An insanely delicious and refreshing Strawberry Cheesecake Ice Cream Recipe filled with the amazing flavors of cheesecake and spring strawberries.
I consider myself a pretty avid cookbook collector, adding at least 6-8 new titles (sometimes more) per year. However I’m not an avid cookbook cook. I love to buy one for the sheer enjoyment of holding it in my hands, thumbing through the delectable and colorful images and reading the beautiful prose within the pages. I love the “idea” of actually cooking from cookbooks but I need to do a better job of actually doing it. That’s where this Strawberry Cheesecake Ice Cream recipe comes in.
I loved the cheesecake taste of this ice cream. It really did feel like I was eating cheesecake in frozen form. The strawberries were a fantastic touch. One of my fave cheesecake flavors is strawberry so I was sold right away. This is a great recipe for Valentine’s Day or even to pull out this spring and summer when all you crave is something cold and fast that won’t require an oven.
One thing to note is that this ice cream freezes up pretty quickly because there is no custard and the alcohol addition is optional (I suggest adding it). I enjoyed it more the first day when it was still quite soft and pliable.
Strawberry Cheesecake Ice Cream
Ingredients
For the Strawberries
- 2 cup fresh strawberries
- 3 tbsp granulated sugar
- 3 tbsp lime juice
For the Ice Cream
- 8 oz cream cheese room temperature
- 14 oz sweetened condensed milk
- 1 tbsp vanilla extract
- 2 cups heavy whipping cream whipped to stiff peaks
- 3/4 cup graham cracker crumbs
Instructions
For the Strawberries
- Add strawberries, sugar and lime juice to a medium sized pot and bring to boil over medium high heat.
- Continue to boil for additional 5-7 minutes until juices have released, berries have softened and sauce has thickened a little.
- Remove berries from heat and allow them to cool then place in refrigerator for 1 hour to completely cool them down.
For the Ice Cream
- Add cream cheese to bowl of stand mixer or medium sized bowl if using hand mixer.
- Beat on medium high speed then slowly add in condensed milk and vanilla extract and mix until completely smooth.
- Turn off mixer and fold whipped cream into cream cheese mixture using a spatula.
- Once whipped cream is folded in, carefully fold strawberries into batter only folding 3-4 times just until the strawberries have distinctly swirled through batter (don’t over fold the strawberries because you will turn the entire ice cream mixture red).
- To freeze, alternate adding ice cream mixture and graham cracker crumbs to freezer safe containers. Freeze for at least 5-7 hours then serve.
Nutrition
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Where I live they don’t sell half and half. Can I use cooking cream instead?
You can use half heavy cream and half whole milk
This recipe came out great! I did tweak it a little bit by replacing the half and half with heavy whipping cream. The texture turns out almost like a strawberry cool whip. Also blended my graham crackers into a fine powder, then stirred in melted butter and honey to make a yummy buttery crumb. However you use this recipe, you won’t regret it!
If you dont have an ice cream machine, is there another WY of doing the ice cream or no? Can you please tell me, thanks
Sure thing! You can definitely make this recipe using the no churn method which is easily found online.
I am so excited to try this recipe. Instead of graham crackers, I am gonna use Biscoff cookie crumbles! Also-why the vodka? How does it enhance the flavor…?
Oh that sounds amazing. The vodka helps keep the ice cream from getting to firm and freezing too hard.