Strawberry Cheesecake Style Ice Cream
Cool off this summer with our Strawberry Cheesecake Style Ice Cream! Creamy Canadian cottage cheese, sweet strawberries, maple syrup and a buttery graham crumble come together in this refreshing no-fuss frozen dessert that's sure to become your new seasonal favourite.
- Prep: 20 min
- Freezing: 2 hours minimum
Ingredients
- Cottage cheese mixture
- 2 cups (500 mL) 2% Canadian cottage cheese
- 3 tbsp (45 mL) maple syrup
- 1 tsp (5 mL) vanilla extract
- 1 ½ cups (375 g) fresh strawberries
- 1 pinch of salt
- Graham cracker base & topping
-
1 ½ cups (250 g) crushed Graham crackers
-
3 tbsp (45 mL) unsalted Canadian butter
-
1 tbsp (15 mL) maple syrup
-
Fresh strawberries, thinly sliced
Make it with Canadian Dairy
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Preparation
In a food processor, add the Canadian cottage cheese, fresh strawberries, maple syrup, vanilla extract, and a pinch of salt. Blend on high speed for a few minutes, until completely smooth and creamy.
Finely crush the Graham crackers using a food processor or by crushing them with the bottom of a glass in a resealable bag. Set aside some of the crumbs for decoration. Transfer the remaining crumbs to a bowl, then add the unsalted Canadian butter and maple syrup. Mix with a spatula until the mixture holds together when pressed.
Line a 9 x 13-inch or 8 x 8-inch pan with parchment paper. Spread the Graham cracker mixture evenly over the bottom of the pan and press firmly to form an even crust.
Pour the Canadian cottage cheese mixture over the crust.
Top with thinly sliced fresh strawberries and the remaining Graham cracker crumbs.
Cover the pan with aluminum foil and place it in the freezer for at least 2 hours.
Let the bars thaw at room temperature for about 10 minutes before serving to achieve a creamy, melt-in-your-mouth texture.
