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The Exit Through the Cafe


—Adapted from "Jeni's Splendid Ice Cream Desserts"

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Rate this recipe 4.6/5 (12 Votes)
The Exit Through the Cafe 1 Picture


  • For the Farmstead-Cheese Ice Cream:
  • 2 2/3 cups whole milk
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 6 ounces soft farmstead cheese or cream cheese, softened
  • 1/8 teaspoon fine sea salt
  • 1 1/2 cups heavy cream
  • 3/4 cup sugar
  • 1/4 cup light corn syrup
  • For the Garnish:
  • 1 pint strawberries, hulled and sliced
  • 1/2 cup sugar
  • 2 cups whipped cream
  • 8 sprigs fresh mint
  • For the Graham Gravel:
  • 1 cup finely crushed Graham crackers
  • 3/4 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1/2 cup sugar
  • 2 teaspoons fine sea salt
  • 8 tablespoons unsalted butter, melted


Adapted from


Step 1

Make Ice Cream:
In a small bowl, whisk together ⅓ cup milk with cornstarch to form a smooth slurry. In another bowl, mix cheese and salt until smooth. Fill a large bowl with ice cubes and water and set aside. In a large saucepan over medium-high heat, bring remaining milk, cream, sugar and corn syrup to a gentle boil and simmer 4 minutes. Off heat, whisk in slurry. Return pan to heat and return to a boil, whisking until slightly thickened, 1-2 minutes. Off heat, gradually stir cheese into hot milk mixture until smooth. Pour mixture into a 1-gallon Ziploc bag, seal and submerge in ice bath until cool, about 30 minutes. Pour chilled ice cream base into ice cream maker and process, according to manufacturer's instructions, until thick and creamy. Pack ice cream into an airtight storage container, press a sheet of parchment paper onto surface of ice cream and cover with lid. Place in freezer until ice cream is fully firm, at least 4 hours.

Meanwhile, Macerate Strawberries:
Toss strawberries and sugar in a bowl and let macerate in refrigerator at least 3 hours.

Make Graham Gravel:
Heat oven to 275 degrees. In a small bowl, combine Graham cracker crumbs, flour, cornstarch, sugar and salt. Drizzle in butter and stir until mixture resembles moist sand. Spread crumbs onto a baking sheet and bake 10 minutes. Remove from oven, toss crumbs with a spatula and return to oven until gravel is toasted and brown, about 10 minutes more. Remove from oven and let cool completely.

To Assemble Each Sundae:
Spoon a tablespoon of strawberries and juice into the bottom of a tall glass. Top with a scoop of ice cream, a sprinkling of Graham gravel, more strawberries and another scoop of ice cream. Finish with more strawberries, a dollop of whipped cream and a sprig of mint.

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