Strawberry cheesecake ice cream recipe, this one started in my Arizona kitchen on a scorching 115°F day. All I wanted was something cold, sweet, and homemade. Not just ice cream, but something richer. Something nostalgic. So I did what I always do when the craving hits: I turned my favorite dessert into something scoopable.
Growing up, dessert was how I connected with family. I’d bake alongside my mom and grandma, learning that simple ingredients and a lot of love could turn into something unforgettable. That’s the energy behind this recipe. Roasted strawberries. Tangy cream cheese. Crunchy graham crackers. Every bite is like a frozen slice of cheesecake sweet, tart, creamy, and comforting.
Now it’s your turn to taste why this has become a summer must-make in my home.
Check out our crowd-favorite cinnamon roll cheesecake recipe
Table of Contents
Why This Strawberry Cheesecake Ice Cream Recipe Stands Out
What Makes This Ice Cream So Special
This strawberry cheesecake ice cream recipe isn’t your average fruity scoop. It’s creamy, tangy, and packed with flavor thanks to roasted strawberries and real cream cheese. Every bite has soft swirls of berries, bits of crunchy graham crackers, and that rich cheesecake feel but colder and better.
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Strawberry Cheesecake Ice Cream Recipe
- Total Time: 4hours 15minutes
- Yield: 1 Quart 1x
Description
This strawberry cheesecake ice cream recipe is rich, creamy, and bursting with roasted strawberries and graham cracker crunch. No eggs. No machine required. Just pure summer bliss in every scoop.
Ingredients
Roasted Strawberries:
- 1 quart fresh strawberries, hulled and quartered
- ¼ cup granulated sugar
- 1 tbsp balsamic vinegar
Ice Cream Base:
- 6 oz cream cheese, softened
- ¾ cup whole milk
- ½ cup heavy cream
- ½ cup sugar
- 2 tbsp corn syrup
- 2 tsp fresh lemon juice
- 2 tsp fresh lemon juice
- ¼ tsp sea salt
- 4 graham crackers, broken into chunks
Instructions
Roast the Strawberries: Preheat oven to 300°F. Toss strawberries with sugar and balsamic vinegar. Roast on a baking sheet for 30 minutes. Cool and mash slightly.
Make the Base: Blend cream cheese, milk, cream, sugar, corn syrup, lemon juice, vanilla, and salt until smooth. Chill for 30 minutes.
Churn: Add chilled base to your ice cream machine. Churn for 15–20 minutes until thick. Add roasted strawberries and graham crackers during the last 5 minutes.
Freeze: Transfer to a container, press plastic wrap onto the surface, and freeze for 2+ hours until scoopable.
Serve: Let sit for 10 minutes before serving. Top with extra graham crumbs or fresh berries if desired.
Notes
Tips
For no-churn method: Fold whipped cream into blended base, then freeze, stirring every 30 minutes.
Want smoother texture? Use a blender for the full mix before freezing.
- Prep Time: 15minutes
- Chilling Time: 3hours 30minutes
- Cook Time: 30minutes
- Category: Dessert
- Method: Churn or No-Churn
- Cuisine: American
Nutrition
- Calories: 265 kcal
- Sugar: 23 g
- Sodium: 130 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Cholesterol: 55 mg
Roasting the strawberries makes them sweeter and deeper in flavor. The cream cheese gives the base that silky texture and classic tang. Together, they create a dessert that truly tastes like cheesecake in ice cream form.
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Where the Flavor Inspiration Came From
I created this strawberry cheesecake ice cream recipe during a record-hot Phoenix summer. I wanted a dessert that was cool and creamy, but still comforting something that reminded me of baking with my family, but didn’t require turning on the oven.
So, I mixed the two things I loved most: homemade ice cream and cheesecake. With just a few steps, I had a scoop that tasted like summer memories. And now, I’m sharing it with you.
