Strawberry Cheesecake Ice Cream
Summer is here! Summer is here!! Just in time for the school holidays, thank you very much. You never know how long the sun will stick around these parts, so I had to take advantage and make something extra summery.
My friend Sarah asked me to write about healthy freezer pops and something involving berries. Coincidentally, a fellow foodie called Liz Brooks brought a recipe for strawberry ice cream to my attention, and it looked amazing. Okay, so it’s not healthy freezer pops, but it does involve berries.
Besides, I don’t think “healthy” necessarily means low fat, sugar free, or containing things like flax seeds, aloe, or other Super Foods. Healthy (in my world) means ingredients that haven’t been processed out the wazoo and ingredients I can pronounce. I’d much rather our kids have real sugar than artificial sweetener, for example. It’s all, as they say, about moderation.
Our kids love ice cream, a lot. I tend to get lazy and just buy them whatever’s on sale at the supermarket, despite the fact that I have an ice cream maker. I do use it every now and then, but it takes time and preparation. I absolutely love custard-based ice creams, but they involve a bit of prep work. My preference is to make ice cream myself – the taste alone is so worth it.
What I love about this recipe for Strawberry Cheesecake Ice Cream is the simplicity of the preparation and that you can make it without an ice cream maker. I actually made half the recipe in the ice cream maker and the other half in a plastic container for comparison. Both were thick, rich, creamy, and silky smooth; I truly couldn’t tell the difference in taste. The only difference is that you won’t get the lovely pink streaks running through the ice cream if you make it in the ice cream maker.
The idea to add Graham crackers is Liz’s, to emulate a cheesecake crust. It adds a lovely little crunch and you can always sprinkle it on top after you make the ice cream for those who might not want/be able to eat Graham crackers.
This ice cream is much firmer than traditional store bought, thanks to the lack of chemicals. Ideally, you should bring this out of the freezer around 15 minutes before serving so that you don’t break your ice cream scoop.
Ingredients
- Adapted by Liz Brooks from Women's Day magazine, August 2012 issue
- 1 14oz can of sweetened condensed milk
- 1/2 cup cream cheese, at room temperature
- 1 1/2 tsp vanilla extract
- 2 cups heavy cream or double cream
- 1/2 lb strawberries (or more, depending on preference)
- 4-6 graham crackers, crushed (UK people can use other biscuits like crumbled Digestives, Ginger Nuts, or anything else you’d normally use in a cheesecake base)
Method
Using an electric mixer, beat the condensed milk, cream cheese, and vanilla in a large bowl until combined.
Add the cream and beat until thick, stiff peaks form - about 3 to 5 minutes.
Puree the strawberries using a blender or food processor.
I strained the puree through a fine sieve, but this is completely optional.
Fold about half of the strawberry puree into the cream mixture until combined.
Spoon the rest of the strawberry puree over the pink mixture, then sprinkle the graham cracker crumbs on top.
Fold in, leaving streaks of the puree and graham crackers to create a swirled cream.
Spoon the cream mixture into a large plastic container, spreading evenly.
Tap the sides to get rid of air bubbles.
Cover and freeze for at least 8 hours.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
2 Comments
Hugh
July 27, 07:47A delicious accompaniment to strawberries (macerated with sugar and a little balsamic vinegar, natch)is coarse-ground black pepper (and vanilla) ice cream. You need just enough pepper for the occasional hot crunch.
Lisa Durbin
July 27, 08:20Yes, totally agree!