Filed Under: Cheesecake | Dessert | Ice Cream

Strawberry Cheesecake Ice Cream

Recipe By Tessa Arias
  |  
April 8th, 2020
5 from 4 votes
5 from 4 votes

This Strawberry Cheesecake Ice Cream recipe is actually one of our favorites because it’s positively bursting with so much fruity, tangy, and sweet flavor. It literally tastes like you turned the best strawberry cheesecake ever into a scoop of ice cream. HEAVEN!

Yield: 1 quart

Prep Time: 15 minutes

Cook: 30 minutes

The PERFECT summer treat! This literally tastes like you took the best slice of strawberry cheesecake and turned it into ice cream!!

Tessa's Recipe Rundown...

Taste: It tastes JUST like a strawberry cheesecake, but maybe even more flavorful since we roast the strawberries in this recipe.
Texture: Rich and creamy with chunks of fruity strawberries and crunchy graham crackers.
Ease: Roasting the strawberries is an extra step, but it’s so worth it and will make your house smell amazing!
Pros: One of our all-time favorite fresh summer ice creams.
Cons: None!
Would I make this again? Absolutely.

Homemade ice cream is one of go-to summer treats. Duh, right? Well when temperatures soar to over 115°F here in Phoenix, ice cream is about all I’m interested in making and enjoying!

I also love this recipe particularly right now because it doesn’t require flour or eggs. Both of which have been in short supply lately.

(2020 has been a strange, strange, strange year.)

Container of homemade strawberry cheesecake ice cream ready to scoop

With temperatures warming up this is the perfect way to brighten your day and keep cool (literally and emotionally ha). Especially if you’re stuck inside.

Below are a ton of recipe tips. This recipe is totally doable, but I wanted to give you all my best advice and answer any possible questions so you can enter the kitchen with total confidence.

Roasted Strawberry Cheesecake Ice Cream Recipe Tips

Strawberry cheesecake ice cream churning in the ice cream maker

Why You Should Roast Strawberries:

One of the stars of this recipe! It may sound strange to roast strawberries. Especially for ice cream. But just trust me here.

Toss the strawberries with sugar and a tablespoon of balsamic vinegar and roast in a low 300°F oven for about 30 minutes in order to slightly caramelize the strawberries and bring out all their delightful flavor. This also softens the strawberries so we get little bites of strawberry chunks, which I just love!

The trick is to do this ahead of time and refrigerate the strawberries until they’re chilled. That way, they won’t melt the ice cream when we add them in at the end.

Roasted strawberries on a baking dish

How to Make Soft & Cream Homemade Ice Cream:

For luscious ice cream you need to use dairy whole milk and cream. Anything else will be watery, thin, and just not worth the effort.

The recipe contains a small amount of corn syrup. Why? Well it helps to prevent the ice cream from crystalizing and getting too hard. Feel free to omit it if you want. Another good trick to prevent fruit ice creams from hardening (because of all the water content) is to add a tablespoon of vodka just before you finish churning.

Lastly, if you prefer a smoother ice cream texture, feel free to use a blender to blend all of the ingredients together except the graham crackers before churning. Then add the graham crackers at the end as directed in the recipe.

How to Churn Ice Cream

I used my trusty ice cream machine to make this recipe. If you’re using a similar machine, make 100% sure that the freezer bowl is COMPLETELY frozen before churning otherwise you’ll end up with soup. That means when you shake the freezer bowl, you should hear absolutely no liquid sloshing.

No ice cream maker? No problem. Just follow my tutorial for making ice cream without a machine here.

Storing & Serving:

You can make both the roasted strawberries and ice cream mixture up to a day ahead of time. Just store in separate airtight containers in the fridge.

Be sure to store the ice cream in a very well sealed airtight container with plastic wrap pressed against the surface. This will help prevent the ice cream from crystalizing. Store it for up to 2 weeks.

The longer the ice cream is stored, the more flavorful it will become! However, the longer it’s stored the harder it will become as well. Just leave the ice cream out at room temperature for about 10 minutes before scooping to allow it to soften. Even better, refrigerate it for 30 minutes before scooping so it becomes evenly softened.

Bowl of homemade strawberry cheesecake ice cream

More Frozen Treats & Ice Cream Recipes:

5 from 4 votes

How to make
Strawberry Cheesecake Ice Cream

Yield: 1 quart
Prep Time: 15 minutes
Cook Time: 30 minutes
Chilling Time 3 hours 30 minutes
Total Time: 4 hours 15 minutes
This Strawberry Cheesecake Ice Cream recipe is actually one of our favorites because it’s positively bursting with so much fruity, tangy, and sweet flavor. It literally tastes like you turned the best strawberry cheesecake ever into a scoop of ice cream. HEAVEN!

