Cheesecake ice cream combines two of our favourite things. With just a few simple ingredients and no special machinery necessary, even chocolate lovers will be asking for seconds of this creamy dessert.
Ingredients
1 block (9 oz/250 g) cream cheese, softened
1 tsp (5 ml) lemon juice
1 can (10 oz/300 ml) sweetened condensed milk
1 tsp (5 ml) vanilla
1½ cups (375 ml) 35% whipping cream
Fresh strawberries, quartered, for serving
Graham crackers, broken, for serving
Directions
1. In a food processor, cream (see Glossary p 191) the cream cheese with the lemon juice Add the condensed milk and vanilla. Mix to combine. During this step, stop the food processor and remove the lid. Using a spatula, scrape down the sides of the food processor. Replace the lid and continue to mix until smooth. Set aside.
2. In a bowl, whisk the 35% cream with an electric mixer on medium speed until semi-stiff peaks form.
3 Using a spatula, gently fold the cream cheese mixture into the whipped cream until smooth. Transfer to an airtight container. Freeze for 8 hours or until the ice cream is firm.
4 Before serving, let the ice cream sit out at room temperature as needed to soften slightly. Place scoops of ice cream in a bowl. Garnish with strawberry wedges and pieces of graham cracker. Serve immediately
Excerpted from My First Recipe Book by Ricardo Larrivée. Copyright © 2024 RICARDO Media Inc. Photography credits: David de Stefano and Jean-Michel Poirier and Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
