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5 from 1 vote

Strawberry Cheesecake Ice Cream

Some of my favorite summer flavors rolled up into an ice cream! This Strawberry Cheesecake Ice Cream is the perfect quick and easy summertime treat.
Prep Time8 hours 30 minutes
Resting Time6 hours
Total Time14 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 8 people
Author: Gaby Dalkin


For the strawberries:

  • 1 cup fresh strawberries
  • 2 tablespoons light brown sugar
  • 2-3 tablespoons water

For the cheesecake ice cream base:

  • 8 ounces cream cheese, at room temperature
  • 1 cup heavy cream
  • 1 cup sour cream
  • cup light brown sugar
  • 1 lemon, zesteed
  • ½ teaspoon vanilla
  • 1 pinch sea salt
  • Waffle Cones for serving


For the strawberries:

  • In a saucepan heat all ingredients over low heat. Stir frequently until it boils, about 5 minutes. Reduce for another 2 minutes to let everything meld together and then remove from the heat. Transfer to a shallow container, mash berries with a fork or spoon and refrigerate.

For the cheesecake ice cream base:

  • In a bowl, beat cream cheese, heavy cream, sour cream and sugar just until smooth. Add zest, vanilla and salt. Combine, transfer to a container with a lid, or bowl with plastic wrap, and refrigerate until very cold, 6 to 8 hours or overnight.
  • Place the mixture in your ice cream maker and churn according to manufacturer´s directions.
  • Transfer to a freezer-proof container, add strawberry mixture, swirl a few times, cover and freeze until solid.


Keep in mind that homemade ice cream freezes quite solid, so you'll want to take it out to soften a bit before serving.


Calories: 349kcal | Carbohydrates: 27g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 79mg | Sodium: 117mg | Potassium: 177mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1002IU | Vitamin C: 18mg | Calcium: 100mg | Iron: 0.4mg