Strawberry Cheesecake Ice Cream (Printable Version)
Creamy homemade frozen dessert infused with real strawberries and cheesecake flavors, topped with buttery graham cracker crumbles.
# What You'll Need:
→ Strawberry Swirl
01 - 1 ½ cups fresh strawberries, hulled and diced
02 - 3 tablespoons granulated sugar
03 - 1 teaspoon lemon juice
→ Cheesecake Ice Cream Base
04 - 8 ounces cream cheese, softened
05 - 1 cup whole milk
06 - 2 cups heavy cream
07 - ¾ cup granulated sugar
08 - 1 teaspoon vanilla extract
09 - Pinch of salt
→ Graham Cracker Crumble
10 - ¾ cup graham cracker crumbs
11 - 2 tablespoons unsalted butter, melted
12 - 1 tablespoon granulated sugar
# Directions:
01 - Combine strawberries, 3 tablespoons sugar, and lemon juice in a saucepan. Cook over medium heat for 5–7 minutes until berries are soft and syrupy. Let cool, then mash slightly. Refrigerate until fully chilled.
02 - Beat cream cheese in a medium bowl until smooth. Gradually whisk in milk until well combined. Add heavy cream, ¾ cup sugar, vanilla, and salt. Mix until smooth and creamy.
03 - Cover the mixture and refrigerate for at least 2 hours, or until thoroughly cold.
04 - Mix graham cracker crumbs, melted butter, and 1 tablespoon sugar in a small bowl. Spread on a parchment-lined baking sheet and bake at 350°F for 8–10 minutes until golden. Let cool completely.
05 - Pour chilled base into an ice cream maker. Churn according to manufacturer's instructions, typically 20–25 minutes, until thick and creamy.
06 - Layer churned ice cream in a freezer-safe container, alternating with spoonfuls of strawberry swirl and graham cracker crumble. Swirl gently with a knife for a marbled effect.
07 - Freeze for at least 4 hours until firm. Let soften slightly at room temperature before scooping and serving.
# Expert Advice:
01 -
- The texture is incredibly creamy, never icy, thanks to that perfect cream cheese base that mimics real cheesecake in frozen form
- You get three distinct components in every spoonful: tangy strawberry ribbon, buttery graham cracker crunch, and silky cheesecake ice cream
02 -
- I once skipped chilling the base long enough and my ice cream maker worked overtime for forty frustrating minutes with disappointing results
- The strawberry swirl must be completely cold or it will melt your ice cream base when you try to layer them together
03 -
- Toast your graham cracker crumbles a shade darker than you think necessary since they'll soften slightly in the ice cream
- Add a splash of cream cheese to your strawberry compote while cooking for extra tang and body