Freezer Strawberry Ice Cream Cheesecakes

2 ½ cups sliced strawberries 625 mL

2 tbsp lemon juice 30 mL

2 tbsp granulated sugar 30 mL

2 cups heavy or whipping (35%) cream 500 mL

1 can (14 oz/300 mL) sweetened condensed milk

8 oz brick-style cream cheese, softened 250 g

½ tsp vanilla 2 mL

Pinch salt

4 graham crackers, broken into small pieces

1. In a small pot, over medium heat, add strawberries, lemon juice and sugar; cook, stirring occasionally, for 8 minutes. Slightly mash fruit and set aside to cool to room temperature.
2. Meanwhile, in a bowl, whip cream; set aside. In a large bowl, using an electric mixer,
3. combine condensed milk, cream cheese, vanilla and salt until smooth. Fold in whipped cream until just combined. Fold in strawberries and crackers, leaving large streaks of strawberry visible.
4. Divide mixture into eight 1-cup (250 mL) freezer-safe jars, filling to about three-quarters full. Cover each jar, then freeze for 8 hours or overnight. Let sit at room temperature a few minutes to allow the dessert to soften slightly before serving. Serves 8.

Tip: A single graham cracker is one full-size rectangle piece with the perforations intact.
Tip: The strawberry sauce can be prepared and chilled overnight.
Tip: Use wide-mouth jars for easier filling. If you don’t have mason jars, use similar size freezer-safe custard cups or small bowls.