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- 2 cups fresh strawberries, hulled and halved - 1 tablespoon fresh lemon juice - 1/3 cup granulated sugar, divided (2 tablespoons for strawberries, 1/4 cup for cream cheese mixture) Fresh strawberries give this ice cream its bright taste. You want ripe and juicy berries. The lemon juice adds a zesty pop. It helps balance the sweetness. The granulated sugar sweetens the strawberries. It also draws out their natural juices. - 1 1/2 cups cream cheese, softened to room temperature - 1 cup heavy cream - 1/2 cup whole milk The cream cheese creates a rich base. It gives the ice cream that cheesecake flavor. Heavy cream makes it smooth and creamy. Whole milk adds a nice touch of richness. These dairy essentials blend together for a luscious texture. - 3/4 cup powdered sugar - 1 teaspoon pure vanilla extract - 1/2 cup crushed graham crackers Powdered sugar helps sweeten the ice cream. It blends well into the creamy mixture. Pure vanilla extract adds depth to the flavor. The crushed graham crackers are the final touch. They add a crunchy bite, just like a cheesecake crust. {{ingredient_image_2}} Macerating the strawberries First, take your fresh strawberries. Halve them and place them in a medium bowl. Add one tablespoon of fresh lemon juice and two tablespoons of granulated sugar. Toss the strawberries well to coat them evenly. Let the mixture sit for thirty minutes. This step helps the strawberries soften and release their sweet juices. Pureeing the mixture Once the resting time is up, grab a blender or food processor. Pour in the macerated strawberries. Blend until you achieve a smooth texture but still have some small chunks. Set this strawberry puree aside for later. Beating the cream cheese In a large mixing bowl, put your softened cream cheese. Use an electric mixer on medium speed for about two minutes. Beat until the cream cheese is smooth and creamy. Slowly add the remaining quarter cup of granulated sugar. Keep mixing until everything is well combined and smooth. Incorporating heavy cream and other ingredients Next, pour in one cup of heavy cream, half a cup of whole milk, three-quarters cup of powdered sugar, and one teaspoon of pure vanilla extract. Whip this mixture on medium-high speed until it becomes light and fluffy. This should take about three to five minutes. Look for soft peaks to form. Folding in strawberry puree Now, gently fold the strawberry puree into the whipped cream mixture. Use a spatula and be careful not to deflate the whipped cream. Make sure the strawberry is well-mixed without losing that lovely lightness. Adding crushed graham crackers Take half a cup of crushed graham crackers and add them to your mixture. Gently stir to combine. This will add a nice crunch and flavor, making your ice cream truly taste like cheesecake. Transfer to airtight container Once everything is mixed, transfer the creamy mixture into an airtight container. Smooth the top with a spatula to make it look nice and even. Recommended freezing time Freeze the ice cream for at least four hours. This will allow it to firm up and become easy to scoop. For the best experience, let it sit at room temperature for about ten minutes before you scoop it. This makes serving much easier! - Whipping tips for heavy cream: Start with very cold heavy cream. This makes it whip faster. Use a clean bowl and beaters to avoid any fat that can ruin the texture. Beat the cream on medium-high until soft peaks form. Don’t over-whip, or it can turn grainy. - Folding technique for incorporation: Use a spatula to fold in the strawberry puree gently. Start in the center and lift the mixture from the bottom. Turn the bowl as you go. This keeps the whipped cream light and fluffy. - Optimal serving temperature: Before serving, let the ice cream sit out for about 10 minutes. This makes it easier to scoop without melting too much. - Presentation tips for serving: Use chilled bowls to keep the ice cream cold longer. Top each serving with fresh strawberry slices and a sprinkle of crushed graham crackers. This adds color and crunch. - Common problems and solutions: If your ice cream is too hard, let it sit out longer before scooping. If it’s too soft, it may need more time in the freezer. - Adjustments for sweetness and creaminess: Taste the mixture before freezing. If it’s not sweet enough, add a bit more sugar. For creaminess, ensure you whip the cream well and fold gently to keep the volume. Pro Tips Use Ripe Strawberries: Choose strawberries that are fully ripe for the best flavor and sweetness in your ice cream. Chill Your Mixing Bowl: For a fluffier texture, chill your mixing bowl and beaters in the freezer before whipping the cream. Mix Gradually: When adding the heavy cream and milk to the cream cheese, mix gradually to prevent lumps and achieve a smooth consistency. Store Properly: For optimal freshness, store the ice cream in an airtight container and press a piece of parchment paper against the surface before sealing. {{image_4}} You can make this ice cream without an ice cream maker. Just mix the ingredients well, then freeze. Use the same ingredients from the original recipe. For a lighter texture, whip the cream first. You can also swap heavy cream for whipped topping if you want. To make a vegan version, use plant-based cream cheese and coconut milk. You can also use almond milk for a lighter taste. Replace the heavy cream with coconut cream. Mix everything like the original. This gives you a creamy, tasty treat without dairy. Want to shake things up? Add different fruits like blueberries or raspberries. You can also mix in chocolate chips or nuts for a fun crunch. Think about adding a swirl of caramel or nut butter. These simple changes can bring new flavors and fun textures to your ice cream. To keep your strawberry cheesecake ice cream fresh, use an airtight container. Glass or plastic containers work well. Make sure to seal the lid tightly. This helps prevent freezer burn. You can also place a piece of wax paper on top of the ice cream before sealing. This extra layer blocks air and moisture. Homemade strawberry cheesecake ice cream stays fresh for about two weeks. After that, it may start to lose flavor and texture. Look for signs of spoilage. If the ice cream develops ice crystals or a strange odor, it’s time to toss it out. Always trust your senses when it comes to food safety. When you want to scoop your ice cream, let it sit out for about ten minutes. This softens it just enough to make scooping easy. If it’s too hard, you might damage your scooper. Aim for a serving temperature around 10°F. This ensures each scoop is creamy and delightful. Enjoy your treat with friends or family for a fun experience! Homemade Strawberry Cheesecake Ice Cream can last about two weeks in the freezer. To keep it fresh, store it in an airtight container. Make sure to press a piece of plastic wrap against the top of the ice cream before sealing the lid. This helps prevent ice crystals from forming. If you see any signs of freezer burn, it’s best to toss it. Yes, you can use frozen strawberries! They can be a great option if fresh strawberries are not available. Just let them thaw a bit before you start. This way, they will blend smoothly. You may need to adjust the sugar since frozen strawberries can be sweeter. Taste the mixture and add more sugar if needed. If you want a dairy-free option, you can use a dairy-free cream cheese. This keeps the flavor similar while making it suitable for those who are lactose intolerant. Silken tofu is another good choice. It blends well and gives a creamy texture. Use the same amount as the cream cheese in the recipe. Absolutely! A blender works great for this recipe. Just follow the steps as normal. First, blend the strawberry mixture until smooth. Then, whip the cream cheese and remaining ingredients in the blender too. Make sure not to over-blend the whipped cream mixture. You want it fluffy, not liquid. This blog post walked through the fun process of making Strawberry Cheesecake Ice Cream. We covered fresh ingredients, mixing, and freezing techniques to ensure success. I shared tips for the perfect texture and serving ideas. Variations like vegan options and unique flavors let you explore. Remember to store your ice cream properly to keep it fresh. Have fun making this treat! Enjoy every creamy bite with friends and family. You now have everything you need to create your own delicious ice cream at home.

