Rich and decadent, this Strawberry Cheesecake Ice Cream combines tangy sweet fruit with creamy vanilla and graham cracker chunks!
Fancy a treat? Try this extravagant dessert: Strawberry Cheesecake Ice Cream! This homemade ice cream is decadent and rich, with sweet and tangy fruit on a creamy vanilla base and chewy graham cracker chunks. Take a bite and you’ll mutter “wow” before immediately readying your spoon for another. (At least we did!) It takes some effort to set up, but it’s worth it for that special treat. Our family is crazy about this one… and it’s hard to find someone who isn’t!
Ingredients for Strawberry Cheesecake Ice Cream
This strawberry cheesecake ice cream recipe is multi-component and will take a little time to put together. But if you’re up for the challenge of turning a dessert recipe into a show stop, it’s definitely worth it! This recipe uses our easy cheesecake ice cream recipe and then swirls it in homemade strawberry sauce. You can also shorten the recipe a bit by using store-bought strawberry jam, this will make it more manageable. What you need for this recipe:
- cream cheese
- cornstarch
- whole milk
- granulated sugar
- whipped cream
- Kosher salt
- vanilla extract
- Graham crackers
- Strawberry Sauce: Strawberries, sugar, balsamic vinegar and cinnamon
Homemade strawberry sauce and shortcut
The best way to make this strawberry cheesecake ice cream? With homemade strawberry sauce! It has a pure, sweet, tart flavor unmatched by any other store-bought shortcut. We especially love how the flavors of balsamic vinegar and cinnamon accentuate the sweet berries. It takes a few minutes to prepare and 10 minutes to cook on the stove.
But we get it! Sometimes you don’t have the extra 15 minutes or you want to clean a sticky pan. (Warning!) So you can easily make this ice cream recipe with store-bought strawberry jam. Try to find the best brand possible: a more expensive jam will likely taste better than the cheapest jar on the shelf.
Equipment needed: ice maker
Strawberry Cheesecake Ice Cream requires an ice cream maker, so make sure you have a hand before you start! You’ll find this equipment to be a great investment, allowing you to make sherbets, sorbets and ice cream all year round. There are two main types of ice machines to try:
- Freezer bowl ice maker (cheap). This type of ice machine is the most economical choice. Here it is 2 liter freezer bowl ice maker we use. It’s a little more expensive than some in the category, but it holds up well over time. With this type of ice cream maker, be sure to freeze the base of the ice cream maker overnight before whipping it up.
- Automatic ice machine (expensive but easy to use!). do you often make ice cream You might want to consider this automatic ice machine, which is bigger and more expensive. It doesn’t require pre-freezing the base, so you can make ice cream whenever you want.
How to Make Strawberry Cheesecake Ice Cream (Basic Steps)
This Strawberry Cheesecake Ice Cream Recipe is a classic ice cream: You make a pastry cream base, then whip it up in an ice cream maker, then add mix-ins and freeze it back in your freezer. It takes some effort to assemble, but it’s worth it for supreme fun! Here’s what you need:
- Make the pastry cream (5 minutes): Soften the cream cheese. Simmer the cornstarch, whole milk, and sugar, without boiling, for 4 to 5 minutes. Then add the cream, more milk and vanilla. Pour over the cream cheese and stir.
- Chill the pudding (1 hour): Cool the cream before whipping it. You can do this in several ways. Our favorite is to place the mixture in a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour.
- Make the strawberry sauce (in cool weather): Prepare the homemade strawberry sauce. Place in the fridge to cool.
- Churn (25 minutes): Then whip the pudding in the ice cream maker.
- Add graham crackers and strawberry sauce: Toss chopped graham crackers and strawberry sauce in pastry cream (if using).
- Freeze or “mature” into a hard ice cream texture (at least 2 hours): Freeze ice cream for 2-4 hours to get a spoon-hard ice cream texture.
storage information
Some homemade ice cream recipes are block frozen after being stored for more than a day. But this strawberry cheesecake ice cream stays creamy throughout its shelf life! (The secret? Cornstarch keeps it creamy over time.) Flavor is best right away, but you can store this ice cream for up to 2 weeks and it’ll still taste great. yummy.
After being stored in the freezer for several days, ice cream becomes very hard. Let the pan sit at room temperature for 10 to 15 minutes before removing from the pan.
More ice cream recipes
There are so many ways to use your ice cream maker to make homemade treats! Here are some of our favorite ice cream recipes:
This Strawberry Cheesecake Ice Cream Recipe is…
Vegetarian. For gluten-free, use gluten-free graham crackers.
The description
Rich and decadent, this Strawberry Cheesecake Ice Cream combines tangy sweet fruit with creamy vanilla and graham cracker chunks!
For the ice cream
- 8 ounces Cream cheese, softened
- 2 tablespoons cornstarch
- 1 ½ cups whole milk
- 1 cup granulated sugar
- 1 cup whipped cream
- ⅛ teaspoon kosher salt
- 1 tbsp vanilla extract
- 2 whole graham crackers, chopped
For the strawberry sauce (or substitute 2/3 cup store-bought strawberry jam)
- 2 cups diced strawberries (¾ lb)
- ¼ cup Sugar
- 1 teaspoon balsamic vinegar
- ¼ teaspoon Cinammon
Note: Be sure to freeze your ice cream maker base overnight before making this recipe.
- Soften the cream cheese by placing it on a plate and microwave for 10 seconds on each side. Place the cream cheese in a large metal bowl and cut into a few pieces.
- In a medium saucepan, slowly whisk together the cornstarch with 1 cup whole milk, then stir in the sugar. Apply over medium-high heat and heat 4-6 minutes, stirring frequently, until bubbling and mixture thickens.
- Remove the mixture from the heat and pour it over the cream cheese. Whisk vigorously until completely smooth (it will start out chunky). Stir in remaining ½ cup whole milk, heavy cream, salt, and vanilla extract.
- Place the bowl of ice cream in a small bowl of ice water for 1 hour, being careful not to splash water onto the ice cream. Alternatively, simply place the bowl in the fridge and wait 3-4 hours or until the temperature drops to 40 degrees Fahrenheit.
- In the meantime, prepare the strawberry sauce (or prepare it in advance): wash, peel and dice the strawberries. Place in a medium saucepan along with the sugar, balsamic vinegar, and cinnamon and heat over medium-high heat, stirring occasionally while slightly bubbling. Cook until all the berries are cooked, about 9 to 10 minutes. Immediately transfer to a medium bowl and place in the fridge to chill (we recommend placing in the freezer for about 10 minutes first to speed up the chilling process).
- Mix according to your ice cream maker’s instructions for about 25 minutes to achieve a smooth consistency. Transfer half of the ice cream to a loaf pan or freezer container, add a layer of chopped graham crackers and strawberry sauce, then top with the remaining half and more graham crackers and strawberry sauce. Insert a butter knife vertically into the pan and draw an S pattern across the ice cream several times to distribute the cookies and fruit. Freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a parchment-lined loaf tin or in an airtight container for up to 2 weeks. Let the pan sit at room temperature for 10 to 15 minutes before removing from the pan.
- Category: ice cream
- Method: Frozen
- Kitchen: American
- Diet: vegetarian
Keywords: Strawberry Cheesecake Ice Cream
