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Strawberry Cheesecake Ice Cream

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This sweet strawberry cheesecake ice cream is the perfect combination of summer strawberries and creamy cheesecake flavor. Homemade ice cream at its best.

This sweet strawberry cheesecake ice cream is the perfect combination of summer strawberries and creamy cheesecake flavor. Homemade ice cream at its best.

Hello!  I’m Faith from the blog Thought 4 Food.  I was excited when Brandy asked me to guest post since I love her sweet creations!  I knew I’d have to make something delicious for the readers of Nutmeg Nanny…

I first had cheesecake flavored ice cream at Cold Stone Creamery, and since then it has become one of my all-time favorite ice cream flavors.  (After all, it combines two fantastic desserts!)  This ice cream is incredibly rich and creamy with a slight tang from the strawberries.  I used crushed shortbread cookies to simulate the crust, but you could also use crushed graham crackers.  If you prefer plain cheesecake, leave out the strawberries and shortbread cookies altogether…maybe swirl in some fudge or caramel or crushed Oreos?  The possibilities are endless!

This sweet strawberry cheesecake ice cream is the perfect combination of summer strawberries and creamy cheesecake flavor. Homemade ice cream at its best.

Craving, even more, ice cream? Try my Raspberry Chocolate Chip Ice Cream, Apple Butter Gingersnap Ice CreamNo Churn Cherry Amaretto Ice CreamPeanut Butter Oreo Ice Cream or my Vanilla Malted Brownie Ice Cream.

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Strawberry Cheesecake Ice Cream

This sweet strawberry cheesecake ice cream is the perfect combination of summer strawberries and creamy cheesecake flavor. Homemade ice cream at its best.

Yield: 8 cups

Prep Time: 30 minutes plus overnight chilling

Cook Time: 30 minutes

Total Time: 60 minutes plus chilling and churning time

Ingredients:

  • 2 cups reduced fat milk (I used 2%)
  • 1/2 cup heavy cream
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 8 ounce Neufchatel cheese, softened to room temperature
  • 3 large egg yolks
  • 1/4 cup white sugar
  • 4 cups fresh strawberries, chopped
  • 10 shortbread cookies, coarsely crushed (homemade or store-bought)

Adapted from Joy of Baking

Directions:

In a small saucepan over medium heat, bring the milk and heavy cream to the scalding point (the point when small bubbles form around the edges; make sure not to let it boil). In a medium bowl, beat together the Neufchatel cheese, egg yolks, and sugar until light and fluffy. Very gradually, pour the scalding milk into the Neufchatel mixture while beating constantly (this mixture is the custard for the base of the ice cream). Strain the custard through a fine mesh sieve.

Assemble a double boiler and transfer the custard along with 2 cups of strawberries to the bowl on top of the double boiler. (If you don’t have double boiler, you can use a pot with a couple inches of simmering water fitted with a heat-proof bowl.) Stir the custard constantly until it reaches 170F or coats the back of a wooden spoon (see picture below).

Remove the custard from the heat and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate it for at least 6 hours (or overnight). The custard must be completely chilled before it can be processed in an ice cream machine.

Transfer the custard to your ice cream machine and process the ice cream according to the manufacturer’s directions. Put the ice cream in a bowl and fold in the remaining 2 cups of strawberries and the crushed shortbread cookies. Transfer the ice cream to a freezer safe container and freeze until it reaches your desired consistency. Enjoy!

 

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Krissy @ The Food Addicts

Sunday 30th of August 2009

You are torturing me right now with this blog post. It's triple-digit temperatures outside right now and I can definitely use some ice cream to cool me down. Your version of the strawberry cheesecake ice cream looks delicioussssss!!! love it!

Holly (The Healthy Everythingtarian)

Friday 28th of August 2009

amazing. you always outdo yourself!

theungourmet

Thursday 27th of August 2009

This is just outstanding! This is one of my favorite flavors right after mint chocolate chip. ;0)

megan

Wednesday 26th of August 2009

A cheesecake ice cream recipe= YUM!

Blond Duck

Wednesday 26th of August 2009

Oh Faith, you horrid guest poster,

I about broke my skull lunging for this ice cream. It's simply too creamy, too delicious.

Sigh. Nanny, I'm coming over for a scoop.

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