Who doesn’t love the delicious combination of creamy cheesecake and sweet, fresh strawberries?
Now, imagine that flavor in a frozen dessert—Strawberry Cheesecake Ice Cream is the ultimate treat for those who crave a decadent dessert with a refreshing twist.
This homemade ice cream takes all the best parts of strawberry cheesecake—smooth cream cheese, sweet strawberries, and crunchy graham cracker crust—and transforms them into a rich, velvety ice cream.
Whether you’re serving it at a summer gathering or simply enjoying it as a treat after dinner, this ice cream is sure to become your go-to indulgence.
Why You’ll Love This Strawberry Cheesecake Ice Cream
Decadent Cheesecake Flavor in Ice Cream Form
Strawberry cheesecake is a beloved dessert, and turning it into an ice cream takes its indulgent qualities to a whole new level. The creamy, tangy cheesecake base blends perfectly with the sweet, fruity strawberry sauce, making each bite an irresistible combination of flavors and textures.
Luxuriously Creamy Texture
The key to making this ice cream truly stand out is the smooth, rich texture. With the addition of heavy cream and cream cheese, it achieves a velvety consistency that will have you savoring every scoop. The combination of milk and cream creates an ultra-creamy, dreamy base that pairs perfectly with the sweet strawberry sauce.
Made with Fresh Ingredients
Unlike store-bought ice cream, which can be loaded with artificial ingredients, this homemade version uses fresh strawberries and real cream cheese. The result is an authentic, clean taste that brings out the best in each ingredient.
Perfect for Any Occasion
Whether it’s a hot summer day, a birthday celebration, or just because you’re craving something sweet, this ice cream is always a hit. It’s an elegant yet simple dessert that can be enjoyed all year round.
Ingredients for Strawberry Cheesecake Ice Cream
To make the perfect Strawberry Cheesecake Ice Cream, you’ll need a few key ingredients that work together to create that rich, creamy flavor you love. Here’s a breakdown of what you’ll need:
For the Strawberry Sauce:
- 2 cups of fresh or frozen strawberries (use fresh for the best flavor, but frozen works well too)
- 1/2 cup sugar (adjust depending on the sweetness of your strawberries)
- 1 tablespoon lemon juice (for a little tang)
- 1 teaspoon vanilla extract (to enhance the strawberry flavor)
For the Cheesecake Base:
- 8 ounces cream cheese (softened to room temperature)
- 2 cups heavy cream (for a rich, smooth texture)
- 1/2 cup whole milk (helps balance the creaminess)
- 1/2 cup sweetened condensed milk (adds extra sweetness and richness)
- 1/2 cup granulated sugar (for the perfect amount of sweetness)
- 1 teaspoon vanilla extract (a classic flavor enhancer)
- 1 tablespoon lemon juice (optional, but it adds that signature cheesecake tang)
Optional Mix-ins:
- Crushed graham crackers (for a bit of crunch, mimicking the graham cracker crust of a traditional cheesecake)
- Fresh strawberries (diced, to stir into the ice cream for bursts of fruity goodness)
These ingredients come together to create a luxurious, creamy ice cream that’s bursting with strawberry flavor and a subtle cheesecake tang. The result is an indulgent treat you’ll want to make again and again!
Step-by-Step Instructions to Make Strawberry Cheesecake Ice Cream
Creating your own Strawberry Cheesecake Ice Cream at home is simple and rewarding. Follow these easy steps to make a luscious, creamy dessert that will wow your taste buds!
1. Make the Strawberry Sauce
Start by preparing the strawberry sauce to swirl through your ice cream. In a saucepan over medium heat, combine the strawberries, sugar, and lemon juice. Stir occasionally and let the mixture simmer for about 10-15 minutes until the strawberries break down and the sauce thickens. Once it’s done, remove it from the heat and add vanilla extract. Set it aside to cool to room temperature.
