Strawberry Cheesecake Ice Cream
Strawberry Cheesecake Ice Cream is a sweet and tangy combination of smooth, creamy cheesecake ice cream and fresh strawberry swirls.
Cheesecake Ice Cream
This ice cream tastes exactly like cheesecake. It’s such a unique flavor that I’ve actually confused guests a time or two when serving this cheesecake ice cream. Have you tried cheesecake ice cream?
In this recipe, the cream cheese and the sour cream provide plenty of tang and that is balanced by the sweet strawberries and the sugar. A squeeze of lemon brightens the flavors and ties it all together.
Turtle cheesecake popsicles are swirled with caramel, then frozen into popsicles. Once frozen, they’re dipped in chocolate and sprinkled with nuts. I absolutely love these and my kids can’t get enough of them.
Strawberry Cheesecake Ice Cream
With a quick strawberry puree that can be made from fresh or frozen berries, strawberry cheesecake ice cream is a treat that can easily be enjoyed year-round. I absolutely love the flavor, the texture, and even the look of this ice cream.
Strawberry Puree Ingredients
Ice Cream Ingredients
- cream cheese
- sour cream
- lemon
- heavy cream
- milk
- sugar
- vanilla extract
- kosher salt
This ice cream can be made with fresh or frozen berries. If you are using frozen berries allow them to thaw at room temperature for about half an hour before attempting to smash them.
To make the strawberry puree, smash the strawberries in a medium size saucepan. Add the sugar and bring it to a boil.
Reduce the heat to simmer and while stirring constantly, cook for 5 minutes. When it’s done, remove it from the heat and allow the puree to cool completely. Then chill it in the freezer while the ice cream is churning.
The puree needs to be truly COLD before it is added to the ice cream.
Strawberry Cheesecake Ice Cream Recipe
Combine the cream cheese, sour cream, lemon zest, heavy cream, milk, sugar, vanilla extract, and salt in a blender. Puree until smooth.
Pour the mixture into the ice cream maker and process according to the manufacturer’s instructions. When the ice cream is almost finished churning, remove the cold strawberry puree from the freezer and stir well.
When the ice cream finishes churning, transfer it to a freezer-safe container. Drizzle with about two-thirds of the strawberry puree, reserving the remaining puree for topping, if desired.
Use a knife to swirl the berry sauce through the ice cream. Freeze for a couple of hours before serving.
Strawberry Ice Cream Recipes
Fresh Strawberry Ice Cream is an old-fashioned favorite made simply with strawberries, sugar, cream, and milk. Just a few ingredients add up to a summer ice cream treat that everyone loves.
Fresh berries are tucked in between brown sugar and oat layers and then baked into bubbling golden brown heaven before being tucked into swirls of Strawberry Crisp Ice Cream.
Strawberry Ice Cream Cone Pie, yes, it’s officially a thing now. This is what happens when a box of ice cream sugar cones comes home from the grocery store with over half the cones broken.
Chocolate Covered Strawberry Ice Cream is an intense strawberry burst of flavor with melting chocolate pieces and a creamy strawberry vanilla base.
Fluffy, creamy ice cream filled with strawberries and bananas is the perfect way to cool off this summer. This recipe gets bonus points for making excellent popsicles too.
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Strawberry Cheesecake Ice Cream
This ice cream is a sweet and tangy combination of smooth, creamy cheesecake ice cream and fresh sweet strawberries.
Course Dessert
Cuisine American
Servings 6 ½ cup servings
Calories 374kcal
Strawberry Puree Ingredients
- 12 large fresh or frozen* strawberries about 2 cups of berries
- ¼ cup sugar
Ice Cream Ingredients
- 8 ounces cream cheese room temperature
- 1 cup sour cream
- zest of 1 large lemon about 1 tablespoon
- ¼ cup heavy cream
- ¼ cup milk
- ⅔ cup sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon kosher salt
Puree Instructions
Mash the strawberries in a medium size saucepan. Add the sugar and bring it to a boil. Reduce the heat to simmer and while stirring constantly, cook for 5 minutes.
Remove from the heat, let cool, and then chill in the freezer while the ice cream is churning.
Ice Cream Instructions
Combine the cream cheese, sour cream, lemon zest, heavy cream, milk, sugar, vanilla extract, and salt in a blender. Puree until smooth.
Pour the mixture into the ice cream maker and process according to the manufacturer's instructions. When the ice cream is almost finished churning, remove the cold strawberry puree from the freezer and stir well. Add ½ cup of puree to the ice cream churning in the machine.
When the ice cream finishes churning, transfer to a freezer-safe container. Drizzle with the remaining strawberry puree, reserving about ¼ cup of the puree for topping, if desired. Use a knife to swirl the berry sauce through the ice cream. Freeze for a couple of hours before serving.
- If you are using frozen berries allow them to thaw at room temperature for about half an hour before mashing them.
Calories: 374kcal | Carbohydrates: 37g | Protein: 4g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 186mg | Potassium: 160mg | Fiber: 0.5g | Sugar: 35g | Vitamin A: 912IU | Vitamin C: 15mg | Calcium: 99mg | Iron: 0.2mg
{originally published 6/21/13 – recipe notes and photos updated 4/21/23}
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