Cheesecake Ice Cream with Strawberry Sauce

This rich, velvety Cheesecake Ice Cream pairs deliciously with a sweet, fresh Strawberry Sauce Recipe for the ultimate summer dessert!

When the weather finally warmed up this spring, it was time to break out the ice cream maker and churn up this tasty Strawberry Cheesecake Ice Cream.

Why You Must Make

• Homemade Ice Cream is the perfect way to cool off on a hot summer day!
• This Cheesecake Ice Cream is sweet, smooth, and tangy with the flavor of the finest cheesecake
• Fresh strawberry sauce is as delicious over ice cream as over a slice of cheesecake. It’s an ideal pairing, especially when serving to dinner guests.

My daughter’s palate is a bit of a mystery. She avoids the intensely chocolate desserts that the rest of the family craves, but one thing is certain: she loves her cheesecake. So when I saw that Nigella had a cheesecake ice cream, I knew it was Kismet.

I decided not to swirl any graham cracker crumbs into the softened ice cream. Katie also has textural issues due to cerebral palsy. This fabulous frozen delight paired perfectly with a gorgeous strawberry sauce made from fresh, ripe berries.

Sweet, smooth, and tangy with the flavor of the finest cheesecake, I savored every cool bite with the berry sauce. Bill was game for a simple strawberry cheesecake ice cream sundae, too. Katie enjoyed her cheesecake ice cream plain. Cool down all summer long with this dreamy cheesecake ice cream!!

Recipe Tips

If you have an Ice Cream Maker (affiliate link), you’re halfway there! Once you make the cheesecake custard, all that’s left is plugging in your appliance and letting it do the work!

When you make ice cream, you’ll want to see ingredients like heavy cream and eggs in the recipe. They’ll give your ice cream the luscious mouthfeel you expect from a premium ice cream. The cream cheese also gives a boost to the velvety nature of this cheesecake ice cream recipe.

• PRO-Tip: Make sure the freezer bowl for your ice cream maker has been in the freezer for about 24 hours for the best results. Any less, the ice cream may not freeze to its full capacity.
• I keep mine wrapped in a plastic bag so no frost develops on the surface.
• PRO-Tip: Use low heat and stir constantly when heating your custard. Since there is egg in the mixture, small pieces can cook, resulting in a not-so-smooth custard and then possibly substandard ice cream.
• If your custard curdles, you can vigorously whip it to smooth it out. Alternatively, you can strain it through a Sieve (affiliate link), but you will then lose some of the desirable fat in the egg bits that are removed. It’s best to be patient while cooking the custard to avoid the consequences.
• Once your ice cream is frozen, Scoop (affiliate link to my favorite ice cream scoop) it out into serving bowls, top with the berry sauce, and even a dollop of freshly whipped, sweetened whipped cream. A fresh berry garnish and a sprig of mint will make it extra festive.
• For alternative toppings, try my Homemade Hot Fudge, Microwave Caramel Sauce, or Raspberry Sauce.

Ingredient Notes:

• Kitchen Staples: Sugar, Vanilla Extract (affiliate link), Large Eggs
• Vanilla Extract (affiliate link) – Make sure the label reads real vanilla extract, not artificially flavored, for the tastiest results.
• Whole Milk – Will taste richer than if made with a lower-fat milk.
• Heavy Cream – At least 36% Butterfat.
• Cream Cheese (affiliate link; I always use the Philadelphia brand) – Full-fat will give you the creamiest results.
• Fresh Strawberries – Look for red, fragrant berries since their quality is key for a delicious sauce.
• Fresh Lemon Juice (affiliate link to my favorite handheld squeezer) – Do not substitute bottled juice unless you have no other option. Fresh juice has the best flavor.

More Spring & Summer Recipes

• Fresh Strawberry Thyme Bellini – Mother Would Know
• Baked Brie with Fresh Berries and Toasted Walnuts – Creative Culinary
• Artichoke Foccacia – From a Chef’s Kitchen
• Once the Southern peaches begin arriving at our local produce stand, my recipe for Fresh Peach Ice Cream will inevitably be in the freezer.
• My coffee-loving sons and I are always game for this Mocha Ice Cream with Marshmallow Cream Sauce.
• Everyone adores this Fudge Topped Ice Cream Pie. I make it almost every summer for our annual 4th of July party.
• Vanilla Bean Ice Cream
• Coffee Ice Cream
• More of my Best Cheesecake Recipes and all my Dessert Recipes.

Photo from July, 2011, when I first shared this recipe, inspired by Nigella Lawson.

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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 plus a fresh strawberry topping to complete your ice cream sundae!

5.0 Stars (26 Reviews)

Ingredients

Strawberry Sauce:

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• 1 pound fresh strawberries
• ⅓ cup sugar
• 1 teaspoon vanilla

Ice Cream:

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• ¾ cup whole milk
• 1 cup sugar
• ½ cup cream cheese, at room temperature
• ½ teaspoon vanilla extract
• 1 egg
• Juice of ½ lemon, about 1 tablespoon
• 1½ cups heavy cream, lightly whipped

Instructions

1. Slice the berries and cook with sugar and vanilla over medium heat for about 5 minutes, until the sugar melts and berries are soft.  Cool before serving over ice cream or cheesecake.
2. In a large bowl, beat together the cream cheese, vanilla, and egg.
3. Pour the milk into a saucepan and heat until it begins to simmer.
4. Remove the milk from the heat and with your mixer turned to low, slowly pour the hot milk into the cream cheese mixture.
5. Rinse out the saucepan and add the mixture back to the pan, cook while whisking constantly, until the mixture thickens into a rich custard.
6. Remove from heat, then pour into a bowl and let it cool. Fold in the lemon juice and then the heavy cream.
7. Freeze in an ice cream maker according to the manufacturer's instructions.

Notes

Recipe adapted from Nigella Lawson.

Feel free to make a raspberry sauce or serve with fudge sauce.

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: Calories: 392Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 91mgSodium: 95mgCarbohydrates: 45gFiber: 1gSugar: 43gProtein: 4g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information 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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