This Strawberry Cheesecake Ice Cream is the ultimate summery ice cream flavor! It's easy to make and comes together in just minutes in the blender. It's loaded with fresh strawberry flavor which combines so well with cheesecake flavor. It's naturally gluten free, the perfect crowd pleaser for a backyard bbq, and kid go crazy for it!
waffle cones or graham crackersto crumble over the top
fresh sliced/diced strawberries
Instructions
Place the cream cheese, half and half, and heavy cream in the blender. Blend just until smooth.
With the motor running at low speeds add the honey in a drizzle until completely combined so it doesn't clump.
Add the strawberries, vanilla, sea salt, and freshly squeezed lemon juice and blend again until smooth.
Place the mixture in the refrigerator until chilled, 3-4 hours.
Pour into a 2-quart ice cream maker and freeze until the mixture thickens enough to hold on a spoon and is a soft-serve texture.
You can serve the ice cream immediately, or transfer it into a bowl and freeze for 3-4 hours until it's firmer.
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Notes
You can also use frozen strawberries. Let them defrost and keep the juices before adding them to the blender.The nutritional facts were calculated without the toppings.