The Ultimate Homemade Strawberry Cheesecake Ice Cream Recipe
Experience the delightful fusion of creamy, tangy cheesecake and sweet, fresh strawberries in every scoop of this homemade Strawberry Cheesecake Ice Cream. This recipe brings your favorite dessert into a refreshing frozen treat, bursting with the flavors of ripe strawberries and satisfying crunch of graham crackers. Yields approximately 1 quart.
The Magic Behind This Strawberry Cheesecake Ice Cream Recipe
There’s a certain magic that happens when you create something delicious from scratch, especially when it comes to homemade ice cream. For me, it’s a wonderfully soothing process, almost therapeutic. Much like Meryl Streep’s character finding solace in baking in “It’s Complicated,” I find a sense of calm and accomplishment in whisking together ingredients, patiently churning them, and then waking up to a freezer full of deliciously creamy ice cream. It’s a simple pleasure that often helps clear my mind and reset my focus.
The world can be a bit overwhelming at times, filled with constant information and demands. During these periods, I often turn to the kitchen, and specifically, to my ice cream maker, for a much-needed escape. There’s an endless array of flavors to explore, each offering its own unique comfort. From the delicate floral notes of lavender honey ice cream to the nostalgic richness of butter pecan – a flavor that always brings back fond memories of my grandfather – ice cream is truly a canvas for culinary creativity.
Recently, after a particularly intense period, I felt that familiar pull towards my ice cream maker. My initial plan was to recreate my beloved blueberry cheesecake ice cream, a recipe I developed years ago when I first ventured into full-time blogging. It’s one of those recipes I constantly revisit because it’s just that good. However, to my dismay, the fresh blueberries I had just bought had spoiled almost instantly. It’s incredibly frustrating when that happens, isn’t it? You buy fresh produce with the best intentions, only for it to go bad before you even get a chance to use it!
But sometimes, a little mishap leads to an even greater discovery. With blueberries out of the question, my thoughts immediately turned to strawberries. And oh, what a revelation it was! This Strawberry Cheesecake Ice Cream is truly a game-changer. It’s everything you’d expect and more – a perfect blend of sweet, tangy, and crunchy elements that mimic a classic strawberry cheesecake, but in a refreshing, frozen form. The fresh strawberries create the most authentic, vibrant strawberry flavor, beautifully complemented by the subtle tanginess from the cream cheese base. Scattered throughout are pieces of graham cracker, thoughtfully added to replicate that irresistible graham cracker crust. With every bite, you’ll feel like you’re indulging in a slice of actual strawberry cheesecake.
If you’re as obsessed with creamy, dreamy ice cream as I am, you might also love this indulgent Snickers Ice Cream recipe!
Essential Tools for Homemade Strawberry Cheesecake Ice Cream
To embark on this delicious journey of making your own Strawberry Cheesecake Ice Cream, you’ll need a few key pieces of kitchen equipment. Having the right tools makes the process smoother and ensures the best possible results.
- Saucepan: A sturdy medium-sized saucepan is crucial for creating the luscious fresh strawberry compote. It needs to be heavy-bottomed to prevent the fruit from scorching as it simmers and thickens.
- Stand Mixer or Electric Hand Mixer: While a stand mixer with a paddle attachment makes creaming the ice cream base together incredibly easy, a good electric hand mixer paired with one of your favorite mixing bowls will work just as well. The goal is to get that cream cheese smooth and fully incorporated with the other dairy ingredients.
- Ice Cream Maker: This is, of course, the star of the show! An ice cream maker is essential for churning your mixture into that perfectly smooth, creamy consistency we all love. Make sure your ice cream maker’s bowl is thoroughly chilled (usually overnight in the freezer) before you start.
- Airtight, Freezer-Safe Container: Once churned, your ice cream needs a proper home for its final freeze. An airtight container will protect your ice cream from freezer burn and keep it tasting fresh.
- Ice Cream Scoop: While not strictly essential for making the ice cream, a good quality ice cream scoop makes serving a joy. I particularly love one that allows you to set it on the counter without getting messy between scoops!
More Irresistible Strawberry Recipes
If you find yourself with an abundance of fresh strawberries or simply can’t get enough of their sweet, juicy flavor, consider trying these other fantastic strawberry-infused recipes:
- Vodka Strawberry Lemonade: A refreshing and zesty cocktail perfect for summer gatherings.
