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    Home » Garden To Table

    Strawberry Cheesecake Ice Cream

    Published: Jul 1, 2019 · Modified: Apr 24, 2025 · 3 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!
    This strawberry cheesecake ice cream is made with cream cheese and real strawberries, and is an egg-free, extra-creamy summer treat. Inspired by Jeni’s Splendid Ice Cream!
    This strawberry cheesecake ice cream is made with cream cheese and real strawberries, and is an egg-free, extra-creamy summer treat. Inspired by Jeni’s Splendid Ice Cream!
    This strawberry cheesecake ice cream is made with cream cheese and real strawberries, and is an egg-free, extra-creamy summer treat. Inspired by Jeni’s Splendid Ice Cream!
    This strawberry cheesecake ice cream is made with cream cheese and real strawberries, and is an egg-free, extra-creamy summer treat. Inspired by Jeni’s Splendid Ice Cream!

    This strawberry cheesecake ice cream is made with cream cheese and real strawberries, and is an egg-free, extra-creamy summer treat. Inspired by Jeni’s Splendid Ice Cream!

    strawberry cheesecake ice cream in serving bowls

    I've been on an ice cream kick this summer.

    Ice cream is cold, it's creamy-- it's perfect for hot and humid summer days.

    And so, when I found myself staring at a bag full of strawberries in my freezer-- it only made sense to blend them into a cold, icy treat.

    At first, I thought-- smoothie!

    But then I said, "No, no-- these strawberries are going to become ice cream."

    Specifically, strawberry cheesecake ice cream.

    You see, I've been on a frozen dessert kick. I've been enjoying watermelon sorbet, mango sorbet, mango frozen yogurt, kefir ice cream, mango popsicles, homemade fudgesicles, beer ice cream, berry granita, and of course, this strawberry cheesecake ice cream.

    Start with a Cheesecake Ice Cream Base

    My favorite ice cream is NOT the traditional egg yolk recipe.

    Instead, I love the way Jeni's Splendid Ice Cream from Columbus, Ohio makes ice cream-- with cream cheese.

    I used Jeni's cream cheese, milk, and cream ice cream base for this chocolate mint ice cream, and I knew it would make a perfect strawberry cheesecake ice cream!

    Want more Jeni’s? Check out her two books: Jeni’s Splendid Ice Creams at Home and Jeni’s Splendid Ice Cream Desserts.

    mix cornstarch with milk, cream cheese with milk
    Mix Cornstarch with Milk, Cream Cheese with Milk

    Strawberry Cheesecake Ice Cream, Step 1: Thicken The Milk

    To make an egg-less ice cream base, you'll need to thicken a little cold milk with cornstarch.

    Then, you'll thicken a little more milk (in a separate bowl) with cream cheese.

    Whisk in the Cornstarch + Milk Mixture
    Whisk in the Cornstarch + Milk Mixture

    Step 2: Make the Ice Cream Base

    In a saucepan, heat (more) milk, cream, sugar, and honey, and bring it to a simmer.

    This is going to be your ice cream base.

    Add some of the hot milk mixture to the cornstarch mixture, and whisk. Pour the (now warm) cornstarch mixture back into the saucepan-- whisking constantly.

    The goal is to keep the cornstarch from forming lumps or clumps in the ice cream base.

    Bring the ice cream base to a boil (to get rid of the cornstarch flavor), and take it off the heat.

    Whisk in the cream cheese and milk mixture, and keep whisking until everything is smooth and creamy.

    Chill the mixture until it's cold.

    While the cheesecake ice cream base is chilling, go jump in a swimming pool, check on your garden, pet your cat, or read a book in the air conditioning.

    That's my subtle way of telling you it's going to be a few hours before you can move onto the next step.

    Whisk Until Smooth
    Whisk Until Smooth

    Step 3: Add the Strawberries

    Once your ice cream base has chilled, it's time for the next step!

    Pour the batter into a blender, along with about a pint of fresh or frozen strawberries.

    Blend until it's creamy.

    Step 4: Churn the Ice Cream

    You need an ice cream maker for this recipe.

    Pour your freshly blended strawberry cheesecake ice cream into the ice cream maker, and let it churn.

    Need an ice cream maker? I use (and love) a 1 ½ quart sized Cuisinart ice cream maker with a freezer bowl. 

    Pour the Churned Ice Cream into a Pan
    Pour the Churned Ice Cream into a Pan

    Step 5: Freeze the Strawberry Cheesecake Ice Cream

    When the ice cream finishes churning, it will look like soft-serve ice cream. Delicious-- but not exactly what we're going for.

    Pour it into a pan, and slide it into the freezer.

    This is a good time to take another break-- go see if your tomatoes have turned red yet, or water some flowers.

