Strawberry Cheesecake Ice Cream is a delightful twist on a classic dessert, combining the creamy richness of cheesecake with the fresh, juicy flavor of strawberries. Every spoonful feels like biting into a perfectly baked cheesecake, only in the refreshing form of ice cream. With its creamy texture, sweet tang, and bursts of strawberry, this treat is perfect for warm afternoons, family gatherings, or simply a luxurious indulgence at home.
Why We Love This Strawberry Cheesecake Ice Cream
You’ll love this ice cream because it perfectly balances the sweetness of strawberries with the tang of cream cheese. It’s creamy, smooth, and full of rich flavor, capturing the essence of a traditional cheesecake in a frozen treat. The roasted strawberries bring out their natural sweetness, while the graham cracker pieces add texture and crunch, giving every bite a little surprise. This recipe isn’t just ice cream; it’s a full dessert experience in a scoop. Whether you’re serving it for a party, a family dinner, or a solo indulgence, it’s guaranteed to impress.
Ingredients for Strawberry Cheesecake Ice Cream
To make this dessert, you’ll need a combination of fresh fruit, dairy, and classic cheesecake flavors. Each ingredient plays a role in creating the perfect texture and taste:
- 1 quart fresh strawberries, hulled and quartered
- 3/4 cup granulated sugar, divided
- 1 tablespoon balsamic vinegar
- 6 ounces cream cheese, at room temperature
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 2 teaspoons fresh lemon juice
- 2 tablespoons light corn syrup
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoons vanilla extract
- 4 whole graham crackers, chopped
How to Make Strawberry Cheesecake Ice Cream
Making this ice cream is easier than it seems. Start by preparing the strawberries. Preheat your oven to 300°F and line a large rimmed baking sheet with parchment paper or a silicone baking mat. Toss the strawberries with a quarter cup of sugar and balsamic vinegar. Spread them in a single layer on the prepared baking sheet. Roast for about 30 minutes until the strawberries are soft, darkened, and their juices have released. Once roasted, transfer them to a medium bowl and mash gently, leaving small pieces for texture. Cover and refrigerate until chilled, about an hour.
While the strawberries chill, focus on the ice cream base. In a blender or food processor, combine the cream cheese, whole milk, heavy cream, lemon juice, remaining sugar, light corn syrup, sea salt, and vanilla extract. Blend until the mixture is smooth and creamy. Transfer to a medium bowl and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 30 minutes.
Next, pour the chilled mixture into your ice cream maker and freeze according to the manufacturer’s instructions. When there are about five minutes left in the churning process, slowly add the roasted strawberries and chopped graham crackers. This ensures they are evenly distributed without losing their texture. After churning, transfer the ice cream to an airtight container, press plastic wrap against the surface to prevent ice crystals, and freeze until firm, at least two hours. The flavor will develop and intensify during this time, resulting in a rich and creamy dessert.
How to Serve Strawberry Cheesecake Ice Cream
Serving this ice cream can be as simple or creative as you like. You can scoop it into bowls and top it with extra roasted strawberries for a fresh fruity touch. A sprinkle of crushed graham crackers on top adds visual appeal and enhances the texture. You can also serve it in waffle cones or alongside slices of fresh strawberry cheesecake for a decadent dessert combination. For special occasions, garnish with a drizzle of strawberry sauce or a few fresh mint leaves to elevate the presentation. It’s perfect for parties, family meals, or a cozy night in, allowing you to enjoy a sophisticated dessert with minimal effort.
Expert Tips for Strawberry Cheesecake Ice Cream
To achieve the best results, start with the freshest strawberries you can find. Roasting them concentrates the flavor and brings out natural sweetness, which makes a huge difference in the final taste. Make sure the cream cheese is at room temperature before blending, as this ensures a smooth, lump-free mixture. Chilling the ice cream base before pouring it into the machine helps it freeze evenly and prevents ice crystals from forming. When adding the strawberries and graham crackers during the last minutes of churning, add them slowly to distribute them evenly throughout the ice cream. Lastly, pressing plastic wrap onto the ice cream before freezing helps maintain a creamy texture and prevents the formation of ice crystals.
How to Store Strawberry Cheesecake Ice Cream
Proper storage is key to maintaining the flavor and texture of your ice cream. Always use an airtight container to prevent freezer burn and to keep the ice cream fresh. Press plastic wrap directly onto the surface before sealing the container to minimize air exposure. Store in the coldest part of your freezer for the best texture and flavor. Ideally, consume within two weeks for optimal taste, but it can safely last up to a month if stored properly. Avoid repeated thawing and refreezing, as this can alter the creamy consistency and cause ice crystals to form.
Variations of Strawberry Cheesecake Ice Cream
You can customize this recipe to suit your taste preferences. For a nutty twist, add crushed almonds or pecans with the graham crackers for added crunch. Chocolate lovers can mix in chocolate chunks or a swirl of chocolate sauce. If you prefer a lighter version, substitute half of the heavy cream with Greek yogurt for a tangy, creamy texture with fewer calories. You can also experiment with other berries like blueberries or raspberries to create a mixed berry cheesecake ice cream. For a boozy adult version without using restricted words, a splash of fruit-flavored liqueur can enhance the flavor beautifully. These variations allow you to make the recipe your own while keeping the essence of a rich strawberry cheesecake in every scoop.
Frequently Asked Questions about Strawberry Cheesecake Ice Cream
What is the best way to roast strawberries for ice cream?
Roast strawberries at a low temperature, around 300°F, for 30 minutes. This brings out natural sweetness and intensifies the flavor without making them mushy.
Can I make this ice cream without an ice cream maker?
Yes, you can. Pour the chilled mixture into a shallow container and freeze. Stir every 30 minutes for the first few hours to break up ice crystals until smooth and creamy.
How long can I store homemade ice cream?
Stored in an airtight container in the freezer, this ice cream lasts up to a month. For best taste and texture, consume within two weeks.
Can I use frozen strawberries instead of fresh?
Yes, but fresh strawberries provide the best flavor. If using frozen, thaw and drain excess liquid before roasting to prevent watery ice cream.
How can I make the ice cream extra creamy?
Adding light corn syrup helps prevent ice crystals, and chilling the mixture before churning ensures a smooth texture. Pressing plastic wrap onto the surface before freezing also maintains creaminess.
Strawberry Cheesecake Ice Cream
Equipment
- Oven
- Baking Sheet
- Blender or Food Processor
- Ice Cream Maker
- Airtight Container
Ingredients
- 1 quart fresh strawberries (hulled and quartered)
- ¾ cup granulated sugar divided
- 1 Tbsp. balsamic vinegar
- 6 oz. cream cheese (at room temperature)
- ¾ cup whole milk
- ½ cup heavy cream
- 2 tsp. fresh lemon juice
- 2 Tbsp. light corn syrup
- ¼ tsp. fine sea salt
- 1½ tsp. vanilla extract
- 4 whole graham crackers (chopped)
Instructions
- Preheat your oven to 300°F. Toss the strawberries with ¼ cup of sugar and balsamic vinegar, then spread them on a baking sheet. Roast for about 30 minutes until softened.
- Transfer the roasted strawberries to a bowl and mash gently. Cover and refrigerate until chilled, about 1 hour.
- In a blender, combine cream cheese, whole milk, heavy cream, lemon juice, remaining sugar, corn syrup, salt, and vanilla. Blend until smooth.
- Chill the mixture in the refrigerator for at least 30 minutes, covered with plastic wrap.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. Add the roasted strawberries and chopped graham crackers in the last 5 minutes.
- Transfer to an airtight container, cover with plastic wrap, and freeze until firm, at least 2 hours.
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