Introduction & Inspiration: Your Favorite Dessert, Now Frozen!
This Strawberry Cheesecake Ice Cream is pure bliss! Imagine the tangy, creamy goodness of cheesecake combined with the sweet, fresh flavor of strawberries, all churned into a smooth, dreamy ice cream. I absolutely adore this recipe because it captures the essence of two beloved desserts in one perfect scoop.
The inspiration struck when I was craving both cheesecake and ice cream on a warm day. Why choose? I wanted to blend that signature cream cheese tang and richness with vibrant strawberries into a frozen treat that was both familiar and excitingly new.
This recipe achieves that beautifully. It uses cream cheese and heavy cream for luxurious texture, fresh strawberries for authentic flavor, and a hint of lemon to brighten everything up. It’s like eating a slice of frozen strawberry cheesecake!
Perfect for summer days, special occasions, or anytime you need a truly special frozen dessert, this homemade ice cream is surprisingly easy to make with an ice cream maker. Get ready for a new favorite!
Nostalgic Appeal (The Ultimate Dessert Mashup)
Who doesn’t love cheesecake? And who doesn’t love ice cream? This recipe taps into the deep nostalgic appeal of both classic desserts, merging them into something incredibly satisfying.
It reminds me of classic strawberry cheesecake, with its graham cracker crust (which we can add as a garnish!) and creamy filling, but transformed into a cool, scoopable treat. It also evokes the simple joy of homemade ice cream, churned fresh with real ingredients.
The flavor combination itself – strawberry and cheesecake – is comforting and widely loved. Blending them into ice cream feels both innovative and comfortingly familiar. It’s the best of both worlds.
Making this ice cream feels like creating a special occasion treat. It’s a fun way to combine beloved flavors and create new, happy memories associated with this delicious frozen dessert.
Homemade Focus (Crafting Creamy Frozen Perfection)
I’m a huge proponent of homemade ice cream, and this Strawberry Cheesecake version highlights the incredible difference fresh ingredients and simple techniques can make. You control the quality, the sweetness, and the intensity of the flavors.
Unlike many store-bought “cheesecake” flavored ice creams that rely on artificial flavors, this recipe uses real cream cheese for authentic tang and richness, and fresh strawberries for genuine fruit flavor. The difference is undeniable.
The process is wonderfully straightforward, especially since it doesn’t require making a cooked custard base. You simply blend the base ingredients, puree the fruit, combine, chill, and churn. It makes homemade gourmet ice cream feel incredibly accessible.
This recipe is a fantastic way to explore homemade ice cream making. It demonstrates how easily you can translate the flavors of your favorite desserts into a creamy, frozen format using quality ingredients.
Flavor Goal: Tangy Cheesecake Meets Sweet Strawberry in Creamy Harmony
The primary flavor goal here is a creamy, rich ice cream with a distinct tangy cheesecake flavor, brightly balanced by the sweetness and slight tartness of fresh strawberries, and enhanced by notes of vanilla and lemon.
The cream cheese is key, providing that signature cheesecake tang and contributing significantly to the smooth, dense texture. The sugar balances the tang and provides sweetness, while the half-and-half and heavy cream create the luxurious, creamy ice cream base.
The pureed fresh strawberries infuse the base with authentic fruit flavor and color. The lemon zest and juice amplify the brightness and cut through the richness, mimicking the tang often found in cheesecake.
The final result should be a sophisticated yet comforting ice cream. Rich and creamy, distinctly cheesecake-flavored, and bursting with fresh strawberry goodness. A truly dreamy frozen dessert.
Ingredient Insights: The Building Blocks of Frozen Cheesecake
Let’s examine the key players in this creamy creation:
- Half-and-Half Cream & Heavy Whipping Cream: These form the liquid and fat base of the ice cream. The high fat content in heavy cream is crucial for a smooth, creamy texture and prevents large ice crystals from forming. Half-and-half provides additional liquid without making it too rich.
