Kick off the summer with this incredible homemade churned Strawberry Cheesecake Ice Cream! This frozen custard features a tangy cream cheese base that's studded with freeze-dried strawberries and swirled with strawberry jam and graham cracker crumbs!
Why You Will Love This Strawberry Cheesecake Ice Cream Recipe
- Full of strawberry flavor. We are using a combination of freeze-dried strawberries and strawberry jam to add a ton of strawberry flavor.
- Less than 10 ingredients. We only need 9 simple ingredients to make this amazing frozen treat.
- Ultra creamy. This ice cream is suuuupper creamy thanks to a combination of yolks and full-fat cream cheese. Additionally, instead of using fresh strawberries which contain 92% water, we are using freeze-dried strawberries. You can read more about freeze-dried strawberries in the FAQ section towards the end of the post.
- A crowd-pleaser. Everytime I have made this for family and friends, they always tell me it's their favorite strawberry ice cream ever! Looking for other ice cream recipes? I've got you covered with both, churned and no-churn recipes here!
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Ingredient Notes
Here are some notes about all the ingredients used. Quantities and full instructions are in the recipe card below!
- Heavy Whipping Cream - Makes the ice cream so creamy.
- Whole Milk - Use full-fat whole milk for best results.
- Granulated Sugar - We're using just a bit to sweetened the ice cream.
- Egg Yolks - This recipe calls for 5 large egg yolks, which I find is the perfect amount of richness. I've experimented with 3 and 4 yolks and it totally works too. I would not suggest omitting the egg yolks all together though, only because it will take away from the richness. Cheesecake after all, is quite rich.
- Full Fat Cream Cheese - Please use the cream cheese brick not whipped cream cheese. Also, I find that Philadelphia Cream Cheese is the best. It melts much better.
- Vanilla Bean Paste or Extract - Using real vanilla instead of imitation will yield the best flavor.
- Freeze-Dried Strawberries - Adds so much strawberry flavor. I find mine at Trader Joe's, but you can find them at Whole Foods and Amazon.
- Strawberry Jam - To amp up the strawberry flavor, I like adding swirls of strawberry jam or preserves.
- Graham Crackers - The addition of crushed graham crackers crumbs will make it feel like your eating real cheesecake.
Step By Step Instructions
Here are step-by-step photos and instructions on how to make this homemade Strawberry Cheesecake Ice Cream! Please find detailed instructions in the recipe card at the end of this post.
Tip - Before you start…if your ice cream machine comes with a freezer bowl, make sure to freeze it for 24 hours! The bowl is properly frozen and ready to use when you don't hear any liquid sloshing around when you shake it.
Step 1. In a large saucepan over medium heat, bring heavy cream, milk and ⅔ cup of sugar to a simmer. The mixture is ready when it reaches 170°F (77°C). Be careful not to boil.
Step 2. Meanwhile, in a small bowl, whisk together egg yolks and 2 tablespoons of sugar until it thickens and turns to a pale yellow. You can either whisk by hand or use a hand-held mixer. Set aside.
Step 3. In a slow and steady stream, add about ¼ cup of the warm cream/milk mixture into the yolks while whisking continuously. Add another ¼ cup and whisk, repeat 2 more times.
Step 4. Next, slowly pour the yolk mixture back into the pot and whisk well and constantly. Turn the heat back on to medium heat and bring the mixture back up 170°F (77°C).
Step 5. Turn the heat off, add cubed cream cheese and mix until smooth. It may take several minutes for the cream cheese to completely melt.
Step 6. Finally, stir in the vanilla paste or extract.
Step 7. Strain the mixture into a clean medium sized bowl, preferably with a spout. We are straining the mixture to ensure a smooth ice cream base.
Step 8. Place the cling wrap directly onto the custard to prevent a skin from forming. Place another piece of cling wrap over the bowl and cover completely. Chill overnight or up to 48 hours.
Step 9. Stir in freeze-dried strawberries into the chilled custard. I like using a combination of whole pieces and fine strawberry powder.
Step 10. Pour the custard into your ice cream machine and follow the manufacturer's directions. The ice cream is ready when the texture resembles soft serve ice cream.
Tip - Depending on your ice cream machine, your churning time will vary! I have this Cuisinart Ice Cream Maker and it usually takes about 10 to 15 minutes (this is not an affiliate link).