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Key Ingredients That Elevate the Flavor of This Strawberry Cheesecake Ice Cream Recipe
The Importance of Roasted Strawberries
One of the most unique things about this strawberry cheesecake ice cream recipe is the use of roasted strawberries instead of raw. Roasting deepens the flavor, bringing out natural sweetness while adding subtle caramel notes. Tossed with a little sugar and balsamic vinegar, they become syrupy, soft, and bold nothing like bland frozen chunks.
The real secret? Let them cool completely before adding them to your ice cream. This keeps the creamy base from melting too soon and ensures that you get beautiful ribbons of berry flavor in every bite.
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Why Full-Fat Dairy & Cream Cheese Matter
The foundation of any good ice cream is fat. In this recipe, we use whole milk and heavy cream to create that luxurious mouthfeel. Anything lower in fat can lead to a thin, icy texture not what you want in a rich dessert like this.
Then there’s the cream cheese, the heart of this strawberry cheesecake ice cream recipe. It adds a tangy depth and smooth consistency that mimics a slice of real cheesecake. Make sure it’s fully softened before blending to avoid lumps.
Want even more indulgence? A splash of vanilla extract and a squeeze of fresh lemon juice round out the flavor and make the berries pop.
The Role of Corn Syrup and Vodka for Texture
To keep your ice cream soft and scoopable, this recipe includes light corn syrup just a couple of tablespoons, but enough to help reduce crystallization. It also prevents the mix from getting too icy once frozen.
If you want to go the extra mile, add a tablespoon of vodka before the final churn. Alcohol doesn’t freeze, so it helps keep the consistency silky smooth without changing the flavor. It’s a trick that makes your homemade strawberry cheesecake ice cream taste just as good on day 5 as it did fresh out of the churn.
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How to Roast Strawberries for Maximum Flavor
Step-by-Step Roasting Process
A big reason this strawberry cheesecake ice cream recipe stands out is the depth of flavor created by roasting the strawberries. This step may seem extra, but trust me it’s completely worth it.
Here’s how to do it right:
- Preheat your oven to 300°F.
- Toss 1 quart of fresh, hulled strawberries with ¼ cup of sugar and 1 tablespoon of balsamic vinegar.
- Spread the strawberries in a single layer on a parchment-lined baking sheet.
- Roast for about 30 minutes, or until they’re soft, darkened, and juicy.
- Let them cool, then mash slightly leaving some small chunks for texture.
Once cooled, refrigerate the mixture for at least 1 hour. You want them cold before adding to your churned base. This keeps your strawberry cheesecake ice cream recipe perfectly creamy without melting too soon.
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Balsamic Vinegar Twist: Why It Works
Balsamic vinegar may sound like an odd ingredient in a dessert, but here’s the secret: it amplifies the strawberry flavor. Just a small splash adds brightness and complexity that plays beautifully against the creamy, tangy cheesecake base.
It doesn’t make your ice cream taste like salad it just sharpens the sweetness and adds depth. Think of it as a flavor booster you didn’t know you needed.
This one simple step gives the entire strawberry cheesecake ice cream recipe that “wow” factor that keeps people coming back for seconds.
Storage Tips for Roasted Strawberries
Roast ahead for convenience. Once cooked and cooled, your strawberries can be stored in an airtight container in the fridge for up to 2 days. Just be sure they’re fully chilled before adding them to the ice cream mixture.
You can even roast a double batch and freeze some for later. That way, when the next heatwave hits, your next batch of homemade strawberry cheesecake ice cream is already halfway done.
Making the Ice Cream Base for the Strawberry Cheesecake Ice Cream Recipe
Blending the Cream Cheese, Milk & More
The heart of this strawberry cheesecake ice cream recipe is the luscious base and getting it right makes all the difference. To create that velvety, scoopable texture, you’ll blend together:
- 6 oz cream cheese (room temperature)
- ¾ cup whole milk
- ½ cup heavy cream
- 2 tbsp corn syrup
- ¾ cup sugar (divided reserve some for strawberries)
- 2 tsp lemon juice
- 1½ tsp vanilla extract
- ¼ tsp sea salt
Blend everything (except strawberries and graham crackers) in a high-speed blender or food processor until completely smooth. The cream cheese should be fully softened, or you’ll end up with tiny lumps.
