Creamy, tangy, and bursting with real strawberry flavor, this homemade Strawberry Cheesecake Ice Cream brings together everything you love about classic cheesecake in a perfectly scoopable frozen treat. Swirls of vibrant strawberry sauce mingle with the rich cheesecake base, creating dreamy bites that are impossible to resist!
Why You’ll Love This Recipe
- Cheesecake Flavor—No Baking Required: You get all the luscious, tangy goodness of strawberry cheesecake, transformed into a chilled, creamy scoop you can enjoy right from your freezer.
- Real Strawberry Swirls: Fresh or frozen strawberries are cooked down into a sweet-tart sauce that folds into every bite—never artificial, always vibrant.
- Ridiculously Creamy Texture: Thanks to real cream cheese, sour cream, and a touch of heavy cream, every spoonful is decadently smooth, just like your favorite cheesecake filling.
- Easy to Make Ahead: You can prep it in advance, and it’s even better after a full night in the freezer—perfect for parties or lazy summer days.
Ingredients You’ll Need
The magic of Strawberry Cheesecake Ice Cream really comes from just a handful of top-quality, very simple ingredients. Each one has a starring role to play in building the flavor and texture—don’t skip or skim on these essentials!
- Fresh or Frozen Strawberries: These are the heart of the strawberry swirl—use ripe, in-season berries for the most vibrant flavor, but frozen ones work beautifully, too!
- Sugar: Sweetens the strawberries and the ice cream base just enough to make those flavors pop, while keeping everything creamy.
- Cream Cheese: The creamy, tangy backbone of the base that mimics real cheesecake—make sure it’s at room temperature for extra-smooth blending.
- Sour Cream: Adds a signature cheesecake tang and gives the ice cream that ultra-smooth, velvety texture.
- Lemon Zest: A hint of citrus brightens all the flavors, keeping the ice cream refreshing and not overly rich.
- Heavy Cream: Brings creaminess and helps with that classic ice cream body and mouthfeel.
- Milk: Lightens up the cream a bit, making the base scoopable straight from the freezer.
- Vanilla Extract: Adds warmth and rounds out the cheesecake notes—pure vanilla makes a difference here.
- Kosher Salt: Just a pinch to balance and intensify all the flavors—don’t leave it out!
Variations
The best thing about making Strawberry Cheesecake Ice Cream at home is how easy it is to tweak and tailor the recipe to suit your cravings, the fruit in your fridge, or any dietary needs.
- Swap Your Berries: Try raspberries or blueberries for a fun twist—the creamy cheesecake base pairs beautifully with almost any tart fruit!
- Graham Cracker Crunch: Fold in crushed graham crackers at the end for extra authentic cheesecake vibes and a little bit of crunch.
- Lighter Version: Use Greek yogurt in place of sour cream and swap full-fat milk for reduced-fat to save a few calories without sacrificing that cheesecake tang.
- Gluten-Free Friendly: The base is already gluten-free, so just make sure any mix-ins (like cookie pieces or graham crackers) are GF if you add them.
How to Make Strawberry Cheesecake Ice Cream
Step 1: Make the Strawberry Puree
Start by giving your strawberries a quick mash in a medium saucepan—no need to be too precise, you just want to break them down. Add the sugar and let the mixture come to a gentle boil, then reduce the heat and simmer, stirring often, for about 5 minutes. The fruit should soften and release those beautiful juices, turning into a chunky, glossy sauce. Let it cool, and pop it in the freezer while you churn the ice cream base. This little chill step gives you thick, luscious swirls later!
Step 2: Prepare the Cheesecake Base
Add the softened cream cheese, sour cream, lemon zest, heavy cream, milk, sugar, vanilla, and a pinch of salt to your blender. Puree until the mixture is silky-smooth—the smoother you get it, the creamier your final Strawberry Cheesecake Ice Cream will be! This is the heart of that classic cheesecake flavor, so take a moment to appreciate how heavenly it smells already.
Step 3: Churn the Ice Cream
Pour the cheesecake base into your ice cream maker and churn according to your machine’s instructions. When it’s almost finished—think thick, soft-serve consistency—add about half a cup of that chilled strawberry puree straight into the machine and let it mix in just until rippled.
Step 4: Swirl & Freeze
Transfer the soft ice cream to a freezer-safe container. Drizzle the remaining strawberry puree over the top, reserving a little for serving if you like. Take a knife and gently swirl the sauce through the base—just a couple of strokes will give you gorgeous berry ribbons without muddying the color. Cover and freeze for a couple of hours, or until it’s scoopable perfection.
Pro Tips for Making Strawberry Cheesecake Ice Cream
- Room-Temperature Cream Cheese: Make absolutely sure your cream cheese is fully softened before blending—cold, firm cream cheese leaves sneaky lumps that can affect your texture.
- Don’t Skimp on the Chill: Let your strawberry puree get really cold before swirling it in—this keeps your ice cream from melting and the swirls defined and lovely.
