Cheesecake Ice Cream with Strawberry Sauce
This rich, velvety Cheesecake Ice Cream pairs deliciously with a sweet, fresh Strawberry Sauce 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.
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 (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, 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.
- Kitchen staples: sugar, vanilla extract, large eggs
- Whole milk – Will taste better than a lower fat milk
- Heavy cream – at least 36% Butterfat
- Cream Cheese – Full Fat
- Fresh strawberries – Look for red, fragrant berries as quality is key for a delicious sauce
- Fresh lemon – Do not substitute bottled juice
More Spring Inspired Recipes
- Fresh Strawberry Thyme Bellini – Mother Would Know
- 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
- 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.
Amount Per Serving: Calories: 392Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 91mgSodium: 95mgCarbohydrates: 45gFiber: 1gSugar: 43gProtein: 4g
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This post debuted in July, 2011. The text and photos were updated in 2019.