Strawberry Cheesecake Ice Cream Recipe
Introduction
This strawberry cheesecake ice cream combines the sweet, tangy flavor of roasted strawberries with creamy cheesecake base and crunchy graham crackers. It’s a refreshing and indulgent dessert perfect for warm days or whenever you crave a luscious homemade treat.
Ingredients
- 1 quart fresh strawberries, hulled and quartered
- 3/4 cup granulated sugar, divided
- 1 tablespoon balsamic vinegar
- 6 ounces cream cheese, at room temperature
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 2 teaspoons fresh lemon juice
- 2 tablespoons light corn syrup
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoons vanilla extract
- 4 whole graham crackers, chopped
Instructions
- Step 1: Preheat your oven to 300°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- Step 2: Toss the strawberries with 1/4 cup of the sugar and the balsamic vinegar. Spread them in one even layer on the prepared baking sheet and roast for about 30 minutes, until the strawberries darken in color, soften, and release their juices. Transfer to a medium bowl and mash until only small pieces remain. Cover and refrigerate until chilled, about 1 hour.
- Step 3: While the strawberries chill, combine the cream cheese, whole milk, heavy cream, lemon juice, light corn syrup, remaining 1/2 cup sugar, sea salt, and vanilla extract in a blender or food processor. Puree until smooth. Transfer the mixture to a medium bowl, press plastic wrap directly on the surface, and chill in the refrigerator for at least 30 minutes or up to one day.
- Step 4: Pour the chilled mixture into your ice cream maker and freeze according to the manufacturer’s instructions. During the last 5 minutes of freezing, gradually add the roasted strawberries and chopped graham crackers.
- Step 5: Transfer the finished ice cream to an airtight container, press plastic wrap against the surface to prevent ice crystals, and freeze until firm and flavors meld, at least 2 hours.
Tips & Variations
- For extra texture, toast the chopped graham crackers lightly before adding them to the ice cream.
- If fresh strawberries are out of season, frozen strawberries can be used but reduce roasting time slightly.
- Swap balsamic vinegar with lemon zest for a different bright note if preferred.
- To make it vegan, substitute cream cheese and dairy with plant-based alternatives and use a cornstarch-thickened coconut milk base.
Storage
Store the ice cream in an airtight container in the freezer for up to one week for best flavor and texture. To serve, allow it to sit at room temperature for 5 to 10 minutes for easier scooping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this ice cream without an ice cream maker?
You can freeze the mixture in a shallow container and stir every 30 minutes to break up ice crystals until smooth, but the texture may be less creamy than with an ice cream maker.
Why roast the strawberries instead of using them fresh?
Roasting intensifies their natural sweetness and flavor while creating a softer texture that blends beautifully with the creamy ice cream base.
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Strawberry Cheesecake Ice Cream Recipe
- Total Time: 3 hours 50 minutes
- Yield: About 1 quart (4 servings) 1x
Description
This Strawberry Cheesecake Ice Cream combines the rich, creamy texture of cheesecake with the fresh, tangy sweetness of roasted strawberries. Infused with vanilla and a hint of balsamic vinegar, this homemade ice cream features chunks of crispy graham crackers for added texture, creating a delightful dessert reminiscent of a classic strawberry cheesecake in frozen form.
Ingredients
Roasted Strawberries
- 1 quart fresh strawberries, hulled and quartered
- 3/4 cup granulated sugar, divided
- 1 tablespoon balsamic vinegar
Ice Cream Base
- 6 ounces cream cheese, at room temperature
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 2 teaspoons fresh lemon juice
- 2 tablespoons light corn syrup
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoons vanilla extract
Add-ins
- 4 whole graham crackers, chopped
Instructions
- Roast the Strawberries: Preheat your oven to 300°F and line a large rimmed baking sheet with parchment paper or a silicone mat. Toss the hulled and quartered strawberries with 1/4 cup of sugar and balsamic vinegar, then spread them out in a single even layer on the prepared sheet. Roast for approximately 30 minutes until the strawberries darken, soften, and release their juices. Remove from oven, transfer everything to a medium bowl, and mash gently to break down the fruit into small pieces. Cover and refrigerate until chilled, about 1 hour.
- Prepare the Ice Cream Base: While the strawberries chill, place the cream cheese, whole milk, heavy cream, remaining 1/2 cup sugar, lemon juice, corn syrup, sea salt, and vanilla extract into a blender or food processor. Puree until smooth and fully combined. Transfer the mixture to a medium bowl, press plastic wrap directly on the surface to prevent a skin from forming, and chill in the refrigerator for at least 30 minutes or up to 1 day.
- Freeze the Ice Cream: Pour the chilled ice cream base into your ice cream maker and freeze according to the manufacturer’s instructions. During the last 5 minutes of churning, gradually add the chilled roasted strawberries along with their juices and the chopped graham crackers to evenly incorporate them without breaking down their textures too much.
- Harden and Ripen the Ice Cream: Transfer the freshly churned ice cream into an airtight container. Press plastic wrap directly onto the surface to avoid ice crystals. Freeze the ice cream for at least 2 hours to firm up and allow the flavors to meld for optimal taste and texture.
Notes
- For best results, ensure the cream cheese is at room temperature to avoid lumps in the ice cream base.
- You can substitute fresh lemon juice with lime juice but avoid bottled lemon juice for flavor clarity.
- Chilling the strawberry mixture thoroughly before adding it to the ice cream maker helps maintain the texture of the fruit pieces.
- Light corn syrup helps prevent ice crystallization and keeps the ice cream smooth.
- The roasted strawberries add a deep, caramelized strawberry flavor that is essential to this dessert, so do not skip roasting them.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Roasting
- Cuisine: American
Keywords: Strawberry cheesecake ice cream, homemade ice cream, roasted strawberry dessert, creamy cheesecake ice cream, summer dessert
