Go Back
To make this tasty ice cream, you need some basic ingredients. Here’s what you will need: - 2 cups fresh strawberries, hulled and sliced - 1 tablespoon lemon juice - 1 cup cream cheese, softened - 1 cup heavy whipping cream - 3/4 cup granulated sugar - 1 teaspoon vanilla extract - 1/2 cup graham cracker crumbs - Pinch of salt These ingredients create a creamy and fruity mix that makes each bite special. You can boost the flavor of your ice cream with a few fun add-ins. Consider these options: - Fresh mint leaves for a refreshing twist - Chocolate chips for a sweet crunch - A swirl of strawberry sauce for extra fruitiness - Different flavored extracts like almond or coconut These add-ins add a unique touch to your dessert and make it even more fun! Having the right tools helps make this recipe easier. Here’s what you will need: - A medium bowl for mixing the strawberries - A large mixing bowl for the cream cheese and cream - A whisk for blending the ingredients smoothly - An airtight container for freezing the ice cream - A spatula for smoothing the ice cream With these items on hand, you will have a smooth and tasty experience making your Strawberry Cheesecake Ice Cream. Enjoy the process! {{ingredient_image_1}} To start, take 2 cups of fresh strawberries. Make sure to hull and slice them. Place the strawberries in a medium bowl. Add 1 tablespoon of lemon juice to the berries. Toss them gently. Let the strawberries sit for about 15 minutes. This helps them release their sweet juices. In a large mixing bowl, add 1 cup of softened cream cheese. Sprinkle in 3/4 cup of granulated sugar. Whisk them together until smooth and creamy. Next, slowly pour in 1 cup of heavy whipping cream. Keep whisking until everything is well mixed. Add in 1 teaspoon of vanilla extract and a pinch of salt. Stir until the mixture looks uniform and creamy. Now, it's time to bring it all together. Gently fold the macerated strawberries into the cream mixture. Make sure to include any juice from the strawberries. Next, add in 1/2 cup of graham cracker crumbs. Fold these in carefully to keep the texture. Pour the mixture into an airtight container. Smooth the top with a spatula. Freeze the ice cream for at least 6 hours. For the best texture, leave it overnight. Before serving, let it sit at room temperature for a few minutes. This makes scooping easier. Enjoy your creamy strawberry cheesecake ice cream! To get the best texture, chill your mixing bowls. Cold bowls help keep the cream cold. Use heavy whipping cream; it has more fat, which makes the ice cream rich. Whip the cream until soft peaks form. This adds air, making the ice cream fluffy. When combining flavors, fold gently to keep that light texture. Freeze for at least six hours. Overnight is even better for a super creamy scoop. Serve your strawberry cheesecake ice cream in waffle cones or bowls. Add fresh strawberry slices on top for color. A sprinkle of graham cracker crumbs gives a nice crunch. You can drizzle some chocolate or caramel sauce for extra sweetness. For a fun twist, make ice cream sandwiches using cookies. They are easy to hold and fun to eat! Avoid over-mixing your ingredients. This can make the ice cream dense. Also, don’t skip chilling the mixture before freezing. If it’s warm, it won’t freeze properly. Make sure to use ripe strawberries. They add the best flavor. Lastly, don’t rush the freezing time. Patience is key for that perfect scoop! Pro Tips Use Fresh Strawberries: The flavor and sweetness of fresh strawberries make a significant difference in this ice cream. Opt for ripe, in-season strawberries for the best results. Let It Freeze Overnight: For the creamiest texture, allow the ice cream to freeze overnight. This helps the flavors meld together beautifully and improves the final consistency. Experiment with Flavors: Feel free to add other flavors such as crushed graham crackers or a swirl of strawberry sauce to elevate the taste and texture of your ice cream. Room Temperature Scooping: Before serving, let your ice cream sit at room temperature for a few minutes. This softens it slightly, making it easier to scoop and serve. {{image_2}} You can switch out strawberries for other fruits. Blueberries, raspberries, and peaches work well. Each fruit adds its unique flavor. For blueberries, mash them a bit before mixing. This helps release their juice, just like with strawberries. With raspberries, you may want to strain the seeds if you prefer a smoother mix. Peaches give a sweet and juicy twist. Just chop them up and mix them in! If you want a dairy-free version, there are great options. Use coconut cream instead of heavy cream. It gives a rich taste. For cream cheese, try a dairy-free cream cheese made from nuts. This keeps the creamy texture while being kind to your tummy. You can also use almond milk or oat milk in place of regular milk. Just remember, the flavor may change a bit, but it stays yummy! Get creative with flavors and add-ins! You can mix in crushed cookies like Oreos for a fun crunch. Add a swirl of chocolate or caramel sauce for extra sweetness. A dash of cinnamon or nutmeg can give a warm twist. If you like nuts, try adding chopped pecans or walnuts. They add a nice bite. Remember, the key is to balance flavors. You want each scoop to be a surprise! To keep your strawberry cheesecake ice cream fresh, store it in an airtight container. This helps prevent ice crystals from forming, which can ruin the texture. Place a piece of plastic wrap directly on the ice cream’s surface before sealing the container. It helps keep the air out. Freeze it for at least six hours, but overnight is best for a creamy texture. If you have leftover ice cream, keep it in the same airtight container. Always use a clean scoop to avoid introducing germs. Try to finish it within two weeks for the best taste and texture. If it starts to harden too much, leave it out for a few minutes before scooping. This makes serving easier. Check your ice cream for changes. If you see a lot of ice crystals on top, it might not taste good. A strange smell or off flavor means it’s time to toss it. If the color changes or it looks different, it's best to throw it away. Always trust your senses to keep things safe and tasty! Strawberry Cheesecake Ice Cream can last up to two months in the freezer. To keep it fresh, store it in an airtight container. This helps prevent ice crystals from forming and keeps the texture smooth. Always label your container with the date to track freshness. Yes, you can use frozen strawberries. They work well in this recipe. Just remember to thaw them first and drain excess liquid. This step will ensure your ice cream doesn’t turn too watery. Frozen strawberries give a nice flavor, especially when fresh ones are out of season. If you need a substitute for cream cheese, use Greek yogurt or mascarpone cheese. Both options provide a creamy texture. Greek yogurt adds a tangy taste, while mascarpone offers a rich flavor. Adjust the sugar in your recipe to balance the taste if needed. You learned how to make delicious strawberry cheesecake ice cream. We covered main and optional ingredients, plus useful equipment. I shared easy steps for preparation, mixing, and freezing. I offered tips to ensure creaminess and avoid common mistakes. We also explored fun variations and proper storage methods. Enjoy making this treat, and remember, the best part is sharing it with others! You can create unique flavors that suit your taste. So grab your ingredients and start making your own scrumptious batch today!

