Strawberry Cheesecake Ice Cream

The best easy homemade strawberry cheesecake ice cream is made from scratch in an ice cream maker. This no egg recipe is made with real cheesecake bits for the best fruity, tangy, sweet flavors.

5 from 18 votes

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Prep Time 5

Cook Time 30

Freeze time 2

Total Time 2 35

Course Dessert

Cuisine American

Servings people

Calories 390 kcal

Equipment

Ingredients

1 pound strawberries
¾ cup sugar divided
1½ cups heavy cream
1½ cups whole milk
1 teaspoon vanilla bean paste
⅛ teaspoon salt
1½ cups frozen cheesecake diced, about 3 slices

Instructions

Chop the strawberries, then add to a bowl with and ½ cup of the sugar. Cover and refrigerate for 1 hour.
Combine the remaining ingredients (except cheesecake) in a bowl and whisk until the sugar is dissolved. Place in refrigerator until ready to use.
Pour the strawberries into a small colander sitting inside a bowl and strain out the resulting syrup, using a large spoon or spatula to press out as much liquid as possible (save the syrup for another use). Add the strawberries and cheesecake to the cream mixture and stir to combine.
Remove the Ice Cream Maker bowl from the freezer and assemble. Once the paddle starts rotating, pour the mixture into the bowl.
Check the doneness after 30-35 minutes. The mixture should be a soft-serve consistency.
Place in freezer for 2 hours to firm up, but any longer than that will make the ice cream rock hard and very difficult to scoop.

Notes

When you make ice cream in an ice cream machine, it comes out soft, like a soft serve consistency. If you prefer it to be harder, you can spread it in an ice cream or loaf pan and put it in the freezer for 2 hours. Any longer than that, and the ice cream will be rock hard and nearly impossible to scoop. If it gets that hard, you'll have to let it sit out on the counter for 10-15 minutes before attempting to scoop.

Nutrition

Keyword cheesecake, ice cream, strawberries

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