Description
A rich and creamy homemade strawberry cheesecake ice cream made with simple ingredients and no ice cream machine required. Perfect for a refreshing summer dessert with a smooth texture and fresh strawberry flavor.
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 1 cup (about 150 g) fresh strawberries, hulled and sliced
- 3/4 cup (150 g) granulated sugar, divided
- 2 cups (480 ml) heavy cream
- 1 teaspoon (5 ml) vanilla extract
- 1 tablespoon (15 ml) fresh lemon juice
- Optional: 1/2 cup (50 g) graham cracker crumbs, toasted
- Optional: 1/4 cup (80 g) strawberry jam or preserves
Instructions
- Wash, hull, and slice the strawberries. Toss with 2 tablespoons of sugar and lemon juice. Let sit at room temperature for 10 minutes to macerate.
- Puree the strawberries in a food processor or blender until mostly smooth but still slightly chunky. Alternatively, mash with a fork.
- In a large bowl, beat the softened cream cheese with the remaining sugar (about 1/2 cup) until smooth and creamy.
- In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture without deflating the air.
- Fold in the pureed strawberries until swirled through but not fully mixed.
- If using, fold in graham cracker crumbs now. For jam swirl, layer half the ice cream mixture in a container, add dollops of jam, then add remaining ice cream and gently swirl.
- Transfer mixture to a freezer-safe container, smooth the top, cover tightly, and freeze for at least 4 hours or overnight.
- Halfway through freezing (around 2 hours), stir gently to break up ice crystals and maintain creaminess.
- Before serving, let ice cream sit at room temperature for 5-10 minutes to soften slightly. Scoop and enjoy.
Notes
Use full-fat cream cheese and heavy cream for best texture. Macerate strawberries with sugar and lemon juice to enhance flavor. Fold whipped cream gently to keep mixture airy. Stir halfway through freezing to prevent ice crystals. Let ice cream soften before scooping. Store in airtight container for up to 1 week.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 22
- Sodium: 160
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 25
- Fiber: 2
- Protein: 5
Keywords: strawberry cheesecake ice cream, homemade ice cream, no churn ice cream, creamy ice cream, summer dessert, easy ice cream recipe