Easy strawberry cheesecake ice cream


Just 15 minutes!

pure summer flavor, this strawberry cheesecake ice cream blends together in just minutes and is an all-around hit!


step 1

prep all the ingredients listed, you'll find all my tips and substitutions over on the blog. You can use either fresh or frozen strawberries.


step 2

Start by washing and hulling the fresh strawberries. Or if you’re using frozen strawberries, allow them to defrost first.


step 3

Start by blending the softened cream cheese with the heavy cream and half and half. When this mixture is smooth, add the honey with the motor running on low so it doesn’t clump together. Or use maple syrup.


step 4

Next, add the strawberries and blend again just until smooth. Chill the ice cream base mixture until it’s cold before freezing it in your machine.


step 5

When the ice cream base is chilled, pour the ice cream mixture into your ice cream maker to freeze.


step 6

Freeze according to the manufacturer's instructions. When the ice cream base has turned to a soft serve texture as pictured above, it's done.


step 7

Remove the ice cream from the ice cream maker and transfer it to a freezer-safe container. Freeze for 3-4 hours for a firmer texture.


step 8

Serve this ice cream slightly soft for the best texture topped with crumbled waffle cone or graham crackers along with more fresh berries if desired.

3 key tips

1. try this recipe with raspberries, blackberries, or blueberries.

2. if you're dairy free, try my dairy-free subs listed in the blog post.

3. use this ice cream in an ice cream cake or ice cream tart for a stunning dessert.


If you enjoyed this recipe, please leave a rating on the post!

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