Creamy, tangy, and studded with luscious ribbons of real strawberry, this Strawberry Cheesecake Ice Cream is summer joy in every scoop! Imagine classic cheesecake flavor twirled into a scoopable treat—finished with vibrant strawberry swirls. If you’re craving a decadent dessert that tastes like a slice of strawberry cheesecake wrapped up in silky, cool ice cream, you’re in for a real treat.
Why You’ll Love This Recipe
- True Cheesecake Flavor: Every bite tastes just like the creamy, tangy filling of your favorite cheesecake—only colder and even more fun to eat!
- Big Strawberry Swirl: Real strawberries are simmered into a sweet, jammy sauce and swirled generously throughout the ice cream base.
- No-Fuss Ingredients: No eggs, no custard—just a handful of easy-to-find ingredients that deliver maximum flavor and creaminess.
- Freezer-Friendly Joy: This ice cream stays rich and scoopable for days, so it’s perfect for make-ahead treats or serving at parties.
Ingredients You’ll Need
Every ingredient in this recipe brings something wonderful to the table! With simple, classic elements, you’ll create a Strawberry Cheesecake Ice Cream that tastes homemade and utterly nostalgic. Each item is a powerhouse: think creamy, tangy, rich, and bursting with vibrant strawberry flavor.
- Fresh or Frozen Strawberries: Use either for your swirl—fresh adds an even brighter flavor, while frozen berries work perfectly in a pinch.
- Sugar: Sweetens both the strawberry sauce and cream base, balancing tanginess and bringing out the berry flavors.
- Cream Cheese: The star that delivers that authentic cheesecake tang and texture.
- Sour Cream: Adds a beautiful, subtle tartness (trust me, it’s the secret to the perfect cheesecake ice cream).
- Lemon Zest: Adds a spark of citrus that brightens the whole dessert and highlights the strawberries.
- Heavy Cream & Milk: These together make the ice cream silky-smooth and ultra-luxurious.
- Vanilla Extract: A dash brings warmth and depth, giving you that classic sundae-shop flavor.
- Kosher Salt: Just a pinch, but it amplifies all the flavors in the base—don’t skip it!
Variations
The beauty of this Strawberry Cheesecake Ice Cream is just how easy it is to customize! Want to make it your own? Here are a few irresistible twists you can try based on what you love or have on hand.
- Mix In Graham Crackers: Crumble in a handful for the full cheesecake experience—those buttery bites are delicious swirled throughout!
- Go Berry Wild: Try a blend of raspberries or blueberries for a mixed-berry cheesecake vibe.
- Swap Out Dairy: Use Greek yogurt instead of sour cream and a plant-based cream cheese for a lighter, tangier spin (or if you’re dairy-free).
- Lemon-Lovers Version: Add more lemon zest or even a few drops of lemon juice for a bolder citrus flavor that pairs perfectly with strawberries.
How to Make Strawberry Cheesecake Ice Cream
Step 1: Make the Strawberry Puree
Start by mashing your strawberries in a medium saucepan and adding sugar. Bring this mixture to a gentle boil, then simmer and stir for about five minutes. You’ll end up with a glossy, luscious sauce—let it cool completely, then pop it in the freezer so it’s nice and chilled when it’s time to swirl into your ice cream. If you’re using frozen berries, be sure to let them thaw a bit before mashing; it helps them become wonderfully juicy!
Step 2: Make the Cheesecake Ice Cream Base
In a blender, combine softened cream cheese, sour cream, lemon zest, heavy cream, milk, sugar, vanilla, and salt. Blend until perfectly smooth and creamy. This base is packed with tangy, cheesecake flavor and comes together in seconds—no eggs or custard required!
Step 3: Churn the Ice Cream
Pour the blended mixture into your ice cream maker and churn according to the manufacturer’s instructions. Just before the ice cream is finished, add half of your chilled strawberry puree directly to the machine. This method infuses bursts of strawberry flavor throughout every bite.
Step 4: Swirl and Freeze
After churning, transfer the soft ice cream into a freezer-safe container. Pour over the rest of your strawberry puree, saving a little extra for a beautiful topping if you’d like. Use a butter knife or thin spatula to swirl the strawberry sauce in ribbons through the cheesecake base. Cover and freeze for at least two hours, until firm enough to scoop but still creamy and dreamy.
Pro Tips for Making Strawberry Cheesecake Ice Cream
- Ultra-Smooth Base: Make sure your cream cheese is at room temperature before blending to avoid any little lumps in your ice cream.
- Chill That Strawberry Swirl: Let your strawberry sauce chill in the freezer before swirling—cold puree will create the prettiest, most distinct ribbons in your ice cream.