Strawberry Cheesecake Ice Cream

A creamy and delightful ice cream made with fresh strawberries and a cheesecake flavor, perfect for summer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and halved
  • 1 tablespoon fresh lemon juice
  • 1/3 cup granulated sugar, divided
  • 2 tablespoons granulated sugar for strawberries
  • 1/4 cup granulated sugar for cream cheese mixture
  • 1 1/2 cups cream cheese, softened to room temperature
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 3/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup crushed graham crackers

Instructions
 

  • In a medium bowl, combine the halved strawberries, lemon juice, and 2 tablespoons of granulated sugar. Toss the strawberries thoroughly to coat them evenly, then let the mixture sit for 30 minutes.
  • Once the strawberries have macerated, use a blender or food processor to puree the mixture until it's smooth yet retains some small chunks for texture. Set the strawberry puree aside.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it's smooth and creamy, about 2 minutes. Gradually add the remaining 1/4 cup of granulated sugar, continuing to mix until fully incorporated and smooth.
  • Pour in the heavy cream, whole milk, powdered sugar, and vanilla extract into the cream cheese mixture. Whip the mixture on medium-high speed until it becomes light, fluffy, and forms soft peaks, approximately 3-5 minutes.
  • Carefully fold the strawberry puree into the whipped cream mixture using a spatula. Be gentle to preserve the texture, ensuring the strawberry is well-distributed throughout without deflating the whipped cream.
  • Add the crushed graham crackers to the mixture, gently stirring to combine and adding a delightful crunch.
  • Transfer the creamy strawberry cheesecake mixture into an airtight container, smoothing the top with a spatula. Freeze for at least 4 hours, or until the ice cream is firm enough to scoop.
  • For optimal serving, allow the ice cream to sit at room temperature for about 10 minutes before scooping to make it easier to serve.

Notes

For a delightful serving experience, use chilled bowls to scoop the ice cream. Garnish each bowl with fresh slices of strawberries and a light sprinkle of crushed graham crackers for an appealing and tasty finish!
Keyword cheesecake, dessert, ice cream, strawberry