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!