Strawberry Cheesecake Ice Cream Recipe
User Reviews
5.0
6 reviews
Excellent
Strawberry Cheesecake Ice Cream Recipe
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This Strawberry Cheesecake Ice Cream recipe is made using fresh strawberries, a vanilla cream cheese ice cream base, and homemade Graham Cracker crust crumbles. It's a perfect dessert for strawberry cheesecake lovers and great for hot summer BBQs, family gatherings, or enjoying while you soak up the sun!
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Ingredients
Ice Cream Base
- 1 (8-ounce) package cream cheese softened
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Strawberry Swirl
- 1½ cups strawberries diced
- ¼ cup granulated sugar
- 1 Tablespoon cornstarch
Graham Cracker Crumbs
- 1 cup Graham cracker crumbs (about 6 graham crackers)
- 3 Tablespoons salted butter melted
- 2 Tablespoons granulated sugar
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Instructions
Crust
- Pulse the graham crackers in a food processor until they are fine crumbs. Add the butter and sugar, pulsing until the graham cracker crumbs are evenly moistened.
- Press into a pie plate or baking dish and bake at 350°F for 8-10 minutes to set. Cool it completely, then break it into chunks and crumble pieces.
Strawberry Swirl
- Combine strawberries, sugar, and cornstarch in a medium saucepan over medium heat.
- Cook, stirring frequently, until the berries break down and thicken into a sauce. Remove from the heat and cool completely.
Cheesecake Ice Cream Base
- Beat cream cheese until smooth. Add granulated sugar and beat well to combine. Scrape the bottom and sides of the bowl.
- Add heavy cream and mix well to combine. Stir in milk, vanilla extract, and lemon juice.
- Churn the ice cream.
Assemble Strawberry Cheesecake Ice Cream
- Layer half the ice cream base, strawberry swirl, and graham cracker crumbs in a freezer-safe container.
- Repeat the layers until all the mixes are used up. Freeze for 4-6 hours until firm.
Equipments used:
Notes
- Storage: Use a freezer-safe container to layer the ice cream in and cover it with a lid or plastic wrap before storing it in the freezer for up to 1 month. Let the ice cream sit on the counter for 15 minutes to soften slightly before scooping.
- Substitutions: Feel free to replace the strawberries with another favorite fruit like raspberries, blueberries, blackberries, mangos, or peaches to change up the flavor.
Nutrition Information
Show Details
Calories
449kcal
(22%)
Carbohydrates
48g
(16%)
Protein
4g
(8%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
82mg
(27%)
Sodium
132mg
(6%)
Potassium
166mg
(5%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Vitamin A
1060IU
(21%)
Vitamin C
16mg
(18%)
Calcium
91mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 82mg | 27% |
| Sodium | 132mg | 6% |
| Potassium | 166mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 1060IU | 21% |
| Vitamin C | 16mg | 18% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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