Key Ingredients for Easy Strawberry Cheesecake Ice Cream
- 2 cups heavy whipping cream, cold
- 1 (14 ounce) can sweetened condensed milk, chilled
- 1 teaspoon vanilla extract
- 1/4 cup freeze-dried strawberries, crushed into powder
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 cup fresh strawberries, hulled and finely diced
- 1/4 cup graham cracker crumbs (optional, for serving)
How to Make Easy Strawberry Cheesecake Ice Cream
This Easy Strawberry Cheesecake Ice Cream is a dream come true for any dessert lover, offering a lusciously creamy texture blended with vibrant strawberry and tangy cheesecake notes. It requires no special equipment, making it incredibly accessible for home cooks of all levels. The process is straightforward, resulting in a satisfying treat in under 20 minutes of active preparation time, followed by freezing. Get ready for a truly delightful homemade ice cream experience.
Step-by-Step Instructions
- Prepare the Strawberry Base: In a small bowl, combine the softened cream cheese and granulated sugar. Whisk until smooth and well combined. Stir in the crushed freeze-dried strawberry powder until evenly distributed. This concentrated strawberry powder adds intense flavor and a beautiful pink hue to your ice cream.
- Whip the Cream: In a large, chilled bowl, pour in the cold heavy whipping cream. Using an electric mixer (handheld or stand mixer with whisk attachment), beat the cream on medium-high speed until stiff peaks form. Be careful not to overmix, as this can result in a grainy texture.
- Incorporate Vanilla and Condensed Milk: Add the vanilla extract and chilled sweetened condensed milk to the whipped cream. Gently fold these ingredients into the whipped cream using a spatula until just combined. The goal here is to maintain the airiness of the whipped cream.
- Fold in the Cheesecake Mixture: Add spoonfuls of the cream cheese and strawberry mixture into the whipped cream and condensed milk base. Gently fold these into the mixture, creating swirls of cheesecake and strawberry throughout. Avoid over-mixing; you want distinct ribbons of flavor for that authentic cheesecake experience.
- Add Fresh Strawberries: If using, gently fold in the finely diced fresh strawberries. This step adds bursts of fresh fruitiness and texture.
- Freeze the Ice Cream: Pour the mixture into a freezer-safe container, such as a loaf pan or a freezer-safe bowl. Cover the container tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming. Then, cover with a lid or aluminum foil.
- Chill and Set: Freeze the Easy Strawberry Cheesecake Ice Cream for at least 6-8 hours, or preferably overnight, until firm and scoopable.
Why You’ll Love This Easy Strawberry Cheesecake Ice Cream
You’re going to adore this Easy Strawberry Cheesecake Ice Cream for so many reasons! Its star attraction is the unbelievably smooth, creamy texture that melts in your mouth, perfectly balanced by the sweet tang of cream cheese and the bright, natural flavor of strawberries. Unlike store-bought versions that can be overly sweet or artificial tasting, making this at home offers incredible cost savings, allowing you to enjoy a gourmet dessert without the premium price tag. The optional sprinkle of graham cracker crumbs on top adds that essential cheesecake crust crunch, elevating every single bite and making it a truly decadent, yet surprisingly simple, treat.
This Easy Strawberry Cheesecake Ice Cream is the perfect answer to your sweet cravings, offering a delightful homemade alternative to expensive tubs from the grocery store or time-consuming churned concoctions. It’s a recipe that proves you don’t need a fancy ice cream maker to achieve rich, delightful results. Why not whip up a batch this weekend and treat yourself to a scoop (or two!) of pure, unadulterated joy?
Storing and Reheating Tips
To maintain the delightful texture of your Easy Strawberry Cheesecake Ice Cream, proper storage is key. Refrigeration is not recommended as this is a frozen dessert. Instead, store any leftovers directly in the freezer. Ensure the container is airtight to prevent freezer burn and ice crystal formation. A good method is to press plastic wrap directly onto the surface of the ice cream before sealing the container. It will stay fresh and delicious for up to 2-3 weeks when stored correctly in the freezer. There is no reheating required for this ice cream as it is best enjoyed directly from frozen.
Final Thoughts
This Easy Strawberry Cheesecake Ice Cream is a delightful fusion of two beloved desserts, offering a simple path to homemade frozen perfection. Give it a try and experience the joy of creating your own delicious, creamy treat that will have everyone asking for seconds!
Easy Strawberry Cheesecake Ice Cream
Ingredients
Equipment
Method
- In a small bowl, combine the softened cream cheese and granulated sugar. Whisk until smooth and well combined. Stir in the crushed freeze-dried strawberry powder until evenly distributed. This concentrated strawberry powder adds intense flavor and a beautiful pink hue to your ice cream.4 ounces cream cheese, softened, 1/4 cup granulated sugar, 1/4 cup freeze-dried strawberries, crushed into powder
- In a large, chilled bowl, pour in the cold heavy whipping cream. Using an electric mixer (handheld or stand mixer with whisk attachment), beat the cream on medium-high speed until stiff peaks form. Be careful not to overmix, as this can result in a grainy texture.2 cups heavy whipping cream, cold
- Add the vanilla extract and chilled sweetened condensed milk to the whipped cream. Gently fold these ingredients into the whipped cream using a spatula until just combined. The goal here is to maintain the airiness of the whipped cream.1 teaspoon vanilla extract, 1 (14 ounce) can sweetened condensed milk, chilled
- Add spoonfuls of the cream cheese and strawberry mixture into the whipped cream and condensed milk base. Gently fold these into the mixture, creating swirls of cheesecake and strawberry throughout. Avoid over-mixing; you want distinct ribbons of flavor for that authentic cheesecake experience.4 ounces cream cheese, softened, 1/4 cup granulated sugar, 1/4 cup freeze-dried strawberries, crushed into powder, 2 cups heavy whipping cream, cold, 1 teaspoon vanilla extract, 1 (14 ounce) can sweetened condensed milk, chilled
- If using, gently fold in the finely diced fresh strawberries. This step adds bursts of fresh fruitiness and texture.1/2 cup fresh strawberries, hulled and finely diced
- Pour the mixture into a freezer-safe container, such as a loaf pan or a freezer-safe bowl. Cover the container tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming. Then, cover with a lid or aluminum foil.
- Freeze the Easy Strawberry Cheesecake Ice Cream for at least 6-8 hours, or preferably overnight, until firm and scoopable.