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Cheesecake Ice Cream with Strawberry Sauce in a white teacup with a red handled spoon

Cheesecake Ice Cream with Strawberry Sauce

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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 in a teacup viewed from above

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!!

Cheesecake Ice Cream in a white ceramic loaf pan with fresh strawberries

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.

For alternative toppings, try this Homemade Hot Fudge, Microwave Caramel Sauce or Raspberry Sauce.

Add to Your Shopping List:

  • Kitchen staples: sugar, vanilla extract, eggs
  • Whole milk
  • Heavy cream
  • Cream Cheese
  • Fresh strawberries
  • Fresh lemon

Cheesecake Ice Cream with Strawberry Sauce in a white teacup with a red handled spoon

Progressive Eats

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

Beverages

Appetizers

Soup

Bread

Main Courses

Side Dish

Desserts

Print

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Cheesecake Ice Cream with Strawberry Sauce in a white teacup with a red handled spoon

Cheesecake Ice Cream with Strawberry Sauce

A luscious, rich ice cream that tastes like your favorite vanilla cheesecake!

  • Author: Liz Berg
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Mixing, Simmering, Freezing, Churning
  • Cuisine: American

Ingredients

Strawberry Sauce:

1 pound fresh strawberries

1/3 cup sugar

1 teaspoon vanilla

Ice Cream:

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

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.

Notes

Recipe adapted from Nigella Lawson.


 
This post debuted in July, 2011. The text and photos were updated in 2019.

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

73 comments on “Cheesecake Ice Cream with Strawberry Sauce”

  1. I sent my ice cream maker home with Jay a couple years ago… I’m thinking I might need to get it back:@)

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  5. Its surprising the weather here has not warmed up here yet and its going to be June in few days. But one can never say No to ice cream, isn’t it? Writing a comment on your blogpost after ages, Liz but you know that I am really a fan of your recipes, the images you capture. You have a style.

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  8. You do not need to ask us more than once… a triple scoop please! What a fabulous combo of flavors. Strawberries are super beautiful at the market and just came home with 2 cartons. You can’t eat strawberries without ice cream. Can you? LOL

  9. I love cheesecake and the idea of turning that flavor profile into ice cream is beyond delicious … and then paired with that strawberry sauce, I truly can’t wait to make this!! Brava Liz!

  10. What a refreshing take on cheesecake! This dessert is simply stunning!

  11. Absolutely vote for cheese cake everything, same as your princess 🙂

  12. Oh, wow — terrific ice cream! I’m a sucker for cheesecake, and I know I’ve mentioned loads of time, and will take it any way you wanna dish it up. At this time of the year, dishing it up as ice cream is a brilliant idea! This looks great — thanks.

  13. So smart – to create an ice cream with the elements of cheesecake. I am a huge chocolate lover but my love of strawberries makes this dessert a winner in my eyes (and mouth)

  14. Wow! The texture of this cheesecake ice cream is perfect! I love your “pro tips,” so helpful in achieving a perfect result. Topped with that gorgeous strawberry sauce, this is a perfect late spring – early summer dessert!

  15. What a dreamy recipe! I absolutely love when strawberry season arrives — and this dessert is the perfect way to welcome it. Your recipes always look divine.

    🙂 P.S. I listened to your interview with Elaine Benoit on her podcast and feel like I got to know your blog. Sounded great, so here I am. 🙂 ~Valentina

  16. I do love making homemade ice cream and I do love cheesecake so this appears to be a match made in heaven for me…now if only the appearance of warm weather would take place.

    Sounds absolutely delicious Liz!

  17. Your desserts always look and sound amazing and this Cheesecake Ice Cream is no exception! I love to make ice cream but don’t do it often enough. This recipe is definitely going to make me get my ice cream maker out!

  18. What a great way to enjoy cheesecake! I love homemade ice cream and with strawberry sauce, I’m completely smitten with this flavor.

  19. Love a cheese based icecream. There is that little kokumi thing that does the trick for me!! Spectacular recipe!

  20. You combined two of my favorite desserts! YUM!

  21. What a way to kick off the summer season! Putting the ice cream bowl in a plastic bag before placing it in the freezer, is a simple idea that I never thought of. Thanks friend!

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