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Dairy
Easy
2 Hours
Diets 
When working on this recipe, I tried out two versions so I could pick the better one for you. But they were both so out-of-this-world, I had to include both options. I’m urging you to try them out because they’re sublimely off-the-charts!
4 and 1/2 graham crackers, crushed
2 teaspoons Gefen Vanilla Sugar, divided
3 tablespoons melted margarine or butter
8 ounces (225 grams) whipped cream cheese
1 egg
1/3 cup sugar
1 56-ounce (1.65-liter) container vanilla ice cream, softened
1 pound (450 grams) frozen strawberries
1/3 cup sugar
3 tablespoons Gefen Cornstarch dissolved in three tablespoons water
1 teaspoon Gefen Vanilla Sugar
1/2 teaspoon Gefen Lemon Juice
3/4 cup dulce de leche (caramel cream)
1/2 cup crushed Chinese pecans
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Combine crushed crackers, one teaspoon vanilla sugar, and margarine in an eight-inch (20-centimeter) baking pan. Pat it down and bake for 10 minutes.
Combine the cream cheese, egg, sugar, and remaining vanilla sugar and stir until smooth. Remove crust from the oven; pour in the cheesecake batter. Return pan to the oven and bake for 25 minutes.
Once done, transfer cheesecake from the oven to the fridge to cool. (You can make this a day in advance.)
To assemble, spread a third of the softened ice cream on the bottom of two loaf pans. Crumble and divide half of the cheesecake between the two pans (I used my fingers to do this).
For the strawberry-cheesecake flavor, blend the strawberries with an immersion blender until mostly smooth (you can leave a few small pieces, if desired). Place the blended strawberries with the remaining filling ingredients in a small pot; bring to a boil while stirring, then lower the heat and cook for one to two minutes, until the mixture begins to thicken. Remove from heat and allow to cool.
Drizzle six tablespoons strawberry filling into each pan. Repeat the layers — ice cream, cheesecake, and strawberry filling — ending with ice cream on top.
Drizzle the remaining strawberry filling over the strawberry ice cream, if desired.
Drizzle six tablespoons dulce de leche into each pan. Sprinkle half of the crushed pecans over it. Repeat with another layer of ice cream, the remaining cheesecake, dulce de leche, and pecans, ending with ice cream on top.
Return the pans to the freezer for at least one hour, to freeze. Scoop to serve.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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