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Strawberry Cheesecake Ice Cream

This Strawberry Cheesecake Ice Cream is smooth and creamy, and deliciously sweet - a refreshing way to cool off on a hot summer evening.

Course Dessert
Cuisine American
Servings 12
Author Liz


  • 2 c granulated sugar
  • 3/4 c. 1/3-less-fat cream cheese, softened (6 oz.)
  • 4 large egg yolks
  • 3 c. 2% milk
  • 1 c. half-and-half
  • 2 - 3 c. fresh strawberries coarsely chopped
  • 1/4 c. confectioner's sugar
  • 1/4 c. water


Prep Work:

  1. In a medium saucepan over medium-high heat, bring milk and half-and-half just to a boil. Remove from heat.
  2. Meanwhile, in a stand mixer fitted with the paddle attachment, combine sugar, egg yolks, and cream cheese on high-speed until smooth. Remove bowl from mixer and gradually whisk in the hot milk mixture - go very slowly so you don't cook the egg, whisking constantly.

  3. Transfer mixture back to the saucepan and cook over medium-low until it reaches 160°F, about 5 minutes. Stir constantly. Remove from heat and place pan in an ice-filled bowl. Cool completely, stirring occasionally.
  4. As the milk mixture cools, combine strawberries, confectioner's sugar and water in a small saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes, stirring frequently. The strawberry mixture should thickened slightly. Remove from heat and cool completely.
  5. When both strawberry and milk mixtures have cooled, stir the strawberry mixture into the milk mixture until thoroughly combined.

  6. Refrigerate 2-4 hours until very cold.

Make the Ice Cream:

  1. When mixture is very cold, pour into the freezer can of ice cream maker and freeze according to manufacturer's instructions.

  2. For those with the ice cream bowl for the Kitchen Aid Stand Mixer, set the mixer on speed 1 (stir) and gradually pour mixture into mixer. Continue mixing for 15-20 minutes (I left mine on for 20 minutes), or until mixture has reached desired consistency.


  1. Pour into an air tight and place in freezer. Ice cream will take at least 4 hours to freeze completely.

Recipe Notes

This recipe makes 2 quarts of ice cream. If you only have a 1-quart ice cream maker, you may need to halve the recipe or freeze the ice cream in batches. 

Note: In the past, I've made this with 2 c. skim milk and 2 c. half-and-half instead of the 3:1 ration described above, to make up for lower fat content in the skim milk. I'm a big fan of using what milk you have on hand. The higher the fat content in ice cream, the creamier it will be.