    Once the strawberry cheesecake ice cream hardens, scoop it out, top it with some crushed graham crackers, and dig in!

    strawberry cheesecake ice cream in serving bowls
    strawberry cheesecake ice cream in serving bowls
    Print Recipe Save Recipe Saved!
    5 from 3 votes

    Strawberry Cheesecake Ice Cream

    This strawberry cheesecake ice cream is made with cream cheese and real strawberries, and is an egg-free, extra-creamy summer treat. Inspired by Jeni’s Splendid Ice Cream!
    Author: Sarah Trenalone
    Prep Time5 minutes mins
    Cook Time25 minutes mins
    Cooling + Freezing Time:7 hours hrs
    Total Time7 hours hrs 30 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 12 people (½ cup scoop each)
    Calories: 183kcal
    Freezer Friendly?
    Yes
    Will It Keep?
    2 Months
    Prevent your screen from going dark

    Equipment

    • ice cream maker
    • blender (I use this one)

    Ingredients

    • 2 ¼ cups whole milk, divided
    • 5 teaspoons cornstarch
    • 2 ounces cream cheese
    • ¼ teaspoon sea salt
    • 1 cup heavy cream
    • ⅔ cup sugar If your strawberries are very sweet, use a little less sugar. If they're very tart, use a little more.
    • 2 tablespoons honey
    • 1 teaspoons vanilla extract
    • 1 pint strawberries, hulled (fresh or frozen)
    • To Serve: crushed graham crackers, fresh diced strawberries (optional)

    Instructions

    • Before beginning, make sure your ice cream maker freezer bowl is frozen (if needed).

    Mix Milk with Thickeners:

    • Mix Milk + Cornstarch: Mix ¼ cup of the milk and all the cornstarch in a small bowl. Whisk until the cornstarch is fully dissolved. Set aside.
    • Mix Milk + Cream Cheese: Warm cream cheese and another ¼ cup of milk for 20 seconds in the microwave. Whisk together until smooth. Whisk in the salt. Set aside.
      mix cornstarch with milk, cream cheese with milk

    Make the Ice Cream Base:

    • Place the remaining 1 ¾ cups milk, cream, sugar, and honey in a medium saucepan and whisk to combine. Bring to a simmer over medium heat, whisking frequently. Reduce the heat and simmer for 4 minutes. Remove from the heat.
    • Whisk about ½ cup of the hot milk mixture into the cornstarch mixture. Slowly pour the cornstarch and milk mixture back into the hot milk, whisking constantly. Return to medium heat and cook, whisking frequently, until it comes to a boil. Boil for 1 minute, then remove from the heat.
      Whisk in the Cornstarch + Milk Mixture
    • Whisk in the cream cheese mixture. Whisk in the vanilla extract.
      Whisk in the Cream Cheese + Milk
    • Whisk until smooth.
      Whisk Until Smooth

    Chill the Ice Cream Base:

    • Let the mixture cool to room temperature, and then chill the ice cream base for at least 4 hours or overnight in the refrigerator.

    Make the Ice Cream:

    • Pour chilled mixture and 1 pint strawberries into a blender, and blend on high until smooth.
    • Pour mixture into ice cream maker, and churn according to your machines directions.
    • Scrape the ice cream into a container, and lay wax paper directly on top of the ice cream (to keep ice crystals from forming on top). Seal with a lid (or plastic wrap or foil) and freeze for 2-3 hours or until hardened.
      Tip: Ice cream will harden more quickly in a shallow container.
      Pour the Churned Ice Cream into a Pan
    • Keep frozen, and use within 2 months. Keep the container sealed and the wax paper directly on top of the ice cream.
      strawberry cheesecake ice cream in serving bowls

    Notes

    Yields approximately 1 ½ quarts ice cream.  If your ice cream maker is smaller than that you can make two smaller batches.

    Nutrition

    Calories: 183kcal (9%) | Carbohydrates: 21g (7%) | Protein: 2g (4%) | Fat: 11g (17%) | Saturated Fat: 6g (38%) | Cholesterol: 37mg (12%) | Sodium: 92mg (4%) | Potassium: 142mg (4%) | Fiber: 1g (4%) | Sugar: 18g (20%) | Vitamin A: 435IU (9%) | Vitamin C: 23.3mg (28%) | Calcium: 76mg (8%) | Iron: 0.2mg (1%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 3 votes (2 ratings without comment)

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    Comments

    All commentsI made this
    1. Sarah says

      July 24, 2019 at 9:52 pm

      Yay!! I'm so glad you loved it 😀

      Reply
    2. Debbie Ann Hudson says

      June 30, 2024 at 3:23 pm

      5 stars
      This recipe is delicious, and it did not take too much time to make (although - to be fair - all ice cream recipes in these new machines take two days).

      I started it last night and finished it this afternoon. Pretty straightforward and simple.

      It takes just like strawberry cheesecake! Make sure you try it! It's delicious!

      Reply
      • Alisha Trenalone says

        June 30, 2024 at 4:47 pm

        So glad you enjoyed it! Thanks for letting us know!

        - Alisha at Champagne Tastes

        Reply
    bio

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