Ingredients
Cheesecake
- 1 container Velvet Strawberry Cheesecake ice cream
- 2 cups graham cracker crumbs
- 1/3 cup + 2 tablespoons sugar
- 4 tablespoons butter, melted
- Strawberry pie sauce (special ingredients)
- Whipped cream
Pie Sauce
- 1 pound fresh strawberries
- ¼ cup water
- ¼ cup sugar
- 1 tablespoon corn starch
- 1 lemon (zest and juice)
Instructions
- Wash and remove the hull from strawberries and quarter them.
- In a sauce pan over medium heat, whisk together water, sugar and corn starch.
- Add in the strawberries, lemon zest and juice.
- Bring mixture to a simmer and reduce until strawberry sauce is thick, and the strawberries break down. About 5 minutes. Leave chunky pieces for a thicker texture. *Strawberry pie sauce will last in the refrigerator for 4-5 days and can be canned for use as jam.
- Preheat oven to 350 degrees.
- Remove ice cream from freezer to soften.
- In a medium bowl, mix together the graham cracker crumbs, sugar and melted butter. Press the mixture into a pie pan. Bake for 10 minutes to set crust. Cool completely.
- Fill graham cracker crust with softened Velvet Strawberry Cheesecake ice cream and place in freezer for at least an hour.
- When serving, top with strawberry pie sauce and whipped cream.