Strawberry Cheesecake Ice Cream

Name: Strawberry Cheesecake Ice Cream
Prep time: 15 min
Yield: 4
Cuisine: American,
Ingredients: 2 cups heavy cream; 1 cup sweetened condensed milk; 1/2 package (4 oz) cream cheese softened; 1/4 cup light corn syrup; 2 tbsps sugar; 2 tsps fresh lemon juice; 2 tsps pure vanilla extract; 1/4 tsp salt; 2/3 cup Homemade Strawberry Jam; 2/3 cup graham crackers coarsely crushed, divided

15m

PREP TIME

10

INGREDIENTS

Servings: 4

Ingredients

2 cups heavy cream
1 cup sweetened condensed milk
1/2 package (4 ounces) cream cheese, softened
1/4 cup light corn syrup
2 tablespoons sugar
2 teaspoons fresh lemon juice
2 teaspoons McCormick® All Natural Pure Vanilla Extract
1/4 teaspoon salt
2/3 cup Homemade Strawberry Jam Substitutions available
- your favorite seedless strawberry jam
2/3 cup graham crackers, coarsely crushed, divided

KEY PRODUCTS

INSTRUCTIONS

1 Place heavy cream in blender container. Cover. Blend on medium speed until soft peaks form, about 20 to 30 seconds. Scrape down sides and continue to blend until stiff peaks form, about 10 seconds longer.
2 Add sweetened condensed milk, cream cheese, corn syrup, sugar, lemon juice, vanilla and salt. Cover and blend until well blended and smooth, about 20 to 30 seconds longer.
3 Pour half of the ice cream mixture into a 9x5-inch loaf pan. Sprinkle with 1/3 cup of the graham crackers. Spoon 1/3 cup of the jam over top; gently swirl both in. Repeat with remaining half of ice cream mixture, graham cracker crumbs and jam. Cover with plastic wrap, pressing against surface of ice cream. Freeze until firm, about 4 to 6 hours.