Description
This rich and creamy Strawberry Cheesecake Ice Cream is a decadent frozen dessert featuring real strawberries, tangy cream cheese, and crunchy graham cracker swirls. Perfect for summer or any sweet craving.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 ½ cups chopped fresh strawberries
- ½ cup strawberry preserves or jam
- 6 oz cream cheese, softened
- 1 tablespoon lemon juice
- ¾ cup crushed graham crackers
- ¼ teaspoon salt
Instructions
- In a large mixing bowl, beat the softened cream cheese with the sugar and lemon juice until smooth and fluffy.
- Slowly whisk in the milk, vanilla extract, and salt until well combined.
- Add the heavy cream and gently fold the mixture until smooth.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
- While churning, mash the strawberries lightly with a fork and stir in the strawberry preserves.
- During the last 5 minutes of churning, add in the strawberry mixture and crushed graham crackers.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Notes
- For a stronger cheesecake flavor, increase the cream cheese to 8 oz.
- Use frozen strawberries if fresh ones are not available, but thaw them first.
- No ice cream maker? Pour the mixture into a loaf pan and stir every 30 minutes for 3–4 hours until frozen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (about 1/2 cup)
- Calories: 310
- Sugar: 24g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg