An insanely delicious and refreshing Strawberry Cheesecake Ice Cream Recipe filled with the amazing flavors of cheesecake and spring strawberries.
I consider myself a pretty avid cookbook collector, adding at least 6-8 new titles (sometimes more) per year. However I’m not an avid cookbook cook. I love to buy one for the sheer enjoyment of holding it in my hands, thumbing through the delectable and colorful images and reading the beautiful prose within the pages. I love the “idea” of actually cooking from cookbooks but I need to do a better job of actually doing it. That’s where this Strawberry Cheesecake Ice Cream recipe comes in.
I found it in Joy the Baker’s new cookbook “Homemade Decadence”. I realized the strawberry cheesecake ice cream was an easy recipe that wouldn’t require a lot of ingredients or time so I could ease myself into this whole cookbook cooking thing slowly. It was a wonderfully simple prep, which involved throwing all of the ingredients into a blender. As Ina would say, “How easy is that?”
I loved the cheesecake taste of this ice cream. It really did feel like I was eating cheesecake in frozen form. The strawberries were a fantastic touch. One of my fave cheesecake flavors is strawberry so I was sold right away. This is a great recipe for Valentine’s Day or even to pull out this spring and summer when all you crave is something cold and fast that won’t require an oven. One thing to note is that this ice cream freezes up pretty quickly because there is no custard and the alcohol addition is optional (I suggest adding it). I enjoyed it more the first day when it was still quite soft and pliable.
I’m glad I tried this Strawberry Cheesecake Ice Cream recipe, and I can’t wait to pull out more cookbooks and get busy! It was a great change of pace from your typical strawberry ice cream recipe or even a quirkier cheesecake ice cream recipe.
P.S. It is always nice to sometimes try someone else’s recipes and not think about recipe development. I also found that the process inspired new ideas for recipes I wanted to create. We food bloggers should do this more! Win Win!
- 2½ cups cold half-and-half
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 tablespoon vodka (optional)
- 1 (8-ounce) package cream cheese, at room temperature
- ½ cup sugar
- ¼ teaspoon salt
- 1 pint fresh strawberries, hulled and coarsely chopped
- 1 cup coarsely crumbled graham crackers (optional)
- In a blender, combine the half-and-half, lemon juice, vanilla, vodka, if using, cream cheese, sugar, and salt. Blend on high until smooth. Add ½ cup strawberries to the blender. Blend until smooth.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions. During the last minute of churning, add the remaining strawberries and the graham cracker crumbs, if using. Transfer to a freezer-safe container and freeze for at least 4 hours before serving.
- Ice cream is best served within 5 days of churning.