This summery homemade strawberry cheesecake ice cream recipe is an irresistible combination of rich cream and honey, pockets of tangy cream cheese, and swirls of fresh, syrupy strawberry sauce.
If you’ve never made this homemade ice cream, you’re missing out! It is a delicious dessert full of real strawberry flavor and the best creamy texture. It’s one of the many perfect recipes for strawberry season.
This recipe is for the strawberry cheesecake lovers. It’s such a fresh, boldly-flavored ice cream with bursts of frozen strawberry sauce and cheesecake flavor. Scoop it into a waffle cone or enjoy it in a dish by the spoonful.
It’s one of those perfect summer dessert recipes that you will look forward to every year!
Why You’ll Love This Recipe
Homemade ice cream is easy – The steps include warming and mixing the cheesecake ice cream base, simmering the strawberry sauce, chilling, churning, and freezing.
Fresh ingredients provide the best flavors – Summery fresh berries, rich cream cheese, silky honey, and creamy milk all meld together for a full-flavored ice cream experience.
No additives or artificial flavor – You can enjoy adding your touch while avoiding all of the unnecessary and questionable additives that the store-bought ice creams contain. No artificial colors, flavors, or sweeteners needed!
Ingredients
Whole milk – Full-fat, whole milk lends the creamiest, smoothest consistency, but you really can use whatever milk you prefer with great results.
Cream cheese – It wouldn’t be cheesecake ice cream without a whole block of full-fat cream cheese to add that classic tangy flavor. Be sure that it is softened to room temperature beforehand so that it incorporates into the ice cream properly.
Strawberries – During strawberry season, this is a great way to use fresh berries. The rest of the year, we dive into our store of frozen strawberries.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
Ice cream maker (optional)
How to Make Strawberry Cheesecake Ice Cream
Step 1: Combine milk, cream, egg yolks, and honey in a blender and pulse until smooth. Add pieces of softened cream cheese into the blender with the custard and pulse a few times. The cheese should be combined, but I like to leave a few chunks. Pour custard into a bowl and place in the refrigerator to chill.
Step 2: For the strawberry sauce, combine the fresh strawberries and sugar in a medium saucepan over medium-high heat. Bring to a simmer, stirring until the mixture begins to thicken.
Step 3: Mash the strawberries with a potato masher or an immersion blender (careful, it’s hot!), leaving it as smooth or chunky as you prefer. Remove from heat and refrigerate the sauce until chilled.
Step 4: Pour the custard into the ice cream machine and follow the manufacturer’s instructions. It will generally take about 20-25 minutes to thicken to ice cream consistency.
Step 5: Once the ice cream is fully churned, pour into a freezer-safe container, alternating layers of creamy cheesecake ice cream and strawberry sauce.
Step 6: Use a knife to swirl the strawberry sauce into the ice cream, if you’d like. Cover with parchment paper and freeze for a minimum of four hours. Alternatively, you can serve the cheesecake ice cream with a drizzle of warmed strawberry sauce over the top. Let me know how you like it!
How to Make Strawberry Cheesecake Ice Cream Without an Ice Cream Maker
No ice cream mixer? No problem!
Simply pour the chilled custard into a glass baking dish and freeze for an hour. As it begins to freeze around the sides, stir down the edges to add the frozen parts to the rest of the mixture.
Freeze for an additional 30 minutes and scrape down the sides. Repeat until the ice cream is fully and evenly frozen, stirring it every 30 minutes or so.
Tips
- Make sure your ice cream maker canister is in the freezer a full day ahead of the recipe. Don’t remove it until you’re ready to pour the ice cream in.
- Set the cream cheese out ahead of time to come to room temperature.
- Save the egg whites for a zucchini frittata, use it as an egg wash for sourdough Italian bread, or you can even freeze egg whites for later use.
- Your custard mixture should be completely chilled before churning.
- Quickly freezing ice cream to the correct temperature will impact how smooth and creamy your final product will be.
- When ready to serve, let the ice cream sit out for five to ten minutes to help with easier scooping.
- If you want to be extra fancy, you could add some graham cracker crumbs to the ice cream. Simply crush up some graham crackers in a zip lock bag and sprinkle over the ice cream when creating the layers of jam and ice cream. You can also top it with homemade whipped cream for a true sundae style treat.
Recipe FAQ
The primary ingredients are whole milk, cream, egg yolk, honey, cream cheese, strawberries, and sugar.
