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To make the best strawberry cheesecake ice cream, you need fresh, ripe strawberries. Choose 2 cups of strawberries that are bright red and sweet. These fruit gems bring a burst of flavor to your ice cream. You'll also need 8 ounces of cream cheese. Softened cream cheese gives the ice cream its creamy texture. For the base, gather 2 cups of heavy cream and 1 cup of whole milk. These ingredients make your ice cream rich and smooth. Add 1 teaspoon of pure vanilla extract for a sweet note. Lastly, you’ll need 1/2 cup of crushed graham crackers to mimic that cheesecake crust flavor. For sweetness, use 1 cup of granulated sugar, divided. This sugar helps balance the tartness of the strawberries. If you prefer a healthier option, try using honey or agave syrup. These can replace sugar in equal amounts. Keep in mind that using alternatives may change the texture slightly. Experiment to find what you like best. The quality of your cream cheese matters. A high-quality cream cheese makes your ice cream taste rich and luxurious. Look for cream cheese with a smooth texture and good flavor. Avoid low-fat or whipped cream cheese, as they can change the texture. Stick to full-fat cream cheese for the best results. It helps create a thick, creamy base that holds all the flavors together. For the full recipe, check out the instructions mentioned above. To make the strawberry mixture, start with 2 cups of fresh strawberries. First, hull and slice them. In a medium bowl, combine the strawberries, 1/4 cup of sugar, and 1 teaspoon of lemon juice. Mix everything well. Let this sit for about 30 minutes. This step helps the strawberries release their sweet juices. After 30 minutes, puree the mixture in a blender. You can leave some small pieces for texture if you want. Set this aside for later. Now, let’s work on the cream cheese base. In a large mixing bowl, beat 8 oz of softened cream cheese with the remaining 3/4 cup of sugar. Mix until it is smooth and creamy. Next, gradually add 2 cups of heavy cream, 1 cup of whole milk, and 1 teaspoon of pure vanilla extract. Keep mixing until everything is well combined. Gently fold in the pureed strawberries until the mixture is fully incorporated. Taste it! If you like it sweeter, add a bit more sugar. Finally, add a pinch of salt and fold in 1/2 cup of crushed graham crackers for that cheesecake crust flavor. Pour the ice cream mixture into an ice cream maker. Churn it according to the manufacturer's instructions until it reaches a soft-serve consistency. This usually takes about 20 to 25 minutes. Once done, transfer the ice cream into an airtight container. Freeze it for at least 4 hours or until it is firm. Before serving, let the ice cream sit out for a few minutes. This makes it easier to scoop. Enjoy your homemade strawberry cheesecake ice cream! For a full recipe, check the details above. To get that delightfully creamy texture in your strawberry cheesecake ice cream, follow these tips: - Use heavy cream and whole milk. These fats create a rich base. - Blend your cream cheese until smooth. This helps avoid lumps. - Chill your mixture before churning. A colder base churns better. - Don’t skip the salt. It enhances the flavors and balances sweetness. If you want to adjust the sweetness of your ice cream, try these methods: - Start with less sugar. You can always add more later. - Taste the mixture after adding strawberries. Adjust as needed. - Use different sweeteners. Honey or maple syrup can work well. - Remember, the ice cream tastes less sweet when frozen. Having the right tools makes a big difference. Here’s what you need: - An ice cream maker. It churns the mixture and adds air. - A blender or food processor. This purées the strawberries smoothly. - Mixing bowls in various sizes. They help organize your ingredients. - An airtight container. This keeps your ice cream fresh in the freezer. For the complete guide, check out the Full Recipe for Strawberry Cheesecake Ice Cream. {{image_2}} You can easily swap strawberries for other fruits. Try using blueberries, raspberries, or peaches. Each fruit will bring its own unique taste. Just remember to adjust the sugar based on the fruit's sweetness. For example, peaches may need a bit more sugar than strawberries. This keeps your ice cream balance just right. Mix-ins can elevate your strawberry cheesecake ice cream. Consider adding nuts, chocolate chips, or cookie pieces. These will give your ice cream a fun texture. You can mix in the ingredients right before you freeze the ice cream. This way, the mix-ins stay crunchy and add a delightful surprise in every bite. You can make this ice cream vegan or lactose-free with a few simple swaps. Use coconut cream instead of heavy cream. Replace cream cheese with a vegan cream cheese or cashew cream. For the milk, almond or oat milk works great. These options keep the creamy texture while catering to different diets. You can still enjoy a delicious treat without dairy! For the full recipe, check out the details above. To keep your strawberry cheesecake ice cream fresh, store it in an airtight container. This keeps out air and prevents ice crystals. Make sure to press a piece of plastic wrap against the ice cream's surface before sealing. This helps it stay creamy and smooth. Homemade ice cream lasts about two weeks in the freezer. For the best taste and texture, eat it within the first week. If you freeze it longer, it may lose flavor. Always freeze it at 0°F or lower for safe storage. Check for ice crystals forming on top; this means it has started to spoil. If you see a change in color or smell, it’s best to toss it. A grainy texture can also mean it’s time to say goodbye. Always trust your senses when deciding if it's still good. You can still make delicious ice cream without an ice cream maker. Just use a simple method. First, mix the cream cheese, heavy cream, milk, and vanilla until smooth. Then, fold in the strawberry puree and crushed graham crackers. Pour the mix into a freezer-safe bowl. Every 30 minutes, stir it for about 3 hours. This helps make your ice cream creamy and smooth. Yes, you can use frozen strawberries. They work well in this recipe. Just thaw them first and drain excess liquid. The flavor will still be great, but the texture may change slightly. Slicing and mixing with sugar will help bring out some sweetness. I love serving this ice cream in waffle cones or bowls. You can top it with fresh strawberry slices. A sprinkle of crushed graham crackers adds a nice crunch. For an extra touch, drizzle some chocolate or caramel sauce on top. You can find the full recipe for Strawberry Cheesecake Ice Cream in the earlier section. It will guide you through every step. Enjoy making this delightful dessert! You learned how to make delicious strawberry cheesecake ice cream with fresh ingredients. From preparing the berry mix to freezing the cream cheese base, each step is key. I shared tips for achieving a creamy texture and ways to customize the sweetness. You can explore variations by swapping fruits or adding crunch. Remember to store your ice cream correctly for the best taste. Enjoy this treat with friends or family, and don't hesitate to experiment. Homemade ice cream is both fun and rewarding!

