Strawberry Cheesecake Ice Cream
A luscious homemade Strawberry Cheesecake Ice Cream featuring roasted strawberries, creamy cream cheese, and crunchy graham crackers. This recipe offers a perfect blend of sweet, tangy, and creamy flavors ideal for warm weather treats or anytime indulgence.
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.