2. Prepare the Cheesecake Base
While your strawberry sauce is cooling, it’s time to create the rich cheesecake base. In a large mixing bowl, beat the cream cheese until smooth and free of lumps. Add the heavy cream, whole milk, and sweetened condensed milk to the cream cheese, mixing until everything is fully combined. Next, stir in the granulated sugar, vanilla extract, and lemon juice (if you’re using it). Continue mixing until the base is smooth and creamy, with no lumps from the cream cheese.
3. Combine the Two Layers
Once the strawberry sauce has cooled and the cheesecake base is ready, it’s time to combine them. Pour the cheesecake base into your ice cream maker. Spoon a few tablespoons of the strawberry sauce into the mixture, then gently swirl it through with a spoon or spatula, creating a marbled effect. Be careful not to overmix, as you want those beautiful streaks of strawberry throughout the ice cream.
4. Churn the Ice Cream
Follow the instructions for your ice cream maker. Typically, you’ll need to churn the mixture for 20-30 minutes, or until it reaches a thick, creamy consistency. You should be able to scoop it easily once it’s done.
5. Freeze and Serve
Transfer the churned ice cream into an airtight container and smooth the top with a spatula. If desired, sprinkle crushed graham crackers on top for that classic cheesecake crust. Freeze the ice cream for at least 4 hours, or overnight, to let it firm up. Once it’s set, scoop it into bowls or cones and enjoy!
Tips for Perfect Strawberry Cheesecake Ice Cream
Achieving the perfect homemade ice cream takes a little attention to detail, but these tips will ensure that your Strawberry Cheesecake Ice Cream is as creamy and delicious as possible.
Use Full-Fat Ingredients for Creaminess
To get the richest, most luxurious texture, make sure you’re using full-fat cream cheese, heavy cream, and whole milk. Low-fat or non-fat versions won’t provide the same creamy, decadent consistency, which is key to replicating that cheesecake-like texture.
Chill Your Ice Cream Maker Bowl Ahead of Time
If you’re using an ice cream maker, make sure to freeze the bowl for at least 24 hours before churning the ice cream. This ensures that the ice cream will freeze quickly and become thick and creamy. If your ice cream maker bowl isn’t cold enough, the mixture won’t churn properly.
Don’t Overmix the Strawberry Sauce
When you’re swirling the strawberry sauce into the cheesecake base, avoid overmixing. The goal is to have beautiful ribbons of strawberry running through the ice cream. Overmixing can cause the sauce to blend completely into the base, which means you’ll miss out on that lovely marbled look and flavor contrast.
Customize with Extra Mix-ins
Feel free to get creative! For added texture, you can stir in some fresh diced strawberries or crushed graham crackers during the last few minutes of churning. This will add a satisfying crunch and a burst of fresh fruit to each bite, mimicking the classic cheesecake crust and filling.
Let It Freeze to Firm Up
After churning, your ice cream will be soft-serve consistency. It’s important to let the ice cream freeze for at least 4 hours (or overnight) in an airtight container to fully set. This helps the ice cream firm up and makes it easier to scoop.
Conclusion
There’s nothing quite like homemade Strawberry Cheesecake Ice Cream. The combination of creamy cheesecake base, sweet strawberry sauce, and a hint of lemon is the perfect balance of indulgent and refreshing. Whether you’re enjoying a scoop on a warm day or serving it at a special gathering, this ice cream is sure to become a favorite in your dessert rotation.
Making it from scratch ensures that you’re using the freshest ingredients, and with just a few simple steps, you can create a dessert that’s even better than what you’d find at the store. Don’t forget to customize it with your favorite mix-ins for a personal twist! With a little patience while it freezes, you’ll be rewarded with the most decadent and dreamy ice cream you’ve ever tasted.
So, what are you waiting for? Grab your ice cream maker and start making this delicious treat today—you won’t regret it!
Frequently Asked Questions
1. Can I use frozen strawberries instead of fresh ones?
Yes! Frozen strawberries work perfectly fine in this recipe, and they’re actually a great option if fresh strawberries are out of season. Just make sure to thaw them slightly before cooking, so they soften up and release their juices easily.
