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Hi Bold Bakers!
WHAT YOU GET: A refreshing, fruity, and sweet Strawberry Cheesecake Ice Cream recipe. My Homemade, No-Machine Strawberry Cheesecake Ice Cream recipe consists of my Crazy Homemade Ice Cream Base, Best-Ever New York Cheesecake, and strawberry puree. You’re in for an elegant and delectable treat!
I don’t know about you, but when I think of summer, I think of strawberries and cheesecake. They’re the perfect partners in crime, balancing each other out with the tart flavors of fresh strawberries and the creamy filling of the cheesecake. Since I enjoy this dessert so much, it only makes sense for me to share with you my incredibly easy No-Machine Strawberry Cheesecake Ice Cream recipe.
As you can tell, I love testing out different flavor combinations. That’s why I’ve compiled a grand list of 50+ ice cream flavors and dozens of tasty frozen desserts at my Gemma’s Freezer Section Ice Cream Destination. Don’t be afraid to be bold and test out these flavors to find your favorite this summer!
What’s In Strawberry Cheesecake Ice Cream
This ice cream recipe consists of 4 components: Crazy Homemade Ice Cream Base, cream cheese, graham crackers (or two cups of my Best-Ever New York Cheesecake), and strawberry puree. My Crazy Homemade Ice Cream Base is the building block of your ice cream. It locks in the flavors and textures of your mix-ins and toppings. If you use my Best-Ever New York Cheesecake – as the name suggests – it’s the best New York Cheesecake you can make. The creaminess of the cake filling alongside the crumbly graham cracker crust enhances the ice cream base. To cut the richness of your ice cream, your strawberry puree comes in. The vibrant and fresh flavors of ripe strawberries really bring this Strawberry Cheesecake Ice Cream together. It’s absolutely stunning and delicious!
The best part about this recipe is that you can make all of these components at home, which not only can help you hone your baking skills, but also elevates the overall flavor profile of your Strawberry Cheesecake Ice Cream.
Are you a fan of strawberry cheesecake? Check out No-Bake Strawberry Cheesecake, Strawberry Cheesecake Pancakes, Strawberry Cheesecake Ice Cream (Marble Stone), Strawberry Cupcakes with Strawberry Cream Cheese Frosting, and Strawberry Cheesecake Popsicles recipes!
Crazy Homemade Ice Cream Base (No-Machine)
What’s this magical ice cream base I keep talking about? Well, it’s my Crazy Homemade Ice Cream recipe, which is the master recipe for all of my No-Machine Ice Cream recipes. This base is special because it only consists of a whopping 2 ingredients: Heavy whipping cream and Sweetened Condensed Milk. Together, they create a customizable canvas for all of your additional flavors and toppings.
The first ingredient is heavy whipping cream or heavy cream. I recommend using a cream that has 38% or higher fat content, as you’re looking to double the cream’s volume when whipping. You can find heavy whipping cream in your local grocery store in the United States. However, you may need to look up a different name if you live in another country. This type of cream is referred to as whipping or double cream in Britain, slagroom in the Netherlands, and whipped cream or heavy cream in the Philippines.
The second ingredient is sweetened condensed milk. This ingredient is very important in my Crazy Homemade Ice Cream Base and cannot be substituted. If you can’t find sweetened condensed milk near you or you’re up for a challenge and want to make it at home, try my Homemade Sweetened Condensed Milk recipe.
Tools You Need To Make Strawberry Cheesecake Ice Cream
2-Ingredient Ice Cream Base
- Measuring cups and spoons
- Stand mixer with whisk attachment (alternatively, hand mixer with medium-sized bowl)
- Silicone spatula
Gemma’s Best-Ever New York Cheesecake (If using instead of cream cheese & graham crackers)
- Measuring cups and spoons
- Small bowl
- Spoon
- 9-inch springform tin
- Stand mixer or hand mixer
- Silicone spatula
Strawberry Puree
- Measuring cups and spoons
- Food processor or blender
- Knife
How To Store Strawberry Cheesecake Ice Cream
Freeze your Strawberry Cheesecake Ice Cream in an airtight container for up to 6 weeks.
If you happen to have leftover Best-Ever New York Cheesecake, you can store it in the fridge for up to 4 days. It also freezes very well for up to 4 weeks. You can also freeze leftover strawberry puree and defrost it as you need it.
How To Make Dairy-Free and Vegan Strawberry Cheesecake Ice Cream
Want to make dairy-free and vegan Strawberry Cheesecake Ice Cream? Take a look at my Dairy-Free Coconut Homemade Ice Cream recipe and Egg Substitutes article for more information.
