This rich, velvety Cheesecake Ice Cream Recipe pairs deliciously with a fresh Strawberry Sauce!
When the weather finally warmed up this spring, it was time to break out the ice cream maker and churn up one delicious frozen cheesecake dessert.
Cheesecake Ice Cream with Strawberry Sauce
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 her 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!!
Tips for Making a Strawberry Cheesecake Ice Cream Sundae
If you have an ice cream maker, 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 it’s 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 a substandard ice cream.
- If your custard curdles, you can vigorously whip it to smooth it out. Alternatively, you can strain it through a sieve, but you will then lose some of the desirable fat in the egg bits that are removed. Best to be patient while cooking the custard to avoid the consequences.
- Once your ice cream is frozen, 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 sprig of mint will make it extra festive.
More Ice Cream Recipes You’ll Love
Once the temps start rising, ice cream cones and sundaes become a perfect way to cool off from the inside out! Once the Southern peaches begin arriving at our local produce stand, it’s inevitable that Fresh Peach Ice Cream will be in the freezer. My coffee loving sons and I are always game for this Mocha Ice Cream with Marshmallow Cream Sauce, and everyone adores this Fudge Topped Ice Cream Pie. Plus you’ll want to check out all my Dessert Recipes.
Add to Your Shopping List:
- Kitchen staples: sugar, vanilla extract, eggs
- Whole milk
- Heavy cream
- Cream Cheese
- Fresh strawberries
- Fresh lemon
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Spring Has Sprung- Dishes that highlight ingredients and flavors associated with spring, and our host is Laura who blogs at Mother Would Know
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious spring inspired dishes!
Spring Has Sprung- Dishes that highlight ingredients and flavors associated with spring
- Fresh Strawberry Thyme Bellini – Mother Would Know
- Vegetable Tray with Herby Yogurt Dip – Healthy Delicious
- Baked Brie with Fresh Berries and Toasted Walnuts – Creative Culinary
- Creamy Asparagus Soup (Gluten Free & Dairy Free) – The Heritage Cook
- Artichoke Foccacia – From a Chef’s Kitchen
- Spring Onion Fiddlehead Risotto – Sarah’s Cucina Bella
- Grilled Mexican Steak and Arugula Salad – Beyond Mere Sustenance
- Strawberry Spinach Salad – OMG Yummy
- Shrimp and Pork Belly Fried Rice with Peas – Karen’s Kitchen Stories
- 1 pound fresh strawberries
- 1/3 cup sugar
- 1 teaspoon vanilla
- 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
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.
In a large bowl, beat together the cream cheese, vanilla and egg. Pour the milk into a saucepan and heat until it begins to simmer.
Remove the milk from the heat and with the your mixture turned to low, slowly pour the hot milk into the cream cheese mixture.
Rinse out the saucepan and add the mixture back to the pan, cook while whisking constantly, until the mixture thickens into a rich custard.
Remove from heat, then pour into a bowl and let it cool. Fold in the lemon juice and then the heavy cream.
Freeze in an ice cream maker according to the manufacturer's instructions.
Recipe adapted from Nigella Lawson.
This post debuted in July, 2011. The text and photos were updated in 2019.