Description
Strawberry Cheesecake Ice Cream is a refreshing twist on the classic dessert, perfect for hot summer days or any occasion that calls for a sweet treat. This homemade ice cream features roasted strawberries blended with a creamy cheesecake base, delivering a burst of fruity flavor in every scoop. Not only is this recipe easy to follow, but it also allows you to enjoy the goodness of fresh ingredients while impressing your family and friends with a gourmet dessert. Whether served in a cone, as a sundae, or simply in a cup, this ice cream is sure to become a seasonal favorite.
Ingredients
Scale
- 1 quart fresh strawberries (hulled and quartered)
- 3/4 cup granulated sugar (divided)
- 6 ounces cream cheese (at room temperature)
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 2 teaspoons fresh lemon juice
- 4 whole graham crackers (chopped)
Instructions
- Preheat the oven to 300°F. Line a baking sheet with parchment paper.
- Toss strawberries with 1/4 cup sugar and spread on the prepared baking sheet. Roast for about 30 minutes until softened.
- Mash the roasted strawberries and refrigerate until chilled (about 1 hour).
- In a blender, puree cream cheese, remaining sugar, milk, heavy cream, lemon juice, and vanilla until smooth. Chill this mixture for at least 30 minutes.
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer directions. In the last 5 minutes of churning, add the roasted strawberries and chopped graham crackers.
- Transfer to an airtight container and freeze until firm (at least 2 hours).
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 20g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg