: 1mg