Strawberry Cheesecake Ice Cream
This homemade strawberry cheesecake ice cream combines the creamy richness of cheesecake with the fresh, sweet flavor of ripe strawberries. With a smooth, velvety texture and a hint of graham cracker crunch, it’s the perfect dessert for any occasion. Whether you enjoy it in a cone or as a parfait, this ice cream delivers an indulgent and refreshing treat for everyone to enjoy.
Equipment
- 1 Blender or Food Processor (for pureeing the strawberries)
- 1 Hand or Stand Mixer (for beating the cream cheese)
- 1 Medium Saucepan (for cooking the strawberries)
- 1 Ice Cream Maker (optional, for churning)
- 1 Airtight Container (for freezing the ice cream)
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 8 oz Cream cheese softened
- 3/4 cup Sugar
- 1 teaspoon Vanilla extract
- 2 cups Fresh strawberries hulled and sliced
- 1/4 cup Sugar for the strawberries
- 1/2 cup Crushed graham crackers optional, for crunch
Instructions
Prepare the Strawberry Mixture:
- Wash and slice the strawberries. Add them to a saucepan with 1/4 cup sugar and cook over medium heat for about 5-7 minutes, stirring occasionally, until the strawberries soften and release their juices. Once done, transfer the strawberries to a blender or food processor and puree until smooth. Let the mixture cool.
Make the Cheesecake Base:
- In a large mixing bowl, beat the softened cream cheese with 3/4 cup of sugar using a hand or stand mixer until smooth. Add the vanilla extract and whole milk, mixing until fully combined. Then, pour in the heavy cream and stir gently until the mixture is smooth and thickened.
Combine the Mixtures:
- Once both the cheesecake base and strawberry puree are cool, fold the strawberry puree into the cheesecake mixture. Be sure to leave some strawberry swirls for a marbled effect.
Churn the Ice Cream:
- If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions (about 20-25 minutes). If making without an ice cream maker, transfer the mixture to an airtight container and freeze, stirring every 30 minutes for the first few hours.
Serve and Enjoy:
- Once the ice cream reaches your desired consistency, scoop it into bowls or cones. For extra flavor, sprinkle with crushed graham crackers or top with fresh berries.
Notes
- Stir Often Without an Ice Cream Maker: If you're making the ice cream without an ice cream maker, it’s important to stir the mixture every 30 minutes while it’s freezing to keep the texture smooth and prevent ice crystals.
- Adjust the Sweetness: Taste the strawberry mixture before combining with the cheesecake base, and adjust the sweetness if needed based on the ripeness of your strawberries.
- Graham Cracker Crunch: Add crushed graham crackers after churning the ice cream for a classic cheesecake crust crunch, or sprinkle them on top when serving.