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Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream: A Creamy Summer Dream

This Strawberry Cheesecake Ice Cream captures vibrant strawberries and creamy cheesecake in a frozen treat perfect for summer.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ice Cream Base
  • 1 pound Fresh Strawberries Roasted for extra sweetness
  • 1/2 cup Granulated Sugar Adjust according to taste
  • 1 tablespoon Balsamic Vinegar Omit for classic taste
  • 8 ounces Cream Cheese Use vegan if dairy-free
  • 1 cup Whole Milk Low-fat options work, affect creaminess
  • 1 cup Heavy Cream Coconut cream as a dairy-free option
  • 2 tablespoons Fresh Lemon Juice Lime juice can be an alternative
  • 1/4 cup Light Corn Syrup Agave syrup is a suitable replacement
  • 1/4 teaspoon Fine Sea Salt Kosher salt can also be used
  • 1 teaspoon Vanilla Extract Use fresh vanilla beans for better taste
For the Crunch
  • 1 cup Graham Crackers Gluten-free options if needed

Equipment

  • Ice Cream Maker
  • blender
  • Baking Sheet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C). Toss the fresh strawberries with 1/4 cup of sugar and balsamic vinegar until well coated. Spread them on a baking sheet lined with parchment paper and roast for 30 minutes. Mash and chill in the refrigerator.
  2. In a blender, combine softened cream cheese, remaining sugar, whole milk, heavy cream, lemon juice, corn syrup, sea salt, and vanilla extract. Blend until smooth and creamy. Chill for at least 30 minutes.
  3. Pour the cream mixture into your ice cream maker and churn according to the manufacturer’s instructions for 20-25 minutes until soft-serve consistency is reached.
  4. During the last 5 minutes of churning, add in the chilled roasted strawberries and chunks of graham crackers. Mix evenly.
  5. Transfer the ice cream to an airtight container, press plastic wrap against the surface, and freeze for at least 2 hours. Let sit for 5-10 minutes before scooping.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 80mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 0.5mg

Notes

Roasting strawberries intensifies flavor. Let cream cheese come to room temperature for a smooth blend. Stir if ice cream becomes too hard after freezing.

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