Strawberry Cheesecake Ice Cream
Prep time
Total time
Recipe type: Ice Cream
Serves: 1 & ½ quart
  • 8 ounce package of cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • 1 & ⅔ cups half & half
  • 2 teaspoons pure vanilla extract
  • pinch of kosher salt
  • 1 pound of rinsed, hulled and sliced fresh strawberries
  1. Make sure the cream cheese is completely softened.
  2. Using a sturdy spoon or whisk, stir the cream cheese until it is smooth.
  3. Stir or whisk in the sugar, until the combination is very smooth - a couple minutes of stirring.
  4. Add the cream gradually - a half cup at a time, stirring or whisking well after each addition - it is much harder to stir it all in at once, so do it a bit at a time.
  5. Once the cream is incorporated and smooth, stir in the vanilla, berries and salt.
  6. Chill for about 30 minutes.
  7. Churn the mixture in your ice cream maker, according to the manufacturer's instructions.
  8. Remove immediately to a freezer safe container, and keep in the freezer until serving. We liked the flavor better after a day or so, but it's really good in just a few hours too. Keep frozen until serving - if you press plastic wrap on the surface to keep out air, it will keep a month or so.
Recipe by The Creekside Cook at