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Strawberry Cheesecake Ice Cream

This deliciously creamy, slightly tangy cheesecake ice cream recipe combines fresh, juicy strawberries with crushed honey-graham crackers for a dream combo. Each scoop swirls with the delightful flavors of summertime!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
6 hrs
Total Time
6 hrs 40 mins
Servings: 2 QT
Calories: 1623 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 ¼ cup half-and-half (an American dairy product of equal parts whole milk and cream that contains 10.5-18% milkfat; Substitute 1: Mix 1 cup (240 ml) whole milk + 1 cup (240 ml) light cream (18-30% fat). Sub 2: Mix 1 ½ cup (360 ml) whole milk + ½ cup (120 ml) heavy cream (36-38% fat). Sub 3: Mix 1 ⅓ cup (320 ml) low-fat milk + ⅔ cup (160 ml) heavy cream.)
  • ¾ cup heavy (whipping) cream
  • 4 oz cream cheese
  • 3 large egg yolks
  • ¾ cup sugar
  • 6 strawberries (for puree; 6 strawberries yield ¾ cup puree)
  • 4 strawberries (for chunks; 4 strawberries yield ½ cup chopped)
  • 4 honey graham crackers (crushed into small bits)
  • 1 ½ tsp pure vanilla extract

Instructions

    Cup of Yum
  1. In a small saucepan bring the half-and-half and heavy whipping cream to a scalding point on medium low heat. “Scalding” means gently heating without allowing to reach boiling point. Immediately remove from heat.
  2. In a bowl (or stand mixer), whisk cream cheese, egg yolks and sugar till they turn light in color and fluffy.
  3. Once the egg yolks mixture is done, gradually pour and mix the scalding half-and-half & heavy whipping cream mixture in batches. Keep whisking constantly to avoid the eggs from curdling.
  4. Now place the bowl over a saucepan of simmering water, keep stirring continuously with a spoon until it starts to thicken up. Once the consistency is thick enough to coat the back of the spoon, the custard is ready. Immediately remove the bowl from the heat and stir it for few minutes to help it to cool down a bit.
  5. Meanwhile, make strawberry puree, chop up strawberries, and crush the honey graham crackers.
  6. Now add the vanilla essence and strawberry puree and stir well one last time. Cover the custard and let it chill in the refrigerator for 3-4 hours before making the ice cream.
  7. Once you're ready to make the ice cream, transfer the chilled custard to the chilled container of your ice cream machine and process according to the manufacture's instruction.
  8. During the last 5 minutes of ice cream churning in the machine, add the chopped strawberries and graham crackers. Transfer the ice cream to a container and let it sit in the freezer to set, about 3-4 hours. Serve Chilled.

Notes

  • The recipe is adapted from Simply Reem.

Nutrition Information

Serving 1QT Calories 1623kcal (81%) Carbohydrates 151g (50%) Protein 21g (42%) Fat 106g (163%) Saturated Fat 60g (300%) Polyunsaturated Fat 5g Monounsaturated Fat 31g Cholesterol 690mg (230%) Sodium 635mg (26%) Potassium 689mg (20%) Fiber 3g (12%) Sugar 116g (232%) Vitamin A 3978IU (80%) Vitamin C 50mg (56%) Calcium 451mg (45%) Iron 3mg (17%)

Nutrition Facts

Serving: 2QT

Amount Per Serving

Calories 1623

% Daily Value*

Serving 1QT
Calories 1623kcal 81%
Carbohydrates 151g 50%
Protein 21g 42%
Fat 106g 163%
Saturated Fat 60g 300%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 31g 155%
Cholesterol 690mg 230%
Sodium 635mg 26%
Potassium 689mg 15%
Fiber 3g 12%
Sugar 116g 232%
Vitamin A 3978IU 80%
Vitamin C 50mg 56%
Calcium 451mg 45%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.