Creamy Strawberry Cheesecake Ice Cream

Indulge in the ultimate summer delight with this exquisitely rich, velvety Cheesecake Ice Cream. Perfectly complemented by a vibrant, sweet Strawberry Sauce Recipe, this homemade treat transforms a classic dessert into a refreshing frozen masterpiece. Imagine the creamy, tangy essence of your favorite cheesecake, churned into a cool, luscious ice cream, then generously swirled with or topped by a bright, fresh berry compote. It’s the perfect way to cool down and elevate your dessert game!

As the sun finally brings its warmth, signaling the return of longer days and outdoor gatherings, there’s no better time to dust off the ice cream maker. This season, we’re skipping the ordinary and diving headfirst into making the most delightful Strawberry Cheesecake Ice Cream. This recipe promises not just an ice cream, but a true experience – one that brings smiles, cools palates, and leaves a lasting impression of homemade goodness.

Why This Homemade Strawberry Cheesecake Ice Cream is a Must-Make

There are countless reasons to love homemade ice cream, but this particular Strawberry Cheesecake Ice Cream stands out. It’s not just a dessert; it’s an occasion. Here’s why you absolutely need to make it:

• Ultimate Summer Refreshment: Nothing beats the heat quite like a scoop (or three!) of homemade ice cream. This recipe offers a cool escape, making it the ideal treat for sweltering afternoons, backyard barbecues, or simply relaxing on your porch. The creamy texture and invigorating flavors are a perfect antidote to summer’s warmth.
• A Symphony of Flavors: This Cheesecake Ice Cream isn’t just sweet; it’s a sophisticated blend of sweet, smooth, and tangy notes that capture the essence of the finest gourmet cheesecake. Each spoonful delivers that distinct cream cheese richness, balanced beautifully to create an ice cream that’s both comforting and exciting. It’s an elevated flavor profile that will impress even the most discerning palates.
• The Perfect Pairing: While delicious on its own, this ice cream truly shines when paired with the fresh strawberry sauce. The vibrant, juicy sweetness of ripe strawberries cuts through the creaminess of the ice cream, creating a harmonious balance. This dynamic duo is not only delightful over ice cream but also fantastic over slices of actual cheesecake, waffles, or pancakes. It’s an ideal combination, especially when you’re looking to serve a memorable dessert to guests.
• A Touch of Personalization: Making ice cream at home allows you to control the ingredients and tailor it to your preferences. Whether you like it plain, with extra fruit, or with different mix-ins, the homemade touch makes it uniquely yours.

My daughter has always been an interesting case when it comes to desserts. While the rest of our family often gravitates towards intensely rich chocolate creations, her heart belongs firmly to cheesecake. So, when I stumbled upon Nigella Lawson’s cheesecake ice cream concept, it felt like serendipity. I knew instantly that this was a recipe destined to be a family favorite.

For this rendition, I intentionally decided against swirling graham cracker crumbs into the softened ice cream. My daughter, due to her cerebral palsy, often has sensitivities to certain textures, and a smooth, unencumbered ice cream experience is what she prefers. This creamy, fabulous frozen delight proved to be the perfect canvas, especially when complemented by a gorgeously vibrant strawberry sauce, crafted from the freshest, ripest berries available. The result was a dessert that was not only incredibly delicious but also thoughtfully tailored to be enjoyed by everyone.

Every cool, tangy bite, especially when drizzled with that bright berry sauce, was pure bliss for me. My husband, Bill, was also eager for a classic strawberry cheesecake ice cream sundae experience, complete with all the fixings. As for Katie, she thoroughly enjoyed her cheesecake ice cream plain, savoring the unadulterated creamy tang. This dreamy cheesecake ice cream offers the perfect escape from the summer heat, promising to cool you down and delight your taste buds all season long!

Essential Recipe Tips for Perfect Homemade Ice Cream

Making homemade ice cream, especially a rich custard-based variety like this cheesecake ice cream, is a rewarding process. With a few key tips, you can ensure a perfectly smooth, luscious, and incredibly flavorful result every time. If you already own an ice cream maker, you’re already halfway to enjoying this frozen delight. Once your cheesecake custard is prepared, the machine does most of the hard work for you!