- Chocolate Covered Strawberry Brownies: Indulgent brownies topped with luscious chocolate-covered strawberries – a match made in heaven!
- Strawberry Mimosa: A bubbly and fruity brunch staple that adds a touch of elegance to any morning.
- Chocolate Covered Strawberry Mascarpone French Toast: A decadent breakfast or brunch treat, rich with mascarpone and fresh strawberries.
Crafting Your Delicious Strawberry Cheesecake Ice Cream: Step-by-Step
Step 1: Prepare the Vibrant Strawberry Compote
Begin by combining your freshly chopped strawberries, granulated sugar, and a squeeze of fresh lemon juice in a medium saucepan. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Allow the berries to cook down, stirring occasionally, for about 5 to 7 minutes. You’ll notice the strawberries softening and breaking down, releasing their juices, and the mixture thickening into a beautiful, vibrant compote. The lemon juice adds a wonderful brightness that enhances the strawberry flavor. Once thickened, remove the compote from the heat and transfer it to a bowl to cool completely. For quicker cooling, you can place it in the refrigerator. This step is crucial, as you don’t want to add warm compote to your cold ice cream base.
Step 2: Create the Rich Cheesecake Ice Cream Base
Next, it’s time to build the creamy foundation for your ice cream. In the bowl of a stand mixer fitted with a paddle attachment, add the full-fat cream cheese that has been softened to room temperature. This is key for achieving a smooth, lump-free base. Beat the cream cheese until it’s wonderfully creamy and light. Then, gradually add in the milk, heavy whipping cream, granulated sugar, and a pinch of salt. Continue to blend these ingredients until the mixture is completely smooth and all the sugar has dissolved. Scrape down the sides of the bowl as needed to ensure everything is thoroughly combined. This rich, tangy base is what gives the ice cream its characteristic cheesecake flavor.
Step 3: Churning and Adding the Goodies
Now, pour your perfectly smooth cream cheese ice cream mixture into your pre-chilled ice cream maker. Follow your manufacturer’s instructions for churning. The churning process typically takes about 20-30 minutes, transforming the liquid base into a soft-serve consistency. During the last minute of churning, carefully spoon in your cooled strawberry compote and the smashed graham crackers. This timing is important: adding them at the very end ensures the graham crackers retain some of their texture and the strawberry swirls are distinct, rather than fully blended into the base. The machine will gently incorporate these delicious additions.
Step 4: The Final Freeze for Perfect Texture
Once churning is complete, transfer the soft ice cream mixture to an airtight, freezer-safe container. Cover it tightly to prevent ice crystals from forming and freeze it overnight. This extended freezing time is crucial for the ice cream to firm up to the ideal scoopable consistency and for the flavors to fully meld. When you’re ready to serve, let the container sit on the counter for about 5 to 10 minutes to allow the ice cream to soften slightly, making it easier to scoop and enjoy its creamy texture.
Dive Deeper into Homemade Ice Cream Adventures!
If you’re completely smitten with making homemade ice cream this summer, be sure to explore my ice cream recipes page for a wealth of other creative and delicious ideas!
Your Strawberry Cheesecake Ice Cream Questions Answered
Can I use frozen strawberries?
Absolutely, you can use frozen strawberries for this recipe! They are a great alternative, especially when fresh strawberries are not in season or readily available. The key is to thaw them completely before you use them for the compote. Once thawed, make sure to drain any excess liquid that accumulates. Frozen strawberries tend to release more water when thawed, and removing this extra liquid will ensure your compote thickens properly and doesn’t make your ice cream watery, preserving that intense strawberry flavor.
How finely should I crush the graham crackers?
The size of your graham cracker pieces makes a big difference in the final texture of your ice cream. I prefer a variety of sizes, from small crumbs to slightly larger chunks, to provide delightful texture surprises in every spoonful. My favorite method is to place the graham crackers in a sealed plastic bag and gently smash them using the smooth side of a meat tenderizer or a heavy rolling pin. This allows for controlled crushing. I recommend avoiding using very fine graham cracker crumbs, as these can create a gritty texture in the ice cream, which isn’t what we’re aiming for with a “cheesecake crust” experience. You want distinct pieces that add crunch and flavor.
