Strawberry Cheesecake Ice Cream

This strawberry cheesecake ice cream is rich and decadent, pairing zingy sweet fruit with creamy vanilla and graham cracker chunks!…

A Couple Cooks – Recipes worth repeating.

This strawberry cheesecake ice cream is rich and decadent, pairing zingy sweet fruit with creamy vanilla and graham cracker chunks!

Strawberry Cheesecake Ice Cream

In the mood for a treat? Try this over-the-top dessert: Strawberry Cheesecake Ice Cream! This homemade ice cream is decadent and rich, featuring zingy-sweet fruit against a creamy vanilla base and soft graham cracker chunks. Take one bite and you’ll mumble “wow” before immediately poising your scoop for another. (At least, that’s what we did!) It takes a bit of effort to put together, but it’s worth it for this special indulgence. Our family went crazy over this one…and it’s hard to find a person who doesn’t!

Ingredients in strawberry cheesecake ice cream

This strawberry cheesecake ice cream recipe has several components and takes a bit of time to put together. But if you’re up for the challenge of making a showstopper of a dessert recipe, it’s absolutely worth it! This recipe uses our base cheesecake ice cream recipe, then swirls in a homemade strawberry sauce. You can also shortcut the recipe a bit by using purchased strawberry jam, which makes it more manageable. Here’s what you’ll need for this recipe:

  • Cream cheese
  • Cornstarch
  • Whole milk
  • Granulated sugar
  • Heavy cream
  • Kosher salt
  • Vanilla extract
  • Graham crackers
  • Strawberry sauce: strawberries, sugar, balsamic vinegar and cinnamon
Strawberry cheesecake ice cream

Homemade strawberry sauce and a shortcut

The best way to make this strawberry cheesecake ice cream? With homemade strawberry sauce! It has a pure, sweet tart flavor that’s not possible with any other store-bought shortcut. In particular, we love how the balsamic vinegar and cinnamon flavors accent the sweet berries. It takes a few minutes to prep and 10 minutes to simmer on the stove.

But we get it! Sometimes you don’t have the extra 15 minutes or want to clean up a sticky pan. (Noted!) So you can easily make this ice cream recipe with purchased strawberry jam. Try to find the best brand you can: a more expensive jam will most likely taste better than the cheapest jar on the shelf.

Strawberries

Required equipment: ice cream maker

Strawberry cheesecake ice cream requires an ice cream maker, so make sure to have one hand before you start! You’ll find this piece of equipment a great investment you can use to make sorbetssherbet and ice creams year round. There are two main types of ice cream makers to try:

  • Freezer bowl ice cream maker (inexpensive). This type of ice cream maker is the most economical choice. Here’s the 2 quart freezer bowl ice cream maker we use. It’s a little more expensive than some in the category, but it’s held up well over time. With this type of maker, make sure to freeze the base of the ice cream maker overnight before churning.
  • Automatic ice cream maker (expensive, but easy to use!). Do you make ice cream often? You might want to consider this automatic ice cream maker, which is larger and more expensive. It requires no pre-freezing of the base, so you can make ice cream any time you please.

How to make strawberry cheesecake ice cream (basic steps)

This strawberry cheesecake cream recipe is a classic ice cream: you’ll make a custard base, then churn in an ice cream maker, then add mix-ins and freeze it again in your freezer. It does take a bit of effort to put together, but it’s well worth it for an over-the-top treat! Here’s what you’ll need:

  • Make the custard (5 minutes): Soften the cream cheese. Simmer the cornstarch, whole milk and sugar 4 to 5 minutes, taking care that it doesn’t boil. Then add in the heavy cream, more milk and vanilla. Pour it over the cream cheese and whisk to combine.
  • Cool the custard (1 hour): Cool down the custard before churning it. You can do this in a few ways. Our favorite is to transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour.
  • Make the strawberry sauce (during the cool time): Make the homemade strawberry sauce. Place it in the refrigerator to chill.
  • Churn (25 minutes): Then churn the custard in the ice cream maker.
  • Add the graham crackers and strawberry sauce: Swirl the chopped graham crackers and strawberry sauce into the custard (if using).
  • Freeze or “ripen” for hard ice cream texture (at least 2 hours): Freeze the ice cream for 2 to 4 hours for a scoop-able, hard ice cream texture.
Strawberry cheesecake ice cream

