Strawberry Cheesecake Ice Cream

"Ultra-creamy strawberry ice cream with chunks of cheesecake throughout"
-- @crumbleberrybakery

A Note from Feedfeed

Strawberries and cheesecake come together to make the creamiest, dreamy-ist ice cream out there! This decadent dessert is the pinnacle of summer

Our Ice Cream feed features tons of recipes with simple fruit flavors and of course, chocolate - this is everyone's favorite summer dessert!

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  • Recipe Card
Prep time 5hrs
Cook time 4hrs
Serves or Makes: 8

Recipe Card


  • 1 cup (230 grams) granulated sugar, divided
  • 3/4 cup (180 grams) strained strawberry puree
  • 2 cups (480 grams) heavy cream
  • 1/2 cup (120 grams) whole milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 pound prepared New York cheesecake


  • Step 1

    In a small saucepan, combine the strawberry juice (this took about 1 lb of strawberries that were blended and strained) and the first portion of granulated sugar (180 grams each), place over medium-low heat, and boil until it starts to thicken a bit. Transfer to a heatproof bowl and set aside to cool.

  • Step 2

    In a medium/large pot over medium heat, combine the heavy cream and whole milk.

  • Step 3

    In a small bowl whisk together the granulated sugar (the remaining 50 g), egg yolks, and vanilla extract until they have gotten a touch paler and more voluminous.

  • Step 4

    Once the cream has just come to a boil, temper the egg mixture but adding a small amount of the hot milk/cream and whisking vigorously. Continue doing this a couple of times until the egg mixture is hot.

  • Step 5

    Transfer the egg mixture to the pot and continue to cook over medium heat until the temperature is held above 190 degrees Fahrenheit for a couple of minutes and the mixture has visibly gotten a little thicker.

  • Step 6

    Transfer the ice cream base to a heatproof bowl, combine with the slightly cooled strawberry syrup, cover and transfer to the fridge to completely chill, 5 hours, or preferably overnight.

  • Step 7

    Churn the ice cream according to the ice cream makers instructions, then fold in the cubed cheesecake, and transfer the churned ice cream to a freezer-safe container to chill for about 4 hours or more until completely frozen.

  • Step 8

    Remove from the freezer 5 minutes before scooping and serving!