I wait all year long for fresh ripe strawberries, and then I eat as many as humanly possible. And today we’re combining two of my favorite desserts – cheesecake and strawberries. I like nothing better than to sit down with a big bowl and eat until I can’t eat anymore. (Then repeat this day after day until strawberry season is over)! But once you’ve had your fill, you’ll most definitely want to make this homemade ice cream. This strawberry cheesecake ice cream is what’s called ‘Philidelphia style’ which means there’s no custard base made with eggs. This means it’s super quick and easy to make, perfect for hot summer days. But you can also make this with frozen berries to extend those summer vibes throughout the year!
How to make this recipe step by step
I really hope you enjoy this Strawberry Cheesecake Ice Cream! If you do get a chance to make this recipe, I’d love to hear from you in the comments. Chill the ice cream base mixture until it’s cold before freezing it in your machine. If you add a room-temperature ice cream base to an ice cream machine the ice cream machine will melt before it can fully freeze your ice cream base. Step 5: Freeze according to the manufacturer’s instructions. When the ice cream base has turned to a soft serve texture as pictured above, it’s done. Step 4: Remove the ice cream from the ice cream maker and transfer it to a freezer-safe container. Freeze for 3-4 hours for a firmer texture. Bonus points – stir the ice cream every 30 minutes as it freezes to break up any crystallization for a smoother texture.