Storage info

Some homemade ice cream recipes turn into a frozen block after storing for more than a day. But this strawberry cheesecake ice cream stays creamy over the storage time! (The secret? Cornstarch keeps it creamy over time.) The flavor is best right away, but you can store this ice cream for up to 2 weeks and it still tastes delicious.

After you store the ice cream in the freezer for several days, it will be very hard. Allow the pan to sit at room temperature for 10 to 15 minutes before scooping.

More ice cream recipes

There are so many ways to use your ice cream maker to make homemade treats! Here are a few of our favorite ice cream recipes:

This strawberry cheesecake ice cream recipe is…

Vegetarian. For gluten-free, use gluten-free graham crackers.

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Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream


  • Author: Sonja Overhiser
  • Prep Time: 1 hour 30 minutes (including chill time)
  • Cook Time: 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 1 quart

Description

This strawberry cheesecake ice cream is rich and decadent, pairing zingy sweet fruit with creamy vanilla and graham cracker chunks!


Ingredients

For the ice cream

  • 8 ounces cream cheese, softened
  • 2 tablespoons cornstarch 
  • 1 ½ cups whole milk
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • ⅛ teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • 2 whole graham crackers, chopped

For the strawberry sauce (or substitute 2/3 cup purchased strawberry jam)

  • 2 cups diced strawberries (¾ pound)
  • ¼ cup sugar
  • 1 teaspoon balsamic vinegar
  • ¼ teaspoon cinnamon

Instructions

Note: Make sure to freeze the base of your ice cream maker overnight before making this recipe.

  1. Soften the cream cheese by placing it on a plate and microwaving for 10 seconds per side. Place the cream cheese in a large metal bowl and cut into a few pieces.
  2. In a medium saucepan, slowly whisk the cornstarch into 1 cup whole milk, then whisk in the sugar. Apply medium heat and heat for 4 to 6 minutes, whisking frequently, until it just starts to bubble and the mixture thickens.
  3. Remove the mixture from the heat and pour it over the cream cheese. Whisk vigorously until it is fully smooth (it will start out chunky). Stir in the remaining ½ cup whole milk, heavy cream, salt and vanilla extract.
  4. Place the bowl with the custard in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the ice cream. Alternatively, simply place the bowl in the refrigerator and wait for 3 to 4 hours or until the temperature drops to 40 degrees Fahrenheit.
  5. Meanwhile, make the strawberry sauce (or make it ahead): Clean, hull and dice the strawberries. Add them to a medium saucepan with sugar, balsamic vinegar and cinnamon and cook over medium heat, stirring occasionally while it bubbles gently. Cook about 9 to 10 minutes, until all the berries are cooked down. Immediately transfer to a medium bowl and place in the refrigerator to cool (we recommend first placing it in the freezer for about 10 minutes to speed up the cooling process.)
  6. Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency. Transfer half the ice cream to a loaf pan or freezer container, add a layer of chopped graham crackers and strawberry sauce, then top with the remaining half and more graham crackers and strawberry sauce. Insert a butter knife vertically into the pan and draw an S pattern through the ice cream a few times to distribute the graham crackers and fruit. Freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks. Allow the pan to sit at room temperature for 10 to 15 minutes before scooping.
  • Category: Ice Cream
  • Method: Frozen
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Strawberry cheesecake ice cream

A Couple Cooks - Recipes worth repeating.

What You Need to Know About the Fresh Strawberry Recall

Yesterday, I went to blend a smoothie—my usual combination of bananas, pineapple, mango, dragon fruit, and strawberries—but, immediately after adding the fresh strawberries to the blender, I thought better of it and began to pluck them out one by one.

