Looking for an amazing ice cream you can make at home? This Homemade Strawberry Cheesecake Ice Cream is a great recipe to try!
Since I’ve been trying new things at home, the latest experiment is homemade ice cream. One of my husband’s favorite Ben and Jerry’s flavors is Strawberry Cheesecake so I figured why not give this a try?
The best part is that you don’t need an ice cream maker to make this yummy treat! When I was a kid my mom bought me an ice cream maker and it was the coolest thing ever to me at the time. All you had to do was gather the right ingredients and boom! Ice cream. This time though, it’s even more simple.
I’m thrilled to share with you my heavenly Strawberry Cheesecake Ice Cream recipe. This delightful dessert is a sublime mashup of creamy cheesecake and refreshing ice cream, swirled with a luscious strawberry sauce and speckled with chunks of graham cracker crust. It’s an absolute treat that will take your love for ice cream to new heights!
The natural flavor of the fresh strawberries and graham crackers make this strawberry cheesecake ice cream recipe such a delight! Making your own ice cream at home is way easier than you think. Plus this recipe doesn’t call for strawberry puree or strawberry sauce.
FAQs
Can I use frozen strawberries?
Yes, you can use frozen strawberries if fresh aren’t available. Be sure to thaw them and drain any excess liquid before using.
Tips and Tricks
- Consistency: For a softer, creamier consistency, serve the ice cream immediately after it’s formed. For a firmer consistency, allow it to freeze for a few hours or overnight.
- Storage: To prevent ice crystals from forming on your ice cream, press a piece of plastic wrap directly onto the surface before covering it with a lid and placing it in the freezer.
This strawberry cream cheese ice cream recipe calls for some simple ingredients! Believe it or not you don’t even have to use the following ingredients: guar gum , wheat flour, citric acid, skim milk, corn starch, lactic acid, egg yolks, cellulose gum, carob bean gum, palm oil, soybean poil, high fructose corn syrup, nonfat milk, soy lecithin, folic acid, xanthan gum, malic acid, coconut oil, lemon juice concentrate, white wheat bran, baking soda, wheat starch, canola oil, sodium benzoate, sodium bicarbonate, calcium chloride, liquid sugar, sorbic acid, graham flour, tapioca starch, thiamine mononitrate and so much more! These are the ingredients you would like see on the pints at the local grocery stores.
Variations
This recipe is quite versatile. You can substitute the strawberries with other fruits like raspberries, blueberries, or peaches. For a bit of extra indulgence, consider adding chunks of actual cheesecake or a ribbon of caramel or chocolate sauce.
Where to Serve
Strawberry Cheesecake Ice Cream is a fabulous choice for any occasion, whether it’s a hot summer day, a BBQ party, or an elegant dinner. It’s also a wonderful treat to enjoy while lounging by the pool or relaxing on the porch.
What ingredients are in this amazing strawberry cheesecake ice cream?
- 4 cups heavy cream
- 1 – 14 oz can sweetened condensed milk
- 1 regular basket of fresh strawberries
- 6 graham crackers; crumbled
- 1 package of cream cheese
- ice cream cones
What to Serve This Recipe With
This ice cream pairs beautifully with a slice of classic New York cheesecake or a fresh-out-of-the-oven fruit pie. For a simpler option, it’s absolutely divine atop a warm brownie or sandwiched between two cookies for an ice cream sandwich.
Storage of Leftovers
Leftover ice cream can be stored in an airtight container in the freezer for up to two weeks. Press a piece of plastic wrap onto the surface of the ice cream to prevent ice crystals from forming.
For this strawberry ice cream mixture you will need a stand mixer. You won’t need to churn ice cream, use and ice cream machine or use a food processor or anything like that. You can use a wooden spoon to fold in the fresh berries and cream cheese. Then once placed in the pan you can put the graham cracker crumbs for a yummy graham cracker crust.
This ice cream will become a personal favorite of strawberry cheesecake lovers! No reason to churn strawberry cheesecake ice cream, you can make this creamy ice cream from scratch and it’s super easy!
What to Serve This Recipe With
This ice cream pairs beautifully with a slice of classic New York cheesecake or a fresh-out-of-the-oven fruit pie. For a simpler option, it’s absolutely divine atop a warm brownie or sandwiched between two cookies for an ice cream sandwich.
Storage of Leftovers
Leftover ice cream can be stored in an airtight container in the freezer for up to two weeks. Press a piece of plastic wrap onto the surface of the ice cream to prevent ice crystals from forming.
The next next you need a delicious cold treat be sure to make this strawberry cheesecake-greatness! For full instructions be sure to check out the recipe card below.
Why This Recipe Works
- Authentic Flavor: Combining cream cheese with the ice cream base gives you the authentic tangy flavor of cheesecake.
- Texture: The bits of graham cracker crust add a welcome crunch that contrasts perfectly with the creamy ice cream.
- Fresh Ingredients: The use of fresh strawberries in this recipe brings a bright, fresh flavor that can’t be beaten.
What are some other fun cheesecake recipes to try?
- The Best Strawberry No Bake Mini Cheesecakes
- Easy Churro Cheesecake
- Easy Strawberry Cheesecake Pudding Shots
- The Most Decadent Butter Pecan Cheesecake Recipe
- Easy Chocolate Chip Cookie Dough Cheesecake
Looking for more ice cream recipes? The Best Homemade Ice Cream Recipes
Easy Homemade Strawberry Cheesecake Ice Cream Recipe
This homemade strawberry cheesecake ice cream is great for anytime and uses super simple ingredients. It is a cold tasty treat you will make again and again!
Ingredients
- 4 cups heavy whipping cream
- 1 - 14 oz can sweetened condensed milk
- 1 regular basket of strawberries
- 6 graham crackers; crumbled
- 1 package of cream cheese
- ice cream cones
Instructions
- Place heavy whipping cream in a stand mixer with the whisk attachment. This can also be done with a hand blender with whisk attachment but will take much longer. Blend for 4 minutes on low speed and adjust speed going up to 6 as it thickens. Once it resembles whipped topping then it's ready.
- Fold in the can of sweetened condensed milk and cream cheese. Tip for cream cheese I just add pieces here and there. It doesn't have mix in we are just looking to fold it in. Fold in strawberries. Then pour some into a 9 inch square pan.
- Add graham cracker crumbles and push into the mixture all over in different places.
- Once the ice cream and graham crackers are all in the pan. Place in the freeze for at least 6 hours but best if froze overnight.
- Scoop and serve!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 743Total Fat 55gSaturated Fat 34gTrans Fat 1gUnsaturated Fat 17gCholesterol 174mgSodium 217mgCarbohydrates 54gFiber 1gSugar 47gProtein 11g
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Hi! I’m Nellie. I am a busy mama of three, wife to my high school sweetheart who loves to cook, workout and stay organized! I love to share helpful printables, the best recipes and fitness tips for the modern mom. I strongly believe that every mom can feed their family well, take proper care of themselves and have fun along the way! Read my story.
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