Strawberry Cheesecake Ice Cream (Printable View)
Creamy homemade ice cream infused with fresh strawberries and cheesecake flavors, topped with buttery graham cracker crumbs.
# What You'll Need:
→ Strawberry Swirl
01 - 1 ½ cups fresh strawberries, hulled and diced
02 - 3 tablespoons granulated sugar
03 - 1 teaspoon lemon juice
→ Cheesecake Ice Cream Base
04 - 8 ounces cream cheese, softened
05 - 1 cup whole milk
06 - 2 cups heavy cream
07 - ¾ cup granulated sugar
08 - 1 teaspoon vanilla extract
09 - Pinch of salt
→ Graham Cracker Crumble
10 - ¾ cup graham cracker crumbs
11 - 2 tablespoons unsalted butter, melted
12 - 1 tablespoon granulated sugar
# How-To Steps:
01 - Combine strawberries, 3 tablespoons sugar, and lemon juice in a saucepan. Cook over medium heat for 5–7 minutes until berries soften and release juices. Mash slightly with a fork, then cool completely. Refrigerate until thoroughly chilled.
02 - Beat softened cream cheese in a medium bowl until smooth and lump-free. Gradually whisk in whole milk until fully incorporated. Add heavy cream, remaining ¾ cup sugar, vanilla extract, and salt. Continue mixing until the base achieves a uniform, creamy consistency.
03 - Cover the ice cream base mixture and refrigerate for a minimum of 2 hours. The mixture must reach 40°F or below before churning for optimal texture and volume development.
04 - Combine graham cracker crumbs, melted butter, and 1 tablespoon sugar in a small bowl. Spread evenly on a parchment-lined baking sheet. Bake at 350°F for 8–10 minutes until golden brown. Allow to cool completely to room temperature.
05 - Pour the thoroughly chilled base into an ice cream maker. Churn according to manufacturer specifications, typically 20–25 minutes, until the mixture reaches a thick, soft-serve consistency.
06 - Transfer churned ice cream to a freezer-safe container in layers. Alternate spoonfuls of strawberry swirl and graham cracker crumble between ice cream layers. Gently run a knife through the mixture to create a marbled effect without overmixing.
07 - Cover container tightly and freeze for at least 4 hours or overnight until firm throughout. Remove from freezer 5–10 minutes before serving to allow for easier scooping.
# Expert Advice:
01 -
- The strawberry swirl creates these gorgeous ribbons that burst with fresh fruit flavor in every bite
- You get all the creamy tang of cheesecake without turning on your oven in summer heat
02 -
- Your ice cream base must be completely cold before churning or the machine will struggle to freeze it properly
- Never skip chilling the strawberry swirl, or youll end up with icy chunks instead of smooth ribbons
03 -
- Place your storage container in the freezer while the ice cream churns so its already cold when you layer everything
- Press a piece of parchment directly onto the surface before freezing to prevent ice crystals from forming