Yesterday, I went to blend a smoothie—my usual combination of bananas, pineapple, mango, dragon fruit, and strawberries—but, immediately after adding the fresh strawberries to the blender, I thought better of it and began to pluck them out one by one.

“Mom, when did I get my hep A vaccination?” I shouted from the kitchen.

Read More >>

Strawberry Sponge Cake (English Strawberry Shortcake)

This recipe comes here today via my Nain (Welsh for grandma) on my Dad’s side. My mum managed to write some of her recipes down before she passed away and this one is something we make every year. The sentiment behind this cake is that it’s…

This recipe comes here today via my Nain (Welsh for grandma) on my Dad’s side. My mum managed to write some of her recipes down before she passed away and this one is something we make every year. The sentiment behind this cake is that it’s the perfect way to share the, often small, first …

Strawberry Sponge Cake (English Strawberry Shortcake) Read More »

The post Strawberry Sponge Cake (English Strawberry Shortcake) appeared first on Izy Hossack - Top With Cinnamon.

This New Strawberry Is Yellow & Tastes Like Pineapples

Last year, as early summer fruits rolled out in grocery stores, aesthetic-minded shoppers got excited about the new rosé strawberries, a beautiful pink ombre version of the classic bright red fruit. This year, the same berry producer is bringing those …

Last year, as early summer fruits rolled out in grocery stores, aesthetic-minded shoppers got excited about the new rosé strawberries, a beautiful pink ombre version of the classic bright red fruit. This year, the same berry producer is bringing those back, along with a new variety, called the Tropical Bliss strawberry.

The Tropical Bliss berry is light yellow, with a tropical punch flavor, according to Driscoll’s, the company that developed and produces them. Eaters will taste pineapple and passionfruit notes, they claim, and that the berries are “intensely sweet at first, balanced by a refreshing finish.” But if last year’s rosé berry trend is any indication, what people love most about these berries is how good they look on camera – though the yellow Tropical Bliss are less instantly eye catching, they do offer another option for making rainbow-hued fruit boards (for the camera or to impress your friends).

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Strawberry Muffins

Strawberry season is one of my favorite seasons. I love making strawberry smoothies, strawberry syrup, chocolate covered strawberries, strawberry shortcake, and the list goes on. I always make sure I save enough strawberries to make the best Strawberry…

Strawberry season is one of my favorite seasons. I love making strawberry smoothies, strawberry syrup, chocolate covered strawberries, strawberry shortcake, and the list goes on. I always make sure I save enough strawberries to make the best Strawberry Muffins. These muffins are sweet, tender, and bursting with fresh strawberries. This muffin recipe uses yogurt to…

Easy Strawberry Sorbet

This strawberry sorbet recipe has the best fruity flavor and frosty texture! It’s easy and impresses everyone. Here’s a simple…

A Couple Cooks – Recipes worth repeating.

This strawberry sorbet recipe has the best fruity flavor and frosty texture! It’s easy and impresses everyone.

Strawberry Sorbet

Here’s a simple summer dessert that’s easy but impressive: Strawberry Sorbet! The flavor is like taking a bite of 100 strawberries at once: sweet, pure, and tangy. The frosty texture is like an Italian strawberry gelato: cold and creamy, with just the right robust vibrancy to each bite. We dare you to serve this to someone who doesn’t exclaim, “Wow!” Even better: it takes just a few minutes of hands on time.

Ingredients for this strawberry sorbet recipe

No need to grab a store-bought pint of strawberry sorbet. This recipe is quick and simple with just a few ingredients! You’ll also need a blender and an ice cream maker (more on that below). The only ingredients you’ll need are:

  • Fresh strawberries
  • Lime juice
  • Sugar

All you need to do? Blend the strawberries, lime and sugar with a little ice, then freeze the mixture in an ice cream maker for about 20 minutes. It comes together so quickly, it’s perfect as an easy breezy summer dessert.

