This Strawberry Cheesecake Ice Cream is a dreamy blend of creamy cheesecake and sweet, juicy strawberries. Every spoonful delivers a luscious, velvety texture with bursts of fruity freshness, making it an irresistible treat.
Perfect for warm days or dessert cravings, it’s a homemade delight that’s surprisingly simple to whip up in just 40 minutes of prep. Let your ice cream maker do the rest while you eagerly await the magic of churning and freezing for 4 hours.
The rich, tangy cream cheese base pairs beautifully with the vibrant strawberry swirls, creating a dessert that’s both indulgent and refreshing. Whether you’re hosting a summer gathering or treating yourself, this ice cream promises a symphony of flavors and textures.
With its smooth, creamy consistency and delightful fruity notes, it’s a dessert that will have everyone asking for seconds. Dive into this homemade masterpiece and savor the joy of every bite!
Ingredients for Strawberry Cheesecake Ice Cream
- 4 cups (20 oz/568 g) strawberries, hulled and sliced
- ¼ cup (2 oz/57 g) granulated sugar (for strawberries)
- 1 cup (8 oz/225 g) granulated sugar (for ice cream base)
- 1 tablespoon fresh squeezed lemon juice (for strawberries)
- 1 tablespoon fresh squeezed lemon juice (for ice cream base)
- 8 Graham crackers, crushed (or substitute with digestive biscuits)
- 2 tablespoons (1 oz/28 g) butter, melted
- 1 ½ cups (12 oz/340 g) full-fat cream cheese (softened for easier blending)
- 1 ½ cups (12 fl oz/360 ml) whole milk
- 1 cup (8 fl oz/240 ml) heavy whipping cream
- 1 tablespoon Rodelle Gourmet Vanilla Extract (or any pure vanilla extract)
- ½ teaspoon salt
Step-by-Step Instructions
- Prepare the strawberry mixture: In a wide, shallow saucepan, combine the strawberries, ¼ cup sugar, and 1 tablespoon lemon juice. Cook over medium-low heat for about 10 minutes, stirring frequently, until the strawberries break down and thicken into a jam-like consistency. Mash any large chunks with a fork or masher. Transfer to a heatproof bowl, refrigerate, and stir occasionally until completely cold (about 1 hour).
- Make the Graham cracker crumble: In a small bowl, mix the crushed Graham crackers and melted butter until the mixture holds together in crumbles. Set aside.
- Blend the ice cream base: In a food processor or blender, combine the cream cheese, milk, heavy cream, 1 cup sugar, vanilla extract, salt, and the remaining 1 tablespoon lemon juice. Process until smooth. Refrigerate the mixture for 30 minutes to chill.
- Churn the ice cream: Pour the chilled cream cheese mixture into an ice cream machine and churn according to the manufacturer’s instructions. The ice cream is ready when it reaches a soft-serve consistency.
- Fold in the mix-ins: Gently fold the chilled strawberry mixture and Graham cracker crumbles into the churned ice cream just a few times. Avoid overmixing to maintain distinct layers and textures.
- Freeze: Transfer the ice cream to a freezer-safe container, cover with a lid, and freeze for at least 4 hours (or up to 4 weeks) until firm.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Strawberry Cheesecake Ice Cream with a drizzle of chocolate ganache or a sprinkle of fresh strawberry slices. For a crunchy twist, add a handful of toasted almonds or crushed pistachios. A dollop of whipped cream on top can make it feel extra indulgent!
Serve It Right: Presentation Tips
For a stunning dessert, scoop the ice cream into waffle cones or elegant glass bowls. Garnish with a sprig of mint or a few extra Graham cracker crumbs for a pop of texture. Serve immediately for the creamiest experience, or let it sit for 5 minutes if it’s too firm from the freezer.
Keep It Fresh: Storage Tips
Store your ice cream in an airtight container with a piece of parchment paper pressed directly onto the surface to prevent ice crystals. It will stay fresh for up to 4 weeks in the freezer. If it hardens too much, let it sit at room temperature for 10 minutes before scooping.
Mix It Up: Recipe Variations
Try swapping strawberries for raspberries or blueberries for a different fruity twist. For a richer flavor, use brown sugar instead of granulated sugar in the strawberry mixture. If you’re feeling adventurous, add a swirl of caramel or peanut butter during the final folding step.
Quick Tips: Time-Saving Hacks
To save time, prepare the strawberry mixture and cream cheese base a day ahead and refrigerate. If you don’t have an ice cream machine, pour the mixture into a shallow dish and freeze, stirring every 30 minutes for 2-3 hours until creamy. This method works just as well!
Strawberry Cheesecake Ice Cream Recipe
Ingredients
- 4 cups strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 cup granulated sugar
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon fresh squeezed lemon juice
- 8 Graham crackers, crushed
- 2 tablespoons butter, melted
- 1 ½ cups full-fat cream cheese
- 1 ½ cups whole milk
- 1 cup heavy whipping cream
- 1 tablespoon Rodelle Gourmet Vanilla Extract
- ½ teaspoon salt
Instructions
- Combine the strawberries, ¼ cup sugar and 1 tablespoon lemon juice in a wide, shallow saucepan over medium-low heat.
- Cook, stirring frequently, for about 10 minutes, until the strawberries break down and become thick and jammy.
- Mash up any larger chunks with a fork or masher and transfer to a heatproof bowl, Refrigerate, stirring occasionally, until completely cold, about 1 hour.
- In a small bowl, combine the crushed Graham crackers and melted butter until it holds together in crumbles. Set aside.
- In a food processor or blender, process the cream cheese, milk, cream, sugar, vanilla extract, salt and remaining 1 tablespoon of lemon juice until smooth. Refrigerate this mixture for 30 minutes to chill.
- Using an ice-cream machine, churn the cream cheese mixture according to the directions for your machine. Once the ice cream is the texture of soft serve ice-cream it is ready.
- Lastly, fold in the strawberries and Graham crackers just a few times. (Do not thoroughly mix.)
- Transfer to a freezer-safe container, cover with a lid and freeze for at least 4 hours and up to 4 weeks.
