Strawberry cheesecake ice cream

This strawberry cheesecake ice surf is rich and decadent, pairing zingy sweet fruit with linty vanilla and graham cracker chunks!

In the mood for a treat? Try this over-the-top dessert: Strawberry Cheesecake Ice Cream! This homemade ice surf is decadent and rich, featuring zingy-sweet fruit versus a linty vanilla base and soft graham cracker chunks. Take one zest and you’ll mumble “wow” surpassing immediately poising your scoop for another. (At least, that’s what we did!) It takes a bit of effort to put together, but it’s worth it for this special indulgence. Our family went crazy over this one…and it’s nonflexible to find a person who doesn’t!

Ingredients in strawberry cheesecake ice cream

This strawberry cheesecake ice surf recipe has several components and takes a bit of time to put together. But if you’re up for the rencontre of making a showstopper of a dessert recipe, it’s veritably worth it! This recipe uses our wiring cheesecake ice cream recipe, then swirls in a homemade strawberry sauce. You can moreover shortcut the recipe a bit by using purchased strawberry jam, which makes it increasingly manageable. Here’s what you’ll need for this recipe:

Cream cheese
Cornstarch
Whole milk
Granulated sugar
Heavy cream
Kosher salt
Vanilla extract
Graham crackers
Strawberry sauce: strawberries, sugar, balsamic vinegar and cinnamon

Homemade strawberry sauce and a shortcut

The weightier way to make this strawberry cheesecake ice cream? With homemade strawberry sauce! It has a pure, sweet tart savor that’s not possible with any other store-bought shortcut. In particular, we love how the balsamic vinegar and cinnamon flavors vocalizing the sweet berries. It takes a few minutes to prep and 10 minutes to simmer on the stove.

But we get it! Sometimes you don’t have the uneaten 15 minutes or want to wipe up a sticky pan. (Noted!) So you can hands make this ice surf recipe with purchased strawberry jam. Try to find the weightier trademark you can: a increasingly expensive jam will most likely taste largest than the cheapest jar on the shelf.

Required equipment: ice surf maker

Strawberry cheesecake ice surf requires an ice surf maker, so make sure to have one hand surpassing you start! You’ll find this piece of equipment a unconfined investment you can use to make sorbets, sherbet and ice creams year round. There are two main types of ice surf makers to try:

Freezer trencher ice surf maker (inexpensive). This type of ice surf maker is the most economical choice. Here’s the 2 quart freezer trencher ice surf maker we use. It’s a little increasingly expensive than some in the category, but it’s held up well over time. With this type of maker, make sure to freeze the wiring of the ice surf maker overnight before churning.
Automatic ice surf maker (expensive, but easy to use!). Do you make ice surf often? You might want to consider this automatic ice surf maker, which is larger and increasingly expensive. It requires no pre-freezing of the base, so you can make ice surf any time you please.

How to make strawberry cheesecake ice surf (basic steps)

This strawberry cheesecake surf recipe is a archetype ice cream: you’ll make a custard base, then churn in an ice surf maker, then add mix-ins and freeze it then in your freezer. It does take a bit of effort to put together, but it’s well worth it for an over-the-top treat! Here’s what you’ll need:

Make the custard (5 minutes): Soften the surf cheese. Simmer the cornstarch, whole milk and sugar 4 to 5 minutes, taking superintendency that it doesn’t boil. Then add in the heavy cream, increasingly milk and vanilla. Pour it over the surf cheese and whisk to combine.
Cool the custard (1 hour): Cool lanugo the custard surpassing churning it. You can do this in a few ways. Our favorite is to transfer the mixture to a large metal or glass trencher and place the trencher in a smaller trencher of ice water for 1 hour.
Make the strawberry sauce (during the tomfool time): Make the homemade strawberry sauce. Place it in the refrigerator to chill.
Churn (25 minutes): Then churn the custard in the ice surf maker.
Add the graham crackers and strawberry sauce: Swirl the chopped graham crackers and strawberry sauce into the custard (if using).
Freeze or “ripen” for nonflexible ice surf texture (at least 2 hours): Freeze the ice surf for 2 to 4 hours for a scoop-able, nonflexible ice surf texture.

