Strawberry Cheesecake Ice Cream
Desserts, Food, Ice Cream

Strawberry Cheesecake Ice Cream

There is the little ice cream shop here, in the Amish part of town called, Big Olaf’s.  Big Olaf’s has very good blueberry cheesecake ice cream, according to Aaron.  A couple of months ago, Aaron stopped by there with Rosie to get a scoop of ice cream each but unfortunately, Big Olaf’s only takes cash.  And, Aaron only had enough for one scoop.  So, poor Rosie was sad and watched as Aaron ate his ice cream.

Just kidding.  Rosie got her scoop of something bright and Aaron sat there watching her eat.

When he came home and told me the story, I immediately decided that I needed to make him some of this blueberry cheesecake ice cream.  So I did.  And it was eaten before I could snap photos.

So, I made some more.  This time, I added strawberries instead of blueberries.

And it was excellent.

Do you want to make it yourself?  You should.

Don’t let the three steps scare you off–it actually comes together pretty easy.

If you chose to make it with blueberries instead of strawberries–go ahead!  You may want to add a tiny bit more sugar to the sauce though–I would go with about 1/2 cup of sugar to 2 cups of blueberries.

Strawberry Cheesecake Ice Cream

Adapted (sort of ) from David Lebowitz, The Perfect Scoop

Strawberry Cheesecake Ice Cream
Strawberry Cheesecake Ice Cream : one of the best ice cream flavors I have made at home---strawberry cheesecake at its best. Can deliciously be modified to use blueberries if they happen to be in season where you live.
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
Ice Cream Base
  • 8 oz cream cheese
  • 1 lemon
  • 1 cup sour cream
  • ½ cup half and half
  • ⅔ cup sugar
  • pinch Kosher salt
Graham Cracker Crust Add In
  • 2 cup graham cracker crumbs
  • ¼ cup butter
  • 2 heaped tablespoon sugar
Strawberry Ribbon
  • 2 cup strawberries
  • ¼ cup sugar
  • 1 teaspoon lemon juice
Instructions
The Ice Cream Base
  1. Add cream cheese, sour cream, half and half, sugar, zest of the lemon and salt to the blender.
  2. Puree until smooth.
  3. Chill mixture in the refrigerator and then freeze according to manufacturers instructions.
Graham Cracker Crust Add-In
  1. Mix graham cracker crumbs and sugar in a shallow pie pan.
  2. Add melted butter and push down until flat.
  3. Put in the freezer or refrigerator until hardened.
  4. When needed, break up the graham crackers to add to the ice cream.
Stawberry Ribbon
  1. Cook strawberries in sugar until they begin to release juices, about 15 minutes.
  2. Set aside to cool
Final Ice Cream Step
  1. When removing the ice cream from the ice cream maker, pack it well into an air tight container and place in freezer.
  2. After about an hour, the ice cream should be hard but not too hard. Now, we add in the goodies. Gently crumble the graham crackers into the ice cream-mixing them in but not too vigorously. Add the strawberry sauce in ripples. Do not stir the sauce in--as it will discolor the whole batch of ice cream.