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- 2 cups fresh strawberries, hulled and quartered - 3/4 cup granulated sugar (divided) - 1 tablespoon lemon juice - 1 cup cream cheese, softened - 1 cup heavy whipping cream - 1/2 cup whole milk - 1 teaspoon vanilla extract - 1/2 cup graham cracker crumbs - Pinch of salt You can switch the strawberries for other fruits. Blueberries or raspberries work well. If you want lower fat, use light cream cheese. You can also replace heavy cream with coconut cream for a dairy-free treat. Measuring sticky things like sugar or cream cheese can be tricky. Use a spatula to scrape it out completely. For precision, a kitchen scale is your best friend. It helps you get just the right amounts. {{ingredient_image_1}} To start, we need to prepare the strawberries. First, take 2 cups of fresh strawberries and hull them. Then, quarter the strawberries. Place these in a bowl. Add 1/4 cup of granulated sugar and 1 tablespoon of lemon juice. Toss the mixture gently. This helps to coat the strawberries. Let them sit for about 15 minutes. This process is called macerating. It helps release the juices. After 15 minutes, take a fork and mash the strawberries gently. We want a chunky puree. This adds texture to our ice cream. Set the puree aside for later. Next, we will make the cream cheese mixture. In a separate bowl, add 1 cup of softened cream cheese. Then, whisk in the remaining 1/2 cup of sugar. You want it to be smooth and creamy. Using a hand mixer can help here. Now, we add 1 cup of heavy whipping cream, 1/2 cup of whole milk, and 1 teaspoon of vanilla extract. Mixing all these together forms a rich base. Make sure to blend until smooth. Room temperature ingredients are key. They mix better and create a creamier texture. Now it’s time to churn our mix. Take the cream cheese mixture and gently fold in the chunky strawberry puree. Include any juices released. Also, add 1/2 cup of graham cracker crumbs for that cheesecake flavor. Be careful not to overmix. Pour this mixture into your ice cream maker. Follow the manufacturer's instructions for churning. Usually, this takes about 20-25 minutes. You will know the ice cream is ready when it reaches a soft-serve consistency. Once it’s done, transfer the ice cream into an airtight container. Smooth the top with a spatula. Freeze for at least 4 hours, or until it is firm. Before serving, let it sit at room temperature for 5-10 minutes. This softens it for easier scooping. Enjoy your homemade strawberry cheesecake ice cream! To get that creamy texture, you need to incorporate air while churning. Air makes ice cream light and fluffy. If you skip this, your ice cream may turn out dense. Also, chill your mixture before churning. A cold mixture churns better. It helps the ice cream firm up faster, leading to a smoother finish. Serve your strawberry cheesecake ice cream at the right temperature. A good temperature is around 10°F. This makes scooping easy and keeps it creamy. For a fun twist, present the ice cream in chilled bowls. You can also add fresh strawberry slices and a sprinkle of graham cracker crumbs on top. This adds color and texture to your dish. To boost flavor, consider adding extracts or essences. A touch of almond extract can bring a nice twist. You can also pair it with sauces or toppings. A drizzle of chocolate sauce or a spoonful of berry compote can elevate the taste. These additions make your ice cream even more enjoyable! Pro Tips Use Fresh Strawberries: Fresh strawberries will enhance the flavor of your ice cream, making it taste more vibrant and delicious. Chill Your Ingredients: For a creamier texture, chill your cream cheese, heavy cream, and milk before mixing them together. Don’t Overmix: When folding in the strawberries and graham cracker crumbs, be gentle to avoid breaking down the strawberries and keeping the mixture light. Customize Your Mix-ins: Feel free to add other mix-ins like chocolate chips or nuts for added texture and flavor. {{image_2}} You can change your ice cream with fun add-ins. Try adding chocolate chips or swirls for a rich taste. These bits of chocolate will mix well with the strawberry flavor. You can also add nuts for a crunchy texture. Caramel swirls give a sweet touch to each scoop. These add-ins make your ice cream even more exciting. You can create a vegan or dairy-free version of this ice cream. Use coconut milk or almond milk to keep it creamy. For a lighter choice, try yogurt-based options. Greek yogurt adds a tangy flavor and creamy texture. Both versions taste great and fit different diets. When berries are in season, use them for fresh flavors. Blueberries or raspberries can replace strawberries; they add new tastes. You can also mix different fruits for unique twists. Think about using peaches or mangoes for a summer treat. Each fruit brings its own joy to your ice cream. To store your homemade strawberry cheesecake ice cream, use an airtight container. This keeps air out and preserves flavor. Before sealing, smooth the top of the ice cream with a spatula. This minimizes air pockets and helps avoid freezer burn. You can also cover the surface with plastic wrap before sealing the lid for extra protection. To prevent freezer burn, freeze the ice cream quickly. Set your freezer to the coldest setting before you add the ice cream. Store the container in the back of the freezer, where it’s coldest. Avoid frequent opening of the freezer, as this can raise the temperature. Homemade strawberry cheesecake ice cream can last about two weeks in the freezer. After that, the quality may drop. Check for signs of spoilage before serving. If you see ice crystals forming on the surface, the ice cream may be freezer burned. Taste also changes over time. If it tastes off or has an unusual texture, it's best to throw it out. For freezing ice cream, glass or plastic containers work best. They keep the ice cream fresh and are easy to clean. Choose containers with tight-fitting lids. This helps keep ice cream safe from strong freezer smells. You can also use recycled containers, like yogurt or takeout containers, as eco-friendly options. Just ensure they are clean and dry before using. Making this ice cream takes about 4 hours and 25 minutes total. Here’s the breakdown: - Prep time: 15 minutes - Churning time: 20-25 minutes in the ice cream maker - Freezing time: At least 4 hours You can enjoy this creamy treat after a short wait! Yes, you can still make this ice cream! Here’s how: - Mix the ingredients: Follow the recipe for the mixture. - Use a container: Pour it into a shallow dish or bowl. - Stir often: Freeze for about 4 hours. Stir every 30 minutes to break up ice crystals. This method gives you a nice texture, but it requires more attention. Toppings can elevate your ice cream. Here are some tasty ideas: - Fresh strawberry slices: They add color and flavor. - Graham cracker crumbs: Sprinkle them for crunchy texture. - Whipped cream: A dollop makes it extra special. - Chocolate sauce: A drizzle for a sweet twist. Feel free to mix and match your favorites! This blog post covered everything you need to make delicious strawberry cheesecake ice cream. We discussed key ingredients, including fresh strawberries and cream cheese. I shared tips for measuring, as well as step-by-step instructions for preparation and churning. Your ice cream will be creamy and full of flavor. Remember to experiment with variations and toppings. Proper storage is crucial to keep it fresh. With these tips, you can create a delightful treat that impresses everyone. Enjoy your homemade ice cream journey!

