Go Back
For this strawberry cheesecake ice cream, you need: - 2 cups fresh strawberries, hulled and sliced - 1 cup cream cheese, softened - 1 cup heavy cream - ½ cup whole milk Fresh strawberries bring a bright flavor. Make sure to pick ripe ones. Cream cheese adds a rich texture. Heavy cream and whole milk keep the ice cream creamy and smooth. You will also need: - 1 tablespoon sugar - ½ cup powdered sugar - 1 teaspoon vanilla extract - A pinch of salt Sugar helps to sweeten the strawberries. Powdered sugar blends well into the cream mix. Vanilla extract adds depth. The pinch of salt balances the sweetness. Finally, don’t forget: - ½ cup graham cracker crumbs Graham cracker crumbs give the ice cream a classic cheesecake taste. You can add other flavors, like lemon zest or almond extract, for a fun twist. These ingredients create a delightful mix of flavors and textures that make every bite a treat! {{ingredient_image_1}} To start, you need to prepare the strawberries. Take 2 cups of fresh strawberries and slice them. Place the sliced strawberries in a small bowl. Add 1 tablespoon of sugar on top. Let the strawberries sit for about 15 minutes. This process is called macerating. It helps the strawberries become sweeter and juicier. You will see the sugar dissolve into the juice of the strawberries. This juice adds a lot of flavor to your ice cream. Next, we mix the base for our ice cream. In a large mixing bowl, add 1 cup of softened cream cheese. Use an electric mixer to beat it until it becomes smooth. This step is key for a creamy texture. Now, it’s time to add the other ingredients. Pour in 1 cup of heavy cream, ½ cup of whole milk, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract. Mix these together on medium speed. Keep mixing until everything is well combined and smooth. Now, gently fold in the macerated strawberries and their juice into the cream mixture. This is where the fruity flavor comes in. Finally, stir in ½ cup of graham cracker crumbs. This gives your ice cream that classic cheesecake crust taste. Now comes the fun part—churning! Pour your mixture into an ice cream maker. Follow the manufacturer’s instructions for churning. Usually, it takes about 20-25 minutes to reach a soft-serve consistency. Once it’s ready, transfer the ice cream into an airtight container. This will help keep it fresh. Freeze the ice cream for at least 4 hours or until it is firm enough to scoop. Proper freezing is important to achieve the best texture. Enjoy your homemade strawberry cheesecake ice cream! To get the right texture, start by mixing the cream cheese until it is very smooth. This helps avoid lumps. When adding heavy cream and milk, mix at medium speed. This makes the mixture light and airy. To prevent ice crystals, churn the ice cream well. Aim for a soft-serve texture in the ice cream maker. Once you finish churning, put it in an airtight container. Freeze it for at least four hours. This keeps the texture creamy. For a beautiful presentation, scoop the ice cream into bowls or cones. Top it with fresh strawberries and a sprinkle of graham cracker crumbs. This adds color and crunch. You can also serve it with whipped cream for extra richness. A drizzle of chocolate or caramel sauce can take it to the next level! One common mistake is not letting the cream cheese soften enough. If it is too cold, it will not blend well. Another issue is not macerating the strawberries long enough. This step is key for enhancing their flavor. Lastly, don’t skip the churning step. It is vital for a creamy ice cream. Skipping it can lead to a hard, icy texture. Pro Tips Use Fresh Strawberries: Fresh, ripe strawberries will enhance the flavor of your ice cream. Look for berries that are bright red and firm for the best results. Chill Your Ingredients: Make sure your cream cheese and other dairy ingredients are well-chilled before mixing. This helps the ice cream churn better and achieve a creamy texture. Don't Skip the Maceration: Allowing the strawberries to macerate with sugar not only enhances their flavor but also helps release their juices, making for a more flavorful ice cream base. Churn Properly: Follow the manufacturer's instructions for your ice cream maker carefully. Over-churning can lead to icy texture, while under-churning may leave it too soft. {{image_2}} You can mix in other fruits to make your ice cream special. How about bananas, blueberries, or raspberries? They add different tastes and colors. You can also try flavor extracts like almond or lemon for a twist. Just keep it simple and fun! If you want a dairy-free treat, use vegan cream cheese and coconut cream instead of regular cream. Almond milk works great too. These swaps keep the texture creamy while making it suitable for everyone. You won’t miss the dairy at all. No ice cream maker? No problem! You can still make this ice cream. Just whip the cream until soft peaks form. Then fold it into the cream cheese mixture with the strawberries. Pour it into a container and freeze. Check it after a few hours. It should be firm but creamy! To keep your strawberry cheesecake ice cream fresh, use an airtight container. This helps prevent freezer burn, which can ruin the texture. Make sure the lid fits well. You can also layer plastic wrap over the ice cream before sealing the lid. This extra step keeps air out. Store the container in the back of your freezer, where it's coldest. Avoid placing it near the door, as it often gets warmer. Homemade ice cream tastes best within two weeks. After that, it can lose flavor and texture. If stored well, you can keep it for up to a month. Just remember to check for any ice crystals or changes in color. These signs mean it’s time to toss it out. Always trust your taste buds! If your ice cream softens, don’t worry! You can refreeze it. Just make sure to stir it well to break up any ice crystals. Then, place it back in the airtight container. Refreeze it as soon as possible to help maintain its creamy texture. If you notice it becoming too icy, it might be best enjoyed as a soft-serve treat! Serve Strawberry Cheesecake Ice Cream in bowls or cones. Top each serving with extra sliced strawberries and a sprinkle of graham cracker crumbs. This adds a nice crunch and looks great too. You can also drizzle some chocolate sauce over the top for extra sweetness. If you want to make it fancy, use a whipped cream dollop. Enjoy it on a hot day for a refreshing treat! Yes, you can make this ice cream ahead of time. Once you finish churning, transfer it to an airtight container. Freeze it for at least four hours until it is firm. This makes it easy for parties or gatherings. Just take it out about five minutes before serving. This allows it to soften slightly, making it easier to scoop. If you need substitutes, here are some good options: - Use Greek yogurt instead of cream cheese for a lighter taste. - Coconut cream can replace heavy cream for a dairy-free option. - Almond milk or oat milk can work instead of whole milk. - For sweeteners, honey or maple syrup can replace sugar. These swaps keep the flavor great while catering to different diets! In this post, we explored how to make homemade strawberry cheesecake ice cream. We covered the key ingredients, like fresh strawberries and cream, along with sweeteners and crust components. I shared step-by-step instructions for mixing, churning, and freezing the ice cream. You learned tips for achieving perfect texture and common mistakes to avoid. I also suggested variations and storage info to keep your creation fresh. Enjoy making this treat and experimenting with flavors. Your ice cream journey starts now!

