Strawberry Cheesecake Ice Cream Recipe is an unbelievable combination that is sure to satisfy your sweet tooth. Roasted strawberries are combined with homemade cheesecake flavored ice cream and graham crackers to make the best summer treat ever!
Homemade Strawberry Cheesecake Ice Cream is not a dream. You can make it at home and cool down your family and guests with it during summer. This is probably the best ice cream I’ve ever made because I like cheesecake. Cheesecake ice cream is something crazy, I know. But it is surprisingly possible. Summer is around the corner and you will need some cooling recipes. If you want to feel in heaven this summer, just try this amazing ice cream and thank me later.
Strawberries are abundant now and it’s the perfect time to make strawberry cheesecake ice cream. What I like about this recipe is the idea of roasting strawberries because the amazing flavor of the fruit stands out more. I must tell you that a fascinating smell fills the house when strawberries are in oven. Your neighbors will probably knock your door to see what you are making. I made this ice cream after midnight and nobody came but I’m sure they saw something with strawberries in their dreams that night.
How To Make
The recipe has four stages.
First, prepare the ice cream mixture. Mix milk, heavy cream, cream cheese, salt, vanilla and sugar in a large bowl. Cover and chill it at least 5 hours.
Second, roast strawberries in a preheated oven at 425F (220C) with some sugar on their top. Roast for 15 minutes. Transfer to another pan, mash them roughly, leaving big chunks and let it cool completely.
Third, combine these in your ice cream machine. Churn the chilled ice cream mixture according to manufacturer’s instructions. In the last 5 minutes, drop roasted strawberries and liquid into the base a small spoonful at a time.
Finally, combine the ice cream you make with graham crackers. Pour a little of the mixture into a container, then a little graham cracker crumbs. Repeat this until you finish the mixture and crumbs. Freeze at least 5 hours.
You might want to make things quicker and skip roasting the strawberries. Well, I really don’t recommend it, the flavor differs a lot. If you want a dense flavor of strawberries in your ice cream, roast them. It’s not very long indeed; just 15 minutes. And a bit more for letting the strawberries cool down.
This Strawberry Cheesecake Ice Cream is egg free, which is another reason why I love it. This makes things easier.
You need to try this recipe if you like strawberry, ice cream and cheesecake. Imagine all three in one. This will become your favorite summer time treat!
If you don’t have an ice cream machine, you can use the method in our Elastic Turkish Ice Cream. Just in the last step, transfer it into another container layering it randomly with graham crackers and roasted strawberries. Then swirl just 2 or 3 times and freeze at least for 5 hours.
Favorite Ice Creams
Strawberry Ice Cream was the first ice cream I tried when we bought our ice cream machine. It is a super easy eggless ice cream recipe. I’ve tried several other ice cream recipes since then and this strawberry cheesecake ice cream goes up to the top of the list.
Another fruit that gives an amazing flavor in ice creams is peach. Go check out No Churn Roasted Peach Ice Cream!
Looking for a plant based ice cream recipe? Check out Coconut Milk and Avocado Ice Cream!
More Ice Cream Recipes
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
Strawberry Cheesecake Ice Cream Recipe
Strawberry cheesecake ice cream can definitely be made at home. Strawberries are roasted for a stronger flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- 1 cup whole milk
- 1 cup heavy cream
- 8oz cream cheese, softened
- A pinch of salt
- 1 teaspoon vanilla
- 1 cup granulated sugar, divided (add ¼ cup if you like it very sweet)
- 2 cups strawberries, hulled
- ⅔ cup graham cracker crumbs
- Mix milk, heavy cream, cream cheese, salt, vanilla and ¾ cup sugar in a large bowl.
- Cover and chill at least 5 hours.
- Preheat oven to 425F (220C). Line a baking pan with parchment paper.
- Place strawberries on the parchment paper and sprinkle ¼ cup sugar over them. Roast for 15 minutes. Transfer to another pan, mash them roughly, leaving big chunks and let it cool completely.
- Churn the chilled liquid according to manufacturer’s instructions. In the last 5 minutes, drop strawberries and liquid into the base a small spoonful at a time.
- Pour a little of the mixture into a container, then a little graham cracker crumbs. Repeat this until you finish the mixture and crumbs. Freeze at least 5 hours.
- Serving Size:
- Calories: 491
- Sugar: 13 g
- Sodium: 839.6 mg
- Fat: 43.6 g
- Carbohydrates: 18.9 g
- Protein: 7.9 g
- Cholesterol: 130.7 mg
Keywords: strawberry ice cream, cheesecake ice cream