Craving cheesecake but too hot to bake? This no cook eggless Strawberry Cheesecake Ice Cream layered with strawberry sauce and graham cracker crumbs will satisfy your sweet tooth even during summer’s hottest days.
I’m not sure who deemed July as National Ice Cream Month, but that person knew what he/she was talking about. A whole month dedicated to summer’s finest dessert – I’m in! There’s actually a National Ice Cream Day on July 17, but I’d much rather celebrate all 31 days. Milkshakes, ice cream cake, sandwich cookies, a pint of ice cream. If it involves ice cream, I’m eating it. The question is – where do I start first? With homemade ice cream, of course! Since it’s too hot to bake a cheesecake, I turned my favorite dessert into freshly churned homemade Strawberry Cheesecake Ice Cream layered with strawberry sauce and graham cracker crumbs. The base is reminiscent of a slice of creamy cheesecake without having to set up a water bath. The best part is you don’t need to cook the base; throw all of the ingredients into a blender then freeze in your ice cream maker.
I layered in homemade strawberry sauce with some cornstarch added because using regular chopped strawberries would result in rock hard pieces. Cooking down the strawberries helps keep them soft. You can also layer in strawberry jam if you have some in your fridge. Not in the mood for strawberries? You can easily substitute cherries, blueberries or raspberries.
Because of the additional fat added from the cream cheese, you don’t need to add egg yolks. That’s a plus for me because I go through so many eggs while baking. If I can save a few eggs for something else, I’m all in. Especially since I end up with a million egg whites in the fridge from making ice cream. For those of you with egg allergies, great news! You can now eat cheesecake ice cream.
Of course it isn’t cheesecake with graham crackers, so I layered in graham cracker crumbs with the strawberry sauce. I bet chocolate graham crackers would work wonderfully too.
Items You May Need (affiliate links):
- 8 ounces cream cheese, softened and cut into 8 pieces
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup graham cracker crumbs
- 1 cup sliced strawberries
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 1 teaspoon cornstarch
- 1/4 teaspoon vanilla extract
- In a blender, blend together the cream cheese, milk, heavy cream, sugar, vanilla, and salt until smooth. Transfer mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
- For the strawberry sauce: In a medium saucepan, bring strawberries, sugar, water, and cornstarch to a boil. Boil for 3-5 minutes or until the strawberries are cooked down and the mixture thickens. Remove from the heat and stir in the vanilla. Cool for 15 minutes.
- Once the ice cream base is cold, freeze in your ice cream maker according to the manufacturer's instructions. Once churned, layer in strawberry sauce and graham cracker crumbs. Freeze in an airtight container until firm, roughly 8 hours or overnight.