Strawberry Cheesecake Ice Cream

5 from 1 vote

This strawberry cheesecake ice cream is smooth, creamy, and packed with real strawberry flavor. With a tangy cheesecake base and swirls of strawberries, it’s a refreshing summer dessert everyone loves.

Prep Time20

Cook Time0

Chill and churn3

Total Time3 20

Course: Dessert

Cuisine: American

Servings:

Calories: 518kcal

Author: Sally Cameron

Equipment

Ice Cream Maker
blender

Ingredients

Cheesecake Ice Cream Base

1 cup whole milk
6 ounces cream cheese soft, room temperature
2 cups heavy whipping cream
⅔ cup sugar
2 tablespoons whole milk powder
1 teaspoon vanilla extract
1 pinch fine sea salt

Graham crumble

⅓ cup gluten-free oat grahams or graham crackers finely crushed
1 tablespoon unsalted butter

Strawberry swirl

8 ounces fresh ripe strawberries or frozen, thawed
1-2 tablespoons sugar or monk fruit sweetener

Instructions

Make the ice cream base

Add the milk and cream cheese to a blender and blend on low briefly until smooth. Add the cream, sugar, milk powder, vanilla, salt, and blend briefly until smooth. Refrigerate the ice cream base until very cold, a few hours to preferably overnight. The colder the base, the smoother the ice cream.

Make the swirl

Add the strawberries and sugar to a blender and blend until smooth. Pour the strawberries through a fine sieve into a bowl and push the seeds through with a ladle or the back of a spoon. Refrigerate the swirl until after the ice cream is churned.

Make the crumble

Toast the crushed oat grahams with melted butter in a skillet over medium-low heat until lightly golden and fragrant. Cool completely.

Churn ice cream

Chill the base until very cold, preferably overnight. Before churning, stir it well, scraping the bottom of the container to reincorporate any settled sugar. Churn the cold cheesecake base in an ice cream maker according to the manufacturer’s instructions.

Layer the ice cream

Spoon layers of churned ice cream into a loaf pan or freezer container, alternating with strawberry swirl and graham crumble. Drag a table knife gently through the layers to create ribbons. Leave some visible swirl on top.

Freeze until firm

Freeze for 4–6 hours, or until firm enough to scoop.

Notes

These are the gluten-free oat grahams I used for the crumble. We keep boxes of them in the pantry as they are a terrific little treat, and are handy for recipes like this.

Trick for softening cream cheese - If you forget to take the cream cheese out early so it softens, do this, Place it in a microwave-safe dish and heat on high in 10-15 second increments. It takes about 3 times.

Nutrition