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Strawberry Cheesecake Ice Cream
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Strawberry Cheesecake Ice Cream
Indulge in the sweet and creamy taste of summer with this Strawberry Cheesecake Ice Cream recipe. This refreshing dessert combines the richness of cheesecake with the sweetness of strawberry ice cream, perfect for hot summer days. The combination of strawberry puree, cream cheese, and vanilla ice cream creates a unique flavor profile that will leave you wanting more. With its smooth and creamy texture, this dessert is sure to become a family favorite.
Time Cook
20
Level
Intermediate
Calories
320
Allergens
Dairy, Gluten
Ingredients
2 cups
Heavy Cream
360 Calories
1 cup
Whole Milk
170 Calories
1 cup
Granulated Sugar
770 Calories
1/2 cup
Strawberry Puree
50 Calories
8 ounces
Cream Cheese
320 Calories
2
Large Egg Yolks
140 Calories
1 teaspoon
Vanilla Extract
10 Calories
1/2 cup
Graham Cracker Crumbs
60 Calories
Step-by-Step Instructions
1
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2
In a blender or food processor, puree the strawberry puree until smooth. Strain the puree through a fine-mesh sieve to remove the seeds.
3
In a large mixing bowl, beat the cream cheese until smooth. Add the egg yolks one at a time, beating well after each addition. Beat in the vanilla extract.
4
Add the strawberry puree to the cream cheese mixture and beat until well combined.
5
Gradually add the hot cream mixture to the cream cheese mixture, beating until smooth and creamy.
6
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
7
Once the ice cream is churned, transfer it to an airtight container and freeze for at least 2 hours to firm up.
8
To serve, scoop the ice cream into cones or bowls and top with sliced strawberries, whipped cream, and a sprinkle of graham cracker crumbs.
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Where cooking meets life and technology.
© 2025 Cooklaif