There’s something truly magical about homemade ice cream, isn’t there? The moment you take that first creamy scoop, it feels like summer has officially arrived! Strawberry cheesecake ice cream is one of my absolute favorites for those hot days when you just want something refreshing and indulgent. Trust me, nothing beats the combination of sweet strawberries, rich cream cheese, and that delightful crunch of graham crackers. The best part? Making this luscious treat at home is super easy! You don’t need an ice cream maker or any fancy gadgets—just a few simple ingredients and a little patience while it freezes. So, let’s dive into this deliciously easy recipe that will have your friends and family begging for seconds!

Ingredients List

To make this delightful strawberry cheesecake ice cream, you’ll need just a handful of simple ingredients. Here’s what you’ll need:

• 2 cups fresh strawberries, hulled and sliced: Fresh strawberries are key for that sweet, fruity flavor. Frozen just won’t cut it!
• 1 cup cream cheese, softened: Make sure it’s nice and soft for easy mixing—trust me, it makes a world of difference!
• 1 cup heavy cream: This adds that rich and creamy texture we all love in ice cream.
• 1/2 cup sugar: Just the right amount to sweeten things up without overpowering the strawberries.
• 1 teaspoon vanilla extract: A splash of vanilla enhances the overall flavor beautifully.
• 1/2 cup crushed graham crackers: These give that classic cheesecake crunch and flavor—don’t skip this part!

Using fresh ingredients really elevates the taste and texture of your ice cream, so always aim for the best quality you can find. You’ll be rewarded with a treat that’s simply irresistible!

How to Prepare Strawberry Cheesecake Ice Cream

Now, let’s get into the fun part—making that creamy, dreamy strawberry cheesecake ice cream! Follow these steps, and I promise you’ll have a treat that’s sure to impress!

Step 1: Prepare the Strawberries

First up, grab those fresh strawberries! You’ll want to blend them until they’re smooth and luscious. Just toss the hulled and sliced strawberries into your blender and let it do the magic. Fresh strawberries are essential here—they’re the star of the show and bring all that vibrant flavor. So, no frozen ones, okay?

Step 2: Mix the Cream Cheese and Sugar

In a separate bowl, mix the softened cream cheese and sugar together. Use a hand mixer or a whisk—whichever you have on hand! You want it to be creamy and well-combined. Remember, the cream cheese needs to be softened beforehand; it makes mixing so much easier and prevents any lumps!

Step 3: Combine the Cream Mixture

Next, add the heavy cream and vanilla extract to your cream cheese mixture. Mix it all together until it’s just combined. Don’t overmix here! We want to keep that lovely, airy texture—trust me, it’ll make a difference when you scoop it later.

Step 4: Add Strawberry Puree

Now, it’s time to fold in that beautiful strawberry puree. Gently mix it in with a spatula—this keeps some of that lovely texture. You want swirls of pink throughout, not a solid color. It’s all about balance!

Step 5: Incorporate the Graham Crackers

Next, stir in the crushed graham crackers. This is where all that cheesecake flavor comes from! The crunch adds a delightful surprise in every bite—so don’t skip this step!

Step 6: Freeze the Mixture

Now, transfer your mixture into an airtight container. Make sure it’s sealed well! Pop it in the freezer for at least 4 hours, or until it’s nice and firm. Patience is key here—the wait will totally be worth it!

Step 7: Serve the Ice Cream

Once it’s frozen, scoop out your strawberry cheesecake ice cream and serve it chilled. I love to add a few fresh strawberries on top or drizzle it with chocolate sauce for that extra touch. Enjoy every creamy, delicious bite—you deserve it!

Tips for Success

Here are a few handy tips to make sure your strawberry cheesecake ice cream turns out perfectly every time!

• Use Ripe Strawberries: When picking strawberries, look for ones that are ripe and fragrant. They’ll give your ice cream that sweet, fresh flavor we all love!
• Soften Cream Cheese Properly: If you forget to take your cream cheese out ahead of time, you can microwave it in 10-second bursts until it’s soft. Just be careful not to melt it!
• Watch the Mixing: When combining the heavy cream, be gentle! Overmixing can lead to a denser texture, which is not what we want for ice cream.
• Chill Your Container: For the best results, chill your airtight container in the freezer before pouring in the mixture. It helps the ice cream freeze faster!
• Feel Free to Experiment: Don’t hesitate to add other mix-ins like chocolate chips or nuts if you want to switch things up. Get creative!

