Strawberry Cheesecake Ice Cream
Indulge in this creamy, homemade strawberry cheesecake ice cream, blending the rich tanginess of cheesecake with the fresh sweetness of strawberries. This easy-to-make recipe is perfect for any occasion, delivering a luscious texture with delightful swirls of strawberry puree and crunchy graham cracker bits.
Ingredients
- 2 cups fresh strawberries chopped or pureed
- ¾ cup granulated sugar divided
- 8 oz cream cheese softened
- 2 cups heavy cream
- 1 cup whole milk
- 2 tsp vanilla extract
- ½ cup graham cracker crumbs optional, for crunch
- 1 tsp lemon zest optional, for extra tanginess
- 2 egg yolks optional, for creamier texture
Instructions
- Step 1: Prepare the Strawberry Swirl
- Puree 2 cups fresh strawberries with ¼ cup sugar in a blender.
- Strain through a fine-mesh sieve (optional) to remove seeds.
- Simmer over medium heat for 5-7 minutes until slightly thickened.
- Let cool completely before use.
Step 2: Make the Cheesecake Ice Cream Base
- In a mixing bowl, beat cream cheese and ½ cup sugar until smooth.
- Gradually whisk in heavy cream, milk, and vanilla extract until well combined.
- If using egg yolks, temper them with warm milk before adding.
- Stir in lemon zest for extra brightness.
Step 3: Churn the Ice Cream
- Pour the mixture into an ice cream maker.
- Churn as per manufacturer’s instructions (20-30 minutes).
- Slowly add the strawberry puree towards the end for a swirl effect.
- If using graham cracker crumbs, fold them in gently.
Step 4: Freeze & Serve
- Transfer to a freezer-safe container, cover with plastic wrap.
- Freeze for at least 4 hours, or until firm.
- Let sit at room temperature for 5 minutes before scooping.
- Serve in bowls or cones, topped with fresh strawberries & graham cracker crumbs!
Notes
- For a richer texture, use egg yolks in the base.
- For extra tanginess, increase lemon zest.
- Customize with mix-ins like white chocolate chips or caramel drizzle.