Freezer Strawberry Ice Cream Cheesecakes
This summery dessert looks lovely in a glass jar. It’s creamy and delicious — perfect for a picnic or a backyard celebration.
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
4 graham crackers, broken into small pieces
- 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.
- Meanwhile, in a bowl, whip cream; set aside. In a large bowl, using an electric mixer,
- 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.
- 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.