Strawberry Cheesecake Ice Cream

Savor our Strawberry Cheesecake Ice Cream Recipe’s sweet, tangy, buttery flavors. It’s premium ice cream with just 40 minutes of prep time! With its dreamy texture and a harmonious blend of luscious flavors, a scoop or two of Strawberry Cheesecake Ice Cream is the ultimate summer cool-down. Bursting-with-flavor berries are perfectly matched with the velvety sweetened cream cheese, and Graham cracker crumbles add toasty flavor and textural appeal. No ice cream-making experience needed! Our straightforward recipe makes whipping up this ice cream easy, and it’s far superior to store-bought without guar gum. Simply cook the berries, mix up the other ingredients, and churn!

  • Medium
  • 40 mins
  • 10 servings
Giant bowl of strawberry cheesecake ice cream on blue wooden background with ice cream scoop and cones in frame
Finished product of strawberry cheesecake ice cream
Ingredients
  • 4 cups (20 oz/568 g) strawberries, hulled and sliced
  • ¼ cup (2 oz/57 g) plus 1 cup (8 oz/225 g) granulated sugar
  • 1 tablespoon plus 1 tablespoon fresh squeezed lemon juice
  • 8 Graham crackers , crushed
  • 2 tablespoons (1 oz/28 g) butter, melted
  • 1 ½ cups (12 oz/340 g) full-fat cream cheese
  • 1 ½ cups (12 fl oz/360 ml) whole milk
  • 1 cup (8 fl oz/240 ml) heavy whipping cream
  • 1 tablespoon Rodelle Gourmet Vanilla Extract
  • ½ teaspoon salt
Uses
Occasions
Directions
  1. Combine the strawberries, ¼ cup (20 oz/57 g) sugar and 1 tablespoon lemon juice in a wide, shallow saucepan over medium-low heat.
  2. Cook, stirring frequently, for about 10 minutes, until the strawberries break down and become thick and jammy.
  3. Mash up any larger chunks with a fork or masher and transfer to a heatproof bowl,
  4. Refrigerate, stirring occasionally, until completely cold, about 1 hour.
  5. In a small bowl, combine the crushed Graham crackers and melted butter until it holds together in crumbles. Set aside.
  6. In a food processor or blender, process the cream cheese, milk, cream, sugar, vanilla extract, salt and remaining 1 tablespoon of lemon juice until smooth. Refrigerate this mixture for 30 minutes to chill.
  7. Using an ice-cream machine, churn the cream cheese mixture according to the directions for your machine. Once the ice cream is the texture of soft serve ice-cream it is ready.
  8. Lastly, fold in the strawberries and Graham crackers just a few times. (Do not thoroughly mix.)
  9. Transfer to a freezer-safe container, cover with a lid and freeze for at least 4 hours and up to 4 weeks.

Note: This recipe was created by Gemma Stafford of Bigger Bolder Baking in partnership with Rodelle. Click here to view the original post with helpful hints and more notes on how to ace this recipe!