Oh, let me tell you about the joy of making strawberry cheesecake ice cream! There’s something so delightful about that first scoop on a warm summer day. I remember sitting on my porch, the sun shining bright, and taking a bite of this creamy, dreamy treat. The fresh strawberries burst with flavor, and the rich cream cheese gives it that irresistible cheesecake twist. It’s like a little piece of heaven in a bowl! This ice cream is not just a dessert; it’s a celebration of summer! The best part? It’s so easy to make at home. You don’t need any fancy equipment, just a few simple ingredients and a little bit of love. Trust me, once you try this strawberry cheesecake ice cream, you’ll want to whip up batch after batch. So, grab your strawberries and let’s dive into this refreshing recipe together!

Ingredients List

• 2 cups fresh strawberries, hulled and sliced – Look for ripe berries that are bright red and fragrant for the best flavor.
• 1 cup cream cheese, softened – Make sure it’s at room temperature to blend smoothly into the mixture.
• 1 cup heavy cream – This adds that luscious creaminess that makes every scoop divine.
• 1 cup sweetened condensed milk – It sweetens the ice cream and gives it that classic creamy texture.
• 1 teaspoon vanilla extract – A splash of this will enhance all the flavors beautifully.
• 1/2 cup graham cracker crumbs – These give your ice cream that delightful cheesecake crust flavor.
• 1/2 cup sugar – Adjust according to your taste; you can use less if your strawberries are very sweet!

How to Prepare Strawberry Cheesecake Ice Cream

Making this strawberry cheesecake ice cream is a breeze, and I promise you’ll enjoy every step of the process! Let’s get started with the easy, step-by-step guide to create this delicious treat.

Step 1: Prepare the Strawberries

First things first, we need to get those strawberries ready! Take your hulled and sliced strawberries and place them in a bowl. Using a fork or a potato masher, gently mash the strawberries. You want to break them down a bit, but not turn them into a puree. Just a few good mashes will do; we want some lovely chunks for that nice texture in your ice cream. Set them aside for now, and let that strawberry goodness sit while we prepare the rest.

Step 2: Mix the Cream Cheese Base

Next up, grab another bowl and add your softened cream cheese. Using an electric mixer or a whisk, beat the cream cheese until it’s nice and smooth. This is key, as we want no lumps in our ice cream base! Once it’s creamy, add in the heavy cream, sweetened condensed milk, and vanilla extract. Mix everything until well-blended and creamy—just imagine how rich this will taste!

Step 3: Combine and Fold

Now, let’s bring it all together! Gently fold in the mashed strawberries into your creamy mixture. Be careful here—this part is all about preserving that lovely texture. Once the strawberries are incorporated, sprinkle in the graham cracker crumbs and give it a light mix. You want to see those delightful little bits of graham cracker throughout the ice cream, adding that cheesecake flair!

Step 4: Churn the Ice Cream

Here comes the fun part: churning! Transfer the mixture to your ice cream maker and churn according to the manufacturer’s instructions. Usually, this takes about 20-25 minutes. You’ll know it’s ready when it thickens up and looks like soft serve. If you don’t have an ice cream maker, don’t fret! You can still make this by putting the mixture in a freezer-safe container and stirring every 30 minutes until it’s frozen and creamy.

Step 5: Freeze and Serve

Once churned, transfer your strawberry cheesecake ice cream into an airtight container. Make sure it’s tightly sealed, and pop it in the freezer for at least 4 hours. This will help it firm up nicely. When you’re ready to serve, just scoop it out, and enjoy all the creamy, fruity goodness! It’s sure to be a hit!

Why You’ll Love This Recipe

• It’s incredibly easy to make—perfect for beginner cooks or anyone looking to whip up a quick treat!
• The creamy texture is simply irresistible; each scoop melts in your mouth like a dream.
• Fresh strawberries give it a burst of flavor, making this ice cream a refreshing summer delight.
• It combines the best of both worlds: the richness of cheesecake and the fun of ice cream!
• You can customize it with your favorite toppings, like whipped cream or extra strawberry slices.
• This recipe requires no cooking—just mixing and churning, so it’s a hassle-free dessert option.
• It’s a fantastic way to enjoy the flavors of cheesecake without the fuss of baking!

Tips for Success

Now that you’re ready to make your strawberry cheesecake ice cream, here are some handy tips to ensure it turns out perfectly every time!

• Use Fresh Ingredients: Always opt for the freshest strawberries you can find. Ripe berries will give your ice cream the best flavor. If fresh strawberries aren’t available, frozen ones work well too—just let them thaw a little before mashing.
• Room Temperature Cream Cheese: Make sure your cream cheese is softened to room temperature before mixing. This helps it blend smoothly into the mixture without lumps. If you forget to take it out in advance, a quick way to soften it is to cut it into small cubes and let it sit for about 10-15 minutes.
• Experiment with Substitutions: If you’re looking for a lighter version, you can substitute the cream cheese with Greek yogurt. It’ll still be delicious but with a bit less fat. You can also use low-fat condensed milk if you’re watching your calories.
• Churn Time Matters: Don’t rush the churning process. Ensure you churn the mixture for the full recommended time to achieve that creamy, soft-serve texture. If it looks too soft, give it a little more time!
• Storage Tips: Store any leftover ice cream in a freezer-safe container and press a piece of parchment paper directly onto the surface to prevent ice crystals from forming. It will help keep your ice cream smooth and creamy!
• Let it Sit: Before serving, let the ice cream sit at room temperature for about 5-10 minutes. This will make scooping easier and enhance the flavor as it softens slightly.