These little tips can make a big difference, so keep them in mind as you whip up your delicious treat!

Nutritional Information

Keep in mind that nutritional values can vary based on the specific ingredients and brands you use. Here’s a general idea of what you can expect per serving (about 1/2 cup): 250 calories, 15g fat, 3g protein, and 28g carbohydrates. Always check your labels for the most accurate information!

FAQ Section

Can I use frozen strawberries?

While you can use frozen strawberries in a pinch, I really recommend sticking with fresh ones for the best flavor and texture. Frozen strawberries tend to lose some of their vibrant sweetness and can create a watery puree when blended. So, if you can, opt for fresh strawberries—they’ll make your ice cream taste so much better!

How long can I store the ice cream?

You can store your strawberry cheesecake ice cream in the freezer for up to two weeks. Just make sure it’s in an airtight container to prevent freezer burn. If you notice it getting icy on top, just give it a good stir before serving again. Trust me, it won’t last long once you start scooping!

Can I make this recipe with other fruits?

Absolutely! This recipe is super flexible. You can swap out strawberries for other fruits like blueberries, raspberries, or even peaches! Just follow the same steps, and you’ll have a delicious fruity ice cream. Each fruit brings its own unique flavor, so feel free to experiment and find your favorite combination!

Why You’ll Love This Recipe

• Quick to Make: With just a few simple steps, you can whip up this delicious ice cream in no time!
• No Ice Cream Maker Needed: This no-churn recipe means you can enjoy homemade ice cream without any special equipment.
• Fresh and Flavorful: The use of fresh strawberries ensures that every scoop bursts with vibrant fruit flavor.
• Decadent Creaminess: The combination of cream cheese and heavy cream creates a rich, creamy texture that’s simply irresistible.
• Customizable: Feel free to switch up the fruit or add your favorite mix-ins to make it uniquely yours!

This strawberry cheesecake ice cream is not just a treat; it’s a delightful experience that’s easy to make and absolutely delicious!

Serving Suggestions

Now that you’ve whipped up this delightful strawberry cheesecake ice cream, let’s talk about how to serve it for maximum enjoyment! I love to top mine with a handful of fresh berries for that extra burst of flavor and color. A drizzle of rich chocolate sauce or a dollop of whipped cream takes it to another level of decadence. You can even add a sprinkle of crushed graham crackers on top for that cheesecake vibe. If you’re feeling fancy, serve it in a waffle cone or alongside a slice of cheesecake for a fun twist. Enjoy every scoop to the fullest!

Strawberry Cheesecake Ice Cream: 7 Simple Steps to Delight

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• Author: Julia marin
• Total Time: 4 hours 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A creamy and delicious strawberry cheesecake ice cream that is easy to make at home.

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Ingredients

Scale 1x2x3x

• 2 cups fresh strawberries, hulled and sliced
• 1 cup cream cheese, softened
• 1 cup heavy cream
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup crushed graham crackers

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Instructions

1. Blend strawberries in a blender until smooth.
2. In a bowl, mix cream cheese and sugar until creamy.
3. Add heavy cream and vanilla to the cream cheese mixture, then mix until combined.
4. Fold in the strawberry puree gently.
5. Stir in crushed graham crackers.
6. Transfer the mixture to an airtight container.
7. Freeze for at least 4 hours or until firm.
8. Scoop and serve chilled.

Notes

• Use fresh strawberries for the best flavor.
• Make sure the cream cheese is softened for easy mixing.
• Don’t overmix the strawberry puree to keep some texture.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Churn
• Cuisine: American

Nutrition

• Serving Size: 1/2 cup
• Calories: 250
• Sugar: 20g
• Sodium: 90mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 60mg

Keywords: strawberry cheesecake ice cream, easy dessert, no-churn ice cream