Strawberry Cheesecake Ice Cream

Total Time Prep: 15 min. Process: 25 min. + freezing
Yield 1-1/2 quarts
Test Kitchen Approved
Strawberry cheesecake ice cream is the perfect summer treat. Pureed strawberries, cream cheese, two types of cream, and graham cracker crumbs give this recipe its fresh flavor and rich texture.

Ingredients

  • 1 cup half-and-half cream
  • 1 tablespoon vanilla extract
  • 2 teaspoons grated lemon zest
  • 2 teaspoons lemon juice
  • 1 cup sugar
  • 1 package (8 ounces) cream cheese, cubed and softened
  • 1 cup heavy whipping cream
  • 1-1/2 cups fresh strawberries
  • Optional: Sliced fresh strawberries and crushed graham crackers

Directions

  1. Place the first 6 ingredients in a blender; cover and process until smooth. Add whipping cream; cover and process until blended. Transfer to a large bowl.
  2. Add 1-1/2 cups strawberries to blender; cover and process until pureed. Stir into cream mixture.
  3. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
  4. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 4-6 hours or until firm. If desired, serve with sliced strawberries and crushed graham crackers.

Nutrition Facts

1/2 cup: 234 calories, 16g fat (10g saturated fat), 58mg cholesterol, 87mg sodium, 20g carbohydrate (20g sugars, 0 fiber), 2g protein.

When I got my ice cream maker, a friend shared her dreamy freezy cheesecake recipe. For guests, I scoop this into tart shells. —Joan Hallford, North Richland Hills, Texas
Recipe Creator
Community Cook

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