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Strawberry Cheesecake Ice Cream

Creamy and fresh Strawberry Cheesecake Ice Cream is a cooling summer treat. The fresh and refined sugar-free ingredients come together in only a few minutes. No ice cream machine required!

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Five balls of cream cheese ice cream on a top of a loaf tin used as an ice cream container. Ice cream scoop on the right and blue-striped tea towel on the left.

Recipe and photography: Veera Rusanen
Writing: Juniper Creative Co.

This sweet and creamy summer treat is so easy to make and is much healthier than alternatives. Fresh berry puree is churned together with cream to make a well-balanced and delectable Strawberry Cheesecake Ice Cream. It’s the perfect snack on a hot summer day!

You’ll find that this recipe is surprisingly easy and you don’t even need an ice cream maker! Unlike many ice cream recipes, there is no refined sugar or eggs included and it uses all-natural ingredients. Enjoy a scoop or a bowl full – your choice!

In the mood for something a little more savory? Cool off with my peanut butter strawberry popsicles instead!

Ingredients

Easy ingredients make up this luscious ice cream recipe. Try to use in-season or organic berries for the best flavor.

This is what you need:

  • Fresh (organic) strawberries
  • Heavy whipping cream
  • Natural cream cheese
  • Vanilla extract
  • Maple syrup

Can I use frozen strawberries instead?

I find that the best flavor and texture comes from fresh berries, but feel free to use frozen if that’s all you have at home. Just let the berries sit at room temperature for about 30 minutes so they can thaw and are easier to puree.

A close up photograph of an ice cream ball.

How to make Strawberry Cheesecake Ice Cream

This is an easy homemade ice cream recipe that comes together in a few steps. You can still make this recipe without using an ice cream machine, just follow the steps included later on in this post.

Follow these helpful steps to make the recipe:

  1. Rinse the strawberries, remove the stems, and puree them using an immersion blender. Alternatively, use a regular blender or a food processor. 
  2. Add the puree to a medium-sized mixing bowl. Add the cream cheese, vanilla, and maple syrup to the bowl and mix them all together with an electric or handheld whisk or an electric mixer.
  3. Pour the heavy cream into a large mixing bowl and whip until it’s soft and fluffy.
  4. To finish, pour the strawberry cream cheese mixture into the whipped cream and fold everything together with a spatula.
  5. Add the mixture to your ice cream maker and churn according to instructions.
  6. Serve fresh from the ice cream maker or put it in the freezer for an hour before serving.

Can I make this recipe without an ice cream maker?

Yes! Pour the mixture into a freezer-proof container and freeze. Whisk the ice cream with a fork every 30 minutes until it reached the right consistency. This could take up to 4 hours.

Equipment Needed

You need a few pieces of equipment to make this recipe, but there are alternatives available if you don’t own certain items:

  • Immersion blender: To puree the fresh or frozen strawberries. Use a blender or food processor if you don’t have one.
  • Electric whisk or a handheld/electric mixer.
  • Ice cream maker: If you don’t own an ice cream maker, you can make the recipe without one.

Recipe Tips

  • You might not need to add the maple syrup if your strawberries are already sweet enough. Taste the mixture before adding the syrup and determine if it’s needed or not. 
  • Check the capacity of your ice cream churner first to make sure the batch fits inside. This recipe is suitable for a 2-quart churner. 
  • You’ll find that this ice cream recipe becomes very hard in the freezer. This is because of the high water content in the fruit. To mitigate this, add in 1 tablespoon of vodka right before it’s finished churning.
Five strawberry cheesecake ice cream balls on top of a ice cream container. A blue-striped tea towel on the left of the container.

How to store

Store the ice cream in a freezer-safe container (either plastic, pyrex-glass, and metal) and cover with a lid. It will stay fresh in the freezer or up to 2 weeks (if it even lasts that long!). 

You can thaw the ice cream at room temperature for around 30 minutes before serving. This type of ice cream becomes very hard in the freezer, so letting it sit before serving will make it soft and enjoyable to eat.

More Ice Cream Recipes

Ice cream balls in a container.

Strawberry Cheesecake Ice Cream

Creamy and fresh Strawberry Cheesecake Ice Cream is a cooling summer treat.
Prep time15 mins
Cooking time1 hr
Total time1 hr 15 mins
Category: Dessert
American
Servings: 8 portions
Calories: 188.13kcal

Ingredients

  • 450 g fresh organic strawberries
  • 200 ml whipping cream
  • 175 g natural cream cheese
  • 2 teaspoons vanilla extract
  • 2 tablespoons maple syrup

Instructions

  • Rinse the strawberries, remove the stems, and puree them using an immersion blender. Alternatively, use a regular blender or a food processor.
  • Add the puree to a medium-sized mixing bowl. Add the cream cheese, vanilla, and maple syrup to the bowl and mix them all together with an electric or handheld whisk or an electric mixer.
  • Pour the heavy cream into a large mixing bowl and whip until it’s soft and fluffy.
  • To finish, pour the strawberry cream cheese mixture into the whipped cream and fold everything together with a spatula.
  • Add the mixture to your ice cream maker and churn according to instructions.
  • Serve fresh from the ice cream maker or put it in the freezer for an hour before serving.

Tips

The nutrition values are an estimate for one portion of ice cream. The recipe makes 8 portions.
If you use a churner, see the churner instructions before making the recipe. The churner sizes vary a lot. This recipe is for a large ice cream machine.

Nutrition

Calories: 188.13kcal (9%) | Carbohydrates: 7.7g (3%) | Protein: 2.19g (4%) | Fat: 16.91g (26%) | Saturated Fat: 9.99g (62%) | Cholesterol: 58.31mg (19%) | Sodium: 87.05mg (4%) | Potassium: 135mg (4%) | Fiber: 1.13g (5%) | Sugar: 4.84g (5%) | Vitamin A: 668.03IU (13%) | Vitamin C: 33.23mg (40%) | Calcium: 46.69mg (5%) | Iron: 0.32mg (2%)

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