All products are selected by our editorial team for quality. If you buy through our links, we may earn a small commission at no extra cost to you.
This Strawberry Cheesecake Ice Cream recipe is a deliciously indulgent treat that masterfully balances creamy richness with the natural sweetness and slight tartness of roasted strawberries.
What sets this recipe apart is the use of roasted strawberries infused with balsamic vinegar, which enhances their depth of flavor and adds complexity to each bite.
The inclusion of cream cheese provides a luscious texture reminiscent of classic cheesecake, while also contributing a satisfying dose of protein and calcium.
With whole milk and heavy cream, this recipe offers good fats that help create a smooth, velvety mouthfeel, yet its portion control and natural fruit inclusion make it a delightful everyday dessert option.
Plus, it’s relatively simple to prepare and can be made ahead, making it perfect for meal prepping or entertaining.
The graham crackers added at the end add a pleasant crunch and a nostalgic cheesecake crust flavor, rounding out this ice cream’s appeal beautifully.
Must-Have Tools for Perfect Results
Ice Cream Maker
Essential for churning the ice cream mixture into a creamy, smooth consistency.
Beyond this recipe, it’s invaluable for homemade frozen desserts and experimenting with flavors.
Rimmed Baking Sheet with Parchment Paper or Silicone Mat
Perfect for roasting the strawberries evenly without sticking or burning.
Versatile for baking cookies, roasting veggies, or preparing sheet pan meals.
Blender or Food Processor
Used to puree the ice cream base ingredients into a smooth blend.
A powerful kitchen workhorse, perfect for sauces, smoothies, and purees.
Medium Mixing Bowls
Ideal for combining and chilling ingredients, these bowls provide ample space and ease of handling for prep work.
They’re indispensable for any home cook’s daily routine.
Airtight Freezer Container
Critical for storing the ice cream while it firms up and develops flavor.
Airtight containers help maintain freshness for frozen and refrigerated foods.
Strawberry Cheesecake Ice Cream
Equipment
- 1 Ice Cream Maker
- 1 Large Rimmed Baking Sheet
- Parchment Paper or Silicone Baking Mat (enough to line the baking sheet)
- 1 Blender or Food Processor
- 2 Medium Mixing Bowls
- 1 Airtight Freezer-Safe Container
Ingredients
- 1 quart fresh strawberries hulled and quartered
- ¾ cup granulated sugar divided
- 1 tablespoon balsamic vinegar
- 6 ounces cream cheese softened to room temperature
- ¾ cup whole milk
- ½ cup heavy cream
- 2 teaspoons fresh lemon juice
- 2 tablespoons light corn syrup
- ¼ teaspoon fine sea salt
- 1 ½ teaspoons vanilla extract
- 4 whole graham crackers roughly chopped
Instructions
- Roast the Strawberries: Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper or a silicone mat to prevent sticking. In a mixing bowl, toss the quartered strawberries with 1/4 cup of granulated sugar and the balsamic vinegar until evenly coated. Spread the strawberries in a single layer on the prepared baking sheet. Roast them for about 30 minutes, until they have softened, darkened, and released their natural juices. Remove from the oven and transfer the roasted strawberries along with their juices to a medium bowl. Using a fork or potato masher, gently mash the berries, leaving some small chunks intact. Cover and refrigerate for at least 1 hour to chill and allow the flavors to meld.
- Prepare the Ice Cream Base: While the strawberries chill, combine the cream cheese, whole milk, heavy cream, remaining 1/2 cup sugar, lemon juice, corn syrup, sea salt, and vanilla extract in a blender or food processor. Blend on high speed until the mixture is silky smooth and fully incorporated. Pour the base into a medium bowl, cover the surface tightly with plastic wrap to prevent a skin from forming, and place it in the refrigerator to chill for at least 30 minutes, or up to 24 hours if preparing in advance.
