Strawberry Cheesecake Ice Cream

I Made Strawberry Cheesecake Ice Cream Without an Ice Cream Maker

I know it would be easier to just buy this but what’s the fun in that? Also, I had a bunch of King Strawberries waiting to be eaten. I figured I had made ice cream two times already, so this should probably work out fine.

I’ll be honest. The resulting ice cream is much harder than my first two (which both had the texture of gelato). I’m not sure if it’s because the strawberries have a lot more water or that I reduced the cream in this batch. Either way, I thought it was a pretty good effort and I’ll just let the tub sit out at room temp for a while before I scoop it out.

Strawberry Cheesecake Ice Cream

Adapted from Christina Tosi's Banana Cream

Course Dessert
Keyword fruit, ice cream, strawberry
Servings 2 pints


For macerated strawberries

  • ¼ cup strawberry cubed
  • 1 tsp sugar

For strawberry cream

  • 1 cup strawberry coarsely chopped
  • cup fresh milk
  • ½ cup sugar
  • 2 tbsp cornstarch
  • 3 large egg yolks
  • ½ tsp salt
  • 3 tbsp butter
  • ½ cup all-purpose cream chilled
  • ½ cup confectioner's sugar
  • 2-3 drops pink food coloring optional

For cream cheese frosting

  • 2 tbsp cream cheese softened
  • 2 tbsp confectioner's sugar

For graham crumble

  • ¼ cup crushed grahams
  • 1 tsp sugar
  • 1 tbsp butter melted


For the macerated strawberries

  1. Mix sugar with cubed strawberries and set aside in the fridge to macerate.

For the cream cheese frosting

  1. Mix cream cheese with sugar and whip together until fully combined. Set aside until ready to assemble.

For the graham crumble

  1. Combine the butter, sugar, and graham crumbs in a bowl. Mixture should resemble wet sand. Set aside in the fridge until ready to assemble.

For the strawberry cream

  1. In a blender, combine coarsely chopped strawberries, milk, sugar, cornstarch, egg yolks, and salt and blend until pureed.

  2. In medium-sized saucepan, heat blended mixture on low to medium heat, stirring constantly until you cook the starch out. It will become thick and goopy.

  3. Put your butter and pour the heated mixture into a clean blender. You can add the food coloring here if you're using it. Blend until smooth and let this mixture cool down. You can put it in the fridge to speed up the process.

  4. Combine cream and confectioner's sugar and whip until it forms medium-soft peaks.

  5. Add the cooled mixture into the cream and whisk until combined.

Time to assemble

  1. Layer strawberry cream, graham crumble, strawberry bits, and dollops of cream cheese frosting alternately in a pint container.

  2. Once you've filled the two pints, leave in the freezer overnight.

Recipe Notes

I originally tried making Christina Tosi’s Banana Cream to make Banana Pudding with her Brown Butter Nillas. After freezing one batch, I realized that the frozen pudding tasted so much like gelato. I tried making it again with chocolate and orange and it still turned out pretty good. This strawberry one turned out a little harder and less creamier than the first two but I think it’s because I used less all-purpose cream. Will up the amount to 3/4 cup next time.

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