Strawberry Cheesecake Easy Ice Cream

Strawberry Cheesecake Ice Cream

If you’re a fan of 2-ingredient ice cream, you’re going to looooooove this. And even if you’re not, I think you’ll want to give this recipe a try.

For starters, the cheesecake ice cream “base” is unreal. The most common way of making 2-ingredient ice cream involves mixing together a can of sweetened condensed milk and 2 cups of whipped cream (or, for us lazies, cool whip). To create a (spot on, by the way) cheesecake taste, I also added cream cheese, butter, lemon juice, and vanilla.

I wanted to create a graham cracker crust swirl, obviously. But, it seems, graham crackers no longer reside in my pantry. Fortunately, Golden Oreos do.

Oh. yes. I. did.

Instead of grahams, there is a fabulous swirl of Golden Oreo crust in the Cheesecake ice cream. And it only gets better from here…

Strawberry Cheesecake Ice Cream | The only thing better than how it tastes is how EASY it is to make! #icecream #cheesecake #recipe

The coup de grâce to this whole ice cream scene is Lucky Leaf Strawberry Pie Filling. And ohmygosh, ittastessooooooooogoooood!

Seriously. And it’s ridiculously compatible with ice cream. ….like, maybe even more so than with pie.

Yeah. I went there.

But really– that strawberry pie filling is the perfect consistency to freeze. It doesn’t get all ice-y (like my homemade sauce would if it were frozen in ice cream). Instead, it’s still a perfectly decadent and gooey consistency when frozen. So you won’t be chipping away at it with the ice cream scoop, and it’s not breaking any teeth when you try to eat it. Plus– since it’s canned, it’s already at room temperature, so it’s ready to go into the ice cream when you’re ready for it to go in!

Moral of the story: if you’re looking for a creamy and decadent ice cream to serve up to all of your sweeties this Valentine’s day (or any day!), this is it ♥.

Strawberry Cheesecake Easy Ice Cream

Ingredients

  • 1 - 14.5 oz can sweetened condensed milk
  • 1 - 8 oz. tub Cool Whip
  • 1 - 8 oz brick of cream cheese, softened
  • 1/4 cup butter, softened
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 15 Golden Oreos (approximately half of a package)
  • 1/4 cup butter, softened
  • 1 - 21 oz can Lucky Leaf Strawberry Pie filling

Instructions

  1. Use a hand mixer to beat together the sweetened condensed milk, cool whip, cream cheese, 1/4 cup butter, lemon juice, and vanilla extract in a large bowl until smooth. Set aside.
  2. In a food processor (or using whatever crushing method you prefer), process the Golden Oreos and 1/4 cup butter together until crumbly (should clump together though).
  3. Dump the crust "clumps" into the middle of the ice cream batter, don't stir.
  4. Pour the Lucky Leaf Strawberry Pie Filling over the crust "clumps." Use a large rubber spatula to gently fold the filling and crust into the ice cream batter. You should only need to use 2-3 strokes. You want swirls, and it's easy to over mix and combine everything instead if you're not careful.
  5. Pour mixture (this will mix it up a little bit more too) into a standard loaf pan and freeze for at least 4 hours (overnight is best).
https://www.somethingswanky.com/strawberry-cheesecake-easy-ice-cream/

Notes about this Recipe:

  • Don’t over mix, don’t over mix, don’t over mix!
  • You could substitute graham crackers for the Oreos, but I don’t have a measurement to suggest. Just eyeball it– a little too much or too little won’t ruin it at all.

 

My friends over at Lucky Leaf, who so generously provided me with samples of their pie fillings (and super cute baking-ware) to play with, want to send you some cute and yummy stuff too (shown below)!

#LuckyLeafLuckyMe Valentine's Day Giveaway!!

Simply leave a comment below to enter to win! I’ll choose a winner at random on February 28, 10pm.

Be sure to connect with Lucky Leaf here:

New! Website | Facebook | Pinterest | Twitter

Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.