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.

Strawberry Cheesecake Ice Cream Recipe

Name: Strawberry Cheesecake Ice Cream Recipe
Prep time: 3 h 45 min
Cook time: 30 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 quart fresh strawberries, hulled and quartered; ¼ cup granulated sugar; 1 tbsp balsamic vinegar; 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

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

Scale

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

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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