Strawberry Cheesecake Ice Cream Recipe
This Strawberry Cheesecake Ice Cream recipe combines a rich and creamy cheesecake-flavored ice cream base with sweet, tangy strawberry compote and buttery graham cracker crumbs for the perfect homemade frozen dessert. The velvety custard is tempered with egg yolks and enhanced with fresh lemon juice and vanilla, then churned to silky perfection. The final treat offers the classic flavors of strawberry cheesecake reimagined as a refreshing and indulgent ice cream.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 8 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Churning (Ice Cream Machine)
- Cuisine: American
Ingredients
Scale
Strawberry Compote
- 1 pint strawberries, hulled and diced or sliced
- ½ cup granulated sugar
- 1 tsp fresh lemon juice
Ice Cream Base
- 8 oz cream cheese
- 2 cups heavy cream
- 2 cups whole milk
- 1¼ cups granulated sugar
- 7 egg yolks
- 1½ tsp fresh lemon juice
- 1½ tbsp pure vanilla extract
- 1 tsp kosher salt
Graham Cracker Crumbs
- ¼ cup graham cracker crumbs
- 1 tbsp granulated sugar
- ⅛ tsp kosher salt
- 2 tbsp unsalted butter, melted
Instructions
- Make Strawberry Compote. In a medium saucepan, combine the strawberries, ½ cup granulated sugar, and 1 tsp lemon juice. Bring to a simmer over medium heat, then reduce to low and simmer gently for 20 minutes, stirring occasionally to prevent burning. Remove from heat and allow to cool completely.
- Prepare Graham Cracker Crumbs. In a small bowl, mix together the graham cracker crumbs, 1 tbsp sugar, ⅛ tsp kosher salt, and melted butter until fully combined. Set aside until needed.
- Prepare the Ice Cream Base. Place the egg yolks in a heatproof bowl and set aside. In a large saucepan, whisk together cream cheese, heavy cream, whole milk, and 1¼ cups sugar. Warm the mixture over medium-low heat, whisking frequently, until it reaches a simmer (around 195°F). Do not allow it to boil.
- Temper the Egg Yolks. Remove the cream mixture from heat. Gradually whisk about ¼ cup of the hot cream mixture into the egg yolks to temper them, repeating 4-5 times. Then pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly.
- Cook the Custard. Return the saucepan to low-medium heat and whisk constantly until the mixture reaches a simmer again, about 195°F, thickening slightly. Remove from heat immediately.
- Flavor and Strain. Stir in 1½ tsp lemon juice, 1½ tbsp vanilla extract, and 1 tsp kosher salt. Strain the custard through a fine mesh sieve into a medium bowl. Place this bowl over a larger bowl filled with ice to cool quickly, whisking occasionally. Then refrigerate until fully chilled.
- Churn the Ice Cream. Once cooled, pour the custard base into your ice cream machine and churn according to manufacturer instructions (approximately 20 minutes). During the last 2 minutes of churning, gradually add the strawberry compote and graham cracker crumbs in thirds every 30 seconds to fold them into the ice cream evenly.
- Freeze the Ice Cream. Transfer the churned ice cream to a loaf pan and freeze uncovered overnight to firm up.
- Serve. Remove the ice cream from the freezer 10-15 minutes before serving to soften slightly for easier scooping.
Notes
- For best results, make sure the custard base is fully chilled before churning to ensure a smooth texture.
- Adding the strawberry compote and graham cracker crumbs gradually during the final minutes of churning ensures even distribution without overmixing.
- You can swap regular granulated sugar for a fine caster sugar for quicker dissolving in the custard.
- If you do not have a thermometer, watch carefully for the mixture to reach a gentle simmer without boiling during cooking.
- Allow the ice cream to soften slightly after freezing for easier scooping and better texture.
Keywords: strawberry cheesecake ice cream, homemade ice cream, strawberry compote, cream cheese ice cream, graham cracker crumbs, custard ice cream