When you’re aiming for a truly premium, decadent ice cream, look for recipes that include ingredients like heavy cream and eggs. These are the secrets to achieving that desired luscious mouthfeel and rich consistency. The heavy cream provides unparalleled richness, while eggs create a custard base that results in an incredibly smooth, melt-in-your-mouth texture. In this cheesecake ice cream recipe, the addition of full-fat cream cheese further enhances that velvety nature, contributing to its signature tang and luxurious body.

• PRO-Tip: Prepare Your Freezer Bowl in Advance. For the very best results, ensure the freezer bowl for your ice cream maker has been in the freezer for at least 24 hours, ideally even longer. A thoroughly chilled bowl is crucial for the ice cream to freeze properly and achieve its full capacity and creamy consistency. If the bowl isn’t cold enough, your ice cream may remain too soft or icy. I always keep my freezer bowl wrapped in a plastic bag to prevent any frost from developing on its surface, ensuring it’s pristine and ready to use whenever a craving strikes.
• PRO-Tip: Master the Custard. When heating your ice cream custard base, patience is paramount. Use low to medium-low heat and stir constantly. Since this mixture contains eggs, there’s a risk of small pieces of egg cooking and scrambling if heated too quickly or unevenly. This can lead to a less-than-smooth custard and, consequently, a gritty or substandard ice cream. Constant whisking ensures even cooking and a perfectly silky smooth base.
• Troubleshooting Curdled Custard: If, despite your best efforts, your custard begins to curdle slightly, don’t despair! You can try vigorously whipping it with a whisk or an immersion blender to help smooth it out. Alternatively, you can strain the custard through a fine-mesh sieve to remove any cooked egg bits. Be aware, however, that straining may remove some of the desirable fat from those egg pieces, potentially affecting the final richness. It’s always best to be patient and attentive during the cooking process to avoid this step entirely.
• Chilling is Key: After cooking, it’s crucial to cool your custard thoroughly in the refrigerator for at least 4 hours, or even overnight, before churning. A well-chilled custard churns faster and produces a much creamier ice cream, preventing ice crystal formation.
• Perfect Serving Suggestions: Once your cheesecake ice cream is perfectly frozen and has had a chance to harden slightly in the freezer (about 2-4 hours after churning), scoop it into serving bowls. Top generously with the vibrant homemade berry sauce. For an extra touch of decadence, add a dollop of freshly whipped, sweetened cream. A garnish of fresh berries and a sprig of mint will make it look extra festive and professional.
• Alternative Toppings to Explore: While our strawberry sauce is divine, don’t hesitate to experiment with other delicious toppings! Try my Homemade Hot Fudge for a rich chocolatey swirl, my Microwave Caramel Sauce for a buttery sweetness, or even a tangy Raspberry Sauce for a different berry twist. The possibilities are endless!

Ingredient Notes for the Best Cheesecake Ice Cream and Strawberry Sauce

The quality of your ingredients directly impacts the final taste and texture of your homemade ice cream and sauce. Here’s a closer look at the key components:

• Kitchen Staples: Ensure you have granulated sugar, pure vanilla extract, and large, fresh eggs on hand. These form the foundational flavors and structure of both components.
• Whole Milk: Opt for whole milk over lower-fat alternatives. The higher fat content contributes significantly to the richness and creamy consistency of the ice cream, preventing it from becoming icy.
• Heavy Cream: This is a non-negotiable for a truly luscious ice cream. Look for heavy cream with at least 36% butterfat. Its high-fat content is essential for a smooth, velvety texture that won’t freeze into hard crystals.
• Cream Cheese: Use full-fat cream cheese, softened to room temperature. This is where the signature “cheesecake” flavor and extra creaminess come from. Room temperature cream cheese blends smoothly, ensuring no lumps in your custard.
• Fresh Strawberries: The star of the sauce! Seek out red, fragrant, perfectly ripe fresh strawberries. Quality is absolutely key here – their natural sweetness and vibrant flavor will make or break your sauce. Avoid unripe or pale berries.
• Fresh Lemon Juice: Always use freshly squeezed lemon juice for both the ice cream (for a touch of brightness) and especially for the strawberry sauce. It brightens the flavors and helps bring out the natural sweetness of the berries. Do not substitute with bottled lemon juice, as the flavor profile is markedly different and less vibrant.

