Strawberry Cheesecake Ice Cream
Strawberry cheesecake ice cream is a creamy custard with swirls of homemade strawberry filling. It is the perfect combination of sweet with a hint of tang.
Servings: 10 servings
Equipment
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 5 large egg yolks
- 1/3 cup honey
- 8 oz cream cheese softened
Strawberry Sauce
- 1 1/2 cups strawberries
- 1/3 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 also 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.
Nutrition
Calories: 276kcal | Carbohydrates: 20g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 147mg | Sodium: 111mg | Potassium: 174mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 859IU | Vitamin C: 13mg | Calcium: 113mg | Iron: 0.4mg