Description

This Strawberry Cheesecake Ice Cream combines the rich, creamy taste of cheesecake with the fruity sweetness of roasted strawberries. Each bite offers a perfect balance of tangy cream cheese, crunchy graham crackers, and bursts of caramelized strawberry flavor. Ideal for summer days or as a special dessert, this ice cream is easy to make and doesn’t require eggs or flour.

Ingredients

Scale

Roasted Strawberries

1 quart fresh strawberries, hulled and quartered
1/4 cup granulated sugar
1 tablespoon balsamic vinegar

Ice Cream Base

6 ounces cream cheese, room temperature
3/4 cup granulated sugar
3/4 cup whole milk
1/2 cup heavy cream
2 teaspoons fresh lemon juice
2 tablespoons light corn syrup (optional)
1/4 teaspoon fine sea salt
1 1/2 teaspoons vanilla extract
4 whole graham crackers, chopped

Instructions

Roast the Strawberries:
Preheat the oven to 300°F (150°C). Toss the strawberries with 1/4 cup sugar and balsamic vinegar. Spread on a baking sheet lined with parchment paper and roast for 30 minutes until soft and caramelized. Mash lightly, cool, and refrigerate for at least 1 hour.
Prepare the Ice Cream Base:
In a blender, puree cream cheese, remaining sugar, milk, cream, lemon juice, corn syrup, sea salt, and vanilla until smooth. Chill the mixture for at least 30 minutes.
Churn the Ice Cream:
Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions. In the last 5 minutes, add the roasted strawberries and chopped graham crackers.
Freeze and Serve:
Transfer the churned ice cream to an airtight container, press plastic wrap directly onto the surface, and freeze for at least 2 hours until firm.

Notes

Roasting the strawberries enhances their sweetness and prevents ice crystals.
Add 1 tablespoon of vodka to the mixture to keep the ice cream softer.
For smoother texture, blend all ingredients (except the graham crackers) before churning.
Store in an airtight container for up to 2 weeks. Let it sit for 10 minutes at room temperature before scooping.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Churned
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 28g
Sodium: 85mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

Keywords: strawberry cheesecake ice cream, summer dessert, no-egg ice cream, roasted strawberry ice cream