Strawberry Cheesecake Ice Cream
Strawberry cheesecake ice cream is a delightful combination of rich cheesecake flavor, fresh strawberries, and creamy texture. Every bite is filled with swirls of strawberry puree and crunchy graham cracker crumbs, making it an indulgent treat for any occasion.
Equipment
- Ice Cream Maker
- Mixing Bowl
Ingredients
Ice Cream Base
- 8 oz cream cheese softened
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Strawberry Swirl
- 2 cups strawberries sliced
- 1/4 cup granulated sugar for macerating strawberries
Mix-ins
- 1/2 cup graham cracker crumbs
Instructions
- Wash and slice the strawberries. Toss them in a bowl with 1/4 cup sugar and let them sit for 30 minutes to macerate.
- Blend the strawberries into a puree or leave some chunks for texture.
- In a separate bowl, beat the cream cheese with the remaining sugar until smooth.
- Gradually add the heavy cream, milk, vanilla extract, and lemon juice, mixing until well combined.
- Fold the strawberry puree into the cheesecake base, creating beautiful swirls.
- Stir in the graham cracker crumbs for that authentic cheesecake crust flavor.
- Transfer the mixture to an ice cream maker and churn following the manufacturer’s guidelines.
- If you don’t have an ice cream maker, pour the mixture into a loaf pan, cover with plastic wrap, and freeze for 6-8 hours, stirring every 2 hours for a creamier consistency.
Notes
For a richer flavor, try adding white chocolate chips or a drizzle of caramel before freezing. If making a no-churn version, stirring every couple of hours will help maintain a creamy texture.