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.

Strawberry Cheesecake Ice Cream – Easy & Delicious Recipe

Name: Strawberry Cheesecake Ice Cream
Prep time: 30 min
Cook time: 30 min
Total time: PT-493646H37M53S
Cuisine: American
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

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

Scale

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

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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