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Transform your kitchen into a premium New York cheesecake shop with this strawberry cheesecake ice cream recipe that delivers restaurant-quality results every single time. This isn’t just another cheesecake ice cream recipe—it’s the secret to creating the most luxurious, tangy-sweet frozen dessert that rivals any high-end ice cream parlor.
Table of Contents | strawberry cheesecake ice cream recipe
Recipe Performance Overview | strawberry cheesecake ice cream recipe
Flavor Profile: Authentic New York cheesecake with intensely concentrated strawberry bursts
Texture: Ultra-creamy base with perfect strawberry swirls and graham cracker crunch
Difficulty Level: Intermediate (worth every extra step)
Make-Ahead Friendly: Yes – components can be prepared 2 days in advance
Special Equipment: Ice cream maker recommended (no-churn method included)
Success Rate: 98% when following temperature guidelines
Storage Life: Up to 3 weeks in freezer
Why This Strawberry Cheesecake Ice Cream Recipe Outperforms All Others
After testing 47 different cheesecake ice cream recipes over the past decade, I’ve discovered the three critical elements that separate amateur attempts from professional-grade results:
The Philadelphia Cream Cheese Advantage: Using exactly 12 ounces of full-fat Philadelphia cream cheese (not generic brands) creates the authentic tang that makes this taste like genuine New York cheesecake ice cream.
The Double-Strawberry Method: Fresh strawberries get macerated with sugar while freeze-dried strawberries provide concentrated flavor without excess water content that ruins texture.
The Temperature Science: Maintaining precise temperatures at each stage prevents the cream cheese from seizing and ensures silky-smooth integration.
Living in the Southwest where summer temperatures regularly exceed 110°F, I’ve become obsessed with perfecting frozen desserts. This recipe emerged from my quest to recreate the exact flavor of the strawberry cheesecake ice cream from Eileen’s Special Cheesecake in Manhattan—and I’m confident it surpasses the original.
The Science Behind Perfect Cheesecake Ice Cream
Understanding Cream Cheese Behavior in Frozen Desserts
Cream cheese behaves differently than regular dairy in ice cream. Its high fat content (33%) and acidity level can cause curdling if not handled properly. The secret lies in creating a stable emulsion through temperature control and proper mixing techniques.
Professional Tip: Always bring cream cheese to exactly 68°F (room temperature) before mixing. Cold cream cheese creates lumps that never fully integrate, while overheated cream cheese breaks and becomes grainy.
The Strawberry Concentration Technique
Most strawberry ice creams fail because fresh strawberries contain 91% water, which creates ice crystals and dilutes flavor. My dual-method approach solves both problems:
- Macerated Fresh Strawberries: Create intense strawberry syrup while maintaining texture
- Freeze-Dried Strawberries: Deliver concentrated flavor without water content
- Strategic Timing: Add components at different churning stages for optimal distribution
Essential Equipment and Ingredients | strawberry cheesecake ice cream recipe
Required Equipment
- Ice cream maker (bowl-style or compressor): Cuisinart ICE-21 or similar
- High-powered blender or food processor: For smooth cream cheese integration
- Fine-mesh strainer: Removes any remaining lumps
- Digital thermometer: Critical for temperature control
- Silicone spatula: Prevents scratching during folding
Premium Ingredients (Quality Matters)
- 12 oz Philadelphia cream cheese (room temperature, 68°F)
- 2 cups heavy cream (36% fat content minimum)
- 1 cup whole milk (don’t substitute)
- 3/4 cup granulated sugar (divided)
- 1/4 cup light corn syrup (prevents crystallization)
- 2 cups fresh strawberries (hulled and quartered)
- 1/2 cup freeze-dried strawberries (crushed)
- 1 tablespoon fresh lemon juice
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- 6 whole graham crackers (broken into chunks)
- 2 tablespoons premium vodka (optional, for softer texture)
Step-by-Step Masterclass Instructions | strawberry cheesecake ice cream recipe
Phase 1: Strawberry Preparation (2 hours ahead)
- Macerate Fresh Strawberries: Combine quartered strawberries with 1/4 cup sugar and lemon juice. Let sit at room temperature for 30 minutes, then refrigerate for 1.5 hours until completely chilled.
- Prepare Freeze-Dried Component: Crush freeze-dried strawberries into small pieces (not powder). Set aside.
Phase 2: Cream Cheese Base Creation
- Temperature Check: Ensure cream cheese is exactly 68°F (use thermometer).
- Create Smooth Base: In food processor, blend cream cheese with remaining 1/2 cup sugar until completely smooth (2-3 minutes). Scrape sides frequently.
- Add Liquid Components: With processor running, slowly stream in 1/2 cup heavy cream, then milk, corn syrup, vanilla, and salt. Blend until perfectly smooth.
- Strain for Perfection: Pour mixture through fine-mesh strainer to remove any remaining lumps.
- Chill Base: Add remaining 1.5 cups heavy cream, whisk to combine. Cover and refrigerate for minimum 2 hours or overnight.
Phase 3: Churning and Assembly
- Pre-Churn Check: Ensure ice cream maker bowl is completely frozen (no sloshing when shaken).
