Strawberry Cheesecake Ice Cream Recipe

5 from 1 vote

Strawberry Cheesecake Ice Cream Recipe

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!

Course Dessert, Ice Cream

Cuisine American

Keyword homemade ice cream, strawberry cheesecake ice cream

Prep Time 30

Cook Time 30

Chill Time 8

Total Time 9

Servings 3/4 cup servings

Calories 358kcal

Author Sue Ringsdorf

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, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining 1/2 cup sugar, and heat to 165 degrees.
Remove pan from heat and add in the cream cheese (in small cubes). Mix well.
4 large egg yolks, 3/4 cup granulated sugar, 1 ½ cups whole milk, 6 oz. cream cheese
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.
1 cup graham cracker crumbs, 2 Tablespoons granulated sugar, 1/4 cup unsalted butter
Prep strawberries. Rinse and hull strawberries. Add to a bowl with 1/4 cup of sugar and stir. Let mixture sit for 20 minutes.
1 pound strawberries, 1/4 cup granulated sugar
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, vanilla extract, tempered eggs, and pureed strawberry sauce. Use a whisk to mix well. (The mixture will be thick.)
1 ¾ cups heavy cream, 2 Tablespoons vanilla extract
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.

Nutrition