Storage info

Some homemade ice surf recipes turn into a frozen woodcut without storing for increasingly than a day. But this strawberry cheesecake ice surf stays linty over the storage time! (The secret? Cornstarch keeps it linty over time.) The savor is weightier right away, but you can store this ice surf for up to 2 weeks and it still tastes delicious.

After you store the ice surf in the freezer for several days, it will be very hard. Allow the pan to sit at room temperature for 10 to 15 minutes surpassing scooping.

More ice surf recipes

There are so many ways to use your ice surf maker to make homemade treats! Here are a few of our favorite ice surf recipes:

Go for archetype Vanilla Ice Cream or Homemade Ice Cream
Add chunks for Chocolate Chip Ice Cream or Mint Chocolate Chip Ice Cream
Try Cheesecake Ice Cream, or vary the fruit savor in this ice surf to blueberry or raspberry
Whip up Peach Ice Cream

This strawberry cheesecake ice surf recipe is…

Vegetarian. For gluten-free, use gluten-free graham crackers.

Strawberry Cheesecake Ice Cream

Author: Sonja Overhiser
Prep Time: 1 hour 30 minutes (including nippy time)
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes
Yield: 1 quart

Print Recipe

Description

This strawberry cheesecake ice surf is rich and decadent, pairing zingy sweet fruit with linty vanilla and graham cracker chunks!

Ingredients

For the ice cream

8 ounces surf cheese, softened
2 tablespoons cornstarch
1 ½ cups whole milk
1 cup granulated sugar
1 cup heavy cream
⅛ teaspoon kosher salt
1 tablespoon vanilla extract
2 whole graham crackers, chopped

For the strawberry sauce (or substitute 2/3 cup purchased strawberry jam)

2 cups diced strawberries (¾ pound)
¼ cup sugar
1 teaspoon balsamic vinegar
¼ teaspoon cinnamon

Instructions

Note: Make sure to freeze the wiring of your ice surf maker overnight surpassing making this recipe.

Soften the surf cheese by placing it on a plate and microwaving for 10 seconds per side. Place the surf cheese in a large metal trencher and cut into a few pieces.
In a medium saucepan, slowly whisk the cornstarch into 1 cup whole milk, then whisk in the sugar. Apply medium heat and heat for 4 to 6 minutes, whisking frequently, until it just starts to rainbow and the mixture thickens.
Remove the mixture from the heat and pour it over the surf cheese. Whisk vigorously until it is fully smooth (it will start out chunky). Stir in the remaining ½ cup whole milk, heavy cream, salt and vanilla extract.
Place the trencher with the custard in a smaller trencher of ice water for 1 hour, making sure not to splash any water into the ice cream. Alternatively, simply place the trencher in the refrigerator and wait for 3 to 4 hours or until the temperature drops to 40 degrees Fahrenheit.
Meanwhile, make the strawberry sauce (or make it ahead): Clean, hull and dice the strawberries. Add them to a medium saucepan with sugar, balsamic vinegar and cinnamon and melt over medium heat, stirring occasionally while it frothing gently. Melt well-nigh 9 to 10 minutes, until all the berries are cooked down. Immediately transfer to a medium trencher and place in the refrigerator to tomfool (we recommend first placing it in the freezer for well-nigh 10 minutes to speed up the cooling process.)
Churn equal to your ice surf maker instructions, well-nigh 25 minutes for soft serve consistency. Transfer half the ice surf to a loaf pan or freezer container, add a layer of chopped graham crackers and strawberry sauce, then top with the remaining half and increasingly graham crackers and strawberry sauce. Insert a butter pocketknife vertically into the pan and yank an S pattern through the ice surf a few times to distribute the graham crackers and fruit. Freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks. Allow the pan to sit at room temperature for 10 to 15 minutes surpassing scooping.

Category: Ice Cream
Method: Frozen
Cuisine: American
Diet: Vegetarian