2. How can I make the ice cream without an ice cream maker?
If you don’t have an ice cream maker, you can still make this recipe! After combining the cheesecake base and strawberry sauce, pour the mixture into a freezer-safe container and place it in the freezer. Every 30 minutes, stir the ice cream with a fork to break up any ice crystals and help it freeze evenly. Repeat until it’s fully frozen and reaches the desired consistency.
3. Can I make a dairy-free version of this ice cream?
Yes, you can make a dairy-free version! Substitute the cream cheese with a non-dairy cream cheese, heavy cream with coconut cream or a dairy-free alternative, and whole milk with almond milk or oat milk. Just make sure the substitutes you choose are full-fat for the best texture.
4. How long does this strawberry cheesecake ice cream last in the freezer?
When stored in an airtight container, this ice cream will stay fresh for up to 2-3 weeks in the freezer. Be sure to keep the container tightly sealed to prevent freezer burn.
5. Can I add other fruits or toppings to this ice cream?
Absolutely! You can add any fruits you like, such as blueberries, raspberries, or even a swirl of mango puree. If you prefer toppings, try adding chocolate chips, crushed nuts, or extra graham cracker crumbs for a little crunch.
Strawberry Cheesecake Ice Cream
Equipment
- Ice Cream Maker (if using)
- Saucepan (for making the strawberry sauce)
- Mixing Bowl (for combining the cheesecake base)
- Spatula (for swirling)
- Airtight Container (for freezing the ice cream)
Ingredients
For the Strawberry Sauce:
- 2 cups 300g Fresh or Frozen Strawberries
- 1/2 cup 100g Granulated Sugar
- 1 tablespoon 15ml Lemon Juice
- 1 teaspoon 5ml Vanilla Extract
For the Cheesecake Base:
- 8 ounces 227g Cream Cheese (softened to room temperature)
- 2 cups 480ml Heavy Cream
- 1/2 cup 120ml Whole Milk
- 1/2 cup 120ml Sweetened Condensed Milk
- 1/2 cup 100g Granulated Sugar
- 1 teaspoon 5ml Vanilla Extract
- 1 tablespoon 15ml Lemon Juice (optional)
Optional Mix-ins:
- Crushed Graham Crackers for a crust-like texture
- Fresh Strawberries for mixing in
Instructions
Make the Strawberry Sauce
- In a saucepan over medium heat, combine fresh or frozen strawberries, sugar, and lemon juice. Stir occasionally and let it simmer for 10-15 minutes, until the strawberries break down and the sauce thickens. Remove from heat and stir in vanilla extract. Let it cool to room temperature.
Prepare the Cheesecake Base
- In a large mixing bowl, beat cream cheese until smooth. Add heavy cream, whole milk, sweetened condensed milk, granulated sugar, vanilla extract, and lemon juice (if using). Mix until fully combined and smooth.
Swirl the Strawberry Sauce
- Pour the cheesecake mixture into your ice cream maker (if using). Spoon in some of the cooled strawberry sauce and gently swirl it with a spatula, creating a marbled effect. Don’t overmix; the goal is to have visible streaks of strawberry sauce.
Churn the Ice Cream
- Churn the ice cream in your ice cream maker according to the manufacturer’s instructions, usually about 20-30 minutes until the ice cream reaches a thick consistency.
Freeze and Serve
- Transfer the ice cream to an airtight container. If desired, sprinkle with crushed graham crackers for texture. Freeze for at least 4 hours or overnight to let the ice cream firm up. Serve and enjoy!
Notes
- Consistency: The ice cream will be soft when freshly churned. Be sure to freeze it for at least 4 hours for the perfect scoopable consistency.
- No Ice Cream Maker Option: If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze, stirring every 30 minutes to prevent ice crystals from forming. This will create a no-churn version of the recipe.
- Dairy-Free Version: Swap cream cheese, heavy cream, and milk for dairy-free alternatives, such as coconut cream or non-dairy cream cheese and milk.
- Flavor Variations: For a twist, try adding other fruits like blueberries or mango puree for a different flavor. You can also add chocolate chips, crushed nuts, or more graham crackers for a fun crunch.
- Storage: Store any leftover ice cream in an airtight container for up to 2-3 weeks in the freezer.
