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- 2 cups fresh strawberries, hulled and sliced - 1 cup cream cheese, softened - 1 cup heavy cream - 1 cup sweetened condensed milk - 1 tablespoon vanilla extract - 1/2 cup sugar - 1/4 teaspoon salt - 1/2 cup graham cracker crumbs - Extra sliced strawberries for garnish To make the best Strawberry Cheesecake Ice Cream, you need fresh ingredients. Fresh strawberries are key for flavor. Use ripe strawberries for the sweetest taste. Cream cheese gives a rich and smooth base. Heavy cream adds creaminess. Sweetened condensed milk brings sweetness and helps with texture. Vanilla extract adds warmth. Sugar balances flavors, while salt enhances the taste. Graham cracker crumbs add a nice crunch, mimicking cheesecake crust. Finally, extra sliced strawberries are great for topping. Have fun with these ingredients! Each one plays a role in creating a creamy delight. {{ingredient_image_1}} To start, wash and hull the strawberries. Slice them into small pieces. Then, place the berries in a blender. Puree the strawberries until smooth. If you want texture, leave some small chunks. This gives the ice cream a fun bite. Set the puree aside for later. Next, take a large mixing bowl. Beat the softened cream cheese with an electric mixer. Mix until it is smooth and creamy. Gradually add the sugar while mixing. This step helps to make it sweet and fluffy. Make sure you blend well until the sugar is fully mixed in. Now, it’s time to combine the creams. Slowly pour in the heavy cream and sweetened condensed milk. Keep mixing until the mixture is smooth. Add the vanilla extract and salt. These add flavor and depth to your ice cream. Drizzle the strawberry puree into the cream cheese mix. Use a spatula to gently fold it in. This creates a lovely marbled effect. Be careful not to fully mix. You want those pretty swirls to show. Next, stir in the graham cracker crumbs. This gives a hint of that cheesecake crust flavor. Make sure they are evenly spread throughout the mixture. It adds a nice crunch and flavor. Cover the bowl with plastic wrap. Place it in the fridge for about 2 hours. This lets all the flavors meld together. After chilling, pour the mixture into an ice cream maker. Follow the maker’s instructions until it reaches a soft-serve consistency. Transfer the ice cream to an airtight container. Freeze it for at least 4 hours. This helps it firm up nicely. When ready to serve, scoop the ice cream into bowls. For a fun touch, garnish with extra sliced strawberries. Enjoy your delicious strawberry cheesecake ice cream! To get smooth ice cream, start with softened cream cheese. Mix it well until it's creamy. This helps avoid lumps. When you puree the strawberries, leave some small chunks if you want texture. Adjust the sweetness based on your strawberries. If they are very sweet, reduce the sugar a bit. Taste the mixture before freezing to find the right balance. For freezing ice cream, use an airtight container. This keeps it fresh and tasty. Before sealing, press a piece of plastic wrap onto the surface. This helps keep air out and prevents ice crystals from forming. To prevent ice crystals, scoop out the ice cream with clean utensils. Do not put your fingers in the container. This keeps the ice cream smooth and creamy. Strawberry Cheesecake Ice Cream goes well with many desserts. Serve it alongside pie or cake for a treat. You can also add toppings like whipped cream, fresh strawberries, or extra graham cracker crumbs. These add flavor and make it look fancy. Enjoy your creation! Pro Tips Use Fresh Strawberries: For the best flavor and texture, use ripe, fresh strawberries. They enhance the ice cream's taste and give a vibrant color. Chill the Mixing Bowl: Place your mixing bowl in the freezer for about 15 minutes before preparing the cream cheese mixture. This helps the mixture stay cold and whip better. Avoid Overmixing: When folding in the strawberry puree, be gentle. Overmixing can lead to a less appealing texture and a uniform color rather than a marbled effect. Garnish Creatively: For an attractive presentation, serve the ice cream in clear cups or bowls, layered with additional strawberry slices and whipped cream on top. {{image_2}} You can change the fruit in this recipe. Try blueberries, raspberries, or peaches. Each fruit brings its own taste and color. This way, you can enjoy new flavors while keeping the creamy base. Using different cheeses can also change the flavor. Instead of cream cheese, you can use mascarpone or ricotta. These cheeses add a unique twist. Mascarpone gives a richer taste, while ricotta can make it lighter. If you want a vegan version, you can swap the dairy. Use vegan cream cheese and coconut cream instead of heavy cream. Look for sweetened condensed coconut milk for a creamy texture. These swaps keep the ice cream rich and tasty without dairy. Plant-based creams are easy to find now. Almond, soy, or oat cream can work well. Make sure to choose unsweetened options to control the sugar level. Mix-ins can make your ice cream fun! Add chocolate chips or chopped nuts for crunch. You can also swirl in caramel or fudge for extra sweetness. These toppings create delicious layers in your ice cream. Fresh mint or cookie crumbles can add excitement too. You can even sprinkle graham cracker crumbs on top for that classic cheesecake taste. Play around with your favorite mix-ins to make it truly yours! For each serving of Strawberry Cheesecake Ice Cream, you get around 250 calories. This includes: - Fat: 15g - Carbohydrates: 30g - Protein: 3g This ice cream is rich and creamy, thanks to the heavy cream and cream cheese. You can make this treat healthier by using low-fat cream cheese or light heavy cream. This will cut down the calories while still keeping the flavor. To help with portion control, serve this ice cream in small bowls. This way, you can enjoy the taste without overdoing it. You can also share it with friends or family, making it a fun dessert experience. Strawberry cheesecake ice cream can last about two weeks in the freezer. To keep it fresh, store it in an airtight container. This helps prevent ice crystals from forming. If you want it to last longer, you can freeze it for a month, but the taste may change. Yes, you can make this ice cream without an ice cream maker. Pour the mixture into a shallow dish and freeze it. Every 30 minutes, stir it with a fork for about 3 hours. This helps create a creamy texture. Just be sure to have patience during the freezing process. If you want a different taste, you can use mascarpone cheese or Greek yogurt. Both offer a creamy texture. They will change the flavor a bit, but they work well. For a dairy-free option, try using cashew cream. Serve this ice cream in fun bowls or sundae glasses. You can top it with whipped cream and more sliced strawberries. Adding extra graham cracker crumbs gives it a nice crunch. Arrange it nicely for a pretty presentation. Yes, you can use frozen strawberries. Just let them thaw before pureeing. This makes blending easier. If your strawberries are sweet, you may want to cut back on sugar a bit. This will help balance the flavors in your ice cream. This blog post covered how to make delicious Strawberry Cheesecake Ice Cream. We explored the key ingredients, from fresh strawberries to cream cheese. I shared step-by-step instructions, tips for perfect texture, and variations to try. In conclusion, making ice cream at home is fun and rewarding. With practice, you can craft your own perfect blend and impress friends. Enjoy creating your unique flavors, and don't be afraid to experiment.