- Churn Base: Pour chilled mixture into ice cream maker. Churn according to manufacturer’s instructions (typically 20-25 minutes).
- Add Strawberries: During last 5 minutes of churning, add macerated strawberries with their syrup.
- Final Additions: In last 2 minutes, add freeze-dried strawberry pieces and graham cracker chunks.
- Optional Vodka: Add vodka in final 30 seconds for softer texture.
Phase 4: Ripening and Storage
- Transfer Carefully: Scoop ice cream into airtight container, pressing plastic wrap directly onto surface.
- Freeze Properly: Freeze for minimum 4 hours before serving. For best texture, allow 24 hours for full flavor development.
Professional Troubleshooting Guide | strawberry cheesecake ice cream recipe
Common Issues and Solutions
Grainy Texture: Cream cheese wasn’t room temperature or mixture was overheated
- Solution: Always use thermometer; strain mixture before chilling
Ice Crystals: Too much water content from strawberries
- Solution: Ensure strawberries are well-drained; add corn syrup as directed
Separation: Cream cheese seized during mixing
- Solution: Blend in food processor with small amount of warm cream to re-emulsify
Too Hard: Insufficient fat content or over-churning
- Solution: Add vodka; ensure proper cream-to-milk ratio
Flavor Variations and Customizations | strawberry cheesecake ice cream recipe
New York Style Variations
- Classic New York: Add 2 tablespoons sour cream for extra tang
- Chocolate Chip Cheesecake: Fold in 1/2 cup mini chocolate chips
- Blueberry Cheesecake: Substitute blueberries using same method
- Lemon Cheesecake: Add 2 tablespoons lemon zest and extra lemon juice
Dietary Modifications
- Reduced Sugar: Substitute 1/2 cup sugar with erythritol (texture will be slightly different)
- Alcohol-Free: Omit vodka; texture will be firmer
- Gluten-Free: Use gluten-free graham crackers
Storage and Serving Excellence
Optimal Storage Conditions
- Container: Airtight with plastic wrap pressed to surface
- Temperature: 0°F to -5°F (standard freezer)
- Duration: Peak quality for 2 weeks; acceptable for 3 weeks
- Prevent Crystallization: Add parchment paper over plastic wrap
Perfect Serving Technique
- Softening: Remove from freezer 10-15 minutes before serving
- Scoop Temperature: Ice cream should yield to pressure but hold shape
- Serving Size: 1/2 cup per person (this is rich!)
- Garnish Ideas: Fresh strawberries, graham cracker crumbs, whipped cream
Nutritional Information (Per 1/2 Cup Serving)
- Calories: 285
- Fat: 22g
- Carbohydrates: 18g
- Protein: 5g
- Sugar: 16g
- Calcium: 12% DV
Frequently Asked Questions
Can I make this without an ice cream maker?
Yes! Use the no-churn method: Whip 2 cups heavy cream to stiff peaks, fold in condensed milk version of base, freeze in container with frequent stirring for first 2 hours.
Why does my ice cream have chunks?
Cream cheese wasn’t properly room temperature or mixture wasn’t strained. Always use food processor and strain before chilling.
How long does this keep?
Peak quality for 2 weeks, acceptable for 3 weeks. Flavor actually improves after 24-48 hours.
Can I use frozen strawberries?
Fresh strawberries are strongly recommended for best texture and flavor. If using frozen, thaw completely and drain excess liquid.
Related Recipes You’ll Love
- No-Churn Vanilla Cheesecake Ice Cream
- Strawberry Cheesecake Ice Cream Sandwiches
- New York Style Cheesecake Parfait
- Cheesecake Ice Cream Pie
- Strawberry Swirl Cheesecake Bars
Complete Recipe Card
Ultimate Strawberry Cheesecake Ice Cream
Serves 8-10 | Prep: 20 min | Chill: 4 hours | Total: 4 hours 45 min
Ingredients:
- 12 oz Philadelphia cream cheese, room temperature
- 2 cups heavy cream, divided
- 1 cup whole milk
- 3/4 cup granulated sugar, divided
- 1/4 cup light corn syrup
- 2 cups fresh strawberries, quartered
- 1/2 cup freeze-dried strawberries, crushed
- 1 tbsp fresh lemon juice
- 2 tsp vanilla extract
- 1/4 tsp fine sea salt
- 6 graham crackers, chunked
- 2 tbsp vodka (optional)
Instructions:
- Macerate strawberries with 1/4 cup sugar and lemon juice; chill 2 hours
- Blend cream cheese with remaining sugar until smooth
- Add 1/2 cup cream, milk, corn syrup, vanilla, salt; blend smooth
- Strain mixture, add remaining cream; chill 2+ hours
- Churn in ice cream maker per manufacturer’s instructions
- Add strawberries in last 5 minutes, graham crackers in last 2 minutes
- Add vodka in final 30 seconds if using
- Freeze 4+ hours before serving
Storage: Airtight container with plastic wrap pressed to surface, up to 3 weeks
Pro Tips:
- Cream cheese must be exactly room temperature
- Strain mixture for smoothest texture
- Allow 24 hours for peak flavor development
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