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Strawberry Cheesecake Ice Cream

Creamy homemade ice cream with tangy cream cheese base, fresh strawberry pieces, and graham cracker crumbs that tastes like frozen cheesecake.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 8
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 8 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh strawberries, hulled and chopped
  • 1/4 cup powdered sugar
  • 1 cup graham cracker crumbs
  • 2 tablespoons melted butter

Method
 

  1. Combine chopped strawberries with powdered sugar in a medium bowl. Let them sit for 15 minutes until they release their natural juices.
  2. Toss graham cracker crumbs with melted butter until evenly moistened.
  3. Beat softened cream cheese until completely smooth. Gradually add granulated sugar, beating until fluffy and pale.
  4. Slowly pour in milk, whisking constantly to prevent lumps. Add vanilla extract and salt, then gradually incorporate heavy cream until completely smooth.
  5. Pour the mixture into your ice cream maker and churn according to manufacturer instructions, typically 20-25 minutes, until it resembles thick soft-serve.
  6. During the final 2 minutes of churning, add the strawberry mixture and graham cracker crumbs.
  7. Transfer to an airtight container and freeze for at least 4 hours before serving.

Notes

Make sure cream cheese is completely softened to prevent lumps. Ice cream maker bowl needs to be frozen for at least 24 hours. Store in airtight container for up to 2 weeks, pressing plastic wrap directly on surface to prevent ice crystals. Let sit 5 minutes at room temperature before scooping. Can substitute frozen strawberries (thawed and drained) or Greek yogurt for half the cream cheese for lighter version.