Strawberry Cheesecake Ice Cream

Name: Strawberry Cheesecake Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 4 h 15 min
Yield: 1 quart
Ingredients: 1 quart fresh strawberries; 3/4 cup granulated sugar; 1 tablespoon balsamic vinegar; 6 ounces cream cheese; 3/4 cup whole milk; 1/2 cup heavy cream; 2 teaspoons fresh lemon juice; 2 tablespoons light corn syrup; 1/4 teaspoon fine sea salt; 1 1/2 teaspoons vanilla extract; 4 whole graham crackers

User Reviews

4.9

51 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
3 hrs 30 mins
Total Time
4 hrs 15 mins
Servings
1 quart
Course
Dessert
Cuisine
American

Strawberry Cheesecake Ice Cream

Joshua Davis

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Strawberry Cheesecake Ice Cream is bursting with so much fruity, tangy flavor. It tastes like you turned the best strawberry cheesecake ever into a scoop of ice cream. HEAVEN!

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Ingredients

Servings

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 light corn syrup
1/4 teaspoon fine sea salt
1 1/2 teaspoons vanilla extract
4 whole graham crackers, chopped

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Instructions

Preheat the oven to 300°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
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 and juices to a medium bowl and mash until only small pieces of fruit remain. Cover and refrigerate the strawberries until chilled, about 1 hour.
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.
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.
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.