Strawberry Cheesecake Ice Cream

$To make this delightful treat, gather these key ingredients: - 2 cups fresh strawberries, hulled and quartered - 3/4 cup granulated sugar, divided - 1 tablespoon fresh lemon juice - 1 cup cream cheese, softened to room temperature - 1 cup heavy whipping cream - 1/2 cup whole milk - 1 teaspoon pure vanilla extract - 1/2 cup graham cracker crumbs - A pinch of salt Careful measuring helps get the best flavor. Here are some tips: - Use fresh strawberries for the best taste. They should be ripe and sweet. - Soften cream cheese to mix easily. Set it out for about 30 minutes before using. - Measure sugar in two parts for even sweetness. This helps with the strawberry and cream cheese mixes. Want to mix it up? Try these add-ins: - Swirl in a fruit puree, like raspberry or blueberry, for a fun twist. - Add crushed cookies for extra crunch. This can boost the texture and flavor. - Consider a splash of liqueur for an adult treat. Just use a small amount to keep it creamy. These choices let you customize your ice cream and make it special! {{ingredient_image_2}} Start by washing and hulling 2 cups of fresh strawberries. Cut them into quarters. In a medium bowl, mix the strawberries with 1/4 cup of sugar and 1 tablespoon of fresh lemon juice. Toss them gently. Let them sit for about 15 minutes. This step helps the berries become soft and juicy. After 15 minutes, use a fork to mash the strawberries gently. Aim for a chunky puree. Set this mixture aside. You will mix it with the ice cream base later. In a large bowl, beat 1 cup of softened cream cheese with 1/2 cup of sugar. Use a whisk or an electric mixer. Mix until it becomes smooth and creamy. This texture is key for your ice cream. Now add 1 cup of heavy whipping cream and 1/2 cup of whole milk to the cream cheese mixture. Also, add 1 teaspoon of pure vanilla extract. Mix everything well until it is smooth. Gently fold in the strawberry puree and any juices. Also add 1/2 cup of graham cracker crumbs. Be careful not to overmix. You want to keep some texture from the strawberries and crumbs. Pour your mixture into an ice cream maker. Follow the maker's instructions. Churn for about 20-25 minutes. Stop when you achieve a soft-serve consistency. Scoop the churned ice cream into an airtight container. Smooth out the top with a spatula. Then seal it and place it in the freezer. Let it freeze for at least 4 hours, or until firm enough to scoop. Before serving, let the ice cream sit at room temperature for about 5-10 minutes. This makes scooping easier. Serve in chilled bowls. You can add fresh strawberry slices on top and a sprinkle of graham cracker crumbs for extra flair. To get the best texture for your ice cream, focus on the cream cheese mixture. Make sure your cream cheese is soft. This helps it mix smoothly with sugar. If it's too hard, you will get lumps. When you add the heavy cream and milk, mix until smooth. This gives you that creamy base you want. One mistake is overmixing the strawberry puree. If you mix too much, you lose the chunks. You want bites of strawberries in every scoop. Another mistake is not letting the ice cream churn long enough. If it's too soft, it won't set well in the freezer. Always follow the churn time. To make your ice cream creamy, keep everything cold. Chill your mixing bowls and ingredients before you start. This helps the ice cream freeze evenly. Use heavy whipping cream for a richer taste. It's thicker and adds creaminess. Finally, let it sit at room temp for a few minutes before serving. This makes scooping easier and keeps it from being too hard. Pro Tips Choose Ripe Strawberries: For the best flavor, select strawberries that are fully ripe and sweet. Look for bright red berries with a fragrant aroma. Chill Your Equipment: To achieve a creamier texture, chill your ice cream maker bowl and any mixing bowls before starting the process. Experiment with Flavors: Feel free to add other fruits or flavorings to customize your ice cream. Blueberries or a hint of almond extract can provide a delightful twist. Proper Storage: Store your ice cream in a shallow container to make scooping easier, and press a piece of parchment paper directly onto the surface to prevent ice crystals from forming. {{image_4}} You can make a lighter version of this ice cream. Use low-fat cream cheese and substitute the sugar with a sugar-free sweetener. This change helps cut calories while still tasting great. You might also use skim milk instead of whole milk. This will keep your ice cream creamy without all the fat. Strawberry cheesecake ice cream is wonderful, but you can mix in other fruits. Try adding raspberries or blueberries for a twist. You can also use mango or peach to create a fruity delight. Just make sure to mash or puree these fruits, like you did with the strawberries, to keep the texture right. You can swap cream cheese with coconut cream for a dairy-free option. This will give your ice cream a tropical flavor. You could also use almond milk instead of whole milk for a nutty taste. If you want a crunch, add crushed nuts instead of graham cracker crumbs. Each swap adds something new to your dish. To keep your strawberry cheesecake ice cream fresh, store it in an airtight container. Make sure the container is freezer-safe. Press a piece of plastic wrap against the surface of the ice cream before sealing. This helps keep air out and prevents ice crystals from forming. Homemade ice cream lasts about two weeks in the freezer. After that, it may lose quality. For the best taste and texture, try to eat it within this time frame. If you notice any changes in color or texture, it may be time to let it go. Ice crystals can ruin the smoothness of your ice cream. To avoid this, follow these tips: - Store the ice cream in the coldest part of the freezer. - Avoid opening the freezer door too often. - Use a container that fits your ice cream tightly. - If possible, make smaller batches that you can finish quickly. These steps will help keep your treat creamy and delicious! You can make strawberry cheesecake ice cream without an ice cream maker. First, mix all your ingredients in a bowl. Pour the mixture into a shallow dish. Place the dish in the freezer. Every 30 minutes, stir the mixture with a fork for about 3 hours. This helps break up ice crystals. Keep stirring until it's creamy and smooth. Yes, frozen strawberries work well in this recipe. Just thaw them first. Drain any excess liquid before mashing them. This will help keep your ice cream from becoming too watery. The flavor will still be delicious and sweet. To soften ice cream for serving, leave it out at room temperature. About 5 to 10 minutes will do. You can also scoop it directly into bowls and let it sit. This will make it easier to scoop and enjoy. Freezer-burned ice cream has icy spots or a dry texture. It may also look grayish or have a strange taste. If you notice these signs, it’s best to discard it. Always store ice cream in an airtight container to prevent freezer burn. Absolutely! You can add chocolate chips, nuts, or other fruits. Swirl in some fudge or caramel for extra flavor. Just remember to fold them in gently to keep the texture nice. Get creative and make it your own! In this blog post, we explored how to make delicious strawberry cheesecake ice cream. We discussed key ingredients, step-by-step instructions, tips for the best texture, and great variations. You can customize your ice cream with different fruits or healthier swaps. Storing your homemade treat properly keeps it fresh and creamy. With what you’ve learned, you can create a tasty dessert for any occasion. Enjoy the fun of making your own ice cream!$

