Strawberry Cheesecake Ice Cream Without an Ice Cream Maker

Ingredients:

Pieces of cheesecake

• 2/3 cup chopped graham crackers (makes 4 crackers) + extra crackers for decoration
• 2 tbsp (30 g) butter, melted
• 4 tablespoons of sugar
• 120 g cream cheese at room temperature
• 1/4 cup heavy cream
• 2 tablespoons freshly squeezed lemon juice
• 0.5 tsp vanilla extract

Strawberry sauce

• 450 g strawberries, hulled and chopped
• 0.5 cups of sugar
• 1 tbsp cornstarch
• 1 tbsp. freshly squeezed lemon juice

Ice cream

• 240 g cream cheese at room temperature
• 1 and 3/4 cups heavy cream
• 1 cup sour cream
• 1 cup of sugar
• 1 tsp vanilla extract
• 0.5 tsp finely grated lemon zest + 1 tbsp lemon juice
• A pinch of salt

Preparation:

1. Prepare the cheesecake pieces: In a medium bowl, combine crushed graham crackers with melted butter and 1 tablespoon sugar. Divide the mixture between two 1 1/2-cup bowls or ramekins; press into the bottoms and up the sides. Place the cream cheese in the same medium bowl (no need to wipe it out); fold with a spatula. Add the heavy cream, lemon juice, vanilla, and the remaining 3 tablespoons sugar; mix until smooth. Spoon the cheese into the prepared pans, cover, and freeze until firm, about 2 hours. Remove the pans from the freezer and run a knife around the cheesecakes. Place them on a cutting board and roughly chop. Cover and freeze until ready to use.
2. Prepare the strawberry sauce: Meanwhile, in a medium saucepan, combine the strawberries with the cornstarch and sugar, then add the lemon juice and 1 cup water. Bring to a boil and cook, stirring occasionally, until the mixture is thick and glossy, about 30 minutes. (You should have about 1 2/3 cups of sauce; cook a little longer if necessary to thicken it.) Transfer to a small bowl and refrigerate.
3. Ice cream: In a food processor, combine the heavy cream, cream cheese, sour cream, sugar, vanilla, lemon zest and juice, and salt until very thick and fluffy. Layer the ice cream, strawberry sauce, and cheesecake pieces in a shallow 2-quart (2-quart) dish, reserving ¼ cup of the sauce for serving. Cover with plastic wrap, pressing it firmly into the surface; freeze for at least 3 hours. Let the ice cream sit at room temperature for 20 minutes before serving. Divide among the serving bowls, drizzle with the strawberry sauce, and top with the remaining graham crackers.