| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 5 min |
| Yield: | 8 servings |
Ingredients
- 1/2 gallon good-quality strawberry ice cream
- 1 1/2 cups fine graham cracker crumbs
- 6 tablespoons melted butter
- 1/4 cup plus 2 tablespoons sugar
- 1 store-bought cheesecake (8 or 9 inch), room temperature
- 1 pint strawberries, hulled and cut into pieces
- 1/2 lemon, juiced
Instructions
- Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press this mixture over the bottom and sides of a 9-inch springform pan with your fingers; then press all over with the flat bottom of a glass to get the crust really well pressed together and compact. Set aside.
- When the ice cream has softened, cream it in a mixer with a paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy, but not melted. Break the cheesecake into pieces and beat or fold it into the ice cream. Pour the mixture into the prepared springform pan and smooth the top. Put that in the freezer to set.
- Now combine the strawberries, the remaining 2 tablespoons sugar, and the lemon juice in non-reactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juice, 3 to 5 minutes. Stick that into the refrigerator to chill.
- When you’re ready to serve, remove the sides of the springform pan and put the frozen cheesecake on a cake plate. Spoon the strawberries over the top and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 464 |
| Total Fat | 25 g |
| Saturated Fat | 14 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 2 g |
| Sugar | 15 g |
| Protein | 6 g |
| Cholesterol | 67 mg |
| Sodium | 196 mg |
Reviews
I if a homemade cheesecake may be used instead.
Family and friends loved it. My question is, when you add the cheesecake, do you include the graham cracker crust on bottom of cheesecake?
Very easy and extremely flavorful! A new dessert favorite. My mom loved it – thank you Tyler!!
This was the absolute best cheesecake /frozen dessert /pie I have ever had! My daughter and I devoured it!
I haven’t made it yet but I wonder how it will taste with strawberry gelato instead of strawberry ice cream? I’m going to try it.
store bought ingredients promoted by a chef? Seriously Food Network?
love Tyler Florence – a user-friendly cooking coach BUT! recipe calls for a half gallon ice cream but except for Blue Bell – the companies have reduced it to 1.5 quarts to customer. How does the change in quantity of ingredients affect the outcome of the dessert. If it’s from Florence – it’s gotta be good no matter – he clearly knows his way around the kitchen!
This recipe was a winner with my family and it was easy!
I made a healthier version of this…light ice cream, splenda, low fat cheesecake and it was INCREDIBLE!
its good if your not elerject to strawberries.