Strawberry Cheesecake Ice Cream

A creamy and delicious ice cream made with fresh strawberries and cheesecake flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 4 hours 25 minutes
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 lemon juice
  • 1 cup cream cheese, softened
  • 1 cup heavy whipping cream
  • 0.5 cup whole milk
  • 1 teaspoon vanilla extract
  • 0.5 cup graham cracker crumbs
  • 1 pinch salt

Instructions
 

  • In a medium bowl, combine the quartered strawberries with 1/4 cup of sugar and the lemon juice. Toss to coat and let sit for about 15 minutes to macerate and release their juices.
  • After 15 minutes, mash the strawberries gently with a fork to create a chunky puree. Set aside.
  • In a separate bowl, whisk together the cream cheese and remaining 1/2 cup of sugar until smooth and creamy.
  • Add the heavy whipping cream, whole milk, and vanilla extract to the cream cheese mixture. Mix until well combined and smooth.
  • Gently fold in the mashed strawberries along with any juices released and the graham cracker crumbs. Ensure everything is evenly distributed without overmixing.
  • Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually around 20-25 minutes) until it reaches a soft-serve consistency.
  • Transfer the ice cream to an airtight container and smooth the top. Freeze for at least 4 hours or until firm.
  • Before serving, let it sit at room temperature for about 5-10 minutes to soften for easier scooping.

Notes

Serve the ice cream in chilled bowls, garnished with fresh strawberry slices and a sprinkle of graham cracker crumbs on top for added texture.
Keyword cheesecake, ice cream, strawberry