Strawberry Cheesecake Ice Cream

A creamy and delightful ice cream with the flavors of strawberry cheesecake.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 1 tablespoon lemon juice
  • 1 cup cream cheese, softened
  • 1 cup heavy whipping cream
  • 3.75 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 0.5 cup graham cracker crumbs
  • 1 pinch salt

Instructions
 

  • In a medium bowl, combine the sliced strawberries and lemon juice. Toss gently and let them macerate for about 15 minutes to release their juices.
  • In a separate large mixing bowl, whisk together the softened cream cheese and granulated sugar until smooth and creamy.
  • Slowly pour in the heavy whipping cream while continuing to whisk until well incorporated.
  • Stir in the vanilla extract and a pinch of salt, mixing until the mixture is uniform.
  • Gently fold in the macerated strawberries, making sure to include any juice that has collected at the bottom of the bowl.
  • Add in the graham cracker crumbs and fold them into the ice cream mixture to achieve that delightful cheesecake texture.
  • Pour the mixture into an airtight container and smooth the top with a spatula.
  • Freeze the ice cream for at least 6 hours or until solid, preferably overnight for the best texture.
  • When ready to serve, allow the ice cream to sit at room temperature for a few minutes before scooping for easier serving.

Notes

Serve in waffle cones or bowls, topped with extra strawberry slices and a sprinkle of graham cracker crumbs for a delightful finish.
Keyword cheesecake, dessert, ice cream, strawberry