Strawberry Cheesecake Ice Cream
Beat the summer heat with this irresistible Strawberry Cheesecake Ice Cream! This homemade treat combines the rich creaminess of cheesecake and the fresh sweetness of ripe strawberries, creating an explosion of flavor in every scoop. Perfect for gatherings or cozy nights at home, this delightful dessert is easy to make and will leave everyone wanting more.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 38 minute
- Yield: Approximately 6 servings 1x
- Category: Dessert
- Method: No cook
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, hulled and quartered
- 8 oz cream cheese, softened
- 1 cup sweetened condensed milk
- 1 cup heavy cream
- 2 tsp pure vanilla extract
- 1 tbsp lemon juice
Instructions
- Prepare your strawberries by washing and hulling them. Slice into quarters and set aside.
- In a blender, combine the sliced strawberries and lemon juice; blend until smooth (reserve some chunks for texture).
- In a mixing bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk while mixing well.
- Pour in heavy cream and vanilla extract; blend until light and airy.
- Gently fold the strawberry puree into the cheesecake mixture, being careful not to overmix.
- Transfer to an airtight container and freeze for at least 4 hours or until firm.
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 300
- Sugar: 29g
- Sodium: 60mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: For added crunch, mix in crushed graham crackers before freezing. Swap fresh strawberries for raspberries or blueberries for a fruity twist. Store in an airtight container for up to two weeks; let sit at room temperature for easy scooping.