Strawberry Cheesecake Ice-cream


I have to admit that I eat Ice cream all year around; I can enjoy it as much on a cold winter day as much I enjoy it on a hot summer day. But summer always brings an extra excuse to indulge into this delicious goodness big time. Not only I enjoy eating Ice creams but I love making them… Trust me it is so fun and really you can come up with any flavor you can imagine of….

With spring blooming beautifully, I feel full of energy. Everything around me looks fresh and new, the colors are mesmerizing, and the earth smells as if it has been drenched with freshness of flowers… I love spring, don’t you?


With all the beautiful berries around, I decided to make my all-time favorite Strawberry Cheese Cake Ice Cream… Cheesecake + Ice Cream… Tell me this not a killer combination. Well I have to say making a perfect cheesecake can be a little work but this making ice cream is nothing but foolishly easy….

I love using strawberry for this recipe, but you can use any berries of your choice. Also if you want to make it low fat you can replace cream in the recipe with milk. This ice cream taste divine and absolutely luscious and creamy…


So here you go my friends, take out your aprons and have fun….

Strawberry Cheesecake Ice-cream


  • Egg yolks – 3
  • Sugar – 1 cup.
  • Cream Cheese – 4oz.
  • Half and Half – 1 ¼ cup.
  • Heavy cream – ¾ cup.
  • Vanilla Essence – 1 ½ tsp.
  • Strawberries puree – ¾ cup.
  • Strawberries – ½ cup chopped very finely.
  • Honey graham crackers – 3-4 crushed into small bits.
  • Beet juice – 2 tsp. (optional, I use this to brighten up the color)


  1. In a saucepan bring the half-and-half and heavy cream to a scalding point on medium heat.
  2. Meanwhile in a bowl whisk cream cheese, egg yolks and sugar till they turn light in color and fluffy.( I like to use stand mixer but you can do this by hand too using wire whisk)
  3. Once the egg yolks mixture is done, gradually pour and mix the scalding half-and-half mixture in batches, keep whisking constantly to avoid the eggs from curdling.
  4. Now place the bowl over a saucepan of simmering water, keep stirring continuously with a spoon until it starts to thicken up. Once it’s thick enough that it coats the back of the spoon, the custard is ready.
  5. Immediately remove the bowl from the heat and stir it for few minutes to help it to cool down a bit. Now add the vanilla essence and strawberry puree and stir well one last time. If you are adding beet juice for color add now.
  6. Cover the custard and let it chill in the refrigerator for few hours before making the ice cream. Once ready to make the ice cream, transfer the chilled custard to the chilled container of your ice cream machine and process according to the manufacturer instruction. During the last 5 minutes of ice cream in the machine add the chopped strawberries and graham crackers.
  7. Transfer the ice cream to a container and let it sit in the freezer to set.
  8. Serve Chilled. Enjoy!

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