Introduction

This Strawberry Cheesecake Ice Cream combines the fresh brightness of strawberry compote with the rich, creamy texture of cheesecake. Made from scratch with a luscious ice cream base and buttery graham cracker crumbs, it’s a delightful homemade treat perfect for warm days or special occasions.

Strawberry Cheesecake Ice Cream Recipe - Recipe Image

Ingredients

1 pint strawberries (hulled and diced or sliced)
½ cup granulated sugar
1 tsp fresh lemon juice
8 oz cream cheese
2 cups heavy cream
2 cups whole milk
1¼ cups granulated sugar
7 egg yolks
1½ tsp fresh lemon juice
1½ tbsp pure vanilla extract
1 tsp kosher salt
¼ cup graham cracker crumbs
1 tbsp granulated sugar
⅛ tsp kosher salt
2 tbsp unsalted butter

Instructions

Make the strawberry compote: In a medium saucepan, stir together the strawberries, ½ cup granulated sugar, and 1 teaspoon lemon juice. Bring to a simmer over medium heat, then reduce the heat and let it simmer gently for 20 minutes, stirring occasionally to prevent burning. Remove from heat and allow to cool.
Prepare the graham cracker crumbs: In a small bowl, mix the graham cracker crumbs, 1 tablespoon granulated sugar, ⅛ teaspoon kosher salt, and melted butter until fully combined. Set aside.
Make the ice cream base: Place the 7 egg yolks in a heatproof bowl and set aside. In a large saucepan, whisk together the cream cheese, heavy cream, whole milk, and 1¼ cups granulated sugar. Heat over medium-low, whisking frequently until the mixture reaches a gentle simmer (about 195°F). Do not boil.
Temper the egg yolks: Remove the hot cream mixture from heat. Gradually whisk about ¼ cup of the hot cream into the egg yolks to temper them, adding the hot liquid in small increments while whisking vigorously. Then pour the egg yolk mixture back into the saucepan.
Cook the custard: Return the saucepan to low-medium heat and whisk constantly until the mixture thickens and reaches about 195°F again. Remove from heat immediately.
Finish the base: Stir in 1½ teaspoons lemon juice, vanilla extract, and 1 teaspoon kosher salt. Strain the custard through a fine mesh strainer into a clean bowl to remove any lumps. Set the bowl in a larger bowl filled with ice and stir occasionally until cooled. Then refrigerate to chill completely.
Churn the ice cream: Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20 minutes.
Add compote and crumbs: During the last 2 minutes of churning, gradually add the strawberry compote and graham cracker crumb mixture in thirds, about every 30 seconds, to evenly distribute them.
Freeze and serve: Transfer the churned ice cream to a loaf pan and freeze overnight uncovered. Before serving, let the ice cream sit at room temperature for 10-15 minutes to soften slightly for easier scooping.

Tips & Variations

For a smoother compote texture, pulse the cooled strawberries gently in a blender before mixing into the ice cream.
Substitute fresh berries like raspberries or blueberries for a different fruit twist.
If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm.
Add a splash of bourbon or strawberry liqueur to the custard base for an adult version.

Storage

Store the ice cream in an airtight container in the freezer for up to one week. To re-soften, let it sit at room temperature for 10-15 minutes before scooping. Stirring it gently after thawing can help restore creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the compote?

Yes, frozen strawberries work well. Thaw and drain excess liquid before cooking to avoid a watery compote.

Do I need a thermometer to make this ice cream?

While a thermometer helps achieve the perfect custard temperature, you can also use visual cues: heat until the mixture thickens slightly and coats the back of a spoon without boiling.

Strawberry Cheesecake Ice Cream Recipe

Print Recipe

★★★★★

4.8 from 76 reviews

This homemade Strawberry Cheesecake Ice Cream combines tart fresh strawberries with creamy cheesecake-flavored ice cream, enhanced by a buttery graham cracker crumb swirl. The ice cream base is custard-style, made with egg yolks and cream cheese for rich texture and a velvety mouthfeel. The strawberry compote simmers into a luscious topping that is swirled in during churning, creating bursts of fruity sweetness. This frozen dessert is perfect for summertime indulgence or anytime you crave a delightful twist on classic cheesecake flavors.

Author: Dylan
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 8 hours 30 minutes
Yield: About 1.5 quarts (6 servings) 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Strawberry Compote

1 pint strawberries, hulled and diced or sliced
½ cup granulated sugar
1 tsp fresh lemon juice

Ice Cream Base

8 oz cream cheese
2 cups heavy cream
2 cups whole milk
1¼ cups granulated sugar
7 egg yolks
1½ tsp fresh lemon juice
1½ tbsp pure vanilla extract
1 tsp kosher salt

Graham Cracker Crumb Swirl

¼ cup graham cracker crumbs
1 tbsp granulated sugar
⅛ tsp kosher salt
2 tbsp unsalted butter, melted

Instructions

Make Strawberry Compote: Combine the hulled and sliced strawberries, ½ cup sugar, and 1 tsp fresh lemon juice in a medium saucepan. Bring the mixture to a gentle simmer over medium heat. Maintain a low simmer for 20 minutes, stirring occasionally to prevent burning. Once thickened, remove from heat and allow the compote to cool completely.
Prepare Graham Cracker Crumbs: In a small bowl, mix together the graham cracker crumbs, 1 tbsp sugar, ⅛ tsp kosher salt, and melted butter until fully combined. Set aside to use later in the ice cream.
Make Ice Cream Base: Place the 7 egg yolks in a heat-proof bowl and set aside. In a large saucepan, whisk together cream cheese, heavy cream, whole milk, and 1¼ cups sugar. Heat the mixture over medium-low heat while whisking frequently, bringing it up to a gentle simmer without boiling (aim for about 195°F).
Temper Egg Yolks: Remove the cream mixture from heat. Gradually add ¼ cup of the hot cream mixture into the egg yolks while whisking continuously and vigorously to temper the eggs. Repeat this step 4-5 times to fully temper the yolks.
Combine and Cook Base Again: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Heat over low to medium heat, whisking constantly until it reaches a gentle simmer again at about 195°F. Immediately remove from heat.
Finish Ice Cream Base: Stir in 1½ tsp fresh lemon juice, 1½ tbsp pure vanilla extract, and 1 tsp kosher salt. Strain the mixture through a fine mesh strainer into a medium mixing bowl to remove any cooked egg bits. Place this bowl into a larger bowl filled with ice and cool it down quickly, occasionally whisking. Once cooled, chill in the refrigerator or freezer to speed the process.
Churn Ice Cream: Once the base is fully chilled, pour it into your ice cream machine and churn for about 20 minutes according to manufacturer’s instructions. During the last 2 minutes of churning, gradually add the strawberry compote and graham cracker crumb mixture in thirds, adding a little every 30 seconds to achieve swirls and mix-ins.
Freeze: Transfer the churned ice cream into a loaf pan, spread evenly, and freeze uncovered overnight to set.
Serve: Remove the ice cream from the freezer 10-15 minutes before serving to soften slightly for easier scooping and enhanced flavor.

Notes

Do not boil the cream mixture; keep the temperature below boiling to avoid curdling the eggs.
Tempering the egg yolks is essential to prevent them from scrambling when combined with hot cream.
Cooling the ice cream base quickly ensures a smoother texture in the final product.
Adding the compote and crumbs late in the churning process preserves their texture inside the ice cream.
If you don’t have an ice cream machine, you can freeze the base in a shallow container and stir every 30 minutes until firm, adding compote and crumbs during the last stir.
Use fresh strawberries for the best flavor and color in the compote.

Keywords: strawberry cheesecake ice cream, cheesecake ice cream recipe, homemade strawberry ice cream, custard ice cream, graham cracker ice cream swirl, summer dessert