- Churn the Ice Cream: Pour the chilled ice cream base into your ice cream maker. Follow your machine’s manufacturer instructions for freezing. When the ice cream is nearly finished—about 5 minutes before the end—slowly add the roasted strawberries and chopped graham crackers into the churner to evenly distribute them without crushing.
- Freeze and Set: Transfer the freshly churned ice cream to an airtight freezer-safe container. Press a piece of plastic wrap directly onto the ice cream’s surface to prevent ice crystals. Freeze the ice cream for at least 2 hours to firm up and allow the flavors to fully develop before serving.
Notes
- Strawberry Ripeness: For the best flavor, choose ripe, fragrant strawberries. The roasting process intensifies their natural sweetness.
- Cream Cheese Tips: Make sure your cream cheese is softened at room temperature to avoid lumps in the ice cream base.
- Corn Syrup Substitute: Light corn syrup helps prevent ice crystals, but you can substitute with honey or agave syrup if desired.
- Freezing Container: Use a shallow, wide container for faster freezing and easier scooping.
- Storage: Homemade ice cream is best enjoyed within 1 week for optimal freshness and texture.
Chef’s Secrets for Creamy Texture
Achieving that luxuriously smooth and creamy texture in this strawberry cheesecake ice cream starts with key ingredient preparation.
Be sure your cream cheese is softened fully at room temperature; this prevents lumps and ensures a silky base.
Roasting the strawberries concentrates their natural sweetness and adds a slight caramelized depth, which complements the tangy cream cheese beautifully.
When blending, use a high-speed blender or food processor to create a completely smooth mixture before chilling.
Chilling the base before churning helps it freeze faster and more evenly, improving texture.
Lastly, adding the roasted strawberries and graham crackers during the last minutes of churning preserves their distinct flavors and textures, giving delightful bursts of fruitiness and crunch without sogginess.
Serving Suggestions to Impress Guests
This strawberry cheesecake ice cream is wonderfully versatile and pairs well with many desserts.
Serve a scoop atop a slice of fresh pound cake or warm berry cobbler for an indulgent dessert mashup.
It also works beautifully as a refreshing finish to a summer barbecue or casual dinner party.
For an elegant touch, drizzle with a balsamic glaze or sprinkle with toasted almonds. If you want a simple treat, enjoy it on its own in a bowl or cone to savor the creamy, tangy, and sweet layers.
This recipe’s balance of richness and fruitiness makes it perfect for a wide variety of palates.
Storage Tips for Fresh Flavor
To maintain the best flavor and texture, store your strawberry cheesecake ice cream in an airtight freezer-safe container.
Press a piece of plastic wrap directly on the ice cream surface before sealing the lid to prevent ice crystals.
Keep the ice cream in the coldest part of your freezer, away from the door, to avoid temperature fluctuations.
Consume within one week for the freshest taste and optimal creaminess.
If the ice cream becomes too firm after extended freezing, allow it to soften at room temperature for 5–10 minutes before scooping to restore its creamy texture.
Frequently Asked Questions About Recipe
Q1: Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but thaw and drain them well before roasting to avoid excess moisture.
Fresh strawberries are preferred for the best flavor and texture.
Q2: Is it possible to make this recipe without an ice cream maker?
You can, but the texture will differ. Freeze the mixture in a shallow container and stir vigorously every 30 minutes until creamy.
However, an ice cream maker yields smoother results.
Q3: Can I substitute the cream cheese with Greek yogurt?
Greek yogurt can add tang but will change the creamy texture and richness.
Use full-fat yogurt for best results, but it won’t replicate the traditional cheesecake flavor exactly.
Q4: How can I make this recipe dairy-free?
Try substituting cream cheese with a dairy-free cream cheese alternative, and use coconut milk or almond milk instead of dairy.
Note this will alter the taste and texture slightly.
Q5: Why add corn syrup to the ice cream?
Corn syrup helps prevent ice crystals, keeping the ice cream smooth and creamy by interfering with sugar crystallization during freezing.
You can substitute with honey or agave syrup if needed.
This recipe is inspired by handletheheat and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.