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Cheesecake Strawberry Ice Cream Recipe

Cheesecake Strawberry Ice Cream Recipe

The custard-like ice cream is so rich and creamy that it tastes like you fussed for hours. But it's easy to make...and pretty, too. I like to serve it with chocolate fudge sauce. -Irene Yoder Fillmore, New York
TOTAL TIME: Prep: 15 min. + cooling Process: 20 min./batch + freezing YIELD:32 servings


  • 3 cups sugar
  • 3 tablespoons all-purpose flour
  • Pinch salt
  • 8 cups milk
  • 4 eggs, lightly beaten
  • 1 package (8 ounces) cream cheese, cubed
  • 1 teaspoon vanilla extract
  • 3 cups fresh or frozen unsweetened strawberries, thawed
  • 2 cups heavy whipping cream


  • 1. In a heavy saucepan, combine the sugar, flour and salt. Gradually add milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
  • 2. Whisk a small amount of hot milk mixture into the eggs; return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Stir in the cream cheese until melted.
  • 3. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
  • 4. Stir strawberries and cream into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1 gallon.

Nutritional Facts

1/2 cup: 202 calories, 11g fat (6g saturated fat), 61mg cholesterol, 65mg sodium, 24g carbohydrate (23g sugars, 0 fiber), 4g protein.

Reviews for Cheesecake Strawberry Ice Cream

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sgronholz User ID: 1473861 228125
Reviewed Jun. 17, 2015

"This ice cream is wonderful! I did cut the recipe in half since it's just the two of us, and I also pureed the strawberries before adding them to the ice cream. We really enjoyed it and I will definitely make this again!"

Bonnette23 User ID: 4903706 58117
Reviewed Jun. 23, 2011

"Wonderful! I added homemade graham crackers pieces, and made it with my kitchen mixer instead of an ice-cream maker. I will definitely make this again."

Deanna Watkins User ID: 2392494 58116
Reviewed Jul. 10, 2010

"It was good-it definitely has a custard taste. I think the recipe should state the strawberries should be mashed. I only halved/quartered them and found out my son does not like big frozen chunks in his ice cream."

marenew User ID: 1185497 53951
Reviewed May. 19, 2010

"I make this recipe every summer. My family loves it and we're so glad it makes such a big batch. It's fantastic!"

marenew User ID: 1185497 205997
Reviewed May. 19, 2010

"I make this recipe every summer. My family loves it and we're so glad it makes such a big batch. It's fantastic!"

NevadaRose User ID: 4283670 112402
Reviewed Sep. 27, 2009 Edited Jun. 4, 2015

"I made this yesterday, and it turned out great. Only made half and that was plenty. Just need to make sure the cream cheese is completely melted before proceeding. I also almost forgot the whip cream after cooling, as no other ice cream recipe has ever called for it to be added after refrigerating."

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