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Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream
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Strawberry Cheesecake Ice Cream is a creamy, fruity, and rich no-churn dessert that blends the tangy sweetness of fresh strawberries with smooth cream cheese and heavy cream, delivering a luscious homemade ice cream experience perfect for any occasion.

Ingredients

Scale

Main Ingredients

  • 1 1/2 cups fresh strawberries (divided into half for puree and half chopped)
  • 8 ounces cream cheese, softened
  • 1 cup heavy cream
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Optional Ingredients

  • 1/2 cup graham cracker crumbs (optional, for crunch and swirl)

Instructions

  1. Prepare the Strawberries: Wash and hull the fresh strawberries. Pulse half of them in a blender or food processor to create a puree. Roughly chop the remaining strawberries for texture. Mix in fresh lemon juice and set aside to marinate, allowing the berries to release their juices.
  2. Whip the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until silky smooth with no lumps. This creates the rich cheesecake base and velvety texture.
  3. Combine Cream and Sweeteners: Add the heavy cream and sweetened condensed milk to the whipped cream cheese. Beat well to incorporate air for a fluffy, smooth ice cream base. Stir in vanilla extract to enhance flavor.
  4. Fold in Strawberries and Graham Crackers: Gently fold the strawberry puree and chopped berries into the mixture to evenly distribute the fruity flavor. If desired, sprinkle in graham cracker crumbs and swirl lightly to add classic cheesecake crunch.
  5. Freeze Until Firm: Pour the mixture into an airtight container and freeze for at least 6 hours or overnight. Stir once or twice during the first few hours to break up ice crystals and ensure a creamy texture.

Notes

  • Use room temperature ingredients such as softened cream cheese and cream for a smoother base.
  • Chill mixing bowl and beaters before whipping for better volume and texture.
  • Fold strawberries gently to preserve chunks and prevent watery texture.
  • Freeze ice cream in a shallow container to reduce freezing time and promote even texture.
  • Allow ice cream to soften at room temperature for 5-10 minutes before serving for easy scooping.

Nutrition

Keywords: Strawberry cheesecake ice cream, no churn ice cream, creamy dessert, homemade ice cream, fresh strawberries dessert

Find it online: https://marycorner.com/strawberry-cheesecake-ice-cream/