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.
Notes
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.
