INGREDIENTS
For the Strawberry Swirl:
1½ cups chopped strawberries
¼ cup sugar
½ TBS corn starch
For the Graham Cracker Crust Swirl:
4 graham cracker cookies
½ TBS sugar
2 TBS melted butter
For the Cheesecake Ice Cream:
8oz cream cheese, softened
1 cup white sugar
2 cups heavy cream
1 cup whole milk
INSTRUCTIONS
For the Strawberry Swirl:
- Blend up the strawberries until smooth.
- Pour strawberry puree, sugar and cornstarch into a medium sized sauce pan and cook up for a few minutes until a thick sauce is made.
- Pour into a bowl and refrigerate for 1 hour.
For the Graham Cracker Crust:
- Crush your graham crackers into a fine crumb.
- Combine the graham cracker crumbs, sugar and melted butter. Set aside till needed.
For the Cheesecake Ice Cream:
- Whisk together your cream cheese and your sugar until smooth.
- Add in the heavy cream and milk and whisk until mostly combined. **
- Pour mixture into your prepared ice cream mixer. Allow to churn according to manufactures instructions.
- Scoop ⅓ of the ice cream mixture into a 3QT pan (a bread pan is perfect for this)
- Scoop ⅓ of the strawberry puree, and sprinkle ⅓ of the graham cracker crumbs over the top of the ice cream.
- Swirl together with a knife. (Swirl well, any thick strawberry sauce areas will become a bit icy)
- Repeat with the second third, and final third of the ice cream, sauce and graham crackers.
- Cover with plastic wrap and place in your freezer to harden for 6 hours, up to overnight.
Original recipe and notes of recipe visit: Strawberry Swirled Cheesecake Ice Cream @ lmld.org