Strawberry Cheesecake Ice Cream
With bright strawberry slices in a pale pink rich cheesecake ice cream base, this Homemade Strawberry Cheesecake Ice Cream is an easy elegant ice cream you’ll love serving. The cream cheese makes luxurious flavor and texture too in this quick an easy no churn ice cream.
| Taste | Texture |
| Strawberry cheesecake | Creamy smooth with chunks of berries |
| Active time | Total time | Yield | Difficulty |
| 15 minutes | 8 hours, 15 minutes | 8 cups | Easy |
Next to my Peanut Butter Cup Ice Cream, this cheesecake ice cream with strawberries was a popular choice at my family’s recent ice cream party we hosted. Strawberries just scream summer and the tang of the cheese is the perfect foil against the sweet ripe berries. However you serve it, this pink beauty is a dessert worth eating.
Why Strawberry Cheesecake Ice Cream Will Become a Favorite
- Texture contrast: The sliced strawberries add a little chunky texture and color contrast that makes this ice cream oh so pretty.
- Tanginess with just the right amount of sweetness: The tang of the cheesecake offers good balance to the lightly sweet berries giving you a refreshing ice cream that’ll drive away that slumpy feeling hot weather brings.
- Natural strawberry flavor: Sometimes store-bought strawberry ice creams can be pumped up with added flavors to amplify the strawberry flavor. This recipe only uses strawberry, making for a cleaner, more subtle flavor you’ll get from more premium ice creams.
- No waiting: You can use the cream cheese straight from the fridge here since it gets blended with the sweetened condensed milk. This will keep the ice cream base colder, giving you better textured ice cream, and it saves you time you might have used warming up the cream cheese on the counter.
Why Cream Cheese Makes Great For No-Churn Ice Cream
Cream cheese acts as a stabilizer for the ice cream, thickening the base in a way that locust bean gum or carob bean gum would in commercial ice creams.
This thicker base then has less space in the mix for ice crystals, giving you a creamier, richer tasting ice cream. Plus cream cheese adds tangy cheesecakey flavor to the mix, and that is never a bad thing.
Strawberry Cheesecake Ice Cream Ingredients
- Fresh strawberries
- Granulated sugar
- Cream cheese
- Sweetened condensed milk
- Vanilla paste or vanilla extract
- Heavy cream
Equipment Needed
- Blender or food processor
How to Make Strawberry Cheesecake Ice Cream
- Chill: Chill a mixer bowl with the whip attachment and the heavy cream in the freezer for 10 minutes.
- Prep the strawberries: Wash and dry the strawberries, removing the stems and leaves (save them for tea!). Quarter about half of the strawberries and slice the rest of them. Divide the strawberries in two bowls and sprinkle both of them with 1/4 cup of granulated sugar. Stir the berries and let them sit for 5 minutes.
- Make the Strawberry Cheesecake base: Pour the sweetened condensed milk into a blender or a food processor . Cut up the cream cheese into about 8 pieces and add it to the blender along with the vanilla and the quartered strawberries. Blend until smooth.
- Mix the Strawberry Cheesecake Ice Cream: Beat the cream in the chilled bowl until it holds its shape. Fold the blended strawberry base into the cream, mixing by hand until you have a consistent color throughout.
- Add in the strawberry slices: Scoop about a third of ice cream into a loaf pan. Place a few sliced strawberries over the cream along with a little of the strawberry juices. Layer the ice cream and the sliced strawberries two more times, being sure to save enough strawberries to cover the top.
- Freeze: Cover the pan with plastic wrap and freeze for 8 hours. Serve with some crumbled graham crackers for the best strawberry cheesecake flavor.
Strawberry Cheesecake Ice Cream FAQ
Does the cream cheese need to be at room temperature?
Nope. Because the cream cheese gets blended, it’s perfectly fine straight out of the fridge.
Can I use frozen strawberries?
Frozen strawberries will be perfectly fine in the cheesecake mixture, but fresh strawberries will make nicer looking slices. Still, if all I had was frozen strawberries, I might cut up all the berries into chunks and fold half of the chunks into the ice cream for the color contrast.
