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

Scale

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