With these tips in your back pocket, you’re all set to create a delightful batch of strawberry cheesecake ice cream! Enjoy the process and don’t forget to share it with family and friends—they’ll love you for it!

Nutritional Information

Here’s a quick breakdown of the nutritional values for each serving of this delightful strawberry cheesecake ice cream. Keep in mind that these numbers are estimates and can vary based on the specific ingredients you use, so feel free to adjust according to your dietary needs!

• Serving Size: 1/2 cup
• Calories: 250
• Total Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 40mg
• Sodium: 100mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugar: 20g
• Protein: 4g

Enjoy every creamy, fruity scoop, knowing you’re treating yourself to something special! Happy scooping!

FAQ Section

As you embark on your delightful journey of making strawberry cheesecake ice cream, you might have a few questions. Here are some of the most common ones I’ve encountered, along with helpful answers to make your ice cream-making experience even smoother!

Can I make this ice cream without an ice cream maker?

Absolutely! If you don’t have an ice cream maker, you can still enjoy this recipe. Just pour the mixture into a freezer-safe container and place it in the freezer. Every 30 minutes, take it out and give it a good stir with a fork to break up any ice crystals until it reaches your desired consistency. This will help keep it creamy!

How long can I store strawberry cheesecake ice cream?

You can store your homemade strawberry cheesecake ice cream in a tightly sealed freezer-safe container for about 2-3 weeks. Just remember to press a piece of parchment paper directly onto the surface to prevent ice crystals from forming. This little trick will help keep your ice cream smooth and delightful!

What if I can’t find fresh strawberries?

No worries at all! If fresh strawberries aren’t available, frozen strawberries work just as well. Just thaw them slightly before mashing, and you’ll still get that delicious strawberry flavor in your ice cream.

Can I adjust the sweetness of the ice cream?

Certainly! If you prefer a less sweet ice cream, feel free to reduce the amount of sugar or sweetened condensed milk. Just remember to taste the mixture before churning to find that perfect balance for your palate!

Is there a way to make this recipe dairy-free?

Yes! You can use dairy-free cream cheese and coconut cream instead of heavy cream for a delicious dairy-free version. Just make sure to check the labels for any added sugars or preservatives, and you’ll have a creamy, dreamy treat that fits your dietary needs!

Storage & Reheating Instructions

Storing your leftover strawberry cheesecake ice cream properly is essential to keep it tasting fresh and creamy. After you’ve enjoyed your first scoop (or two—no judgment here!), make sure to transfer any remaining ice cream into a freezer-safe container. I like to use one with a tight-fitting lid to keep out any pesky air that can cause freezer burn.

For best results, press a piece of parchment paper directly onto the surface of the ice cream before sealing the container. This little trick prevents ice crystals from forming and helps maintain that luxurious texture we all love. Your ice cream can be stored in the freezer for about 2-3 weeks. After that, it might still be safe to eat, but the quality may start to decline.

When you’re ready to enjoy it again, take the ice cream out of the freezer and let it sit at room temperature for about 5-10 minutes. This will make it easier to scoop. I always find that a warm scoop brings out the flavors even more! Just remember, there’s no need to reheat ice cream—it’s best served cold, just the way we love it!

So, go ahead and enjoy your homemade strawberry cheesecake ice cream whenever the craving strikes, knowing you’ve stored it just right for the next indulgent treat!

Delicious Strawberry Cheesecake Ice Cream to Savor Always

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• Author: Julia marin
• Total Time: 4 hours 15 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A creamy and delightful strawberry cheesecake ice cream that brings joy to every scoop.

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Ingredients

Scale 1x2x3x

• 2 cups fresh strawberries, hulled and sliced
• 1 cup cream cheese, softened
• 1 cup heavy cream
• 1 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/2 cup graham cracker crumbs
• 1/2 cup sugar

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Instructions

1. In a bowl, mash the strawberries and set aside.
2. In another bowl, beat the cream cheese until smooth.
3. Add the heavy cream, sweetened condensed milk, and vanilla extract to the cream cheese. Mix until well combined.
4. Gently fold in the mashed strawberries.
5. Add the graham cracker crumbs and mix lightly.
6. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
7. Once churned, transfer the ice cream to an airtight container and freeze for at least 4 hours.
8. Serve and enjoy your strawberry cheesecake ice cream!

Notes

• Use frozen strawberries if fresh ones are not available.
• For a lighter version, substitute cream cheese with Greek yogurt.
• Consider using low-fat condensed milk for fewer calories.
• Store ice cream in a freezer-safe container to maintain texture.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: Churning
• Cuisine: American

Nutrition

• Serving Size: 1/2 cup
• Calories: 250
• Sugar: 20g
• Sodium: 100mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg

Keywords: strawberry cheesecake ice cream, homemade ice cream, dessert recipe