Strawberry Cheesecake Ice Cream is the perfect summer treat, combining the rich, creamy texture of cheesecake with the sweet, tart flavor of fresh strawberries. This homemade ice cream bursts with the luscious flavors of roasted strawberries and crunchy graham crackers, making it a refreshing, indulgent dessert for any occasion. Whether you’re looking to impress guests at a summer BBQ or satisfy your own sweet tooth, this recipe delivers a cool, creamy experience you won’t forget.
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Why You Should Try This Strawberry Cheesecake Ice Cream
This Strawberry Cheesecake Ice Cream is more than just a dessert—it’s a celebration of summer’s best flavors. The sweetness of the strawberries is elevated by roasting them, which caramelizes the fruit and intensifies its flavor. The result is a homemade ice cream that’s bursting with both texture and taste. It’s rich and creamy, yet light and refreshing, making it perfect for hot weather. Plus, it’s easy to make with a few simple steps, so you can enjoy the fresh, homemade goodness in no time!
Ingredients
- Fresh Strawberries: These are the star of the recipe. Their natural sweetness becomes even more intense when roasted, creating a rich, fruity flavor that pairs beautifully with the creamy cheesecake base.
- Granulated Sugar: Helps to sweeten the strawberries and balances their tartness.
- Balsamic Vinegar: Adds a slight tanginess and helps to caramelize the strawberries during roasting.
- Cream Cheese: Gives the ice cream a rich, tangy cheesecake flavor that complements the strawberries perfectly.
- Whole Milk: Adds creaminess to the base without being too heavy.
- Heavy Cream: Provides a smooth, rich texture to the ice cream, making it luscious and indulgent.
- Fresh Lemon Juice: Adds a hint of brightness and enhances the flavors of the strawberries.
- Light Corn Syrup: Helps prevent the ice cream from becoming too hard and icy, ensuring a soft, smooth texture.
- Fine Sea Salt: Enhances the flavor of the ingredients.
- Vanilla Extract: Adds depth and warmth to the flavor profile.
- Graham Crackers: These give the ice cream a delightful crunch, mimicking the crust of a cheesecake.
Alternative Ingredient Suggestions
- Dairy-Free Option: If you want a dairy-free version of this Strawberry Cheesecake Ice Cream, you can substitute the heavy cream and whole milk with coconut milk or any other plant-based milk.
- Gluten-Free Option: You can use gluten-free graham crackers or opt for crushed gluten-free cookies for the base, ensuring everyone can enjoy this ice cream.
- Sweetener Alternatives: If you prefer a healthier version, you can substitute the granulated sugar with honey or maple syrup.
Step-by-Step Instructions
- Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper or a silicone mat.
- Toss the fresh strawberries with 1/4 cup of sugar and balsamic vinegar. Spread them evenly on the prepared baking sheet.
- Roast the strawberries for about 30 minutes, until they darken, soften, and release their juices.
- Once roasted, transfer the strawberries to a medium bowl and mash them until only small pieces remain. Cover and refrigerate the mashed strawberries until they are fully chilled (about 1 hour).
- While the strawberries chill, blend the remaining ingredients (cream cheese, milk, heavy cream, lemon juice, corn syrup, salt, and vanilla extract) in a blender or food processor until smooth. Transfer to a bowl, cover with plastic wrap, and chill in the fridge for at least 30 minutes.
- Once chilled, pour the mixture into your ice cream maker. Freeze according to the manufacturer’s instructions.
- During the last 5 minutes of churning, gradually add the chilled roasted strawberries and chopped graham crackers.
- Transfer the ice cream to an airtight container, pressing plastic wrap against the surface to prevent ice crystals from forming.
- Freeze for at least 2 hours or until firm.

Tips & Tricks
- Roasting the Strawberries: Roasting the strawberries may seem unusual, but it enhances their flavor by caramelizing them, making them taste even more intense. Make sure to cool them before adding them to the ice cream base to prevent the mixture from melting.
- Chill the Ice Cream Base: For the creamiest texture, ensure the ice cream base is well chilled before you start churning. This helps prevent the formation of ice crystals.
- Storage Tips: When storing the ice cream, press plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. The ice cream can be stored in the freezer for up to two weeks.
Pairing Ideas and Variations
- Serving Suggestions: Serve your Strawberry Cheesecake Ice Cream with fresh berries, a drizzle of chocolate syrup, or a sprinkle of graham cracker crumbs for an extra cheesecake touch.
- Make-Ahead Option: You can prepare the roasted strawberries and ice cream base a day ahead. This will allow the flavors to meld together, creating a richer and more flavorful ice cream.
- Add-In Variations: For a twist, try adding chopped white chocolate, toasted coconut flakes, or a touch of cinnamon to the ice cream base before churning for an extra layer of flavor.
Seasonal Twist for Summer
This Strawberry Cheesecake Ice Cream is perfect for those long, hot summer days when you need something cold and refreshing. The sweet, tangy combination of strawberries and cheesecake is a perfect way to enjoy the best fruits of the season. Whether you’re hosting a summer party or simply craving a cool treat, this homemade ice cream will definitely hit the spot.
