Description
A delightful treat that combines the rich, creamy texture of cheesecake with the sweet, caramelized flavor of roasted strawberries.
Ingredients
Scale
- 500 grams (about 1 pound) fresh strawberries, hulled and halved
- 225 grams (8 oz) cream cheese, softened
- 480 ml (2 cups) heavy cream
- 150 grams (3/4 cup) granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 100 grams (1 cup) graham cracker crumbs, plus extra for garnish
Instructions
- Preheat your oven to 400°F (200°C). Place the halved strawberries on a baking sheet lined with parchment paper and sprinkle with 50 grams (1/4 cup) of sugar. Roast for about 20-25 minutes until they are soft and caramelized. Let them cool slightly.
- Once the strawberries are cool, transfer them to a blender or food processor. Blend until smooth, leaving some small chunks for texture if desired. Set aside.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the remaining sugar (100 grams or 1/2 cup) and continue to mix until well combined.
- Slowly pour in the heavy cream and vanilla extract while mixing on low speed. Once combined, increase the speed to medium-high and beat until the mixture is thick and fluffy, about 2-3 minutes.
- Gently fold the roasted strawberry puree into the cheesecake mixture, creating a marbled effect. Be careful not to overmix; you want to see swirls of strawberry throughout the cream.
- Fold in the graham cracker crumbs, reserving a small amount for garnish. This will give the ice cream a delightful crunch.
- Pour the mixture into an airtight container and smooth the top. Cover with a lid or plastic wrap and freeze for at least 4-6 hours, or until firm.
Notes
- Store your ice cream in an airtight container in the freezer to maintain its creamy texture.
- If your ice cream becomes too hard, let it sit at room temperature for a few minutes before scooping.
- For best results, consume within two weeks for optimal flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 25g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Roasted Strawberry, Cheesecake, Ice Cream, Dessert, Summer Treat