Ingredients
Scale
- 1 ½ cups fresh strawberries, diced
- 3 tbsp granulated sugar
- 1 tbsp lemon juice
- 2 tsp cornstarch
- 2 tbsp water
- 8 oz full-fat cream cheese, softened
- 14 oz sweetened condensed milk
- 2 tsp vanilla extract
- 2 cups heavy whipping cream
- ⅓ cup graham crackers, crushed
Instructions
- Cook strawberries, sugar, lemon juice, cornstarch, and water until thickened. Blend and cool.
- Beat cream cheese until fluffy, then mix in condensed milk and vanilla.
- Whip heavy cream to stiff peaks.
- Fold whipped cream into cream cheese mixture in two additions.
- Layer ice cream base with strawberry sauce and graham crackers in a container.
- Swirl layers gently.
- Freeze at least 8 hours or overnight.
- Let soften slightly before serving.
Notes
- Do not substitute sweetened condensed milk.
- Whip cream to stiff peaks for best texture.
- Use electric mixer for best results.
- Store tightly covered to avoid freezer burn.
- Store-bought jam can be used in a pinch.
- Prep Time: 25 minutes
- Cook Time: 5 minutes