Strawberries, cream cheese, and cookies—do we need to say more?
| Level: | Easy |
| Total: | 6 hr 30 min |
| Active: | 30 min |
| Yield: | About 6 cups |
Ingredients
- 1/2 cup (100 grams) sugar
- 1 tablespoon cornstarch
- 3 cups (about 450 grams) strawberries, halved or quartered (see Cook’s Note)
- 1/2 lemon, juiced
- 3 tablespoons water
- 250 grams (about 9 ounces) cream cheese, at room temperature
- 300 milliliters (about 10 ounces) canned sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups (500 milliliters) 35% cream or heavy cream
- 8 to 10 vanilla sandwich cookies or graham crackers, roughly crumbled
Instructions
- 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.
- Place an 8- or 9-inch square pan in the freezer while you prepare your ice cream base.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 297 |
| Total Fat | 21 g |
| Saturated Fat | 13 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 22 g |
| Protein | 4 g |
| Cholesterol | 76 mg |
| Sodium | 151 mg |
Reviews
I made this…easy, versatile & delicious!!! Tastes creamy & fresh! Definitely going to make it again & change up the flavor!