Description
Strawberry Cheesecake Ice Cream is a creamy, no-churn dessert that blends the rich tang of classic cheesecake with the bright natural sweetness of fresh strawberries. This luscious, velvety ice cream is perfect for warm days or as an indulgent after-dinner treat, featuring layers of cheesecake base, strawberry swirl, and optional graham cracker crumbs for a delightful texture and flavor experience.
Ingredients
Scale
Base Ingredients
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
Strawberry Swirl
- 1 1/2 cups fresh strawberries, hulled and washed
- 1 tbsp lemon juice
- 1–2 tbsp sugar (adjust to taste)
Optional Toppings
- 1/2 cup graham cracker crumbs
Instructions
- Prepare the Strawberry Swirl: Wash and hull fresh strawberries. Blend them with lemon juice and sugar until mostly smooth but still slightly chunky. Set aside to let the flavors meld.
- Beat the Cream Cheese: Whip the softened cream cheese in a large bowl until fluffy and smooth, ensuring no lumps remain for a creamy base.
- Whip the Heavy Cream: In a separate bowl, whip the heavy cream to soft peaks, creating an airy texture that adds lightness to the ice cream.
- Combine Base Ingredients: Gently fold the sweetened condensed milk and vanilla extract into the whipped cream, then carefully incorporate the whipped cream cheese mixture. Blend thoroughly but keep the mixture airy.
- Layer and Swirl: In a freezer-safe container, alternate layers of the cheesecake base and strawberry mixture. Use a knife or skewer to swirl and create marbled visual effects.
- Add Graham Cracker Crumbs: Sprinkle graham cracker crumbs between layers or on top to add crunch and mimic cheesecake crust texture.
- Freeze and Set: Cover the container and freeze for at least 6 hours or overnight until the ice cream is firm and scoopable.
Notes
- Use room temperature cream cheese to avoid lumps and ensure smoothness.
- Fresh strawberries provide the best color and flavor; if using frozen, thaw and drain before use.
- Fold ingredients gently to keep the ice cream light and airy.
- Layer thoughtfully for a visually appealing and flavorful dessert.
- Freeze completely to improve scooping and texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: strawberry cheesecake, no-churn ice cream, homemade ice cream, creamy dessert, summer dessert