Close-up of Strawberry Cheese Cake Ice Cream, as seen on Mary Makes It Easy, Season 2.
Recipe courtesy of Mary Berg

Strawberry Cheesecake Ice Cream

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  • Level: Easy
  • Total: 6 hr 30 min (includes freezing time)
  • Active: 30 min
  • Yield: About 6 cups
Strawberries, cream cheese, and cookies—do we need to say more?

Ingredients

Directions

  1. Whisk together the sugar and cornstarch in a small saucepan. Add the strawberries, lemon juice and water and stir to combine. Bring to a simmer over medium heat and cook, stirring frequently, until the strawberries are softened and begin to break down, about 10 minutes. Set aside and cool fully to room temperature.
  2. Place an 8- or 9-inch square pan in the freezer while you prepare your ice cream base.
  3. Beat the cream cheese in a large bowl until light and fluffy. Add the sweetened condensed milk, vanilla and salt and beat well to combine. Whip the cream to stiff peaks in a separate bowl.
  4. Fold about a cup of the whipped cream into the condensed milk mixture to lighten it up a bit. Add the remaining whipping cream in two batches, gently folding after each addition just until combined. Gently fold in the crumbled cookies, reserving some for garnish, if desired.
  5. Retrieve the chilled loaf pan from the freezer and pour in the ice cream base. Spoon about half of the strawberry mixture over top and, using a butter knife, slightly swirl together. Sprinkle with the reserved cookies, press a layer of plastic wrap directly on top and place in the freezer for at least 6 hours to firm up before serving.
  6. When ready to scoop, transfer the ice cream to the fridge for a few minutes to soften. Serve the ice cream topped with some of the remaining jammy strawberries.

Cook’s Note

Feel free to replace the strawberries swirled into the ice cream base with about 1/2 cup of prepared strawberry jam.