Strawberry Cheesecake Ice Cream Pie
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Ingredients
- 1 1/2 cups (155 grams) finely ground graham cracker crumbs (from about 10 crackers)
- 3 tablespoons (40 grams) granulated sugar
- 2 pinches sea salt
- 7 tablespoons (100 grams) unsalted butter, melted
- 1 8-ounce package cream cheese, at room temperature
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1 cup heavy or whipping cream
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 1 pound strawberries, hulled and halved
- 2 tablespoons sugar
- Juice of half a lemon
- 1 tablespoon cornstarch
- 2 tablespoons water
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Preparation
Step 1
Preheat oven to 350°F.
Step 2
Combine graham crumbs, sugar, and salt in a medium bowl and stir until mixed.
Step 3
Add melted butter and stir until crumbs are evenly coated.
Step 4
Press crumbs into the bottom and up the sides of a standard 9-inch pie dish using a measuring cup or fingertips.
Step 5
Bake crust until lightly browned, about 9 to 10 minutes.
Step 6
Set on a cooling rack to cool completely, then transfer to the freezer to start chilling.
Step 7
Beat cream cheese until soft and fluffy, then slowly beat in condensed milk until smooth.
Step 8
Beat in lemon zest and vanilla extract.
Step 9
Pour filling into cooled crust and freeze for 6 to 8 hours, until firm.
Step 10
Whip cream with sugar and vanilla until soft peaks form.
Step 11
Spread the whipped cream over the frozen filling and return to the freezer until firm.
Step 12
Combine strawberries, sugar, lemon juice, cornstarch, and water in a medium, heavy saucepan.
Step 13
Let macerate for 15 to 20 minutes, then cook over medium-low heat to a simmer, stirring.
Step 14
Cook for 2 to 3 minutes more, then remove from heat and chill sauce completely.
Step 15
To serve, use a hot, wet knife to cut pie into wedges and top with strawberry sauce.
Step 16
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Chef's notes
The cream cheese base of this pie gets firm but not rock-hard in the freezer, while the whipped cream topping can become very firm. To soften, add whipped cream right before serving or let it set for only 10 minutes in the freezer before serving.