Strawberry Cheesecake Ice Cream

A creamy and delicious ice cream with the flavors of strawberry cheesecake.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 6
Calories 200 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 1 tablespoon sugar
  • 1 cup cream cheese, softened
  • 1 cup heavy cream
  • 0.5 cup whole milk
  • 0.5 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 0.5 cup graham cracker crumbs
  • 1 pinch salt

Instructions
 

  • In a small bowl, combine the sliced strawberries with 1 tablespoon of sugar. Let them sit for about 15 minutes to macerate, which will enhance their sweetness and juiciness.
  • While the strawberries are macerating, in a large mixing bowl, beat the softened cream cheese until smooth.
  • Add the heavy cream, milk, powdered sugar, and vanilla extract to the cream cheese. Mix until well combined and smooth, using an electric mixer on medium speed for best results.
  • Gently fold in the macerated strawberries into the cream mixture, making sure to include the juice from the bowl for added flavor.
  • Stir in the graham cracker crumbs to give your ice cream that classic cheesecake crust flavor.
  • Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, typically about 20-25 minutes.
  • Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm enough to scoop.

Notes

Scoop the ice cream into bowls or cones and top with additional sliced strawberries and a sprinkle of graham cracker crumbs for an attractive serving.
Keyword dessert, ice cream, strawberry cheesecake