Strawberry Cheesecake Ice Cream – Barefeet in the Kitchen

Strawberry cheesecake ice cream is a sweet and tangy combination of smooth and creamy cheesecake ice cream and fresh strawberry swirls.

Cheesecake ice cream

This ice cream is delicious exactly like cheesecake It’s such a unique flavor that I actually confused guests a time or two when I served this cheesecake ice cream. Have you tried cheesecake ice cream?

In this recipe, the cream cheese and sour cream provide plenty of tang and this is balanced by the sweet strawberries and sugar. A squeeze of lemon brightens the flavors and ties everything together.

Tortoise Cheesecake Popsicles Swirled with Caramel, Then Frozen into Cravats. Once frozen, they are dipped in chocolate and sprinkled with nuts. I absolutely love these and my kids can’t get enough of them.

Strawberry cheesecake ice cream

With a quick strawberry puree that can be made from fresh or frozen berries, Strawberry Cheesecake Ice Cream is a treat that can easily be enjoyed all year round. I absolutely love the taste, texture and even the look of this ice cream.

Strawberry puree ingredients

The ice cream ingredients

• Cream cheese
• Sour cream
• lemon
• sweet cream
• milk
• Sugar
• Vanilla extract
• kosher salt

This ice cream can be made with fresh or frozen berries. If you are using frozen berries, allow them to thaw at room temperature for about half an hour before trying to mash them.

To make the strawberry puree, mash the strawberries in a medium-sized pot. Add the sugar and bring to a boil.

Lower the heat to a boil and while stirring constantly, cook for 5 minutes. When finished, remove from heat and allow the puree to cool completely. Then chill it in the freezer while the ice cream is being mixed.

The puree should be really cold before it is added to the ice cream.

Strawberry cheesecake ice cream recipe

Mix the cream cheese, sour cream, lemon zest, heavy cream, milk, sugar, vanilla extract and salt in a blender. Grind until you get a smooth puree.

Pour the mixture into the ice cream machine and process according to the manufacturer’s instructions. When the ice cream is almost finished churning, take the cold strawberry puree out of the freezer and mix well.

When the ice cream has finished oxidizing, transfer it to a container suitable for the freezer. Drizzle about two-thirds of the strawberry puree, reserving the remaining puree for topping, if desired.

Use a knife to swirl the berry sauce through the ice cream. Freeze for a few hours before serving.

Strawberry ice cream recipes

Fresh strawberry ice cream is an old fashioned favorite made simply with strawberries, sugar, cream and milk. Just a few ingredients add up to a summer ice cream treat that everyone loves.

Fresh berries are sandwiched between layers of brown sugar and oats and then baked into bubbly golden brown heaven before being pressed into swirls of crunchy strawberry ice cream.

Strawberry ice cream pie, yes, it’s officially a thing now. This is what happens when a box of ice cream cones comes home from the grocery store with over half the cones broken.

Chocolate Covered Strawberry Ice Cream is a burst of strawberry flavor with melting chocolate chunks and a creamy strawberry vanilla base.

Fluffy and creamy ice cream filled with strawberries and bananas is the perfect way to cool off this summer. This recipe also gets bonus points for making excellent popsicles.

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Dishes: 6 Half a cup of dishes

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Strawberry puree ingredients

mashed instructions

• Mash the strawberries in a medium sized pot. Add the sugar and bring to a boil. Lower the heat to a boil and while stirring constantly, cook for 5 minutes.

• Remove from heat, cool, then chill in the freezer while the ice cream is mixing.

Instructions for ice cream

• Mix the cream cheese, sour cream, lemon zest, heavy cream, milk, sugar, vanilla extract and salt in a blender. Grind until you get a smooth puree.

• Pour the mixture into the ice cream machine and process according to the manufacturer’s instructions. When the ice cream is almost finished churning, take the cold strawberry puree out of the freezer and mix well. Add ½ cup puree to machine-made ice cream.

• When the ice cream has finished oxidizing, transfer to a freezer-proof container. Drizzle with the remaining strawberry puree, reserving about a quarter cup of the puree for topping, if desired. Use a knife to swirl the berry sauce through the ice cream. Freeze for a few hours before serving.

• If you are using frozen berries, allow them to thaw at room temperature for half an hour before mashing.

Calories: 374KKL · Carbohydrates: 37G · protein: 4G · Fat: 25G · Saturated fat: 14G · Polyunsaturated fat: 1G · Unsaturated fat: 6G · Cholesterol: 73mg · sodium: 186mg · potassium: 160mg · fiber: 0.5G · Sugar: 35G · vitamin: 912IU · Vitamin C: 15mg · calcium: 99mg · iron: 0.2mg

{Originally published 6/21/13 – Recipe notes and photos updated 4/21/23}