The Best Strawberry Cheesecake Ice Cream You’ll Ever Taste
This strawberry cheesecake ice cream combines the creamy richness of cheesecake with fresh strawberries and a crunchy graham cracker swirl—perfect for any occasion!
Equipment
- Saucepan
- Freezer-safe container
- Ice cream maker (optional)
- Electric mixer
- Blender or food processor
- Mixing bowls
Ingredients
Ice Cream Base:
- 8 ounces full-fat cream cheese
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Strawberry Puree:
- 2 cups fresh strawberries hulled and chopped
- ¼ cup granulated sugar
Mix-ins:
- ¼ cup graham cracker crumbs
Instructions
Prepare the Strawberry Puree:
- In a saucepan over medium heat, combine the strawberries and sugar.
- Cook for 5-7 minutes until the strawberries break down and the mixture thickens slightly.
- Blend the mixture until smooth, then let it cool completely.
Make the Ice Cream Base:
- In a mixing bowl, beat the cream cheese until smooth.
- Gradually add the sugar, milk, heavy cream, vanilla extract, and salt. Mix until fully combined and smooth.
Combine and Freeze:
- Fold in the cooled strawberry puree, ensuring even distribution.
- If using an ice cream maker, churn the mixture according to the manufacturer’s instructions.
- If not using an ice cream maker, pour the mixture into a freezer-safe container and freeze for 1-2 hours.
Add Mix-ins:
- After the ice cream starts to thicken, fold in the graham cracker crumbs.
- Gently swirl in extra strawberry puree for a marbled effect.
Final Freezing:
- Transfer the ice cream to an airtight container. Freeze for at least 4 hours or until firm.
Serve & Enjoy:
- Let the ice cream sit at room temperature for 5-10 minutes before scooping.
- Serve with extra graham cracker crumbs or fresh strawberries if desired
Notes
To avoid ice crystals, place plastic wrap directly on the ice cream’s surface before sealing the container.