Other Strawberry Baking Recipes and others That Go With Cheesecake Ice Cream
- Strawberry Crumb Cake Cookies: These would make a great topping in your ice cream dish, or you could make them into a sundae with the ice cream or best yet, awesome ice cream sandwiches.
- Strawberry White Chocolate Blondies Sundae: Blondie + Ice Cream + Hot Fudge Sauce .
- Strawberry heart cookies: Top your ice cream with one of these cookies, and you have an adorable Valentine’s dessert.
- Whole Wheat Butter Cookies: Another great choice for an ice cream sandwich. Cut them in any shape you’d like.
- Soft Chocolate Sandwich Cookies: These cookies will always be my favorite for ice cream sandwiches. If you love chocolate covered strawberries, you’ll get a lot of the same flavors here making these cookies into ice cream sandwiches!
Strawberry Cheesecake Ice Cream Variations
- Strawberry Cheesecake Ice Cream Pie: Make a Graham Cracker Crust and fill it with this ice cream. Freeze as normal for a wonderful ice cream pie.
- Chocolate Strawberry Cheesecake: Swirl in about 1/4 cup of Hot Fudge Sauce into the ice cream as you’re finishing it (see how to do this in Peanut Butter Ice Cream With Chocolate).
- Change your berries: This ice cream flavor combo will work with any berry. Raspberries, blueberries, or blackberries would all be great.
Strawberry Cheesecake Ice Cream
- Total Time: 8 hours, 15 minutes
Description
Cream cheese makes for the perfect smooth ice cream base in this no churn ice cream. Filled with plenty of fresh strawberry flavor to balance the tanginess of the cream cheese, this ice cream has all the taste of a good strawberry cheesecake in ice cream form.
Ingredients
Scale
- 1 pound fresh strawberries
- 1/2 cup granulated sugar (100 g)
- 8 ounces cream cheese (227 g)
- 14 ounce can sweetened condensed milk
- 2 teaspoons vanilla paste or vanilla extract
- 2 cups heavy cream (476 mL)
Instructions
Chill
- Chill a mixer bowl with the whip attachment and the heavy cream in the freezer for 10 minutes.
Prep the strawberries
- Wash and dry the strawberries, removing the stems and leaves (save them for tea!). Quarter about half of the strawberries and slice the rest of them.
- Divide the strawberries in two bowls and sprinkle both of them with 1/4 cup of granulated sugar.
- Stir the berries and let them sit for 5 minutes to let the juices run.
Make the Strawberry Cheesecake base
- Pour the sweetened condensed milk into a blender or a food processor .
- Cut up the cream cheese into about 8 pieces and add it to the blender along with the vanilla and the quartered strawberries. Blend until smooth.
Mix the Strawberry Cheesecake Ice Cream
- Beat the cream in the chilled bowl until it holds its shape.
- Fold the blended strawberry base into the cream, mixing by hand until you have a consistent color throughout.
Finish the Ice Cream
- Scoop about a third of ice cream into a loaf pan. Place a few sliced strawberries over the cream along with a little of the strawberry juices. Layer the ice cream and the sliced strawberries two more times, being sure to save enough strawberries to cover the top.
- Cover the pan with plastic wrap and freeze for 8 hours. Serve with some crumbled graham crackers for the best strawberry cheesecake flavor.
Notes
Strawberry Cheesecake Ice Cream Variations
- Strawberry Cheesecake Ice Cream Pie: Make a Graham Cracker Crust and fill it with this ice cream. Freeze as normal for a wonderful ice cream pie.
- Chocolate Strawberry Cheesecake: Swirl in about 1/4 cup of Hot Fudge Sauce into the ice cream as you’re finishing it (see how to do this in Peanut Butter Ice Cream With Chocolate).
- Change your berries: This ice cream flavor combo will work with any berry. Raspberries, blueberries, or blackberries would all be great.
- Prep Time: 15 minutes
- Category: Ice Cream
- Method: Blender, Freezer
- Cuisine: American
