Strawberry cheesecake ice cream

Tips: Perfecting strawberry cheesecake ice cream

Making strawberry cheesecake ice cream has never been easier than with our tips. We will tell you how to get a smooth, creamy texture and a sweet, fruity flavour.

Avoid ice crystals

To keep your strawberry cheesecake ice cream smooth, mix the strawberry purée carefully into the base before freezing. Store the ice cream in an airtight container, pressing cling film onto the surface to prevent crystallisation. Homemade ice cream is firmer than shop-bought, so let it sit at room temperature for about 15 minutes before serving – it will make it easier to scoop. Additionally, if you are making ice cream without a machine, remember to stir the mixture every 30 minutes during the freezing to break up any forming ice crystals. This will help maintain a smooth texture.

Choose fresh strawberries

When making strawberry cheesecake ice cream, you want to select fresh, ripe strawberries. Opt for ones that are bright red, firm, and free of any bruises. If they have a sweet, fragrant smell, even better! Medium-sized strawberries are usually more flavourful and less watery than very large ones, making them ideal for ice cream. Strawberries are typically at their peak during late spring and early summer, so it is the best time to make this creamy delight.

Making perfect swirls

To get that stunning marble effect in your strawberry cheesecake ice cream, watch the consistency of your strawberry purée as you blend it with the cream cheese mixture. Swirl the purée gently to ensure it does not fully mix with the base, allowing streaks of red to stand out. The temperature is crucial here. If the base is overly cold, the purée will not swirl correctly. If it is too warm, it may blend too much with the base, losing that beautiful marble look.

Ridiculously easy strawberry cheesecake ice cream

Make this incredibly simple ice cream to savour the classic flavours of strawberry cheesecake. It is a delightful choice for hot summer days. Just one glance, and you will find it nearly impossible to resist a scoop. Subtle hints of lemon and vanilla give it that unmistakable cheesecake taste. It only takes 15 minutes to prepare, but you do have to be a bit patient until it freezes and turns into a creamy, cold treat. So, while you are waiting, why not try a few of our other recipes? Check out our baked cheesecake, chocolate beetroot cupcakes, and white chocolate yule log.

Sweet and tangy taste from fresh strawberries

Ripe strawberries make a fresh and fruity cameo in this recipe, adding both sweetness and tang. They are blended into a purée and swirled beautifully into the ice cream. The swirls add a visually enticing element, but they also ensure a refreshing flavour. Nothing beats the taste of homemade ice cream melting slowly on your tongue on a hot summer day.

With notes of vanilla and lemon

Strawberries are delicious on their own but paired with subtle notes of vanilla and lemon, they really get to shine in the spotlight. Vanilla provides a warm, comforting note that deepens the natural sweetness of the strawberries. A few tablespoons of lemon juice add a zesty, tangy contrast that elevates the freshness of the ripe berries. When combined, they accentuate the bright and sweet taste, making the strawberry cheesecake ice cream both refreshing and indulgent.

From classic dessert to scoopable delight

Inspired by the beloved flavour of a classic strawberry vanilla cheesecake, we have reimagined it as a scoopable ice cream delight. Enjoy it in chilled bowls topped with a few fresh berries for a stunning finish – it is the perfect dessert to round off a dinner party. Speaking of parties, prepare an extra portion or two for birthdays and serve a few scoops in crunchy ice cream cones. The cones will slightly resemble the biscuits used in traditional cheesecake. With its sweet flavours and charming swirls, this treat is sure to delight both kids and adults alike.

Add your own flair

For a fresh take on strawberry cheesecake ice cream, try adding puréed raspberries or blueberries to the strawberries. Raspberries introduce a tart, vibrant flavour that complements the sweetness of the strawberries. Blueberries, on the other hand, have a milder, sweet flavour. When puréed and mixed into the ice cream, they offer a lovely purple hue.

If you fancy something sweeter, mangoes or peaches provide a more prominent sweetness. Mangoes bring a sweet, juicy, and tropical flavour, giving the ice cream a sunny, exotic twist. Peaches add a sweet, fragrant note with a hint of floral undertones, creating a delicate flavour that feels light and fresh.

For a true cheesecake feel, add a graham cracker crust swirl. Crush graham crackers in a food processor to fine crumbs, then mix in melted butter and sugar for a moist, sandy mixture. Press this into a dish and bake at 175 °C for 8–10 minutes until set. Once it cools, break it into small pieces to layer through your ice cream before freezing, giving it that satisfying cheesecake crunch.