Strawberry Cheesecake Ice Cream
Indulge in the delightful blend of creamy cheesecake ice cream and fresh strawberry swirls with this homemade ice cream recipe. The luscious sweetness of strawberries combined with the rich creaminess of the cheesecake base creates a truly decadent treat that is perfect for satisfying your sweet tooth cravings on a warm day. Enjoy it scooped into crispy waffle cones for an extra touch of deliciousness.
— Constant Cookbook
Ingredients
- 1 cup fresh strawberries
- 2 tablespoons light brown sugar
- 2-3 tablespoons water
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- 1 cup sour cream
- 2/3 cup light brown sugar
- Zest of 1 lemon
- 1/2 teaspoon vanilla
- Pinch of sea salt
- Waffle Cones for serving
Instructions
- 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.
Nutrition
- Calories: 349 kcal
- Carbohydrate Content: 27 g
- Protein Content: 4 g
- Fat Content: 26 g
- Saturated Fat Content: 15 g
- Cholesterol Content: 79 mg
- Sodium Content: 117 mg
- Fiber Content: 1 g
- Sugar Content: 25 g
- Unsaturated Fat Content: 8 g
- Serving Size: 1 serving
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