Ingredients
Scale
- Strawberry Sauce
- 1 – 16 oz. pkg. fresh strawberries, hulled
- 1/4 cup sugar
- 1 tsp. vanilla
- Juice from 1/2 lemon
- Ice Cream
- 1 pt. heavy whipping cream
- 1 can (14 oz.) sweetened condensed milk
- 4 oz. cream cheese, room temperature
- 1/2 cup crushed graham cracker
Instructions
- For the strawberry sauce, combine strawberries, sugar, vanilla and lemon juice in a medium saucepan.
- Cook over medium heat until sugar dissolves and the strawberries soften, 6 – 8 minutes. You may need to break the strawberries down a bit with a fork or a potato masher.
- Transfer sauce to a bowl and refrigerate until cool.
- For the ice cream, using a hand held mixer, begin by whipping the cream cheese until smooth. Add the sweetened condensed milk and continue beating until smooth.
- In a separate bowl, using the hand mixer with whisk attachments, whip the heavy whipping cream until stiff peaks form.
- Fold whipped cream ever so gingerly into the cream cheese mixture.
- Pour half the whipped cream mixture into a 9×5 loaf pan.
- Drizzle with strawberry sauce and 1/4 cup crushed graham crackers and using a butter knife, swirl.
- Pour remaining whipped cream mixture on top.
- Drizzle with remaining strawberry sauce and graham cracker.
- Swirl again.
- Freeze for 4 – 8 hours or overnight.