No Churn Strawberry Cheesecake Ice Cream with Graham Cracker Crust
By Lizzie on July 3, 2019
Hi my friends! Happy 4th of July!!! What an amazing day to celebrate the birth of this wonderful country in which we are so lucky to live, and the Declaration of Independence! As much as I love to travel the world, I always feel so fortunate to live in such an amazing country!! How are you celebrating this holiday with your family and friends? We usually have some kind of cookout and I get to try new dessert recipes on everyone 🙂 It’s funny, but my friends and family always seem very happy to oblige me when I ask them to be taste testers 🙂
I have SUPER exciting news to share with all of you, and I am over the moon with happiness to be partnering with such an amazing company! Organic Valley has asked me to collaborate with them using their fabulous ingredients in my newest recipe creations!! Organic Valley isn’t a giant corporation. They are a cooperative of farmers across the country who share the same commitment to growing food the right way. Their cooperative is made up of over 2,000 family farms and 900 employees, all pooling their passion and resources to bring organic food to the tables of people across the country. They also believe in the idea that, if consumers demand high-quality organic food, grown the right way, we could all change the way we treat our land, our animals and our bodies. So, as you can see…it’s a company that I truly believe in and have loved and used their products for as long as I can remember 🙂 Take a look at Organic Valley’s website!! It’s really something special!! You’ll be seeing my recipes in their upcoming campaigns and mailers, so stay tuned 🙂
With such hot weather lately, I wanted to create a recipe where I didn’t have to turn on my oven. As you all know, I love summer berries, and strawberries happen to be my favorite!! I had my family over for dinner the other night and told them about my latest recipe idea and they all loved it, so today, I spent the whole day in the kitchen perfecting my newest no churn Strawberry Cheesecake Ice Cream!! OMG is it GOOD!!! It’s really easy to make and you don’t even need an ice cream maker, just a little bit of patience when it comes to freezing time, because it really needs about 8 hours, or overnight in the freezer, to completely set up.
I have no doubt that you will love this scrumptious recipe as much as my family and I do! I used 3 different Organic Valley dairy products in it too, so you know it’s extra delicious!!
Let me know what you think!! Happy Independence Day my friends and family!! xoxo
The best recipes start with the best ingredients!
Make sure to pick the best looking, reddest strawberries that you can find. Redder means sweeter 🙂
Always chill the bowl and the whisk before you beat your cream!!
Make sure your cream cheese is at room temperature, because it will blend so much better with the condensed milk.
The mixture should be completely smooth when it is blended together.
The strawberry mixture is so sweet and yummy. I had to stop myself from eating too much when I was making it. Make sure you cool it completely before you add it to the cream mixture.
Making a homemade graham cracker crust makes all the difference in this ice cream.
When the crust has been cooled and baked, you can break pieces off and gently fold it into the ice cream mixture. It stays nice and crunchy too!!
How beautiful is this ice cream?
I even have my own personal spoon 🙂
No Churn Strawberry Cheesecake Ice Cream with Graham Cracker Crust
Makes: 1 Loaf Pan of Ice Cream Prep Time: 45 minutes Freeze Time: Overnight
Ingredients
Ice Cream
2 cups very cold Organic Valley Heavy Whipping Cream
1, 14 ounce can condensed milk
1, 8 ounce package of softened Organic Valley Neufchatel Cream Cheese
1 teaspoon best quality vanilla extract
Graham Cracker Crust
2 cups graham cracker crumbs
1/2 cup Dixie Crystals Granulated Sugar
1/2 cup melted Organic Valley unsalted butter
Strawberry mixture
1 pound of fresh strawberries, washed, dried and cut into large chunks
1/4 cup Dixie Crystals Granulated Sugar
1 teaspoons best quality vanilla
Directions
Make the strawberry mixture
Place your mixing bowl and whisk attachment in the freezer so it will be very cold when you whip the cream.
Wash, dry and cut strawberries into large chunks
In a sauce pan, cook the strawberries with the sugar and vanilla extract until the mixture starts to slightly boil.
Mash the mixture until you have pieces of strawberries throughout so the ice cream will have some chunks in it.
Cook the mixture for about 10 to 12 minutes, or until it thickens up and some of the liquid dissipates.
Transfer the mixture to another bowl and chill it while you are making the rest of the ice cream. It will need to be completely cool before mixing it with the other ingredients.
Make the graham cracker crust
Preheat the oven to 350 degrees.
Mix all of the crust ingredients in a bowl with a fork and combine until crumbly.
Spread onto a 1/4 sheet pan or the bottom of a 9×13″ pan.
Bake for 7 to 10 minutes, or until it is nicely firmed up. Be careful not to over bake the crust.
Take it out of the oven and let it cool until you are ready to add it in the ice cream base at the end.
Make the ice cream base
In a mixing bowl with a wire whisk, whip together the condensed milk, cream cheese and vanilla until smooth and blended. Set aside.
In your chilled mixing bowl, whip the heavy cream until stiff peaks form.
Slowly add in the condensed milk, cream cheese and vanilla mixture.
Gently fold in the mixture so you don’t deflate the whipped cream.
Fold in your chilled strawberry mixture. ( If it’s still not chilled yet, place the ice cream base in the freezer until the strawberry mixture is completely cool). Then you can blend it in.
Break off pieces of the cooled graham cracker crust and gently fold it into the ice cream.
Be careful when you fold it so the pieces will stay whole.
Pour the mixture into a loaf pan or the container of your choice.
Scatter more of the crust on top for presentation.
Cover the loaf pan with plastic wrap and chill the ice cream overnight.
Scoop and serve!
Keep in the freezer for up to a week covered well with plastic wrap and foil!
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