- Cream Cheese (Softened): The star ingredient for the “cheesecake” flavor! It provides tang, richness, and body. Use full-fat block cream cheese, fully softened to ensure it blends smoothly without lumps.
- Sugar (Granulated): Provides sweetness and also lowers the freezing point of the mixture, contributing to a softer, scoopable texture.
- Vanilla Extract: Enhances the sweet, creamy notes and complements both the cheesecake and strawberry flavors. Vanilla bean paste works beautifully too.
- Lemon Zest & Lemon Juice: Add brightness, enhance the tanginess associated with cheesecake, and prevent the flavor from being flat or overly sweet. Use fresh!
- Fresh Strawberries: Provide the primary fruit flavor and color. Pureeing them ensures smooth integration into the ice cream base. You’ll need about 1.5 cups total (divided for puree and optional garnish).
- Gelatin (Not Used): Note that this recipe relies on the fat content, sugar, and churning process for its texture, not gelatin like the no-bake cheesecake version.
- Egg Yolks (Not Used): This is not a custard-style (French-style) ice cream base, making it simpler and quicker as it avoids the step of cooking and tempering eggs.
Essential Equipment: Blender & Ice Cream Maker Take Center Stage
The right tools make this recipe a breeze:
- Blender or Food Processor: Essential for creating a perfectly smooth base by blending the cream cheese mixture and for pureeing the strawberries.
- Ice Cream Maker: Crucial for churning the ice cream. Churning incorporates air and freezes the mixture quickly while breaking up ice crystals, resulting in a smooth, creamy texture. Follow your specific machine’s instructions.
- Large Mixing Bowl: For combining the final mixture before churning.
- Freezer-Safe Container(s): For storing the finished ice cream and allowing it to harden fully. Choose containers with tight-fitting lids.
- Whisk & Rubber Spatula: Standard mixing tools.
List of Ingredients with Measurements (Ready to Churn!)
Here’s your complete list for this creamy frozen delight:
- 1 cup half-and-half cream
- 1 tablespoon vanilla extract (or vanilla bean paste)
- 2 teaspoons grated lemon zest
- 2 teaspoons lemon juice
- 1 cup sugar
- 1 package (8 ounces) cream cheese, cubed and softened
- 1 cup heavy whipping cream
- 1-½ cups fresh strawberries (Note: divided for puree and optional garnish)
Optional Garnishes:
- Sliced fresh strawberries
- Crushed graham crackers
Ensure your cream cheese is fully softened for a smooth blend!
Step-by-Step Instructions: From Blender to Blissful Ice Cream
Let’s make this incredible Strawberry Cheesecake Ice Cream:
1. Blend the Base:
In a blender, combine the half-and-half cream, vanilla extract, lemon zest, lemon juice, sugar, and softened cream cheese cubes.
Cover and process until the mixture is completely smooth. Scrape down the sides as needed to ensure no lumps of cream cheese remain.
2. Add Heavy Cream:
Add the heavy whipping cream to the blender.
Cover and process briefly until just blended. Do not over-process at this stage.
3. Transfer and Prepare Strawberries:
Transfer the cream cheese mixture to a large bowl.
Add 1 ½ cups of fresh strawberries to the now-empty blender (no need to wash it).
Cover and process until the strawberries are completely pureed.
4. Combine and Chill:
Stir the strawberry puree into the cream cheese mixture in the large bowl until well combined.
Cover the bowl and refrigerate the mixture until it is thoroughly chilled, at least 2-4 hours, or preferably overnight. The mixture MUST be very cold before churning.
5. Churn the Ice Cream:
Pour the chilled strawberry cheesecake mixture into the freezer bowl of your ice cream maker.
Churn according to the manufacturer’s directions, usually 20-30 minutes, until the ice cream reaches a thick, soft-serve consistency.
6. Freeze (Harden):
Transfer the churned ice cream to freezer-safe containers. Allow a little headspace for expansion.
Cover tightly and freeze for 4-6 hours, or until firm enough to scoop easily.