Step 11 - Add half the of the churned ice cream into a freezer-safe container (I used an 8 inch cake pan). Add dollops of strawberry jam on top and swirl into the ice cream. The add a layer of graham cracker crumbs on top. Repeat layer again with the remaining ice cream, jam and graham crackers. Tightly cover and freeze your ice cream for at least 4 hours. Dig in and enjoy!!
Substitutions & Variations
- For the Heavy Cream and Whole Milk - You can easily substitute for 3 cups of half and half, which is an equal parts heavy cream and whole milk.
- For the Strawberry Jam - Feel free to use store bought or homemade jam.
- For the Vanilla - You can use vanilla paste or vanilla extract.
- For the Graham Crackers - If you'd like a variation, try using Nilla Wafers or Golden Oreos.
- Make it Gluten-Free - Use gluten-free cookies.
- Make a Strawberry Cheesecake Ice Cream Cake - Make a buttery graham cracker crust and press into an 8-inch springform pan. Then pour the strawberry ice cream base over the crust and freeze. Yum!
- Make it with Raspberries - Try my Raspberry Cheesecake Ice Cream for a fun variation.
Special Equipment
- Ice Cream Machine - I have the Cuisinart 1.5 Quart Ice Cream maker and I love it! It cost about $60 usd. I keep the bowl my freezer year round so I can make ice cream anytime. You can also make frozen yogurt and sorbet with this machine.
- Thermometer - I use a digital thermometer for instant accuracy. Since we are cooking the custard to a specific temperature, having some sort of thermometer is helpful so you don't run the risk of overcooking your custard, which can cause curdling.
Storage
Homemade ice cream is best eaten within a week, but will last 2 weeks if stored properly. For best results, store in an airtight freezer-safe container to prevent ice crystals from forming.
Expert Tips
- If your ice cream machine has a freezer bowl, freeze it for at least 24 hours to ensure that it's completely frozen.
- Let your cream cheese come to room temperature before you start making the ice cream base. Also, make sure you're using cream cheese from the block, not whipped cream cheese.
- Your custard should always be fully chilled before churning. At least 8 hours and up to 48 hours. I love to make it the day before.
- Store ice cream in an airtight freezer-safe container to prevent ice crystals from forming.
FAQ
Yes, you do. If you do not have an ice cream machine, try these no-churn ice cream recipes instead - S'mores Ice Cream , No Churn Mint Oreo Ice Cream and
Pistachio Chocolate Semifreddo
Fresh strawberries are made up of 92% water. The high water content in fresh strawberries causes ice cream to become icy, thus losing it's creamy texture. Freeze-dried strawberries virtually contains no moisture, making it ideal for adding into ice cream.
In the simplest of terms, freeze-drying is a process in which 98% of water is removed from a product while also retaining its nutrients and flavor. According to the FDA, freeze-drying or lyophilization removes water by freezing a product at a low temperature and then placing it under a vacuum. This allows the ice to change directly from a solid state to vapor, all while bypassing the liquid phase. This leaves the fruit dry, light and crisp, which is ideal for our ice cream.
In cooking terms, tempering is the process of combining two ingredients together of drastically different temperatures. In our ice cream recipe for instance, we need to combine cold egg yolks to hot cream. Tempering the yolks will ensure a silky texture and prevent curdling.
You can make a meringue based dessert, like my Black Forest Eton Mess, Lavender Blackberry Pavlova or Mini S'more Tart with your leftover egg whites!
Custard style ice cream contains egg yolks in the base. Regular ice cream or "Philadelphia" style ice cream only contains, milk, cream and sugar.
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Did you try this recipe? Please consider leaving a 5-star rating and review below and tag me on Instagram @shortstackkitchen. This provides helpful feedback to myself and other readers. Thank you so much!
📖 Recipe
Strawberry Cheesecake Ice Cream
INGREDIENTS
Ice Cream Base
- 2 Cups (1 pint | 473g) Heavy Whipping Cream
- 1 Cup (227g) Whole Milk
- ⅔ Cup + 2 Tablespoons (134g + 25g) White Sugar, divided
- 5 Large Egg Yolks
- 8 Oz (227g) Brick Full-Fat Cream Cheese (Philadelphia is the best) cubed & room temp
- 2 Teaspoons Vanilla Paste or Vanilla Extract
Add-Ins
- 2 Cups (34g) Freeze-Dried Strawberries roughly chopped or crushed by hand
- ¼ to ⅓ Cup Strawberry Jam
- 4 Full Sheets Graham Crackers (use more if you'd like) crushed
Instructions
- Before you start, if your ice cream machine has a freezer bowl, freeze for at least 24 hours to ensure that it's completely frozen.
