The Ultimate Guide To Making Delicious Strawberry Cheesecake Ice Cream

Who doesn’t love ice cream? And when you combine it with a classic dessert like cheesecake and sweet, juicy strawberries, you’ve got a winning combination that will have everyone begging for seconds. In this article, we’re going to show you how to make two different versions of strawberry cheesecake ice cream that will satisfy your cravings and impress your guests.

Recipe 1: Classic Strawberry Cheesecake Ice Cream

Ingredients:

• 1 cup mashed strawberries
• 1 cup cream cheese, softened
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup graham cracker crumbs

Instructions:

1. In a large mixing bowl, beat the cream cheese until smooth and creamy.
2. Add the sugar and vanilla extract, and continue to beat until well combined.
3. Add the mashed strawberries and mix until fully incorporated.
4. In a separate bowl, whip the heavy cream until stiff peaks form.
5. Gently fold the whipped cream into the strawberry cream cheese mixture.
6. Add the graham cracker crumbs and mix until well combined.
7. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
8. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.

Nutritional Information:

Calories: 388 | Fat: 26g | Protein: 3g | Carbohydrates: 36g | Fiber: 1g | Sugar: 33g | Sodium: 142mg

Cooking Time:

Prep Time: 20 minutes | Churn Time: 20-30 minutes | Freeze Time: 2 hours

Equipment:

• Mixing bowls
• Mixer or whisk
• Ice cream maker
• Freezer-safe container

Serving Suggestions:

Serve the ice cream in a bowl or cone, topped with additional graham cracker crumbs or fresh strawberries.

Variations:

For a twist on the classic recipe, try adding a teaspoon of lemon juice or a handful of chopped nuts to the mixture before churning.

Substitutions:

You can use any type of berry in place of the strawberries, or even mix different berries together for a unique flavor.

Storage:

Store any leftover ice cream in a covered container in the freezer for up to a week.

Tips:

• Make sure your cream cheese is softened before mixing, or it will be difficult to get a smooth mixture.
• Chill the mixture before churning for best results.
• Don’t over-churn the ice cream or it will become too hard and icy.

Frequently Asked Questions:

• Can I make this recipe without an ice cream maker?

Yes, you can freeze the mixture in a shallow container and stir it every 30 minutes until it’s frozen.

• Can I use low-fat cream cheese or heavy cream?

Yes, but the texture and flavor may be slightly different.

• Can I use frozen strawberries instead of fresh?

Yes, just make sure to thaw them completely and drain any excess liquid before using.

Recipe 2: Vegan Strawberry Cheesecake Ice Cream

Ingredients:

• 1 cup mashed strawberries
• 1 cup raw cashews, soaked overnight
• 1 cup coconut cream
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup graham cracker crumbs (use gluten-free if necessary)

Instructions:

1. Drain the soaked cashews and rinse well.
2. In a blender or food processor, combine the cashews, coconut cream, maple syrup, and vanilla extract.
3. Blend until smooth and creamy.
4. Add the mashed strawberries and pulse until fully incorporated.
5. Stir in the graham cracker crumbs.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
7. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.

Nutritional Information:

Calories: 355 | Fat: 25g | Protein: 6g | Carbohydrates: 29g | Fiber: 2g | Sugar: 19g | Sodium: 11mg

Cooking Time:

Prep Time: 15 minutes | Churn Time: 20-30 minutes | Freeze Time: 2 hours

Equipment:

• Blender or food processor
• Ice cream maker
• Freezer-safe container

Serving Suggestions:

Serve the ice cream in a bowl or cone, topped with additional graham cracker crumbs or fresh strawberries.

Variations:

You can use any type of berry in place of the strawberries, or even mix different berries together for a unique flavor.

Substitutions:

You can use any liquid sweetener in place of the maple syrup, such as agave or honey.

Storage:

Store any leftover ice cream in a covered container in the freezer for up to a week.

Tips:

• Soaking the cashews overnight is important for achieving a smooth and creamy texture.
• Chill the mixture before churning for best results.
• Don’t over-churn the ice cream or it will become too hard and icy.

Frequently Asked Questions:

• Can I make this recipe without an ice cream maker?

Yes, you can freeze the mixture in a shallow container and stir it every 30 minutes until it’s frozen.

• Can I use a different type of nut instead of cashews?

Yes, but the texture and flavor may be slightly different.

• Can I use canned coconut milk instead of coconut cream?

Yes, just make sure to use the thick part of the milk and not the watery part.

Final Thoughts on Strawberry Cheesecake Ice Cream

Both of these recipes are sure to be a hit with anyone who loves the classic combo of strawberries and cheesecake. Whether you’re making the classic version or the vegan version, you’ll be left with a creamy, dreamy ice cream that’s perfect for any occasion. So why not give it a try and see for yourself how delicious it can be?