Strawberry Cheesecake Ice Cream

Indulge in the ultimate summer treat with this homemade Strawberry Cheesecake Ice Cream recipe! Bursting with fresh strawberries and creamy goodness, this delightful dessert combines the flavors of cheesecake with the coolness of ice cream. Perfect for hot days, it's simple to make and sure to impress your family and friends.
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Ingredients
  

2 cups fresh strawberries, hulled and sliced

1 cup granulated sugar, divided

1 teaspoon lemon juice

8 oz cream cheese, softened

2 cups heavy cream

1 cup whole milk

1 teaspoon pure vanilla extract

1/2 cup crushed graham crackers

Pinch of salt

Instructions
 

In a medium bowl, combine the sliced strawberries, 1/4 cup of sugar, and lemon juice. Mix well and let sit for about 30 minutes to macerate. The strawberries will release their juices.

    After 30 minutes, puree the strawberry mixture in a blender or food processor until smooth, leaving some small pieces for texture if desired. Set aside.

      In a large mixing bowl, beat the softened cream cheese with the remaining 3/4 cup of sugar until smooth and creamy.

        Gradually add the heavy cream, whole milk, and vanilla extract to the cream cheese mixture, mixing until well combined and consistent.

          Gently fold in the pureed strawberries until fully incorporated, and taste the mixture to adjust sweetness if necessary.

            Add a pinch of salt and fold in the crushed graham crackers for that cheesecake crust flavor.

              Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency.

                Transfer the ice cream into an airtight container and freeze for at least 4 hours or until firm.

                  Before serving, let the ice cream sit out for a few minutes to soften slightly for easier scooping.

                    Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: About 6 servings

                      - Presentation Tips: Serve in waffle cones or bowls, topped with fresh strawberry slices and a sprinkle of additional crushed graham crackers for a crunchy finish.