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Dessert
Strawberry Cheesecake Ice Cream
20
minutes
minutes
30
minutes
minutes
Chilling and Freezing Time:
8
hours
hours
8
hours
hours
50
minutes
minutes
Servings:
8
servings
Author:
Alpa Jain
Strawberry cheesecake ice cream is a pleasant, no-egg dessert to make for special occasions like birthdays, anniversaries, or Valentine's day. Check out this easy homemade strawberry cheesecake ice cream recipe made in the ice cream maker.
Equipment
Ice cream maker
Hand blender
Vitamix
Ingredients
To make ice cream
▢
8
oz (1 cup)
Cream cheese
(softened at room temperature)
▢
1
cup
Organic cane sugar
▢
1
cup
Milk
▢
1 ½
cup
Heavy cream
▢
1
pinch
Salt
For Strawberry swirl
▢
12
oz
Strawberry
(frozen, thawed)
▢
¼
cup
Organic cane sugar
Other Add ins
▢
4
Graham Crackers
▢
2
tablespoon
Butter
(unsalted)
▢
1
tablespoon
Organic cane sugar
Instructions
Make Strawberry puree
Blend the strawberries and sugar in a blender to make a puree.
Refrigerate the puree until ice cream is churned.
Make graham cracker crumble topping
Crush the graham crackers coarsely with hand or using a blender like Vitamix
Transfer into a bowl.
Add melted butter and sugar and mix well.
Making strawberry cheesecake ice cream
Using a hand blender or in a stand mixer, blend the cream cheese until it is smooth and fluffy. This can take about 3-5 minutes.
Add milk, sugar, and salt. Continue blending until all sugar is dissolved.
Add the heavy whipping cream and mix well using a spoon or spatula (do not use the blender)
Chill the mixture for about 2 hours in the refrigerator
Transfer the mixture into the ice cream maker container and churn it for about 30 minutes.
In a freezer-safe box, put ⅓rd graham cracker crumble topping at the bottom.
Layer half of the ice cream and half the amount of strawberry puree.
Swirl the strawberry puree with a spoon or spatula. Top ⅓ graham cracker crumble.
Make one more layer by placing the remaining half ice cream followed by the remaining half strawberry puree.
Swirl the strawberry puree with a spatula.
Finally, add the remaining ⅓rd graham cracker crumble and freeze the ice cream for about 6 hours before serving.
Notes
This recipe makes
1 quart
ice cream.
If you don't have an
ice cream maker
,
You can first blend cream cheese, then add milk, sugar, salt and blend it.
Add heavy cream and blend it. Freeze the cream cheese ice cream for 4-6 hours.
Blend the ice cream one again and then layer with
strawberry puree
and graham cracker crumble and freeze it.
Nutrition
Serving:
0.5
cup
|
Calories:
458
kcal
(23%)
|
Carbohydrates:
46
g
(15%)
|
Protein:
5
g
(10%)
|
Fat:
30
g
(46%)
|
Saturated Fat:
18
g
(113%)
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.1
g
|
Cholesterol:
88
mg
(29%)
|
Sodium:
187
mg
(8%)
|
Potassium:
206
mg
(6%)
|
Fiber:
1
g
(4%)
|
Sugar:
40
g
(44%)
|
Vitamin A:
1187
IU
(24%)
|
Vitamin C:
25
mg
(30%)
|
Calcium:
108
mg
(11%)
|
Iron:
1
mg
(6%)