This Strawberry Cheesecake Ice Cream Recipe is a deliciously easy summer dessert, and it's the best frozen dessert for a hot summer day! Whether it's fruit, ice cream or cheesecake you're craving, it's simply delicious!
I think it's safe to say that basically everyone on the planet loves some sort of ice cream and cheesecake. Lactose intolerant? Try lactose free ice cream and sorbet...for the rest of us, WE ALL SCREAM FOR ICE CREAM! I also love gelato with the red hot heat of a thousand blazing suns, but that's a post for another day.
Strawberry Cheesecake Ice Cream Recipe
As with any ice cream, you may be tempted to add more toppings, but try to refrain from doing this.
If you add more, you will just end up adding too much, and you will find that you do not have enough ice cream, making it hard to "stick together" when you scoop it out!
This Strawberry Cheesecake Ice Cream Recipe is perfect all on its own, just let it do its thing!
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Ingredients you will need to make our Strawberry Cheesecake Ice Cream Recipe:
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 4 whole graham crackers, broken into smaller pieces
- ½ cup fresh strawberries, cut into small pieces
- ½ cup cheesecake frosting
- waffle cone bowls
- fresh strawberries for serving, if desired
Directions for how to make our Strawberry Cheesecake Ice Cream Recipe:
Add whipping cream and sweetened condensed milk to a heavy duty mixer and using a whisk attachment, beat for 3-7 minutes or until stiff peaks form, scraping down sides of the bowl as necessary.
Stir in strawberries and graham crackers.
Add small dollops of frosting to the mixture and stir until combined.
Place into a loaf pan and freeze for 4-6 hours or overnight.
Scoop into waffle bowls and top with a fresh strawberry, if desired. I love that this recipe is served with fresh strawberries sitting right on top.
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Strawberry Cheesecake Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 can 14 oz sweetened condensed milk
- 4 whole graham crackers broken into smaller pieces
- ½ cup fresh strawberries cut into small pieces
- ½ cup cheesecake frosting
- waffle cone bowls
- fresh strawberries for serving if desired
Instructions
- Add whipping cream and sweetened condensed milk to a heavy duty mixer and using a whisk attachment, beat for 3-7 minutes or until stiff peaks form, scraping down sides of the bowl as necessary.
- Stir in strawberries and graham crackers.
- Add small dollops of frosting to the mixture and stir until combined.
- Place into a loaf pan and freeze for 4-6 hours or overnight.
- Scoop into waffle bowls and top with a fresh strawberry, if desired.
Juanita Cross says
Can you use frozen strawberries?
Thank you
Jenn says
Yes, just make sure that you completely defrost them and drain them of liquids!