Strawberry Cheesecake Ice Cream
Homemade Strawberry Cheesecake Ice Cream combines the rich and creamy texture of traditional cheesecake with the vibrant sweetness of ripe strawberries. This indulgent frozen treat features chunks graham cracker crumbles swirled into a strawberry-infused ice cream base for the most luscious dessert!
Strawberry Ice Cream with Graham Crackers
Honestly, I’ve never made a homemade cheesecake besides our delicious Pumpkin Cheesecake Bites. But since ice cream is more my thing, I decided to make this cheesecake ice cream by adding cream cheese and graham cracker crumbles to a sweet cream base with strawberries.
Why This Recipe Works:
- SIMPLE INGREDIENTS – You’ll need just 10 simple ingredients to make this recipe. There are several parts to it, but very simple to make.
- CREAMY AND LUSCIOUS – The cream cheese and heavy cream make this ice cream flavor super creamy and luscious. Great for strawberry cheesecake lovers!
- TASTES LIKE STRAWBERRY CHEESECAKE – If you’re a cheesecake lover, you’ll love this creamy ice cream. The texture is out of this world.
- IMPRESSIVE FOR GUESTS – You’re guests will love this delicious strawberry ice cream. You can serve it in cones or individual serving bowls and they’ll come back for more!
Ingredients Used:
- Fresh Strawberries – Use fresh strawberries during strawberry season. Or use thawed frozen strawberries if you can’t find nice berries.
- Granulated Sugar
- Dairy – A combo of whole milk, heavy whipping cream, and cream cheese
- Egg Yolks
- Vanilla Extract
- Graham Cracker Crumbs – for a simple graham cracker crust
- Butter
- A pinch of salt
How to make Strawberry Cheesecake Ice Cream Recipe:
Step 1
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees.
Remove pan from heat and add in the cream cheese (in small cubes). Mix well.
Step 2
Make graham cracker crumbles. Preheat oven to 350 degrees. Spray a 1.25 loaf pan (or larger) with baking spray.
Use a small food processor to crush the graham crackers. Add sugar and melted butter and combine well. Press the graham mixture into the prepared pan. Bake for 10-12 minutes.
Set aside to cool and then use a knife to crumble the mixture. Store crumbles in the freezer until ready to use.
Step 3
Prep strawberries. Rinse and hull strawberries. Add to a bowl with 1/4 cup of sugar and stir. Let mixture sit for 20 minutes.
Step 4
Puree strawberries. Add strawberries to a blender and puree until smooth.
Step 5
Combine base ingredients. To an 8-cup mixing bowl (or a large bowl), combine the heavy cream, the remaining 1/2 cup of sugar, vanilla extract, tempered eggs, and pureed strawberry sauce. Use a whisk to mix well. (The mixture will be thick.)
Step 6
Chill. Place the base mixture in the refrigerator and chill until VERY COLD – at least 3-4 hours.
Step 7
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.
You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
Step 8
Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container. Then add graham cracker pieces to the top of the ice cream and stir.
Step 9
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Step 10
Serve. Use an ice cream scoop to serve ice cream in individual bowls or in ice cream cones. We love a sugar cone or a waffle cone.
Recipe Tips:
- Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
- Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
- Temper the eggs or use pasteurized eggs. If you don’t want the take the time to temper your eggs, you can buy pasteurized eggs in the store (if you can find them).
- Transfer to an airtight container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!
Recipe FAQs:
A custard-based ice cream, often referred to as French-style or Philadelphia-style ice cream, is made by creating a custard as the base for the ice cream. The custard typically consists of egg yolks, sugar, and a combination of milk and cream. This style of ice cream is known for its rich and creamy texture.
Tempering eggs for ice cream is an important step in the ice cream-making process that helps to ensure a smooth, creamy texture and prevent the formation of scrambled egg bits in the final product.
It is important to note that consuming raw or undercooked eggs can pose a risk of foodborne illness, as they may contain harmful bacteria such as salmonella. This is why it is important to temper the eggs to the recommended temperature of 166°F to ensure that any potential bacteria are killed.
Yes, you can use frozen strawberries if fresh ones are not available. Thaw them before incorporating into the ice cream base.
Cream cheese adds a rich and tangy flavor to the ice cream, mimicking the taste of cheesecake. It also contributes to the creamy texture.
Yes, you can make the ice cream a few days in advance and store it in the freezer. For best results, allow it to soften for a few minutes at room temperature before serving for a softer consistency.
Other Ice Cream Recipes:
What is your favorite flavor of ice cream? Here are a few for you to try!
Try our Easy Hot Fudge Sauce to drizzle over all of the delicious ice cream!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Strawberry Cheesecake Ice Cream Recipe
Ingredients
For the ice cream base:
- 1 ½ cups whole milk
- 4 large egg yolks
- 3/4 cup granulated sugar – divided
- 6 oz. cream cheese
- 1 ¾ cups heavy cream
- 2 Tablespoons vanilla extract
For the strawberries:
- 1 pound strawberries
- 1/4 cup granulated sugar
For the graham cracker crumbles:
- 1 cup graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1/4 cup unsalted butter
Instructions
- Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.) When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees. Remove pan from heat and add in the cream cheese (in small cubes). Mix well.
- Make graham cracker crumbles. Preheat oven to 350 degrees. Spray a 1.25 loaf pan (or larger) with baking spray.Use a small food processor to crush the graham crackers. Add sugar and melted butter and combine well. Press the graham mixture into the prepared pan. Bake for 10-12 minutes. Set aside to cool and then use a knife to crumble the mixture. Store crumbles in the freezer until ready to use.
- Prep strawberries. Rinse and hull strawberries. Add to a bowl with 1/4 cup of sugar and stir. Let mixture sit for 20 minutes.
- Puree strawberries. Add strawberries to a blender and puree until smooth.
- Combine base ingredients. To an 8-cup mixing bowl (or a large bowl), combine the heavy cream, the remaining 1/2 cup of sugar, vanilla extract, tempered eggs, and pureed strawberry sauce. Use a whisk to mix well. (The mixture will be thick.)
- Chill. Place the base mixture in the refrigerator and chill until VERY COLD – at least 3-4 hours.
- Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.
- Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container. Then add graham cracker pieces to the top of the ice cream and stir.
- Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
- Serve. Use an ice cream scoop to serve ice cream in individual bowls or in ice cream cones.
Notes
- The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours prior to making your ice cream.
- Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
- Tempering eggs for ice cream is an important step in the ice cream-making process that helps to ensure a smooth, creamy texture and prevent the formation of scrambled egg bits in the final product.
- You can use frozen strawberries if fresh ones are not available. Thaw them before incorporating into the ice cream base.
Another incredible ice cream recipe. You have so many great choices it is hard to choose which one to make!
Thanks Mike!