Strawberry Sorbet

Necessary equipment: an ice cream maker

An ice cream maker is the best tool for the job with sorbet! It’s a great investment, and you can use it to make sorbets and ice creams all year round (like Mango Sorbet or Watermelon Sorbet).

Here’s the 2 quart ice cream maker we use. It’s a great gift idea, too! Use it as a housewarming present or a fun surprise for ice cream lovers. We’ve had ours for years and it holds up well.

Make ahead & storage tips for strawberry sorbet

Here’s the thing: homemade sorbet is best the day it is made. The texture is ultra creamy and frosty right out of the ice cream maker. You can freeze it a few hours, but if you leave it overnight it becomes very solid. Here are a few tricks to working with leftovers:

  • Line the storage container with parchment paper. This helps so the sorbet doesn’t freeze to the edges of the container and makes it easier to defrost.
  • Make the strawberry sorbet up to 2 hours in advance of serving. It will start to freeze at the edges, so you may need to stir a bit before serving. The texture will be nicely solid at this point and easy to scoop into balls.
  • Leftovers save 1 week, but defrost at room temp for about 30 minutes. Make time to leave it out the container on the counter until it defrosts. (Of course, you could microwave it for a few seconds: but it’s risky!) Don’t expect it to be like store-bought sorbet, which stays softer in the freezer.
Strawberry Sorbet

More strawberry desserts

Whipping up desserts with strawberries is our favorite: these berries always deliver on flavor! Here are some of our top strawberry desserts:

This strawberry sorbet recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Strawberry Sorbet

Easy Strawberry Sorbet


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 1 quart (4 cups or 8 servings)

Description

This strawberry sorbet recipe has the best fruity flavor and frosty texture! It’s easy and impresses everyone.


Ingredients

  • 2 pounds strawberries, hulled
  • 1 cup granulated sugar
  • 3 tablespoons lime juice
  • 1 pinch kosher salt
  • ½ cup ice

Instructions

  1. Place the strawberries in a food processor or high-powered blender and puree. Add the sugar, lime juice, salt and ice and puree until smooth. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
  2. Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be very frosty and creamy at this point. Serve immediately, or place into a parchment lined container. You can freeze up to 2 hours day of (stir before serving). Freezing overnight makes a solid icy texture so for leftovers, allow them to sit at room temperature for 20 to 30 minutes (or more, depending on how long its been frozen) to defrost.
  • Category: Sorbet
  • Method: Frozen
  • Cuisine: Dessert
  • Diet: Vegan

Keywords: Strawberry sorbet

A Couple Cooks - Recipes worth repeating.

Strawberry Bread

This strawberry bread recipe is moist and sweet, starring everyone’s favorite berry! Drizzle with lemon icing for a festive treat.…

A Couple Cooks – Recipes worth repeating.

This strawberry bread recipe is moist and sweet, starring everyone’s favorite berry! Drizzle with lemon icing for a festive treat.

Strawberry Bread

Here’s a festive treat that’s nearly impossible for anyone to resist: Strawberry Bread! This sweet quick bread is sweet and moist, studded with ripe red berries and scented with vanilla. Each bite will have you coming back for more! It’s fantastic as is, but drizzle it with a quick lemon icing to finish with a pop of zingy sweet. Needless to say, this one disappears very quickly in our house! It’s great for spring or summer parties, brunch, or a fun weekend baking project.