Crafting the Perfect Strawberry Sauce

This fresh strawberry sauce is incredibly simple to make, yet it adds an extraordinary burst of flavor and color to the cheesecake ice cream. It’s truly the crowning glory of this dessert.

• Preparation is Key: Start by washing your fresh strawberries thoroughly. Hull them (remove the green leafy tops and any white core), and then slice them into evenly sized pieces. Smaller pieces will break down faster and create a smoother sauce.
• Gentle Cooking: Combine the sliced berries with the specified amount of sugar and a dash of vanilla extract in a medium saucepan. Cook this mixture over medium heat, stirring occasionally, for about 5 to 7 minutes. The goal is to allow the sugar to melt completely and the berries to soften, releasing their juices. You’ll notice the sauce beginning to thicken slightly.
• Optional Thickening/Texture: For a chunkier sauce, simply cook until soft. If you prefer a smoother sauce, you can gently mash some of the berries with a fork or potato masher during cooking, or even briefly blitz a portion of the cooled sauce with an immersion blender for a completely smooth coulis.
• Cool Before Serving: It’s essential to let the strawberry sauce cool completely before serving it over your cold ice cream or cheesecake. A warm sauce will melt your frozen dessert too quickly. You can even make the sauce ahead of time and store it in an airtight container in the refrigerator for up to a week.

Storage and Serving Suggestions

Once your delectable Cheesecake Ice Cream is churned, proper storage ensures it remains creamy and delicious for days. Transfer the freshly churned ice cream to an airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container. This prevents ice crystals from forming on top, keeping your ice cream smooth. Store in the coldest part of your freezer for at least 2-4 hours to allow it to harden to a perfect scooping consistency. It will keep well for up to a week. The strawberry sauce can also be stored in an airtight container in the refrigerator for up to 7 days.

When serving, allow the ice cream to soften at room temperature for a few minutes to make it easier to scoop. Beyond the classic sundae, consider serving this magnificent dessert:

• As a Pie Filling: Soften slightly and press into a graham cracker crust, then refreeze for an easy ice cream pie.
• Alongside Cake: A perfect accompaniment to a light sponge cake or a rich chocolate torte.
• In Milkshakes: Blend with a splash of milk for an irresistible cheesecake milkshake.

More Spring & Summer Recipes to Try

Embrace the vibrant flavors of spring and summer with these other fantastic recipes that celebrate fresh produce and warm weather entertaining:

• Start your brunch or evening with a refreshing and elegant Fresh Strawberry Thyme Bellini from Mother Would Know, a delightful sparkling drink.
• For a sophisticated appetizer, try the luscious Baked Brie with Fresh Berries and Toasted Walnuts from Creative Culinary, perfect for sharing.
• Discover a savory delight with Artichoke Foccacia with Rosemary from From a Chef’s Kitchen, a fragrant and flavorful bread perfect for any meal.
• Once those sweet Southern peaches start making their appearance at local produce stands, you know what’s coming next! My Fresh Peach Ice Cream will inevitably be gracing our freezer, a true taste of summer.
• For all the coffee lovers, my coffee-loving sons and I are always ready for this decadent Mocha Ice Cream with Marshmallow Cream Sauce.
• Everyone simply adores this festive and easy Fudge Topped Ice Cream Pie, a crowd-pleaser for any gathering.
• Sometimes, simplicity is key: enjoy a classic Vanilla Bean Ice Cream for its pure, aromatic flavor.
• Or, for another caffeine kick, try this rich and creamy Coffee Ice Cream.
• Explore more of the Best Cheesecake Recipes and discover all my Dessert Recipes for endless inspiration!

