Description
A creamy and rich strawberry cheesecake ice cream that brings back summer memories with every delightful scoop.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 8 ounces cream cheese, softened
- 1 cup sweetened condensed milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Prep the strawberries by washing and hulling them. Slice into small pieces.
- In a mixing bowl, beat the softened cream cheese until smooth, then gradually stir in sweetened condensed milk until creamy.
- Add heavy cream and vanilla extract, mixing until combined.
- Gently fold in the chopped strawberries, being careful not to over-mix.
- Cover the bowl with plastic wrap and chill the mixture in the refrigerator for about 120 minutes.
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions, about 20 to 30 minutes until soft-serve consistency.
- Transfer the churned ice cream to an airtight container and freeze for at least 240 minutes to firm up.
- Before serving, let the ice cream sit out for a few minutes to soften slightly, then scoop and enjoy.
Notes
For a lighter version, substitute heavy cream with half-and-half. Add a graham cracker crumb swirl for a cheesecake crust texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: strawberry ice cream, cheesecake ice cream, summer dessert, homemade ice cream