Ingredients in strawberry bread

This strawberry bread recipe is a standard quick bread: a bread that’s made without yeast. It’s similar to a banana bread or pumpkin bread, but it’s simply made with flour, sugar and baking powder as the leavener. Add to that chopped ripe strawberries, and you’ve got one killer bread. Here’s what you’ll need:

  • All-purpose flour
  • Sugar
  • Baking powder and salt
  • Eggs
  • Milk
  • Vegetable oil
  • Lemon juice
  • Vanilla extract
  • Strawberries
Strawberry Bread

What people are saying

We asked a few people from our A Couple Cooks Instagram community to recipe test this strawberry bread for us before publishing it here. Not surprisingly, it got rave reviews! Here’s what our testers had to say:

  • “This strawberry bread is sooooo delicious. I love how flavorful and moist it is. I added the icing and it’s a must, in my opinion!” -Brooke
  • “It was so yummy!! My whole family loved it. My mom even took it into her office and everyone loved it there too! We thought it was really moist and yummy with the strawberries.” – Allie
Strawberry Bread

Tips for making strawberry bread

This strawberry bread recipe is quick and simple: but there are a few things to note before we get started. Here are a few tips:

  • Toss the chopped strawberries with flour so they don’t sink. Coating them in a bit of flour before folding into the batter makes sure they don’t sink to the bottom of the pan. Save out a bit for topping the bread to get a nice look to the top.
  • Don’t overmix the batter. Resist the urge to overmix, which can cause holes in the bread! Mix just until the streaks of dry ingredients are incorporated.
  • The bake time depends on your oven and size of your pan. Using an 8-inch pan will make a taller bread, but it will take slightly longer to bake. It should take about 70 minutes in a 9-inch pan and 75 minutes in an 8-inch pan, but this varies.

Add lemon glaze!

The best part of this strawberry bread recipe, in our opinion, is the lemon glaze! It takes just 2 minutes to whisk together powdered sugar and lemon juice. But it adds a world of difference: it gives a layer of zingy sweetness to each bite. Go to Lemon Glaze.

Lemon Glaze

Strawberry bread storage

How to store this homemade strawberry bread once you’ve baked up a loaf?

  • Strawberry bread lasts 3 to 4 days at room temperature wrapped in aluminum foil.
  • Store refrigerated for 10 days, making sure to bring the slice to room temperature before enjoying.
  • Freeze un-iced bread for up to 3 months. Slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.

More strawberry recipes

Looking for more to do with this popular berry? Here are some of our top strawberry recipes:

Print
Strawberry Bread

Strawberry Bread


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 slices

Description

This strawberry bread recipe is moist and sweet, starring everyone’s favorite berry! Drizzle with lemon icing for a festive treat.


Ingredients

For the strawberry bread

  • 2 cups plus 1 tablespoon all-purpose flour, divided
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 eggs
  • ½ cup milk
  • ½ cup vegetable oil
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 ½ cups diced ripe strawberries (about 12 ounces)

For the lemon glaze

  • ½ cup powdered sugar
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease an 8-inch or 9-inch loaf pan.
  2. In a medium bowl, mix the 2 cups flour, granulated sugar, baking powder, and kosher salt.
  3. In a separate bowl, whisk the eggs, milk, vegetable oil, lemon juice, and vanilla extract.
  4. Dice the strawberries into small pieces, then mix them with the remaining 1 tablespoon flour. Save out ¼ cup for topping the bread.
  5. Gradually add the dry ingredients into the wet ingredients, stirring with a spatula just enough until it comes together and there are no streaks of flour (try not to overmix). Fold in the strawberries, mixing until combined. Pour the batter into the prepared loaf pan, and top with the reserved strawberries.
  6. Bake 70 to 75 minutes, until the top springs back when touched and a toothpick inserted has only a few clinging crumbs. The exact timing will depend on your oven and the size of the pan.
  7. Cool the bread in the pan for 30 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 30 minutes to 1 hour). If desired, mix the powdered sugar and lemon juice in a small bowl until it comes together into a smooth icing. Use a fork to drizzle the top of the bread with the icing.
  8. Storage info: The bread lasts 3 to 4 days at room temperature wrapped in aluminum foil or refrigerated for 10 days (bring to room temperature before enjoying). You can also freeze un-iced bread for up to 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
  • Category: Bread
  • Method: Baked
  • Cuisine: Bread
  • Diet: Vegetarian

Keywords: Strawberry bread, strawberry bread recipe

A Couple Cooks - Recipes worth repeating.

