Strawberry Cheesecake Ice Cream
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!
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
The freeze-dried strawberries are measured straight out the bag and before chopping. I used a whole bag from Trader Joe's which is 1.2 oz (34 grams).
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.
If the ice cream is too firm to scoop, leave on the counter for 5 minutes to soften.
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