Description
Indulge in the ultimate summer treat with these decadent Homemade Strawberry Cheesecake Ice Cream Bars. Creamy, tangy cheesecake ice cream studded with fresh strawberries, all nestled in a buttery graham cracker crust and dipped in rich white chocolate.
Ingredients
- For the Crust: 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, 6 tablespoons unsalted butter, melted
- For the Filling: 1 (8 ounce) package cream cheese, softened, ½ cup granulated sugar, 1 teaspoon vanilla extract, 1 cup heavy cream, 1 cup fresh strawberries, finely chopped
- For the Coating: 10 ounces white chocolate melting wafers (or chopped white chocolate), 1 teaspoon coconut oil (optional, for smoother dipping)
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs and ¼ cup sugar. Pour in melted butter and mix until evenly moistened. Press the mixture firmly and evenly into the bottom of an 8×8 inch baking pan lined with parchment paper, leaving an overhang for easy removal. Freeze for 20 minutes.
- Make the Filling: In a large bowl, beat the softened cream cheese, ½ cup sugar, and vanilla extract until smooth and creamy.
- Whip the Cream: In a separate, chilled bowl, whip the heavy cream until stiff peaks form.
- Combine: Gently fold the whipped cream into the cream cheese mixture until just combined. Fold in the finely chopped strawberries.
- Assemble: Pour the ice cream mixture over the chilled crust and spread evenly. Cover the pan tightly with plastic wrap and freeze for at least 6 hours, or preferably overnight, until completely firm.
- Cut the Bars: Use the parchment paper overhang to lift the entire ice cream block from the pan. Place on a cutting board and cut into 10-12 even bars. Return the bars to the freezer while you prepare the coating.
- Dip the Bars: Melt the white chocolate wafers with coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each frozen bar quickly into the melted white chocolate, letting excess drip off. Place the coated bars back onto a parchment-lined baking sheet.
- Freeze: Freeze the finished bars for at least 30 minutes to set the chocolate coating before serving.
Notes
- For a cleaner dip, ensure the ice cream bars are fully frozen before coating.
- If you prefer milk or dark chocolate, you can substitute those instead of white chocolate wafers.
- Store leftovers in an airtight container in the freezer for up to 2 weeks.
- Prep Time: PT25M
- Cook Time: PT5M
- Category: Ice Cream Bars
- Method: No-Bake/Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 Bar
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 15g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg