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Delicious bowl of strawberry cheesecake ice cream topped with strawberries

Strawberry Cheesecake Ice Cream

A delicious blend of creamy cheesecake and fresh strawberries, this homemade ice cream offers a refreshing and comforting treat perfect for summer.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert, Ice Cream
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Strawberry Sauce
  • 2 cups fresh strawberries Hulling and chopping enhances flavor; frozen berries can substitute in a pinch.
  • 1/3 cup granulated sugar Sweetens the strawberries; adjust more or less based on sweetness of fruit.
  • 1 tablespoon lemon juice Adds brightness; use fresh if possible.
For the Ice Cream Base
  • 8 ounces cream cheese The creamy base for the ice cream; choose full-fat for a richer taste.
  • 1 cup whole milk Contributes to creaminess; you can choose almond or oat milk for a lactose-free version.
  • 1 cup heavy cream Crucial for that luscious texture; half-and-half can work for a lighter version.
  • 3/4 cup granulated sugar Incorporated in the ice cream base; adjust to your desired sweetness.
  • 1 teaspoon vanilla extract For warmth and depth; homemade vanilla extract is a wonderful twist.
  • 1 cup graham cracker crumbs Optional; adds a fun crunch reminiscent of cheesecake crust; swap with crushed cookies if preferred.

Method
 

Prepare the Strawberry Sauce
  1. In a medium bowl, toss the chopped strawberries with 1/3 cup sugar and lemon juice. Let them sit for about 30 minutes to macerate, allowing the juices to release.
  2. Blend until smooth for a silky sauce or keep it chunky for texture.
Make the Ice Cream Base
  1. In a mixing bowl, combine softened cream cheese and remaining 3/4 cup of sugar. Mix until creamy.
  2. Slowly add in whole milk and heavy cream while whisking continuously to prevent lumps.
  3. Add vanilla extract and mix until completely combined.
Layer the Ice Cream and Sauce
  1. If you have an ice cream maker, pour your cream mixture in and churn according to the manufacturer's instructions.
  2. If you’re using a container, layer the mixture and sauce in a freezer-safe container, alternating between ice cream and sauce for a beautiful pattern.
  3. Freeze for 4-6 hours.

Notes

Use ripe strawberries for the best flavor. Adjust sweetness according to your personal taste. Enjoy this ice cream within 2 weeks for optimal flavor. Store leftovers in an airtight container in the freezer.