I love to use raw milk, but store-bought milk is also a great option. A higher fat content will yield creamier ice cream, though most types of milk will work just fine. Heavy cream gives the richest texture, though half and half or more milk will also substitute well.
When milk freezes, the milk nearly always separates into its different parts, giving a crystallized texture that is not creamy and luxurious. You want the ice cream mixture to be chilled until very cold before freezing.
Eggs provide a rich color and heightened flavor to ice cream, as well as a smooth, creamy, and thickened consistency.
More Ice Cream Recipes from the Farmhouse
- Chai Ice Cream
- Dairy-free Date Ice Cream
- Java Chip Ice Cream
- Pumpkin Spice Ice Cream
- Honey Lavender Ice Cream
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Strawberry Cheesecake Ice Cream
Equipment
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 5 large egg yolks
- ⅓ cup honey
- 8 oz cream cheese, softened
Strawberry Sauce
- 1 ½ cups strawberries
- ⅓ cup coconut sugar, or regular sugar
Instructions
- Combine milk, cream, egg yolks, and honey in a blender and pulse until smooth.
- Add pieces of softened cream cheese into the blender with the custard and pulse a few times. The cheese should be combined, but I like to leave a few chunks.
- Pour custard into a bowl and place in the refrigerator to chill.
- For the strawberry sauce, combine the fresh strawberries and sugar in a medium saucepan over medium-high heat. Bring to a simmer, stirring until the mixture begins to thicken.
- Mash the strawberries with a potato masher or an immersion blender (careful, it’s hot!), leaving it as smooth or chunky as you prefer.
- Remove from heat and refrigerate the sauce until chilled.
- Pour the custard into the ice cream machine and follow the manufacturer’s instructions. It will generally take about 20-25 minutes to thicken to ice cream consistency.
- Once the ice cream is fully churned, pour into a freezer-safe container, alternating layers of creamy cheesecake ice cream and strawberry sauce. Use a knife to swirl the strawberry sauce into the ice cream, if you'd like.
- Cover with parchment paper and freeze for a minimum of four hours. Alternatively, you can serve the cheesecake ice cream with a drizzle of warmed strawberry sauce over the top.
Notes
- Make sure your ice cream maker canister is in the freezer a full day ahead of the recipe. Don’t remove it until you’re ready to pour the ice cream in.
- Set the cream cheese out ahead of time to come to room temperature.
- Your custard mixture should be completely chilled before churning.
- Quickly freezing ice cream to the correct temperature will impact how smooth and creamy your final product will be.
- When ready to serve, let the ice cream sit out for five to ten minutes to help with easier scooping.
- If you want to be extra fancy, you could add some graham cracker crumbs to the ice cream. Simply crush up some homemade graham crackers (or store-bought) in a zip lock bag and sprinkle over the ice cream when creating the layers of jam and ice cream. You can also top it with homemade whipped cream for a true sundae style treat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sounds amaizing!! Will be trying soon!
I would love to know if you have a homemade waffle ice cream cone recipe, I’ve been looking for one as well!! Please share if you do..
I do not, but that’s a great idea!
Hi Lisa! Is there any way to make this without egg? It looks so good!
I have not personally tried it, but most ice cream recipes can be modified to be made without eggs. 🙂
This looks delicious! Do you make your own waffle cones too? I’ve tried a few recipes but haven’t found one I really like yet! I’d love to try yours if you have one. Thanks!
I don’t have a recipe right now, but that’s a great idea!
Can cacao powder be used instead of cocoa powder??
My husband and I made this recipe yesterday and it was so easy to follow. The ice cream is so delicious and creamy! This is for sure a repeat recipe.
What size ice cream canister is this recipe for?
2 quarts!
Can you mix in the strawberry sauce to the custard when mixing it in the machine or do you need to wait and swirl it in? I’m curious if it will impact the texture of the final product. Thanks!
I like to add it in later.
When searching your dessert section, this recipe comes up as “strawberry goat cheese ice cream”. I have to say, I was a little horrified at first! 😂
Hello Lisa, This is a question about the ingredients listed on strawberry cheesecake ice cream. Two cups of whole milk and 1 cup of heavy cream. Can raw milk/ cream be used?
Thank you, Jill
P.S. loving your recipes!
Sure can!
Looks delicious 😋 thank you very much!