This Strawberry Cheesecake Ice Cream recipe is easy to make and SO delicious! It’s creamy, sweet, indulgent, and impressive (but without the fuss). If you’re looking for an easy summer dessert, this homemade ice cream is truly one of the best!
Strawberry Cheesecake Ice Cream Recipe
If you’re a fan of both cheesecake and ice cream, then you’re in for a treat with this yummy recipe for Strawberry Cheesecake Ice Cream. Combining the creamy richness of cheesecake with the vibrant sweetness of strawberry compote, this frozen dessert is sure to satisfy your cravings on a hot summer day!
Whether you’re hosting a summer party or simply want to indulge in a delicious homemade treat, Strawberry Cheesecake Ice Cream is a fantastic choice. Give this recipe a try and prepare to be amazed by the delightful marriage of flavors in every spoonful!
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Here’s what you’ll need for this recipe:
- Strawberries (chopped small)
- Maple Syrup
- Lemon Juice
TIP: Don’t want to make your own strawberry compote? You can use store-bought compote or strawberry preserves, instead!
Cheesecake Ice Cream
- Coconut Cream
- Heavy Whipping Cream
- Cream Cheese
- Maple Syrup
- Granulated Sugar
- Vanilla Extract
- Graham Crackers, broken into small pieces (6 large graham crackers)
How to Make Strawberry Cheesecake Ice Cream
This recipe can be made in a blender. It’s SO easy! Here’s how to make this homemade ice cream recipe:
- Bring the strawberry compote ingredients to a boil, then let simmer.
- Cool the strawberry compote in the refrigerator.
- Blend the cheesecake ice cream ingredients together.
- Fold in the strawberry compote and crumbled graham crackers.
- Pour into a 9″x5″ loaf pan (optionally lined with parchment paper) and freeze for 8 hours (or overnight).
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Best Homemade Ice Cream Storage Containers
When it comes to making homemade ice cream, proper storage is key to maintaining its freshness, flavor, and texture. Investing in the right storage containers will help preserve your ice cream and ensure it stays delicious for longer periods! Here are some of the best containers for storing your homemade ice cream:
- Airtight, Glass Freezer-Safe Containers
- Ice Cream Pints
- Metal Loaf Pans
- Homemade Ice Cream Tub
- Freezer Storage Bags
How Long Does Strawberry Cheesecake Ice Cream Last In The Freezer?
Strawberry Cheesecake Ice Cream can typically last in the freezer for about 2 to 3 months when stored in airtight, freezer-safe containers. While it may still be safe to eat beyond this timeframe, freezer burn and changes in texture and flavor may occur. To enjoy the ice cream at its best, consume it within the first few weeks. Allow it to soften for a few minutes at room temperature before serving, and promptly return any remaining ice cream to the freezer.
How to Thaw?
When you’re ready to enjoy your frozen Strawberry Cheesecake Ice Cream, proper thawing is essential to bring it back to its creamy, scoopable texture. Here are a few ways to thaw your ice cream:
- Refrigerator Thawing: The safest and recommended method is to transfer the container of ice cream from the freezer to the refrigerator. Allow it to thaw gradually for about 30 minutes to 1 hour, depending on the container size. This gentle thawing process helps preserve the texture and prevent excessive melting.
- Counter-Top Thawing: If you’re short on time, you can thaw the ice cream at room temperature. Place the container on the counter for about 10-15 minutes, or until it softens slightly. Keep a close eye on it to prevent melting, and remember to return any remaining ice cream to the freezer promptly.
It’s important to note that once thawed, it’s best not to refreeze the ice cream since it can change the texture. If you have leftovers, store them in a separate container to avoid repeated thawing and refreezing.
More Summer Desserts You’ll Love
- Butter Pecan Ice Cream Sandwiches
- Red Velvet Oreo Cheesecake
- Palm Springs Date Shake
- French Strawberry Cake
- Chocolate Oreo Trifle
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Strawberry Swirl Cheesecake Ice Cream
- 1 pound strawberries, chopped small
- 1/3 cup maple syrup
- 1 Tablespoon lemon juice
- 2 teaspoon cornstarch
Cheesecake Ice Cream
- 1/2 cup canned coconut cream at room temperature
- 1 cup heavy whipping cream
- 8 ounces cream cheese softened at room temperature
- 1/2 cup maple syrup
- 1/2 cup granulated sugar
- 1/8 teaspoon salt
- 1 Tablespoon pure vanilla extract
- 1 1/2 cups graham crackers, broken into small pieces 3 oz; 6 large graham crackers
Make The Strawberry Compote
- Optionally line your 9”x5” loaf pan with parchment paper. This will prevent your ice cream scoop from scratching your pan when you scoop the ice cream later.
- To make the strawberry compote, mix together the chopped strawberries, maple syrup, lemon juice, cornstarch, and 3/4 cup water in a medium pot.
- Bring to a boil over medium-high heat. Reduce to a simmer over medium-low heat and cook for 20 minutes, stirring occasionally.
- Turn off the heat and let cool for 10 minutes, then transfer to a bowl or container and place in the freezer for 30 minutes to chill, stirring halfway through. Alternatively, place in the fridge to chill for 1 hour.
Make The Cheesecake Ice Cream
- To make the cheesecake ice cream, place all ingredients in a blender and blend on high until smooth, 1-2 minutes until fully smooth.
- Place the ice cream mixture into a large mixing bowl.
- Add 3/4 of the strawberry compote and 3/4 of the graham crackers pieces (save remaining for later). Fold everything together, only 2-3 times, so that strawberry compote streaks remain.
- Transfer the ice cream mixture to a prepared loaf pan.
- Swirl remaining strawberry sauce over the top of the ice cream and sprinkle with remaining graham crackers pieces.
- Cover with plastic wrap or foil and freeze for at least 8 hours (or overnight).
- Allow to sit on the counter at room temperature for 10-15 minutes before scooping and enjoying!