Pro Tip: Don’t over-blend. A minute or two is perfect just enough to fully combine without whipping too much air into the mixture.
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Tips for Smooth, Creamy Results
Here’s how to make sure your strawberry cheesecake ice cream recipe comes out ultra-smooth and rich:
- Chill the base before churning. After blending, cover the mixture with plastic wrap (pressed directly onto the surface) and refrigerate for at least 30 minutes. Cold base = better texture.
- Use full-fat ingredients. Skimping on fat means icy texture instead of creaminess.
- Don’t skip the lemon juice. It enhances the cheesecake flavor and balances the sweetness.
Chilling the base in advance gives the ice cream a head start when it hits the machine, which means a better churn and creamier consistency.
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Ingredient Swaps & Allergy-Friendly Alternatives
Want to make this strawberry cheesecake ice cream recipe a little more customizable? Here are some easy swaps:
| Original Ingredient | Swap Option | Notes |
|---|---|---|
| Whole milk | Oat or coconut milk | Use full-fat for best texture |
| Cream cheese | Vegan cream cheese | Avoid tofu it affects the flavor |
| Corn syrup | Honey or maple syrup | Slightly different texture |
| Heavy cream | Coconut cream | Chill and scoop solid part only |
These swaps won’t deliver the exact same taste, but they’ll get you close. Always chill your mix before churning, especially when using non-dairy ingredients.
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Churning & Adding Cheesecake Crumble
How to Churn the Ice Cream for the Perfect Texture
After chilling your base thoroughly, it’s time to freeze it into something truly special. To begin, ensure your ice cream machine’s bowl is frozen solid if you hear sloshing, it’s not ready. This step is essential to making your strawberry cheesecake ice cream recipe smooth and creamy.
Set up your machine and slowly pour in the cold base. Churn for about 15 to 20 minutes, or until it thickens to a soft, creamy consistency. When the mixture starts to pull away from the sides, it’s ready for the next step. Be careful not to over-churn, as that can change the final texture.
When to Add the Graham Cracker and Strawberry Mix-ins
To make this recipe truly feel like frozen cheesecake, you’ll add crushed graham crackers and roasted strawberries near the end of churning. Wait until the mixture is nearly done about five minutes before stopping then gently fold in your cooled strawberries and graham cracker chunks.
Break the crackers into small, rough pieces not fine crumbs so each scoop has bits of crunch like a cheesecake crust. Mix everything in by hand or with a spatula to keep the pieces from breaking down too much.
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No Ice Cream Machine? Try This Easy Freezer Method
You can still enjoy this strawberry cheesecake ice cream recipe without any fancy equipment. Here’s a simple way to do it by hand:
- Pour the blended base into a freezer-safe container.
- Freeze for around 2 hours, until it starts to solidify at the edges.
- Stir the mixture thoroughly with a sturdy spoon or spatula.
- Repeat this process checking every 30 to 45 minutes for another 2 to 3 hours, stirring each time.
- When it’s firm but scoopable, gently fold in the roasted strawberries and graham crackers.
This method creates a slightly firmer texture than machine-churned, but the taste and richness remain just as satisfying.
Whether you go the churned or no-churn route, this strawberry cheesecake ice cream recipe delivers creamy bites filled with fruit, tang, and crunch just like your favorite slice of cheesecake, only colder.
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Freezing, Serving & Storage Tips for the Perfect Strawberry Cheesecake Ice Cream Recipe
How to Store Your Ice Cream Without Losing Texture
After you’ve finished churning (or using the no-churn method), proper storage is key to keeping your strawberry cheesecake ice cream recipe tasting as fresh as possible.
