There’s something utterly magical about homemade strawberry cheesecake ice cream that store-bought versions simply can’t match. This recipe combines the tangy richness of cream cheese with the sweet perfume of summer strawberries for an ice cream that tastes like pure joy in a bowl.
I discovered this recipe during a particularly hot summer when my kids were begging for a special treat. What started as an experiment quickly became our family’s most requested dessert, especially for birthdays and celebrations.
The Perfect Balance
The key to exceptional strawberry cheesecake ice cream lies in balancing four essential elements:
- Fresh strawberries that burst with natural sweetness
- Tangy cream cheese for that authentic cheesecake flavor
- Rich custard base that creates the smoothest texture
- Buttery graham cracker pieces for the “crust” experience
Ingredients You’ll Need
For the strawberry swirl:
- 2 cups fresh strawberries, hulled and quartered
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
For the cheesecake base:
- 8 oz cream cheese, softened
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the graham cracker pieces:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon brown sugar
The Magic Happens Step by Step
- Start with the strawberry swirl – Combine strawberries, sugar, and lemon juice in a saucepan. Simmer gently for about 15 minutes until strawberries break down and mixture thickens slightly. Cool completely and refrigerate.
- Prepare the graham cracker pieces – Mix graham cracker crumbs with melted butter and brown sugar. Spread on a parchment-lined baking sheet and bake at 350°F for 8-10 minutes until golden and fragrant. Cool completely, then break into small pieces.
- Create your cheesecake base – Beat cream cheese until smooth and set aside. In a saucepan, warm milk, cream, and half the sugar until steaming but not boiling. Meanwhile, whisk egg yolks with remaining sugar until pale yellow.
- Master the custard technique – Slowly pour half the warm cream mixture into the egg yolks, whisking constantly (this is called tempering). Then pour the egg mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon.
- Blend in the cream cheese – Remove custard from heat and whisk in the softened cream cheese until completely smooth. Add vanilla extract and salt. Strain through a fine-mesh sieve to remove any lumps.
- Chill properly – Cover with plastic wrap directly on the surface (prevents skin from forming) and refrigerate at least 4 hours or overnight. This aging process develops the flavors wonderfully.
- Churn with care – Pour chilled base into your ice cream maker and churn according to manufacturer’s instructions until it reaches the consistency of soft serve.
- Create the perfect swirl – Layer half the ice cream into a freezer-safe container. Dollop half the strawberry mixture and sprinkle half the graham cracker pieces. Repeat layers, then use a knife to gently swirl everything together with just a few strokes.
- The hardest step – Cover and freeze for at least 4 hours or until firm. The waiting is torture, I know!
Serving and Storage Tips
This ice cream is at its absolute best when allowed to soften for about 5 minutes at room temperature before serving. The flavors bloom, and the texture becomes perfectly scoopable.
Serve in waffle cones for the ultimate summer treat, or between two graham crackers for the most incredible ice cream sandwich you’ll ever experience.
Store in an airtight container with a piece of parchment paper pressed onto the surface to prevent ice crystals from forming.
My Personal Touch
I sometimes add a tablespoon of cream cheese powder to the base for an even more pronounced cheesecake flavor. You can find it online or in specialty baking shops, and it’s a game-changer if you’re a serious cheesecake lover.
Remember, patience is truly the secret ingredient here. Each step deserves your full attention, from properly cooking the custard to the slow, deliberate freezing process. The result is an ice cream that transforms an ordinary evening into a celebration.
Happy churning!
Dreamy Strawberry Cheesecake Ice Cream
Ingredients
Equipment
Method
- Prepare Strawberry Swirl: In a saucepan, simmer strawberries, sugar, and lemon juice for 15 minutes until slightly thickened. Cool and refrigerate.
- Prepare Graham Cracker Pieces: Mix graham crumbs with melted butter and brown sugar. Spread on parchment-lined baking sheet and bake at 350°F for 8–10 minutes. Cool and break into pieces.
- Make Ice Cream Base: Beat cream cheese until smooth. Heat milk, cream, and half the sugar until steaming. Whisk yolks with remaining sugar until pale.
- Temper Eggs: Slowly whisk half the hot cream into yolks. Return mixture to saucepan and cook until it coats the back of a spoon (170–175°F).
- Add Cream Cheese: Remove custard from heat and whisk in cream cheese, vanilla, and salt until smooth. Strain through fine mesh sieve.
- Chill: Cover with plastic wrap touching the surface and refrigerate at least 4 hours or overnight.
- Churn: Churn chilled base in ice cream maker until soft-serve consistency.
- Assemble: Layer half the ice cream into container, add half the strawberry sauce and graham pieces. Repeat layers. Swirl gently with a knife.
- Freeze: Cover and freeze at least 4 hours until firm. Let soften 5 minutes before serving.
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