Y’all I make my strawberry cheesecake ice cream all year round because it’s no-churn and a complete breeze to make. I make the base tangy so it kinda tastes like frozen cheesecake but it’s smooth y’all. Like silky smooth. I swirl in a fruity sauce, freeze it and scoop it up.
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How to Make Strawberry Cheesecake Ice Cream
Step 1: Cook the Strawberries
- Add the strawberries, jam, sugar, and lemon juice to a medium-sized pot.
- Bring them to a boil over medium-high heat giving them a stir occasionally.
- Cook for 8-10 minutes until the juices have released, the strawberries have softened, and the sauce has thickened quite a bit to concentrate the berries.
- Remove the strawberries from the heat and allow them to cool. Place them in the refrigerator for an hour to completely cool them down.
Step 2: Whipping the Cream
- Add the heavy cream to the mixing bowl of your stand mixer.
- Whip it until it forms stiff peaks. Set it aside for a bit.
Step 3: Mixing the Ice Cream
- Add the cream cheese to the bowl of a stand mixer or a medium-sized bowl if using a hand mixer. Beat it on medium-high speed.
- Slowly add in condensed milk and vanilla extract and mix until completely smooth.
- Fold the whipped cream using a spatula into the cream cheese mixture using a spatula.
- Add the strawberries to the creamy mixture.
Step 4: Finishing the Ice Cream
- Fold the strawberries into the batter. Be sure to fold only 3-4 times. Just enough so the strawberries have distinctly swirled through the batter.
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PRO TIP: Don’t overfold the strawberries because you will turn the entire ice cream mixture pink.
- Transfer it to a freezer-safe container and freeze for 5-7 hours before serving.
Strawberry Cheesecake Ice Cream Recipe
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Equipment
Ingredients
- 2 cups fresh strawberries diced
- 2 tbsp strawberry jam
- 3 tbsp granulated sugar
- 3 tbsp lemon juice
- 2 cups heavy whipping cream
- 8 oz cream cheese room temperature
- 14 oz sweetened condensed milk
- 1 tbsp pure vanilla extract
Instructions
- Add strawberries, jam, sugar, and lemon juice to a medium-sized pot and bring to a boil over medium-high heat, stirring occasionally.
- Continue to boil for an additional 8-10 minutes until juices have released, strawberries have softened and the sauce has thickened quite a bit to concentrate the berries.
- Remove strawberries from heat and allow them to cool. Then place them in the refrigerator for 1 hour to completely cool them down.
- Whip heavy cream to stiff peaks and set aside.
- Add cream cheese to the bowl of a stand mixer or a medium-sized bowl if using a hand mixer.
- Beat on medium-high speed, then slowly add in condensed milk and vanilla extract, and mix until completely smooth.
- Turn off the mixer and fold whipped cream into the cream cheese mixture using a spatula.
- Once whipped cream is folded in, carefully fold in the strawberries into the batter, only folding 3-4 times just until the strawberries have distinctly swirled through the batter (don’t over fold the strawberries because you will turn the entire ice cream mixture pink).
Notes
Storage
Store your ice cream in freezer-safe containers. If serving it right away, a loaf pan lined with parchment paper makes an ideal vessel to use. But if you need to store it for longer than a few hours I’d recommend transferring it to airtight containers. Be sure to freeze the ice cream for at least 5-7 hours before you serve it. Remove the ice cream from the freezer and let it sit out for 5 – 10 minutes before serving.How long will cheesecake ice cream last?
A little less than a week.Nutrition
Recipe Tips
- Scooping: Remove your ice cream from the freezer and let it sit on the counter for 5 minutes or so to allow it to soften up a bit to make scooping easier.
- Use Full-Fat Cream Cheese: Lower fat will bring down the creaminess.
- Make Ahead of Time: It needs about 5-7 hours to set before it’s ready to serve.
- Make Sure to Whip to Stiff Peaks: This ensures your ice cream is perfectly light and fluffy. It takes time — upwards of five minutes using an electric or stand mixer. A stand mixer makes this much easier since you can set it and let it go.
Ingredient Notes
- Half and Half: If you do not have half and half you can make your own by using half heavy cream and half whole milk.
- Other Berries: You can easily use other berries instead of strawberries easily. It also works with mixed berries. You can also try my Blueberry Cheesecake Ice Cream Recipe.
- Frozen Strawberries: You can use them instead of fresh if you want to make this during a time of year when strawberries aren’t in season. Follow the same instructions using fresh or frozen berries. Since you can’t chop the frozen berries you may need to use a spoon as they cook and soften to break them up into smaller pieces.
Frequently Asked Questions
This easy homemade ice cream is made without preservatives or additives. Most commercial brands contain additives to keep it from freezing solid. It’s a small price to pay for great flavor. Just let it sit for 5-10 minutes and it will soften.
Once the ice cream is slightly softened if it’s still too firm to easily scoop I recommend running the tap until you have very hot water coming out. Fill up a mug with hot water. Dip your metal ice cream scoop into the water and then into the ice cream. The residual heat in the metal will make the scoop glide through the ice cream.
Yep, you can easily double or even triple the recipe. This works especially well for large groups. However, I suggest splitting it up into multiple containers for freezing so it freezes well.
More Favorite Ice Cream Recipes
- Strawberry Ice Cream
- Raspberry Ice Cream
- Strawberry Shortcake Ice Cream
- Corn Ice Cream
- Apple Pie Ice Cream
- Sweet Potato Ice Cream
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
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I made the Strawberry Cream Cheese Ice Cream and it was the best ice cream I have ever eaten. Delicious!!! This is definitely in my desert rotation. Thank you so much for the recipe.
Yay! So happy to hear that! You gotta try my peach pie ice cream next if you like fruit ice creams https://grandbaby-cakes.com/peach-pie-ice-cream/
Family loves the no churn Blueberry Cream Cheese ice cream and I can’t wait to try the strawberry! Have tried many of your receipes and everyone is a winner. Bless you and yours.
Nice i I’m happy to have this recipe
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.