Divine Strawberry Cheesecake Ice Cream Recipe

Name: Divine Strawberry Cheesecake Ice Cream
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 2 cups heavy cream; 2 teaspoons pure vanilla extract; 8 ounces cream cheese, softened; 2 large egg yolks; 1 ½ cups granulated sugar; 16 ounces frozen sliced strawberries in syrup, partially thawed; 2 tablespoons cornstarch; ¼ teaspoon salt; 2 large eggs; 1 cup fresh chopped strawberries

Indulge in creamy, dreamy Divine Strawberry Cheesecake Ice Cream! This decadent recipe creates a luscious custard base, easily churned in your ice cream maker for a heavenly treat. Skip the strawberry puree and fresh strawberries for a sinfully rich cheesecake ice cream, or use a 16oz container of frozen strawberries with syrup for a burst of fruity flavor. A lighter version is also possible using half-and-half. Prepare for pure ice cream bliss!

Prep Time 30 mins

Cook Time 50 mins

Calories 997.6 kcal

Protein 18g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Divine Strawberry Cheesecake Ice Cream

2 cups heavy cream
2 teaspoons pure vanilla extract
8 ounces cream cheese, softened
2 large egg yolks
1 ½ cups granulated sugar
16 ounces frozen sliced strawberries in syrup, partially thawed
2 tablespoons cornstarch
¼ teaspoon salt
2 large eggs
1 cup fresh chopped strawberries

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How to Make Divine Strawberry Cheesecake Ice Cream

In a medium saucepan, whisk together cream cheese, sugar, cornstarch, and salt until smooth.
Gradually whisk in the heavy cream until combined.
In a separate bowl, whisk together the eggs and egg yolks.
Temper the egg mixture by slowly whisking in a small amount of the hot cream mixture. Then, pour the tempered egg mixture into the remaining cream mixture, whisking constantly.
Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes). Do not boil.
Remove from heat and stir in vanilla extract.
If using, gently fold in 16oz of frozen strawberries with syrup. Alternatively, you can fold in 1 cup of fresh strawberries that have been roughly chopped, or omit for a richer cheesecake flavor.
Strain the mixture through a fine-mesh sieve to remove any lumps (optional, but recommended for extra smooth ice cream).
Pour the mixture into a bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Refrigerate for at least 4 hours, or preferably overnight.
Churn the chilled mixture in your ice cream maker according to the manufacturer's instructions (approximately 20-30 minutes).
Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden further before serving.