Strawberry Cheesecake Ice Cream

A creamy and delicious ice cream infused with fresh strawberries and cheesecake flavors.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup cream cheese, softened
  • 1 cup heavy cream
  • 1 cup sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup graham cracker crumbs
  • to taste sliced strawberries for garnish

Instructions
 

  • Prepare the Strawberries: In a blender or food processor, puree the sliced strawberries until smooth. For added texture, leave some small chunks if preferred. Set aside.
  • Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the sugar, mixing until fully incorporated.
  • Combine the Creams: Slowly pour in the heavy cream and sweetened condensed milk while continuing to mix. Add the vanilla extract and salt, and blend until smooth.
  • Fold in Strawberry Puree: Drizzle the strawberry puree into the cream cheese mixture and gently fold it in with a spatula. Swirl the puree throughout to create a marbled effect; avoid fully mixing it in.
  • Add Crust Crunch: Stir in the graham cracker crumbs for the cheesecake crust flavor, ensuring they are evenly distributed in the mixture.
  • Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for about 2 hours to let the flavors meld.
  • Churn the Ice Cream: After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  • Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours or until it firms up.
  • Serve: Once ready to serve, scoop the ice cream into bowls and garnish with additional sliced strawberries.

Notes

Serve the ice cream in sundae glasses, topped with whipped cream and extra graham cracker crumbs for an added cheesecake touch.
Keyword cheesecake, dessert, ice cream, strawberry