Expert Tips for the Ultimate Strawberry Cheesecake Ice Cream
Making delicious homemade ice cream is an art, and a few simple tips can elevate your Strawberry Cheesecake Ice Cream from good to absolutely unforgettable:
- Softened Cream Cheese is Non-Negotiable: This is arguably the most important tip for a smooth ice cream base. Ensure your cream cheese is at true room temperature and thoroughly softened. If it’s too cold, it won’t blend smoothly, resulting in lumps and an uneven texture in your ice cream.
- Prioritize Fresh Strawberries: While frozen strawberries work (as discussed above), fresh, ripe strawberries will always yield the most vibrant flavor and color for your compote. Choose berries that are bright red, plump, and fragrant for the best results. Their natural sweetness and slight tartness are key to the compote’s success.
- Consider Your Toppings: This ice cream is fantastic on its own, but it also serves as an incredible base for various toppings. My personal favorite way to enjoy it is as a sundae, generously drizzled with warm hot fudge sauce and crowned with a dollop of fresh whipped cream. Because sundaes will forever be my passion! You could also add extra fresh strawberry slices, a sprinkle of toasted nuts, or even a dash of shredded coconut for an exotic twist.
- Don’t Rush the Freeze: The overnight freeze is essential. It’s not just about getting the ice cream firm; it allows the flavors to deepen and mature, creating a more cohesive and delicious final product. Patience truly pays off here.
- Experiment with Variations: Feel free to get creative! While this recipe is perfect as is, you could try adding a swirl of white chocolate at the end of churning, or a very light sprinkle of finely grated lemon zest to the ice cream base for an extra bright note.
- Proper Storage: Always store your homemade ice cream in an airtight, freezer-safe container. This minimizes exposure to air, which is the main culprit for ice crystal formation and freezer burn, keeping your ice cream fresh and creamy for longer.
If you’re craving another refreshing summer delight, don’t forget to check out this unique honeycomb ice cream recipe for more inspiration!
Finally, if you whip up this fantastic Strawberry Cheesecake Ice Cream, please consider leaving a star rating on the recipe card below and a comment! I absolutely adore hearing about your culinary adventures and always take the time to respond to every single comment. Your feedback means the world to me!
And of course, feel free to drop any questions you have in the comments section below.
Oh, and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! It’s truly my favorite thing to see these recipes come to life in your homes – your photos always make my day. Thank you for sharing your creations!
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Strawberry Cheesecake Ice Cream
25
10
8
8
35
4
servings
★
★
★
★
Equipment
-
Organic Bamboo Cutting Board
-
Wusthof Knife Set
-
Wooden Spoon & Scraper
-
Saucepan
-
7-Speed Hand Mixer
-
Stainless Steel Mixing Bowls
-
KitchenAid 7-Quart Pro Line Stand Mixer
-
Cuisinart Ice Cream Maker
Ingredients
- 1 1/2 cups freshly chopped strawberries
- 2 1/2 Tbsp sugar
- 1 tsp fresh lemon juice
-
8 oz cream cheese
softened - 1 cup milk
- 1 cup heavy whipping cream
- 1 cup granulated sugar
- Pinch of salt
- 1 cup smashed graham crackers
Instructions
-
In a medium saucepan over medium heat, combine strawberries, sugar, and lemon juice. Bring to a simmer and cook, stirring occasionally for 5 to 7 minutes, or until strawberries have softened and the mixture is thick. Remove from stove and cool completely, chilling in the fridge if needed to cool faster.
-
Add softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Cream the cheese lightly until it is smooth and creamy. Add in milk, cream, sugar, and salt, and continue to blend until the mixture is completely smooth and homogeneous.
-
Pour the cream cheese ice cream mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
-
During the last minute of churning, spoon in the cooled strawberry compote and add the smashed graham crackers. Churn for 1 additional minute to gently incorporate these delicious additions.
-
Transfer the churned ice cream mixture into an airtight, freezer-safe container. Cover tightly and freeze overnight (or for at least 8 hours) before serving to allow it to firm up and for the flavors to fully develop.
Nutrition
Calories:
772
kcal
|
Carbohydrates:
86
g
|
Protein:
9
g
|
Fat:
46
g
|
Saturated Fat:
27
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
12
g
|
Cholesterol:
132
mg
|
Sodium:
512
mg
|
Potassium:
348
mg
|
Fiber:
2
g
|
Sugar:
72
g
|
Vitamin A:
1741
IU
|
Vitamin C:
33
mg
|
Calcium:
196
mg
|
Iron:
1
mg
772
kcal
Summer
Ice Cream