Strawberry Cheesecake Ice Cream

A creamy and delicious ice cream made with fresh strawberries and cheesecake flavors.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 4 25

Course Dessert

Cuisine American

Servings 6

Calories 250 kcal

Ingredients

2 cups fresh strawberries, hulled and quartered
3.4 cup granulated sugar, divided
1 tablespoon fresh lemon juice
1 cup cream cheese, softened to room temperature
1 cup heavy whipping cream
0.5 cup whole milk
1 teaspoon pure vanilla extract
0.5 cup graham cracker crumbs
1 pinch salt

Instructions

In a medium-sized mixing bowl, combine the quartered strawberries with 1/4 cup of granulated sugar and the lemon juice. Toss the strawberries gently to ensure they are well coated. Allow them to sit at room temperature for about 15 minutes to macerate.
After the strawberries have macerated for 15 minutes, use a fork to gently mash them, creating a chunky puree. Set this strawberry mixture aside for later use.
In a separate large bowl, use a whisk or an electric mixer to beat together the softened cream cheese and the remaining 1/2 cup of sugar until the mixture is smooth, creamy, and free of lumps.
To the cream cheese mixture, add in the heavy whipping cream, whole milk, and vanilla extract. Mix thoroughly until the ingredients are well combined.
Gently fold the prepared strawberry puree and any juices with the cream cheese mixture, along with the graham cracker crumbs. Take care not to overmix.
Pour the combined mixture into your ice cream maker, following the manufacturer’s instructions. Churn the mixture usually for about 20-25 minutes, or until it achieves a soft-serve consistency.
Transfer the churned ice cream into an airtight container, smoothing the top with a spatula. Seal the container and place it in the freezer for at least 4 hours, or until the ice cream is firm enough for scooping.
To make scooping easier, allow the ice cream to sit at room temperature for about 5-10 minutes before serving.

Notes

For a delightful serving experience, dish the ice cream into chilled bowls and garnish with fresh strawberry slices and a sprinkle of graham cracker crumbs.

Keyword cheesecake, dessert, ice cream, strawberry