7. Serve:
Scoop the Strawberry Cheesecake Ice Cream into bowls or cones.
If desired, garnish with additional sliced fresh strawberries and crushed graham crackers to mimic the crust. Enjoy!
Troubleshooting: Achieving Perfect Creaminess
Homemade ice cream can sometimes be tricky. Here are solutions:
Problem: Ice Cream is Icy, Not Creamy
Cause: Mixture wasn’t cold enough before churning; insufficient fat content (using low-fat dairy); ice cream maker bowl wasn’t fully frozen; over/under churning. Solution: Chill base thoroughly (overnight is best). Use full-fat cream cheese, half-and-half, and heavy cream. Ensure ice cream maker bowl is frozen solid (usually 24 hrs). Follow churning time recommendations precisely.
Problem: Ice Cream is Too Hard to Scoop
Cause: Frozen too solidly (common with homemade ice cream due to lower air content than commercial). Solution: Let the container sit at room temperature for 5-10 minutes before scooping to soften slightly. Adding 1-2 tablespoons of vodka or other neutral spirit (for adults) to the base before churning can also help lower the freezing point slightly.
Problem: Lumps of Cream Cheese in Ice Cream
Cause: Cream cheese wasn’t fully softened or blended completely into the base. Solution: Ensure cream cheese is very soft. Blend the base thoroughly in step 1 until absolutely no lumps remain before adding the heavy cream.
Problem: Strawberry Flavor Seems Weak Solution: Use very ripe, flavorful strawberries. You can slightly increase the amount of puree or add ½ tsp strawberry extract.
Tips and Variations: Customizing Your Frozen Cheesecake
Make this recipe your own with these ideas:
- Graham Cracker Swirl: Crush graham crackers finely. After churning, layer the ice cream in the container, alternating with thin sprinkles of the graham cracker crumbs.
- Different Berries: Swap strawberries for raspberries, blueberries, or blackberries (strain seeds if desired).
- Citrus Swap: Use lime zest and juice for a Key Lime Cheesecake Ice Cream vibe.
- Extracts: Add ½ tsp almond extract for a different dimension.
- Chocolate Cheesecake: Reduce sugar slightly, omit lemon, and blend in ¼ – â…“ cup unsweetened cocoa powder with the base ingredients. Swirl in chocolate chips after churning.
- No Ice Cream Maker? You can try a no-churn method: Whip the heavy cream separately to stiff peaks. Gently fold the chilled, blended cream cheese/strawberry mixture into the whipped cream. Freeze in a container, stirring vigorously every hour for the first 3-4 hours to break up ice crystals. The texture won’t be as smooth as churned.
Serving and Pairing Suggestions: A Scoop of Delight
Serve this ice cream simply to let its flavors shine:
Serving Suggestions:
- Serve well-frozen, allowing it to soften slightly for easier scooping.
- Perfect in bowls or sugar cones.
- Garnish with fresh strawberry slices and crushed graham crackers for the full cheesecake effect.
- A wonderful dessert after a summer meal or for a special occasion.
Pairing Suggestions:
- Toppings: Fresh berries, chocolate sauce, caramel sauce, whipped cream.
- Alongside: Serve with plain shortbread cookies or angel food cake cubes.
- Beverages: Coffee, iced tea, lemonade, or a light dessert wine.
Nutritional Information (Approximate, as of March 27, 2025)
Here’s an approximate nutritional breakdown per ½ cup serving:
- Calories: 234
- Fat: 16g (10g saturated fat)
- Cholesterol: 58mg
- Sodium: 87mg
- Carbohydrate: (Not fully provided, but likely 18-25g based on sugar/fruit)
- Sugars: (Likely 15-20g estimate)
- Fiber: (Likely <1g estimate)
- Protein: (Not fully provided, likely 3-4g estimate)
Note: Original prompt provided incomplete nutrition facts. Carbohydrate, sugars, fiber, and protein are estimates based on ingredients. This is a rich, indulgent ice cream!
