Strawberry Cheesecake Ice Cream Recipe
There’s nothing quite like indulging in a homemade dessert that combines two beloved treats. This Strawberry Cheesecake Ice Cream recipe is the perfect way to enjoy the creamy smoothness of cheesecake with the fruity, refreshing taste of strawberries, all in a cold, delightful ice cream form. Whether you’re a cheesecake aficionado or a strawberry lover, this dish is bound to become a family favorite.
I have fond memories of my grandmother’s kitchen, where she would often whip up batches of her signature strawberry cheesecake for special occasions. One summer, she decided to try something different by turning her classic dessert into an ice cream. The result was nothing short of magic—each spoonful was a taste of nostalgia and a refreshing twist that quickly became a summer staple in our family gatherings.
Why You’ll Love This Recipe
This recipe is a crowd-pleaser for several reasons. First, it’s incredibly easy to make with no baking required. The combination of velvety cheesecake and chunks of real strawberries creates a perfect harmony of flavors and textures. Plus, the added crunch of graham cracker crumbs gives it an authentic cheesecake feel that is sure to impress at any event or dinner party.
Ingredients Notes
For this recipe, you will need fresh strawberries, cream cheese, sweetened condensed milk, heavy cream, and graham cracker crumbs. Fresh strawberries are ideal, but frozen ones work in a pinch. Look for quality cream cheese, as it affects the overall taste. The sweetened condensed milk adds sweetness without overpowering the other flavors. Ensure you whip the heavy cream well to achieve the desired texture.
Recipe Steps
Step 1
Wash and hull the strawberries, then chop them into bite-sized pieces. Set aside a few for garnishing.
Step 2
In a large mixing bowl, combine the cream cheese and sweetened condensed milk. Beat until smooth and creamy.
Step 3
Fold the whipped heavy cream into the cream cheese mixture gently to maintain its airy texture.
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Step 4
Add the chopped strawberries and graham cracker crumbs to the mixture, stirring gently to incorporate.
Step 5
Pour the mixture into a loaf pan, cover with plastic wrap, and freeze for at least 4 hours or until firm.
Storage Options
Store leftovers in an airtight container in the freezer for up to 2 weeks. To serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. This makes scooping easier and enhances the flavors.
Variations & Substitutions
If you’re looking for variations, consider using blueberries or raspberries for a different berry twist. For a dairy-free version, substitute the cream cheese and heavy cream with coconut cream and vegan cream cheese alternatives. To reduce sugar, you can use sugar-free condensed milk.
Serving Suggestions
This delicious dessert is perfect for a warm summer evening or a festive celebration. Serve scoops of ice cream in waffle cones, or as a sundae topped with strawberries and a drizzle of chocolate syrup for an extra indulgent treat.
Frequently Asked Questions
Can I make this ice cream without an ice cream maker? Yes, absolutely! This recipe is designed to be no-churn, meaning you don’t need any special equipment. Just a simple mix, freeze, and you’re ready to enjoy your homemade treat.
Can I use frozen strawberries? While fresh strawberries provide the best flavor, frozen strawberries can be used as well. Make sure to thaw and drain them to avoid adding extra moisture to the ice cream mixture.
How long can I store the ice cream in the freezer? The ice cream can be stored for up to two weeks in the freezer, but for the best flavor and texture, it’s best enjoyed within the first week of making. Ensure it’s stored in a well-sealed container to maintain its freshness.
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Strawberry Cheesecake Ice Cream Recipe
Ingredients
Main Ingredients
- 2 cups fresh strawberries hulled and sliced
- 1 cup sugar
- 2 cups heavy cream
- 8 oz cream cheese softened
- 1 tsp vanilla extract
- 1 cup graham crackers crushed
Instructions
Preparation Steps
- Combine strawberries and sugar in a bowl and let sit for 10 minutes.
- In a blender, puree the strawberry mixture until smooth.
- In a large bowl, mix cream cheese until smooth. Gradually add the heavy cream, continuing to mix until combined.
- Stir in the strawberry puree and vanilla extract.
- Freeze the mixture in an ice cream maker according to the manufacturer's instructions.
- Fold in crushed graham crackers before the ice cream is fully set.
Notes
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