Strawberry Cheesecake Ice Cream (Printable version)

Creamy homemade ice cream infused with fresh strawberries and rich cheesecake flavors, topped with buttery graham cracker crumble.

# Ingredient list:

→ Strawberry Swirl

01 - 1 ½ cups fresh strawberries, hulled and diced
02 - 3 tbsp granulated sugar
03 - 1 tsp lemon juice

→ Cheesecake Ice Cream Base

04 - 8 oz cream cheese, softened
05 - 1 cup whole milk
06 - 2 cups heavy cream
07 - ¾ cup granulated sugar
08 - 1 tsp vanilla extract
09 - Pinch of salt

→ Graham Cracker Crumble

10 - ¾ cup graham cracker crumbs
11 - 2 tbsp unsalted butter, melted
12 - 1 tbsp granulated sugar

# Directions:

01 - Combine strawberries, 3 tbsp sugar, and lemon juice in a saucepan. Cook over medium heat for 5-7 minutes until berries are soft and syrupy. Let cool, then mash slightly. Refrigerate until fully chilled.
02 - Beat cream cheese until smooth in a medium bowl. Gradually whisk in milk until well combined. Add heavy cream, ¾ cup sugar, vanilla, and salt. Mix until smooth and creamy.
03 - Cover the mixture and refrigerate for at least 2 hours, or until thoroughly cold.
04 - Mix graham cracker crumbs, melted butter, and 1 tbsp sugar in a small bowl. Spread on a parchment-lined baking sheet and bake at 350°F for 8-10 minutes until golden. Let cool completely.
05 - Pour the chilled base into an ice cream maker. Churn according to manufacturer's instructions for 20-25 minutes until thick and creamy.
06 - Layer the churned ice cream in a freezer-safe container, alternating with spoonfuls of strawberry swirl and graham cracker crumble. Swirl gently with a knife for a marbled effect.
07 - Freeze for at least 4 hours until firm. Let soften slightly at room temperature before scooping and serving.

# Expert Tips:

01 -
  • The way tangy cream cheese meets sweet strawberries creates that perfect cheesecake flavor we all secretly crave
  • Homemade ice cream tastes infinitely better than anything from the store, and this one feels like eating dessert for breakfast
02 -
  • I learned the hard way that adding warm strawberry sauce to churned ice cream makes it melt instantly into a weird pink soup, so please chill everything thoroughly
  • The graham cracker bits get soggy if you stir them in too early, so layer them in instead for that perfect cheesecake crunch
03 -
  • Chef taught me to add a splash of vodka to the base to keep it softer in the freezer
  • The trickiest part is patience, but rushing the chilling time will absolutely show in the final texture

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