Transfer your ice cream into a freezer-safe container. Press a sheet of plastic wrap directly on the surface before sealing the lid. This reduces air exposure and keeps ice crystals from forming. It’s one of the simplest ways to protect the creamy consistency you worked hard to achieve.
If you’re planning to serve the strawberry cheesecake ice cream recipe over a few days, store it in a shallow, wide container instead of a deep one. This allows faster freezing and more even softening when you’re ready to scoop.
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How Long Will This Strawberry Cheesecake Ice Cream Last?
When stored properly, your strawberry cheesecake ice cream recipe will stay good for up to 2 weeks in the freezer. While it’s safe to eat beyond that, the flavor and texture can start to fade.
Over time, fruit-based ice creams tend to firm up more than cream-only ones. To fix that, just set the container on the counter for 10–15 minutes before scooping. You’ll find it softens evenly and becomes easy to serve again.
Another tip? Try refrigerating the container for about 20–30 minutes before scooping if your kitchen is warm. It helps bring out the flavor without melting it too quickly.
Serving Tips That Enhance Every Scoop
To make the most of your strawberry cheesecake ice cream recipe, don’t just scoop and go. Pair it with:
- Fresh sliced strawberries
- A drizzle of honey or strawberry syrup
- Crushed graham crackers on top
- A dollop of whipped cream
- Even a slice of actual cheesecake (if you dare!)
This isn’t just a dessert it’s a full-on creamy strawberry experience that feels both nostalgic and gourmet.
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Conclusion
Make This Strawberry Cheesecake Ice Cream Recipe Your New Summer Favorite
If you’ve made it this far, one thing is clear you’re just a few steps away from making your own dreamy strawberry cheesecake ice cream recipe. From the rich cream cheese base to the roasted strawberries and graham cracker crumble, every part of this recipe brings comfort, freshness, and pure dessert bliss into your kitchen.
Whether you’re new to making homemade ice cream or just looking for something unique and unforgettable, this scoop delivers it all. It’s sweet, tart, creamy, and crunchy in all the right ways. Even better? You don’t need eggs, flour, or even an ice cream machine to make it happen.
This is the kind of recipe you’ll come back to all season long perfect for hot days, dinner parties, or anytime you want to cool down with something special.
Want to explore more frozen favorites? Don’t miss our blueberry cheesecake ice cream recipe
Now it’s your turn grab your ingredients, roast those berries, and churn up a batch. And if you love it, be sure to share the recipe with a friend (or two!).
FAQ – Strawberry Cheesecake Ice Cream Recipe
Can I make strawberry cheesecake ice cream without an ice cream maker?
Yes! You can absolutely make this strawberry cheesecake ice cream recipe without a machine. Simply whip heavy cream to stiff peaks, fold it into the blended base, then freeze the mixture in a container. Stir every 30–45 minutes for a few hours until it sets. The texture will be slightly denser than churned ice cream, but the flavor stays creamy and rich.
What makes this strawberry cheesecake ice cream taste so rich?
The rich, creamy texture comes from full-fat dairy and real cream cheese. Roasting the strawberries intensifies their sweetness and adds a caramelized flavor that mimics the taste of baked cheesecake. It’s the combination of high-quality ingredients and balanced acidity from lemon juice that makes this homemade strawberry cheesecake ice cream recipe unforgettable.
How long does homemade strawberry cheesecake ice cream last in the freezer?
If stored properly in an airtight, freezer-safe container with plastic wrap pressed against the surface, this strawberry cheesecake ice cream recipe can last up to 2 weeks. The flavor may even deepen over time, though the texture might firm up slightly. Just leave it out at room temp for 10–15 minutes before scooping.
Can I use frozen strawberries instead of fresh ones?
Yes, frozen strawberries work too just make sure to thaw and drain them well before roasting. While fresh berries offer a brighter flavor and slightly better texture, roasted frozen strawberries still bring out the tangy-sweet balance that makes this strawberry cheesecake ice cream recipe so special.