Photo from July, 2011, when I first shared this recipe – a timeless classic!

The Recipe:

Cheesecake Ice Cream with Strawberry Sauce

Prep Time
20 minutes

Cook Time
5 minutes

Total Time
25 minutes

Yield
8 servings

A luscious, rich ice cream that tastes like your favorite vanilla cheesecake, perfectly paired with a fresh strawberry topping to complete your dream ice cream sundae!

Rating: 5 out of 5 stars (Based on 24 reviews)

“Great combo for summer.” – Wanda (July 2024)

“My family loved this ice cream. I served it with fudge and strawberry sauces. So good!” – Jamie (April 2024)

“What a great way to enjoy cheesecake! I love homemade ice cream and with strawberry sauce, I’m completely smitten with this flavor.” – Laura @motherwouldknow (May 2019)

Ingredients

For the Fresh Strawberry Sauce:

• 1 pound fresh strawberries, hulled and sliced
• ⅓ cup granulated sugar
• 1 teaspoon vanilla extract

For the Cheesecake Ice Cream:

• ¾ cup whole milk
• 1 cup granulated sugar
• ½ cup full-fat cream cheese, softened at room temperature
• ½ teaspoon vanilla extract
• 1 large egg
• Juice of ½ lemon (about 1 tablespoon), freshly squeezed
• 1½ cups heavy cream (at least 36% butterfat), lightly whipped

Instructions

1. Prepare the Strawberry Sauce: Slice the hulled strawberries and combine them with ⅓ cup sugar and 1 teaspoon vanilla extract in a medium saucepan. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the sugar melts and the berries soften and release their juices. Remove from heat and allow to cool completely before serving over ice cream or cheesecake.
2. Prepare the Ice Cream Base: In a large mixing bowl, beat together the softened cream cheese, ½ teaspoon vanilla extract, and the egg until smooth and well combined. Set aside.
3. Heat the Milk: Pour the whole milk into a separate saucepan. Heat the milk over medium-low heat until it just begins to simmer and steam. Do not let it boil.
4. Temper the Egg Mixture: Remove the hot milk from the heat. With your electric mixer turned to a low speed, slowly and gradually pour the hot milk into the cream cheese and egg mixture, whisking constantly. This tempering step prevents the egg from scrambling.
5. Cook the Custard: Rinse out the saucepan. Pour the combined milk-cream cheese-egg mixture back into the clean saucepan. Cook over low to medium-low heat, whisking constantly, until the mixture thickens into a rich custard. This typically takes about 5-10 minutes. The custard should coat the back of a spoon. Do not allow it to boil.
6. Cool the Custard and Add Cream: Remove the custard from the heat and immediately pour it into a clean bowl. Let it cool slightly at room temperature, then cover it and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. Once chilled, gently fold in the fresh lemon juice, then carefully fold in the lightly whipped heavy cream until just combined.
7. Churn the Ice Cream: Pour the chilled custard mixture into your ice cream maker. Freeze according to the manufacturer’s instructions until it reaches a soft-serve consistency.
8. Harden: Transfer the freshly churned ice cream to an airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface and seal. Place in the freezer for at least 2-4 hours to allow the ice cream to harden to a scoopable consistency.

Notes

This recipe has been adapted for deliciousness from Nigella Lawson’s original concept.

For a delightful variation, feel free to substitute the strawberry sauce with a homemade raspberry sauce or serve your cheesecake ice cream with a rich fudge sauce for a chocolatey twist.

Recommended Products

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• 10-Inch Wire Whisk
• Ice Cream Scoop
• Ice Cream Maker

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving (estimated):
Calories: 392
Total Fat: 23g
Saturated Fat: 14g
Trans Fat: 1g
Unsaturated Fat: 7g
Cholesterol: 91mg
Sodium: 95mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 43g
Protein: 4g

This nutritional information is provided as a courtesy and is an estimate only, based on online calculators. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. To obtain the most accurate representation of nutritional information, you should calculate it with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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