By following these simple steps, you’ll create a homemade ice cream that’s as delicious as it is refreshing, capturing all the essence of a classic strawberry cheesecake in frozen form!
Conclusion
Strawberry Cheesecake Ice Cream is a delightful and indulgent treat that combines the best of both worlds: creamy cheesecake and the fresh, vibrant flavor of strawberries. Whether you’re enjoying it on a hot summer day or serving it at a special gathering, this homemade ice cream is sure to impress. With its rich texture, sweet roasted strawberries, and crunchy graham crackers, every bite will transport you to a place of creamy, fruity bliss. Give this recipe a try, and you’ll have a refreshing, homemade dessert that’s perfect for any occasion.
Frequently Asked Questions
Can I make Strawberry Cheesecake Ice Cream without an ice cream maker?
1. Can I make Strawberry Cheesecake Ice Cream without an ice cream maker?
Yes, you can! If you don’t have an ice cream maker, you can still make this delicious ice cream. After blending the ingredients and chilling them, pour the mixture into a shallow dish. Place it in the freezer and stir it every 30 minutes until it reaches a creamy, scoopable consistency. This will take a little longer, but the result will still be amazing.
How can I store leftover Strawberry Cheesecake Ice Cream?
Store leftover Strawberry Cheesecake Ice Cream in an airtight container, pressing plastic wrap directly onto the surface to prevent ice crystals from forming. It can stay in the freezer for up to two weeks, but it’s best enjoyed within the first few days for the freshest flavor and texture.
Can I use frozen strawberries for this recipe?
While fresh strawberries are preferred for their flavor and texture, you can use frozen strawberries in a pinch. Just make sure to thaw and drain them well to avoid excess water in your ice cream base.
Is there a way to make this Strawberry Cheesecake Ice Cream lighter?
To lighten up this recipe, you can substitute some of the heavy cream with low-fat or non-dairy alternatives like almond or oat milk. You can also use a lower-fat cream cheese option. While the texture may vary slightly, it will still be a delicious treat.
More Relevant Recipes
- Strawberry Rhubarb Cheesecake Bars: This dessert combines the tangy and sweet flavors of strawberries and rhubarb with the creamy texture of cheesecake. Perfect for those who enjoy a fruity, cheesecake-inspired treat similar to the Strawberry Cheesecake Ice Cream.
- The Creamiest No-Bake Raspberry Cheesecake: A refreshing, no-bake cheesecake recipe with a tangy raspberry flavor that is both rich and smooth, offering a similar creamy experience as the Strawberry Cheesecake Ice Cream.
- Peach Upside Down Cake: If you love fruit-based desserts, this peach cake provides a lovely blend of sweetness and richness, much like the fruity yet creamy taste of strawberry cheesecake ice cream, but in cake form.

Strawberry Cheesecake Ice Cream
- Total Time: 2.5 hours
- Yield: 4-6 servings
- Diet: Vegetarian
Description
Strawberry Cheesecake Ice Cream is the perfect summer treat, combining the rich, creamy texture of cheesecake with the sweet, tart flavor of fresh strawberries. This homemade ice cream bursts with the luscious flavors of roasted strawberries and crunchy graham crackers, making it a refreshing, indulgent dessert for any occasion. Whether you’re looking to impress guests at a summer BBQ or satisfy your own sweet tooth, this recipe delivers a cool, creamy experience you won’t forget.
Ingredients
- 1 quart fresh strawberries, hulled and quartered
- 3/4 cup granulated sugar, divided
- 1 tablespoon balsamic vinegar
- 6 ounces cream cheese, at room temperature
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 2 teaspoons fresh lemon juice
- 2 tablespoons light corn syrup
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoons vanilla extract
- 4 whole graham crackers, chopped
Instructions
- Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper or a silicone mat.
- Toss the fresh strawberries with 1/4 cup of sugar and balsamic vinegar. Spread them evenly on the prepared baking sheet.
- Roast the strawberries for about 30 minutes, until they darken, soften, and release their juices.
- Once roasted, transfer the strawberries to a medium bowl and mash them until only small pieces remain. Cover and refrigerate the mashed strawberries until they are fully chilled (about 1 hour).
- While the strawberries chill, blend the remaining ingredients (cream cheese, milk, heavy cream, lemon juice, corn syrup, salt, and vanilla extract) in a blender or food processor until smooth. Transfer to a bowl, cover with plastic wrap, and chill in the fridge for at least 30 minutes.
- Once chilled, pour the mixture into your ice cream maker. Freeze according to the manufacturer’s instructions.
- During the last 5 minutes of churning, gradually add the chilled roasted strawberries and chopped graham crackers.
- Transfer the ice cream to an airtight container, pressing plastic wrap against the surface to prevent ice crystals from forming.
- Freeze for at least 2 hours or until firm.
Notes
- Roasting the strawberries enhances their flavor by caramelizing them. Make sure to cool them before adding them to the ice cream base to prevent the mixture from melting.
- For the creamiest texture, ensure the ice cream base is well chilled before churning.
- When storing the ice cream, press plastic wrap directly onto the surface to prevent ice crystals from forming. Store it in the freezer for up to two weeks.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churning, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250 kcal
- Sugar: 23g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg