Strawberry Cheesecake Ice Cream
This Strawberry Cheesecake Ice Cream combines the creamy richness of a classic cheesecake with the sweet, tangy flavor of fresh strawberries, creating an indulgent frozen dessert that’s perfect for any occasion.Made with a homemade strawberry sauce and a smooth cheesecake base, this no-churn or churned ice cream delivers a mouthwatering treat that will leave everyone asking for more.
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.