No-Churn Strawberry Cheesecake Ice Cream
★★★★★
PREP TIME
6 hours 30 minutes
MAKES
one 9x13-inch baking pan
Ingredients
1 pound
ripe strawberries, hulled and quartered
1 tablespoon
granulated sugar
1
(14-ounce) can sweetened condensed milk
1/2 teaspoon
kosher salt, plus 1/4 teaspoon
2 1/4 cups
very cold heavy cream, plus 6 tablespoons
2
(4-ounce) packages of Cypress Grove Purple Haze goat cheese (note: Ms. Natural works really well here, too)
1/2 cup
confectioners’ sugar
1/2 cup
roughly smashed Nilla Wafer crumbs, or cookie crumbs of your choice
Instructions
- Mash the strawberries well in a large bowl—aim for as smooth as possible to avoid icy chunks in the ice cream—and mix in the sugar. Let sit 5 minutes, then add the sweetened condensed milk and 1/2 teaspoon salt. Combine with a spatula.
- In another bowl or in a stand mixer, whip 2 1/4 cups heavy cream until stiff peaks form.
- Use a spatula to transfer about 1/4 cup of whipped cream to the strawberry–sweetened condensed milk mixture, and gently fold to loosen it up. Add another blob of whipped cream, and gently fold to incorporate. Keep doing this with a heaping half-cup of whipped cream at a time, until you’ve folded in all the whipped cream. (As Emma notes in her recipe, it’s better to under-mix than over-mix, for fluffier ice cream.)
- Pour into a 9- x 13-inch baking pan, cover with plastic wrap, and put in the freezer. Set a timer for 1 hour.
- In a food processor or blender, combine goat cheese, remaining 6 tablespoons heavy cream, confectioners’ sugar, and 1/4 teaspoon kosher salt. Blend until smooth and creamy, stopping to scrape down the sides as needed—it should be between loose yogurt and frosting in consistency.
- After the ice cream has been in the freezer for an hour, take it out and pull back the plastic wrap. Spoon the cheese mixture in lines over the top, so it’s evenly distributed. Do the same with the cookie crumbs. Use a spoon to gently swirl the cheese and crumbs into the ice cream. Cover with plastic wrap and put back in the freezer for at least 5 hours.
- Before scooping, let it soften at room temperature for about 10 minutes.
