Divine Strawberry Cheesecake Ice Cream
Indulge in the luscious flavors of summer with this Divine Strawberry Cheesecake Ice Cream recipe—an irresistible fusion of creamy cheesecake richness and the bright sweetness of fresh strawberries. Made with a velvety blend of cream cheese, heavy cream, and whole milk, this homemade ice cream bursts with tangy elegance, perfectly complemented by a swirl of fresh strawberry purée. Crushed graham cracker crumbs add a delightful crunch reminiscent of classic cheesecake, making every bite a decadent treat. With just 30 minutes of prep time and the magic of an ice cream maker, you can create a dessert that's smooth, tangy, and perfectly scoopable. Ideal for summer celebrations or an elevated family dessert, this no-bake recipe is sure to become your go-to indulgence.
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Recipe Information
Ingredients
- 2 cups Fresh strawberries
- 0.75 cup Granulated sugar
- 8 ounces Cream cheese
- 1.5 cups Heavy cream
- 1 cup Whole milk
- 1 teaspoon Vanilla extract
- 0.5 cup Graham cracker crumbs
Instructions
Hull and slice the fresh strawberries. Place them in a bowl and toss with 1/4 cup of granulated sugar. Cover and let them macerate for 15 minutes, allowing the strawberries to release their juices.
Using a blender or food processor, purée the macerated strawberries until smooth. Set aside.
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the remaining 1/2 cup of granulated sugar to the cream cheese and mix until fully incorporated.
Pour in the heavy cream, whole milk, and vanilla extract. Mix until the mixture is smooth and well-combined.
Gently fold in the strawberry purée until the ice cream base has a uniform pink color and the flavors are evenly distributed.
Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes, until it reaches a thick, soft-serve consistency.
In the last 5 minutes of churning, gradually sprinkle in the graham cracker crumbs to incorporate them evenly throughout the ice cream.
Once churned, transfer the ice cream into an airtight container. Cover and freeze for 4-6 hours for a firmer scoopable consistency.
Serve in bowls or cones and enjoy the creamy, tangy, and fruity delight!
Nutrition Facts
Calories |
3100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.3 g | 275% | |
| Saturated Fat | 124.2 g | 621% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 237.3 g | 86% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 202.1 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 571 mg | 44% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1102 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
