Ingredients
Scale
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream, cold
- 1 can (14 oz) sweetened condensed milk
- ¾ cup graham cracker crumbs
- 1 batch strawberry compote
Instructions
- Beat the softened cream cheese, sugar, and vanilla extract in a large bowl until smooth.
- Whip the cold heavy cream in a separate bowl until stiff peaks form; avoid over-whipping to prevent butter.
- Gently fold the whipped cream into the cream cheese mixture, then fold in the sweetened condensed milk.
- Layer half of the cheesecake ice cream mixture in a loaf pan; dollop with half of the strawberry compote and half of the crushed graham cracker crumbs. Repeat the layers and gently swirl for a marbled effect.
- Cover and freeze for at least 6 hours or overnight until firm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a richer flavor, let the cream cheese sit at room temperature before mixing.
Ensure your heavy cream is very cold for the best whipping results.
If you prefer smoother ice cream, blend the strawberry compote before adding.
- Prep Time: 20 minutes
- Cook Time: 380 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 27g
- Sodium: 170mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg