Strawberry Cheesecake Ice Cream Recipe
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.
- 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
