Strawberry Cheesecake Ice Cream

Make Strawberry Cheesecake Ice Cream at home. This creamy and fruity dessert is perfect for hot summer days or any time you crave something sweet and refreshing!

Tips for making ice cream

Use fresh, high-quality ingredients for the best flavor.
Experiment with flavors and mix-ins!
Always refer to your ice cream maker’s manual for specific instructions and tips.

Basic steps to make Strawberry Cheesecake Ice Cream

1. Prepare the Ice Cream Base

For a No-Cook Base: Combine heavy cream, milk, sugar, and flavorings in a bowl, stirring until sugar is dissolved.
For a Custard Base: Heat milk and sugar until warm. In a separate bowl, whisk egg yolks, then gradually add the warm milk mixture, stirring constantly. Return the mixture to the heat and cook until thickened. Cool the mixture before churning.

2. Chill the Base

Refrigerate the mixture for at least 2 to 4 hours, or overnight, to ensure it’s very cold. This helps in achieving a smoother texture.

3. Prepare the Ice Cream Maker

If using a pre-freezer bowl, ensure it has been frozen for at least 24 hours. If your machine has a built-in compressor, no pre-freezing is necessary.

4. Churn the Ice Cream

Pour the chilled mixture into the ice cream maker. Follow the manufacturer’s instructions regarding churning time (typically 20-40 minutes).
Keep an eye on the machine as it churns. The mixture should thicken and increase in volume.

5. Add Mix-ins (optional)

In the last few minutes of churning, you can add mix-ins like chocolate chips, nuts, or fruit pieces.

6. Freeze the Ice Cream

Once churning is complete, transfer the ice cream to a lidded container and freeze for a few hours to firm up the texture.

7. Serve Ice Cream

Let the ice cream sit at room temperature for a few minutes before scooping for easier serving.

Strawberry Cheesecake Ice Cream

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• Prep Time: 15 minutes
• Total Time: 15 minutes
• Category: Dessert
• Method: Ice Cream Maker
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

2 1/2 cups milk, divided
2 egg yolks
4 ounces cream cheese, cubed
3 cups strawberries, chopped
1 tablespoon fresh lemon juice
1 (14-ounce) can sweetened condensed milk

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Instructions

1. Combine half of the milk and the 2 egg yolks in a small heavy saucepan and stir well with a whisk. Heat milk mixture to 180 degrees F or until tiny bubbles form around edge of pan, stirring frequently (do not boil).
2. Remove mixture from heat.
3. Add cheese, stirring until smooth.
4. Combine cheese mixture, remaining 1 1/4 cups milk, strawberries, lemon juice and sweetened condensed milk; stir completely until well-blended.
5. Cover and chill completely.
6. Pour mixture into the freezer can of an ice cream freezer, and freeze according to manufacturer’s instructions.
7. Spoon ice cream into a freezer-safe container; cover ice cream and freeze for 1 hour or until ice cream is firm.

Notes

Photo credit: Flicker 76799278@N02 / CC BY