Strawberry Jam

I was recently gifted an overload of strawberries: I bought four baskets from a vendor at the market, whose booth I shop at often, and he threw in two extra baskets for free, the equivalent of a carte de fidelité (loyalty card) in Paris. So I’ve spent the past few days washing, hulling, cutting and cooking my unexpected bounty. I’ve been making a number of…

Strawberry Jam recipe

I was recently gifted an overload of strawberries: I bought four baskets from a vendor at the market, whose booth I shop at often, and he threw in two extra baskets for free, the equivalent of a carte de fidelité (loyalty card) in Paris. So I’ve spent the past few days washing, hulling, cutting and cooking my unexpected bounty.

I’ve been making a number of things with the gorgeous strawberries. But I also realized that while I have a Strawberry-Rhubarb Jam recipe on the site, I didn’t have a strawberry jam. So here it is.

Continue Reading Strawberry Jam...

Easy Frosé Recipe Made with Strawberries

Frosé drink, also known as Frozé is frozen rosé made with wine and frozen strawberries. This is the easiest Frose Recipe and is made with rosé and frozen strawberries. It contains no added sugar. A very refreshing summer cocktail that’s perfect for a h…

Frosé drink, also known as Frozé is frozen rosé made with wine and frozen strawberries. This is the easiest Frose Recipe and is made with rosé and frozen strawberries. It contains no added sugar. A very refreshing summer cocktail that’s perfect for a hot summer day! When frosé season hits, we’re all about making this tasty summer recipe! […]

The post Easy Frosé Recipe Made with Strawberries appeared first on Sugar and Charm.

Strawberry Frozen Yogurt with Summer Fruits and Italian Meringues

I was once on a panel about food blogging and everyone was surprised when I said that at any given time, I have seventeen posts started, either sitting on my kitchen counter or partially written on my computer. With the focus on blogs being a little more spiffy than they used to be, back when you could – for example – write a haiku to…

The best of the season in a bowl! Icy-cold strawberry frozen yogurt and ripe summer fruits and berries, accompanied with a crisp meringue.

Strawberry meringue and frozen yogurt recipe

I was once on a panel about food blogging and everyone was surprised when I said that at any given time, I have seventeen posts started, either sitting on my kitchen counter or partially written on my computer. With the focus on blogs being a little more spiffy than they used to be, back when you could – for example – write a haiku to a espresso-filled chocolate candy, now you’ve got to me a bit more alert as to what you put online.

I never really thought of this space as a bijou, as the French might say, a jewel. It’s unpolished and casual, more so than a cookbook, and a place to share stories and recipes in a freestyle fashion. I love taking pictures and writing stories, but I worry about flaws, goofs, and that kind of stuff. But back in those days, it was kind of fun to share kitchen disasters and things that I wouldn’t put on the blog today. (Which some of you are probably grateful for.)

Strawberry meringue frozen yogurt Sometimes I look back at posts from ten years or so ago, with pictures taken with a point-and-shoot camera, which at the time, was cutting-edge, breakthrough technology. Seeing them now is like looking at pictures of myself wearing bell-bottoms in the 70’s. (And every time I see young men wearing their trousers halfway down their thighs now, I want to yank them up and say, “Dude, I’m doing you a favor. Trust me, you’ll thank me in twenty years when you see the photos.”)

So occasionally I’ll go back and revisit a recipe and a post, like the one for strawberry frozen yogurt, which is one of my favorite frozen dessert recipes, but the old photos were the size of a postage stamp and looked like I shot them in an airplane bathroom. Looking at the photos on the blog right now, I wonder if I’m going to have to update them in ten years as well. But for now, when I see such beautiful fruits at the market, I try to do the best I can, which is really all we can do, isn’t it?

Continue Reading Strawberry Frozen Yogurt with Summer Fruits and Italian Meringues...