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!