Strawberry cheesecake ice cream pie from Smitten Kitchen by Lisa Fain and Deb Perelman

  • condensed milk
  • heavy cream
  • Show all ingredients...

  • EYB Comments

    Can substitute whipping cream for heavy cream. Freeze 6-8 hours.

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Notes about this recipe

  • Eat Your Books

    Can substitute whipping cream for heavy cream. Freeze 6-8 hours.

  • anya_sf on August 04, 2021

    Delicious but hard to eat. Of course I added the whipped cream well ahead of time (who wouldn't?). Straight from the freezer, the pie was nearly impossible to slice or eat. After softening in the fridge for a bit, it was sliceable, but eating was still a challenge as the filling softened much faster than the whipped cream (although that wasn't too bad) or the crust, which remained rock hard. Maybe an unbaked crust would be better. We liked a generous amount of strawberry topping and ended up making more for the leftovers.

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