- Cut your cream cheese into small cubes and set aside.8 Oz (227g) Brick Full-Fat Cream Cheese (Philadelphia is the best)
- In a large saucepan over medium heat, whisk together heavy cream, milk and ⅔ cup of sugar. Allow the mixture to reach about 170ºF (76 ºC). Careful not to boil.2 Cups (1 pint | 473g) Heavy Whipping Cream1 Cup (227g) Whole Milk⅔ Cup (134g) White Sugar
- Meanwhile, place egg yolks and 2 tablespoons of sugar in a medium bowl and whisk until it thickens and turns to a pale yellow. 5 Large Egg Yolks2 Tablespoons (25g) White Sugar
- Once the cream/milk mixture reaches 170ºF, turn the heat off. Now we need to temper the yolks. In a slow and steady stream, add ¼ cup of the warm cream/milk mixture into the yolks while whisking continuously. This is important so you don't scramble the yolks. Add another ¼ cup and whisk, repeat 2 more time. Slowly pour the yolk mixture back into the pot and whisk well and constantly. Over medium heat, bring the mixture back up 170ºF (76ºC).
- Turn the heat off and add cubed cream cheese and mix until smooth. It may take several minutes for the cream cheese to completely melt. Finally, add vanilla and mix until smooth.2 Teaspoons Vanilla Paste or Vanilla Extract
- Strain mixture into a clean medium sized bowl, preferably with a spout. We are straining to ensure a smooth custard.
- Place cling wrap directly onto the custard to prevent a skin from forming. Place another piece of cling wrap over the bowl and cover completely. Chill overnight for at least 8 hours or up to 48 hours.
- When you are ready to churn, add crushed freeze-dried strawberries to the chilled custard and mix well. Pour the custard into an ice cream machine and follow the manufacturer's directions. Depending on your ice cream machine, it will thicken and nearly double in size after 10 to 15 minutes. It's ready when it resembles soft serve ice cream.2 Cups (34g) Freeze-Dried Strawberries
- Add half the of the churned ice cream into a container and several dollops (2 heaping tablespoons) of strawberry jam or preserves and swirl into ice cream. Then add graham crackers crumbs on top. Repeat layers again with the remaining ice cream, strawberry jam and graham crackers crumbs. Swirl together and cover tightly.¼ to ⅓ Cup Strawberry Jam4 Full Sheets Graham Crackers (use more if you'd like)
- Freeze for 4 hours before serving. Enjoy!!
Notes
Cang says
This is my first time making ice cream and when I got my ice cream maker I got a little excited and did not read the manufacture's instructions on freezing the bowl for 22 hours as recommended. Instead, I stored the bowl in the freezer overnight and my custard never turned into ice cream. To make sure if your bowl is ready, shake it and if don't hear liquid moving, then it's ready for use.
On my second attempt, wow, it was divine! It was creamy, not too sweet, aromatic strawberry flavor popping everywhere, and the graham crackers taste like you're eating cheese cake. And I don't even like cheesecake. This is probably the only thing closest to cheesecake that I will eat. The recipes is easy to follow. I don't have milk and heavy cream so I substituted for 3 cups of half and half and it was still creamy. This has became a family favorite. Thank you Lisa for sharing!
Lisa says
Thank you so much for trying this recipe and for sharing your feedback! I keep my ice cream bowl in my freezer year round, that way I can make ice cream any time. Yes, half and half is a great substitution as it’s half milk and half cream. I’m so happy you and you family enjoyed it. It’s definitely a favorite in my kitchen too!
Lilly says
Wow, this recipe was great Lisa ! Where have freeze dried strawberries been all my life? It turned out so so creamy and the flavor was outstanding. Can’t wait to make it again. Thank you 😊
Lisa says
Yay!! I'm so happy you enjoyed the recipe! Freeze-dried strawberries are such a game-changer, especially in ice cream! Thank you for your review!☺️
Gwen says
Incredible ice cream recipe! I would not change a thing!
Lisa says
Thank you so much!! So happy you enjoyed this recipe!😍