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Strawberry Cheesecake Ice Cream
Description
This Strawberry Cheesecake Ice Cream is pure bliss! Imagine the tangy, creamy goodness of cheesecake combined with the sweet, fresh flavor of strawberries, all churned into a smooth, dreamy ice cream. I absolutely adore this recipe because it captures the essence of two beloved desserts in one perfect scoop
Ingredients
- 1 cup half-and-half cream
- 1 tablespoon vanilla extract (or vanilla bean paste)
- 2 teaspoons grated lemon zest
- 2 teaspoons lemon juice
- 1 cup sugar
- 1 package (8 ounces) cream cheese, cubed and softened
- 1 cup heavy whipping cream
- 1–½ cups fresh strawberries (Note: divided for puree and optional garnish)
Optional Garnishes:
- Sliced fresh strawberries
- Crushed graham crackers
Ensure your cream cheese is fully softened for a smooth blend
Instructions
Let’s make this incredible Strawberry Cheesecake Ice Cream:
1. Blend the Base:
In a blender, combine the half-and-half cream, vanilla extract, lemon zest, lemon juice, sugar, and softened cream cheese cubes.
Cover and process until the mixture is completely smooth. Scrape down the sides as needed to ensure no lumps of cream cheese remain.
2. Add Heavy Cream:
Add the heavy whipping cream to the blender.
Cover and process briefly until just blended. Do not over-process at this stage.
3. Transfer and Prepare Strawberries:
Transfer the cream cheese mixture to a large bowl.
Add 1 ½ cups of fresh strawberries to the now-empty blender (no need to wash it).
Cover and process until the strawberries are completely pureed.
4. Combine and Chill:
Stir the strawberry puree into the cream cheese mixture in the large bowl until well combined.
Cover the bowl and refrigerate the mixture until it is thoroughly chilled, at least 2-4 hours, or preferably overnight. The mixture MUST be very cold before churning.
5. Churn the Ice Cream:
Pour the chilled strawberry cheesecake mixture into the freezer bowl of your ice cream maker.
Churn according to the manufacturer’s directions, usually 20-30 minutes, until the ice cream reaches a thick, soft-serve consistency.
6. Freeze (Harden):
Transfer the churned ice cream to freezer-safe containers. Allow a little headspace for expansion.
Cover tightly and freeze for 4-6 hours, or until firm enough to scoop easily.
7. Serve:
Scoop the Strawberry Cheesecake Ice Cream into bowls or cones.
If desired, garnish with additional sliced fresh strawberries and crushed graham crackers to mimic the crust. Enjoy!
Recipe Summary and Q&A: Your Guide to Cheesecake Ice Cream
Let’s recap this creamy Strawberry Cheesecake Ice Cream!
Summary: This recipe creates a homemade ice cream capturing the flavors of strawberry cheesecake. A base of cream cheese, half-and-half, cream, sugar, lemon, and vanilla is blended smooth, combined with strawberry puree, chilled, and then churned in an ice cream maker until creamy and frozen.
Q&A:
Q: Why use cream cheese in ice cream?
A: Cream cheese adds richness, body, and the characteristic tangy flavor of cheesecake. It also contributes fat, which helps create a smoother, less icy texture in homemade ice cream.
Q: Do I really need an ice cream maker?
A: For the smoothest, creamiest texture described, yes. An ice cream maker churns the mixture while freezing, incorporating air and preventing large ice crystals. You can make a no-churn version (see Tips), but the texture will be denser and potentially icier.
Q: Can I use low-fat cream cheese or milk?
A: You can, but the resulting ice cream will be significantly less creamy and more icy. Fat content is crucial for texture in homemade ice cream. Full-fat ingredients are highly recommended for this recipe.
Q: How long does the ice cream base need to chill before churning? A: At least 2-4 hours, but overnight is even better. A thoroughly chilled base freezes faster and more evenly in the ice cream maker, leading to a smoother texture.