I have always loved Strawberry and Raspberry Cheesecake Ice Cream, but was craving it in a big way after going to the BYU Creamery specifically for a scoop of that deliciousness only to have them not be serving it that day. I decided to just make some of my own and started looking for a recipe. This ice cream is smooth and creamy and so easy! And of course, super yummy :). You don't even need an ice cream maker for this. The original recipe called for graham cracker pieces, but I thought Golden Oreos would be even better!
Strawberry Cheesecake Ice Cream
modified from The Girl Who Ate Everything
Strawberry Topping:
1 1/2 cups diced strawberries
1/2 cup sugar
2 tablespoons vanilla
Ice Cream:
2 cups heavy cream
1 (14 ounce) can sweetened condensed milk
8 ounces cream cheese, softened
Other Toppings:
1 cup chopped Golden Oreos
INSTRUCTIONS
Strawberry Topping:
In a small saucepan, add the strawberries, sugar, and vanilla. Bring mixture to a boil, reduce heat and simmer for about 5 minutes or until sauce thickens. Let cool completely. You can speed this up by chilling in the refrigerator.
Ice Cream:
Whip the cream in a bowl until soft peaks form. Transfer to another bowl. Some cream might still be in the bowl but no need to wash it.
Add the cream cheese and sweetened condensed milk to the bowl and beat until smooth. Gently fold in the whipped cream.
Fold in the Golden Oreos and transfer mixture to a freezable container allowing for some room for it to expand when it freezes. Drizzle the strawberry mixture on top and swirl with a knife. Sprinkle additional cookie chunks on top if desired. Freeze for 8 hours or until firm.
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