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
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.