- Bold Berry Flavor: If your strawberries are a little bland, add an extra teaspoon of lemon juice to boost the fruity punch!
- Don’t Over-Swirl: Just a few gentle swirls with a knife gives you that dreamy marble effect without mixing the berries in too thoroughly.
How to Serve Strawberry Cheesecake Ice Cream
Garnishes
This ice cream loves a flourish! Try fresh strawberry slices, a dollop of whipped cream, finely grated lemon zest, or even a sprinkle of crushed graham crackers for that classic cheesecake touch. For a truly decadent finish, drizzle with leftover strawberry puree right before serving.
Side Dishes
Pair your Strawberry Cheesecake Ice Cream with crisp butter cookies, thin shortbread, or some simple vanilla wafers. If you’re serving after dinner, a light sparkling wine or lemonade on the side makes this dessert extra celebratory!
Creative Ways to Present
For a show-stopping dessert, scoop the ice cream into waffle cones and finish with an extra swirl of strawberry sauce. Or, press a scoop between two soft sugar cookies for the ultimate ice cream sandwich. Feeling extra fancy? Serve mini pints in mason jars with a graham cracker bottom—just like individual cheesecake parfaits!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Cheesecake Ice Cream in an airtight container, snugly wrapped to minimize freezer burn. It stays creamy for up to a week, and the flavor actually deepens after a day or two—if you can resist that long!
Freezing
This recipe is built to freeze beautifully! Let the ice cream firm up for at least two hours after swirling in the strawberry sauce. For longer storage, just press a piece of parchment onto the surface before sealing to keep ice crystals away.
Reheating
Want that perfect scoop? Simply let your ice cream sit at room temperature for 5–10 minutes to soften before serving. There’s absolutely no need to microwave—these flavors are best enjoyed slightly softened and creamy.
FAQs
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Do I need an ice cream maker for Strawberry Cheesecake Ice Cream?
An ice cream maker gives you the creamiest, dreamiest texture for this recipe. However, if you don’t have one, you can pour the blended base into a freezer-safe container, freeze until almost firm, then stir in the strawberry puree and freeze again until fully set. The result will still be delicious, just a tad less airy!
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Can I use frozen strawberries instead of fresh?
Absolutely! Just let the frozen strawberries thaw at room temperature for about 30 minutes before mashing. They’ll simmer down just as nicely for the swirl, and you’ll get that burst of juicy flavor in every ribbon.
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Can I make Strawberry Cheesecake Ice Cream ahead of time?
This ice cream was made for prepping ahead! You can make and freeze it several days in advance—just be sure to cover tightly so it stays super fresh. Let it soften for a few minutes at room temp before serving.
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How do I get those perfect strawberry swirls?
For the prettiest swirls, reserve some chilled puree, then gently drizzle and swirl with a butter knife after churning, just before freezing. The more gentle and minimal your movements, the more defined your swirls will be!
Final Thoughts
If you adore the classic combination of strawberries and creamy cheesecake, you’ll fall in love with every chilly, swirled spoonful of this Strawberry Cheesecake Ice Cream. Give it a try—you’ll see just how easy, joyful, and impressive homemade ice cream can be. Happy scooping, my friend!
Print
Strawberry Cheesecake Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours
- Yield: 6 1/2 cup servings 1x
- Category: Dessert
- Method: Churning, Freezing
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the creamy, fruity goodness of homemade Strawberry Cheesecake Ice Cream. This refreshing treat combines the luscious flavors of strawberries with the rich creaminess of cheesecake, creating a delightful dessert perfect for any occasion.
Ingredients
Strawberry Puree Ingredients
- 12 large fresh or frozen strawberries (about 2 cups of berries)
- 1/4 cup sugar
Ice Cream Ingredients
- 8 ounces cream cheese, room temperature
- 1 cup sour cream
- zest of 1 large lemon (about 1 tablespoon)
- 1/4 cup heavy cream
- 1/4 cup milk
- 2/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
Instructions
- Puree Instructions: Mash the strawberries in a saucepan, add sugar, and simmer for 5 minutes. Cool, then chill in the freezer.
- Ice Cream Instructions: Blend cream cheese, sour cream, lemon zest, heavy cream, milk, sugar, vanilla, and salt. Pour into ice cream maker, churn, add strawberry puree, freeze, and swirl in remaining puree before serving.
Notes
- If using frozen berries, allow them to thaw at room temperature for about half an hour before mashing.
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 374 kcal
- Sugar: 35g
- Sodium: 186mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 73mg
