Description
Strawberry Cheesecake Ice Cream combines the rich, creamy flavors of classic cheesecake with fresh, roasted strawberries for a luscious, fruity treat. This homemade ice cream features roasted strawberries with a hint of balsamic vinegar, blended with cream cheese, milk, cream, and vanilla, then churned with crunchy graham cracker pieces to mimic the perfect strawberry cheesecake in every scoop.
Ingredients
Roasted Strawberries
- 1 quart fresh strawberries, hulled and quartered
- 3/4 cup granulated sugar, divided
- 1 tablespoon balsamic vinegar
Ice Cream Base
- 6 ounces cream cheese, at room temperature
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 2 teaspoons fresh lemon juice
- 2 tablespoons light corn syrup
- 1/4 teaspoon fine sea salt
- 1 1/2 teaspoons vanilla extract
Add-ins
- 4 whole graham crackers, chopped
Instructions
- Roast Strawberries: Preheat your oven to 300°F. Line a large rimmed baking sheet with parchment paper or a silicone mat. Toss the quartered strawberries with 1/4 cup of the sugar and the balsamic vinegar. Spread them evenly on the baking sheet and roast for about 30 minutes until they darken, soften, and release their juices. Transfer the roasted strawberries and juices to a bowl and mash until small pieces remain. Cover and chill for about 1 hour.
- Prepare Ice Cream Base: While strawberries chill, blend the cream cheese, whole milk, heavy cream, lemon juice, light corn syrup, remaining sugar (1/2 cup), sea salt, and vanilla extract in a blender or food processor until smooth. Transfer the mixture to a bowl, press plastic wrap on the surface, and refrigerate for at least 30 minutes or up to 1 day.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn following the manufacturer’s instructions. During the last 5 minutes of churning, gradually add the roasted strawberries along with their juices and the chopped graham crackers.
- Freeze and Ripen: Transfer the churned ice cream to an airtight container, press plastic wrap directly on the surface to prevent ice crystals, and freeze for at least 2 hours to firm up and develop flavor before serving.
Notes
- For best texture, ensure cream cheese is fully softened before blending.
- Roasting the strawberries concentrates their flavor and adds a subtle caramelized note enhanced by balsamic vinegar.
- You can substitute light corn syrup with honey or agave nectar if needed.
- If you don’t have an ice cream maker, you can place the mixture in a shallow container and stir every 30 minutes while freezing to break up ice crystals.
- Store leftover ice cream in an airtight container and consume within one week for optimal freshness.