Ingredients

  • 1 quart fresh strawberries, hulled and quartered
  • 3/4 cup granulated sugar, divided
  • 1 tablespoon balsamic vinegar
  • 6 ounces cream cheese, at room temperature
  • 3/4 cup whole milk
  • 1/2 cup heavy cream
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons corn syrup
  • 1/4 teaspoon fine sea salt
  • 1 1/2 teaspoons vanilla extract
  • 4 whole graham crackers, chopped

Directions

  1. Preheat the oven to 300°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Toss the strawberries with 1/4 cup sugar and the balsamic vinegar. Spread strawberries into one even layer on the prepared baking sheet and roast for about 30 minutes, or until the strawberries have darkened in color, are soft, and their juices have released. Transfer the strawberries to a medium bowl and mash until only small pieces of fruit remain. Cover and refrigerate the strawberries until chilled about 1 hour.
  3. Meanwhile, in the bowl of a blender or food processor, puree the remaining ice cream ingredients except the graham crackers until smooth. Transfer to a medium bowl and press plastic wrap against the surface. Chill in the refrigerator for at least 30 minutes, or up to 1 day.
  4. Pour the mixture into an ice cream maker. Freeze according to the manufacturer’s directions. During the 5 last minutes of freezing, gradually add the roasted strawberries and graham crackers.
  5. Transfer the ice cream to an airtight container, press plastic wrap against the ice cream, and freeze until firm and flavor is ripened, at least 2 hours.
Course: Dessert
Cuisine: American
Keyword: spring

This post was originally published in 2016 and recently updated with new photos, tips, and recipe improvements. Photos by Ashley McLaughlin.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Taylor @ Food Faith Fitness — June 20, 2016 at 6:12 pm

    Strawberries, cheesecake and ice cream? 3 of my FAVORITE things in one! This ice cream sounds so thick and creamy….is it wrong that I want to make a batch FOR DINNER?! Pinned!

  2. #
    Lisa @ Wine & Glue — June 20, 2016 at 6:53 pm

    This ice cream looks amazing!! I love it when homemade ice cream starts with real cream. And the balsamic in there sounds amazing!

  3. #
    Matt — June 20, 2016 at 7:42 pm

    Love the thought of that crunch, looks so good!

  4. #
    Cristiana — June 20, 2016 at 10:00 pm

    Looking forward to make it, look’s fantastic! And ….soooo good.

  5. #
    Deborah — June 20, 2016 at 11:22 pm

    I am totally going to be breaking out the ice cream machine for this!!

  6. #
    Liz @ The Lemon Bowl — June 21, 2016 at 11:13 am

    Just in time for Michigan strawberry season! Perfect timing lady!

  7. #
    Connie Bouchard — June 21, 2016 at 9:12 pm

    In your book Cookies and Cream, in the recipe for Coconut Ice Cream, what kind of coconut cream should be used? Sweetened, unsweetened, is it the same thing used to make pina coladas?

    Thank you

  8. #
    Val — July 10, 2016 at 11:58 am

    Make this! You will be happy- so delish and easy. It doubles well. I’ve made it twice and the second time I blended all the base ingredients-except the milk/cream – first and that tasted creamier to me. But I wouldn’t change a thing – thanks so much for a fabulous recipe – enjoyed by generations at a family reunion picnic

  9. #
    Alexandra — April 11, 2020 at 12:20 am

    Awesome tips thank you so much.

  10. #
    Rewari Haryana — April 12, 2020 at 5:35 am

    This looks divine! We are going to try this! Thanks for the recipe! Pinned it!

  11. #
    Hotmail login account — April 13, 2020 at 3:07 am

    It’s always a big yes for ice-cream! Thank you for the recipe! The tips will help me a lot! Just can’t wait to try this.

  12. #
    Ilanit — April 24, 2020 at 10:47 am

    Is there any replacement to corn syrup?

  13. #
    Andrea — May 11, 2020 at 4:39 pm

    I made this for mother’s day and my mom loved it!! As time passes, the strawberry flavor gets stronger and sweeter. Instead of graham crackers I added speculoos cookies and honestly it tastes like heaven.

  14. #
    Paylette — June 22, 2020 at 6:58 pm

    Can I substitute blueberries in this recipe? Blueberry cheesecake ice cream is my Husband’s favorite, and it is very hard to find.

  15. #
    Shirley — June 24, 2020 at 11:19 am

    It sounds wonderful! I do love cheesecake in any form!

  16. #
    Shirley — June 24, 2020 at 11:21 am

    It sounds wonderful! I do love cheesecake in any form! Can you use freeze-dried strawberries

  17. #
    Janet — August 24, 2020 at 7:36 am

    So good! Very creamy. I will definitely make this again !

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