Gemma’s Pro Chef Tips For Making The Best Strawberry Cheesecake Ice Cream
2-Ingredient Ice Cream Base
- As an alternative to heavy whipping cream, try Buffalo milk. It’s high in fat and whips up well.
- On medium/high speed, whip your ice cream base for about 3 minutes until soft peaks form. You should aim for thickened cream that isn’t too firm.
- Chill your sweetened condensed milk before use. This will make your ice cream more scoopable even after sitting in the freezer for a while.
- You can use low-fat or fat-free sweetened condensed milk to make your ice cream base less sweet. If you make Homemade Sweetened Condensed Milk, you can replace sugar with alternatives such as honey, agave nectar, or maple syrup. Other sugar alternatives may not work if they are unable to caramelize.
- After you add the sweetened condensed milk, whip the mixture on high speed until stiff peaks form. You’ll know you reached stiff peaks when they stand straight up and don’t change their shape. Take care not to overwhip at this stage or else your cream will curdle.
- Adding vanilla extract to your ice cream base is optional, but I recommend it because the alcohol in the extract will lower the freezing point and make your ice cream a little easier to scoop.
Gemma’s Best-Ever New York Cheesecake
- Leave your cream cheese out at room temperature for an hour or so to make it easier to whip up without any lumps.
- Place a tray of warm water underneath your cheesecake to regulate the temperature inside of your oven. The water will help your oven not get too hot and prevent your cheesecake from cracking.
- Your cheesecake is ready once you see a slight jiggle in the middle of it.
- While your cheesecake is still in the tin, place it in the fridge to chill for a minimum of 5 hours but preferably overnight. The longer you give it, the more it sets and the easier it is to cut.
- Don’t worry if the top of your cheesecake is cracked! It will taste just as delicious. You can add whipped cream or Candied Cherries to mask the cracks. When using it in your ice cream base, the cracks won’t matter since you’ll be breaking up the cake.
- Break your cheesecake up into bits for your ice cream, but don’t over-mush it to preserve the fluffy texture of your cheesecake.
- If using a convection oven, your baking temperature should be lowered by 25 to 30 degrees. Use bottom heating only. It should let your cake bake through without burning the top.
Strawberry Puree
- If you would prefer to not make homemade strawberry puree, you can use store-bought strawberry puree.
- For a more flavorful strawberry puree, use frozen strawberries. Frozen strawberries are generally picked at peak freshness.
- If you’re making a puree with fresh strawberries, try looking for strawberries with fresh stems and a bright, shiny colored flesh.
- Add a bit of sugar, lemon juice, and vanilla extract to enhance the sweetness of your strawberry puree.
- To create a ripple effect in your ice cream, gently swirl your strawberry puree into your ice cream base..
Want More No-Machine Ice Cream Flavors? Check Out:
- No-Machine Rainbow Cake Ice Cream
- No-Machine Cookies And Cream Ice Cream
- No-Machine Mango Ice Cream
- Banana & Strawberry Ice Cream For Breakfast
- Honeycomb Ice Cream (No Machine)
- Homemade Ice Cream Top 5 Most Requested Flavors
- Homemade Ice Cream 5 New Flavors
- 6 Holiday Ice Cream Flavors
- 5 New Holiday Ice Cream Flavors
- Homemade Halloween Ice Cream Flavors
- Dairy-Free Coconut Ice Cream
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Ingredients
- 2 cups (16oz/450ml ) heavy whipping cream (cold)
- 14 ounces (1 Can/ 400ml) sweetened condensed milk (fat-free or regular, and cold)
- ½ cup (4oz/115g) cream cheese, softened
- ⅓ cup (2 ½ floz/75ml) strawberry puree
- ¾ cup (2 ¼oz/64g) crushed Graham crackers
Instructions
- Place sweetened condensed milk in the fridge to keep cold.
- Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form.
- Turn off the machine and pour the cold condensed milk into the whipped cream.
- Turn the speed up to high and whisk until the mixture is thick and stiff peaks form.
- Turn off the machine and mix in the cream cheese, strawberry puree and Graham crackers. Scoop into tubs and freeze for at least 6 hours. Keep frozen for up to 12 weeks.
Question – after I finished making the ice cream, I read above the recipe to add vanilla. The ingredients did not list vanilla extract. How much were you supposed add?
I made this today and while it is tasty, I needed more flavor. It could use more cream cheese, strawberry purée, and graham crackers. I didn’t get the cream cheese tang and it was overly sweet for me. Ease of recipe is wonderful!
I have a Whytner ice cream machine. To make this ice cream in it, how would I modify the directions? Would I skip whipping the cream?
it is soo tasty