- Balance Your Flavors: Taste the ice cream base before churning—if you love extra-tangy cheesecake, add a squeeze more lemon juice or zest.
- Reserve Puree for Serving: Keep back a small amount of strawberry puree for that final flourish on your scoops—the color and flavor make each bowl Instagram-worthy!
How to Serve Strawberry Cheesecake Ice Cream
Garnishes
Elevate every scoop by topping it with an extra drizzle of reserved strawberry puree, a few fresh strawberry slices, or (my personal favorite!) a sprinkle of crushed graham crackers. Even a little dollop of whipped cream adds that extra dessert pizzazz, echoing the pastry goodness of true cheesecake.
Side Dishes
This Strawberry Cheesecake Ice Cream pairs perfectly with buttery shortbread cookies, classic vanilla wafers, or simply alongside a mixed berry salad. For a special brunch or dessert, a warm berry cobbler or a fresh fruit tart is a match made in heaven.
Creative Ways to Present
Turn this treat into a showstopper by serving it in individual mason jars layered with extra strawberry sauce and cookie crumbs for “ice cream parfaits.” Scoop it into homemade waffle bowls, or sandwich generous spoonfuls between snickerdoodle cookies for the ultimate cheesecake ice cream sandwiches. Dress it up or down—every way is a hit!
Make Ahead and Storage
Storing Leftovers
You’ll want to store your Strawberry Cheesecake Ice Cream in a lidded, freezer-safe container. Press a piece of parchment or wax paper directly on top before sealing—this keeps pesky ice crystals from forming and maintains that smooth, creamy finish.
Freezing
This recipe is a total make-ahead wonder! It keeps beautifully in the freezer for up to two weeks. Just remember, homemade ice cream has fewer stabilizers, so let it sit out for 5–10 minutes to soften before scooping if it’s been in the freezer for a while.
Reheating
While you won’t be “reheating” ice cream, you may want to let it rest at room temperature for a few minutes if it gets too firm—this brings it back to that perfect, silky scoopable state. Stir gently if any ice separation occurs, and enjoy!
FAQs
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Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries work wonderfully in Strawberry Cheesecake Ice Cream. Just make sure to thaw them for about 30 minutes at room temperature before mashing, so they cook down easily and yield a juicy, flavorful sauce.
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Do I need an ice cream maker for this recipe?
An ice cream maker will guarantee a super-smooth, creamy texture for your Strawberry Cheesecake Ice Cream, but if you don’t have one, you can freeze the base in a loaf pan and stir vigorously every 30 minutes until set—just know it may not be quite as airy.
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Can I make this recipe in advance for a party?
Definitely! In fact, Strawberry Cheesecake Ice Cream is even better when made a day ahead, as the flavors meld and the texture sets up beautifully. Just transfer it to a freezer-safe container with a tight-fitting lid until your guests arrive.
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How can I prevent homemade ice cream from getting icy?
For ultra-creamy Strawberry Cheesecake Ice Cream, use full-fat dairy and press parchment over the surface before sealing the container. Also, be sure to chill your strawberry puree really well before swirling it in—these steps help avoid large ice crystals and keep every bite smooth.
Final Thoughts
There’s just something magical about a dessert that captures the essence of a strawberry cheesecake and transforms it into something you can scoop into a bowl on a sunny afternoon. This Strawberry Cheesecake Ice Cream is truly a celebration of summer and sweetness—trust me, once you try it, you’ll want to keep a pint stashed in your freezer all year round. Happy churning and enjoy every delightful spoonful!
Print
Strawberry Cheesecake Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 3 hours
- Yield: 6 1/2 cup servings 1x
- Category: Dessert
- Method: Churning, Freezing
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the creamy and fruity delight of homemade Strawberry Cheesecake Ice Cream. This luscious frozen treat combines the richness of cream cheese with the sweetness of strawberry puree, creating a decadent dessert perfect for any occasion.
Ingredients
Strawberry Puree Ingredients:
- 12 large fresh or frozen* strawberries, about 2 cups of berries
- 1/4 cup sugar
Ice Cream Ingredients:
- 8 ounces cream cheese, room temperature
- 1 cup sour cream
- Zest of 1 large lemon, about 1 tablespoon
- 1/4 cup heavy cream
- 1/4 cup milk
- 2/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
Instructions
- Puree Instructions: Mash the strawberries in a medium saucepan. Add sugar, bring to a boil, then simmer and cook for 5 minutes. Cool and chill in the freezer.
- Ice Cream Instructions: Blend cream cheese, sour cream, lemon zest, heavy cream, milk, sugar, vanilla, and salt until smooth. Churn in an ice cream maker. Add strawberry puree halfway through churning. Transfer to a container, swirl in more puree, freeze before serving.
Notes
- If using frozen berries, allow them to thaw at room temperature for about half an hour before mashing.
Nutrition
- Serving Size: 1/2 cup
- Calories: 374 kcal
- Sugar: 35g
- Sodium: 186mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 73mg
