I’ve only had strawberry cheesecake ice cream once, in a tiny place in the outskirts of DC, but I’ve always wanted it again. Turns out… it’s really not hard to make. Dangerous thing to know! This ice cream’s very rich, and very cream cheese-y, and super nice.

Ingredients:

• 8 ounces cream cheese
• 1 cup sour cream
• 1/2 cup half-and-half
• 2/3 cup granulated sugar
• pinch salt
• 1/2 cup graham cracker crumbs
• 1/2 cup strawberry ice cream topping

Cut the cream cheese into 1/2″ chunks, then combine in a food processor with the sour cream, half-and-half, sugar, and salt. Process until very smooth, then refrigerate for at least 8 hours.

Freeze the cream cheese mixture according to your ice cream maker’s directions.

Getting pretty sturdy…

When it has thickened enough that you’re ready to take it out, add the graham cracker crumbs and let it churn just long enough to mix in evenly. You can also add the strawberry ice cream topping now if you want it evenly mixed in, but I preferred streaks, so did not.

Scoop a layer of ice cream into your storage dish, then drizzle some of the strawberry ice cream topping over it.

Repeat several times, until all the ice cream and all the strawberry sauce have been used up.

Freeze until ready to eat.

Strawberry Cheesecake Ice Cream

• 8 ounces cream cheese
• 1 cup sour cream
• 1/2 cup half-and-half
• 2/3 cup granulated sugar
• pinch salt
• 1/2 cup graham cracker crumbs
• 1/2 cup strawberry ice cream topping

Cut the cream cheese into 1/2″ chunks, then combine in a food processor with the sour cream, half-and-half, sugar, and salt. Process until very smooth, then refrigerate for at least 8 hours.

Freeze the cream cheese mixture according to your ice cream maker’s directions. When it has thickened enough that you’re ready to take it out, add the graham cracker crumbs and let it churn just long enough to mix in evenly. You can also add the strawberry ice cream topping now if you want it evenly mixed in, but I preferred streaks, so did not.

Scoop a layer of ice cream into your storage dish, then drizzle some of the strawberry ice cream topping over it. Repeat several times, until all the ice cream and all the strawberry sauce have been used up. Freeze until ready to eat.