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Strawberry Cheesecake Ice Cream

A delightful blend of rich, creamy textures and sweet, tangy flavors of fresh strawberries, perfect for warm summer days or special occasions.
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Prep Time 45 minutes
Cook Time 18 minutes
Total Time 5 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the strawberry sauce
  • 2 cups fresh strawberries, chopped Choose ripe strawberries for the best flavor.
  • 1/2 cup sugar For strawberry sauce.
  • 1 tbsp lemon juice Enhances the flavor of the syrup.
For the ice cream base
  • 2 cups heavy cream Provides a rich, creamy texture.
  • 1 cup whole milk Balances the richness of the cream.
  • 3/4 cup sugar For ice cream base sweetening.
  • 1 tsp vanilla extract Enhances the overall flavor profile.
  • 1 package cream cheese (8 oz), softened Adds a signature cheesecake flavor.
  • 5 pieces egg yolks Creates a smooth, custard-like texture.
For the graham cracker crust
  • 1/2 cup crushed graham crackers A nod to traditional cheesecake crust.
  • 1/4 cup melted butter Binds the graham crackers together.
  • 1 tsp cinnamon Adds a warm, aromatic touch.

Method
 

Preparation
  1. Make the strawberry sauce by combining chopped strawberries, 1/2 cup sugar, and lemon juice in a medium saucepan over medium heat for about 10 minutes until the strawberries are soft and the sauce thickens. Remove from heat and cool.
  2. Prepare the ice cream base by whisking together heavy cream, whole milk, and 3/4 cup sugar in a saucepan. Heat until warm but do not boil.
  3. In a separate bowl, whisk the egg yolks until pale. Slowly pour in a little of the warm cream mixture while continuously whisking to temper the eggs.
  4. Pour the egg mixture back into the saucepan with the remaining cream. Cook over medium heat for 5-7 minutes, stirring until thick enough to coat the back of a spoon.
  5. Remove from heat, whisk in softened cream cheese and vanilla extract. Allow to cool to room temperature, then refrigerate for at least 4 hours.
  6. Combine crushed graham crackers with melted butter and cinnamon, spread on a baking sheet and bake at 350°F (175°C) for about 8 minutes until golden. Let cool completely.
Churning
  1. Once the ice cream base is chilled, churn it in your ice cream maker according to the manufacturer's instructions.
  2. During the last few minutes of churning, gently mix in the cooled strawberry sauce and graham cracker crust until evenly distributed.
Serving
  1. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
  2. Serve by scooping out generous portions and enjoy!

Notes

Use ripe strawberries for best flavor and avoid boiling the cream and milk to prevent curdling. Consider adding mint extract or chocolate for variations. Let ice cream sit at room temperature before serving for easier scooping.