There are few occasions where cheesecake isn't welcome, except for when it's summer and there's ice cream. Even though it's a cold dish, the fact is baked cream cheese can feel dense and sticky compared with sweet milk that actually melts. So let's all take a moment to thank God that cheesecake ice cream exists.
In honor of the upcoming National Cheesecake Day, we decided to take the core elements of the two best dairy-based desserts known to man, mix 'em together, and scoop 'em atop a "waffle" bowl made from graham cracker crumbs. The result is something a bit thicker, tarter, and more solid than regular strawberry ice cream. Or if you'd like to think of it another way, melting strawberry cheesecake. Now you really can have your cake, and lick the crap out of it, too.
Strawberry Cheesecake Ice Cream
8 ounces cream cheese
1 cup strawberries
1 cup regular sugar
3/4 cup powdered sugar
1 cup sour cream
1 cup heavy cream
1/4 tablespoon vanilla extract
1 1/2 tablespoon lemon juice
1 large bowl
1 medium mixing bowl
bag of ice
2 egg whites
1/4 cup heavy cream
1/4 teaspoon salt
1/3 cup dark brown sugar
3 tablespoons sugar
2 teaspoons honey
5 tablespoons melted butter
1/3 cup graham cracker crumbs
2/3 cup baking flour
1. Combine strawberries and regular sugar in food processor and blend until liquid. Set aside.
2. Beat cream cheese in medium mixing bowl until smooth. Gradually add sugar while beating, then sour cream, then heavy cream. Finally add pinch of kosher salt, lemon juice, strawberry puree and beat until smooth and combined.
3. Fill large bowl with ice, then pour over with kosher salt. Place mixing bowl inside larger bowl, then freeze at least 5 hours or overnight. Remove every 30 - 45 minutes to beat with electric mixer until ice cream is frozen.
4. Meanwhile, whisk egg whites and cream for graham cracker cone together in medium mixing bowl. Add salt, sugars, honey, and melted butter. Whisk together, then add graham cracker crumbs and flour. Whisk some more.
5. Preheat oven to 325 degrees Fahrenheit. Lay out sheet of parchment paper atop baking sheet and drop spoonfuls of batter into 6 inch circles, spreading them smooth and flat. Bake 8 - 10 minutes, until edges of the circles, but not the centers, are browned. Prep bottoms of cupcake tin with PAM spray or vegetable oil.
6. After 8 - 10 minutes, remove circles from oven and, moving quickly, place atop bottoms of cupcake tins, pressing gently to shape. (Warning: circles may be hot. Wear gloves or use a spoon if necessary.) Return to oven to bake an additional 10 - 15 minutes, then remove bowls from oven and set aside.
7. Place ice cream in refrigerator half an hour before serving.