Yield: About 1½ quarts (8 servings)

Prep Time: 20 minutes
Freeze Time: 6–8 hours

Ingredients

For the Ice Cream

• 2 cups fresh strawberries, hulled and diced
• ¾ cup granulated sugar, divided
• 2 cups heavy whipping cream
• 1 cup whole milk
• 4 oz (115 g) cream cheese, softened (optional, for a cheesecake-style flavor)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• Pinch of salt

Optional Mix-Ins

• ½ cup chopped fresh strawberries
• ½ cup crushed graham crackers (for strawberry cheesecake ice cream)
• White chocolate chips or mini chocolate chips

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Instructions

1. Prepare the Strawberries

1. Combine diced strawberries with ¼ cup sugar.
2. Let sit for 20–30 minutes until juicy.
3. Mash lightly with a fork or pulse briefly in a blender, leaving some chunks.

2. Make the Ice Cream Base

1. Beat the cream cheese until smooth (if using).
2. Add the remaining ½ cup sugar, vanilla, lemon juice, and salt.
3. Mix in the milk until smooth.
4. Stir in the heavy cream.
5. Fold in the mashed strawberries.

3. Chill

Cover and refrigerate for 2–4 hours until thoroughly chilled.

4. Churn

Pour into an ice cream maker and churn according to the manufacturer’s directions (usually 20–25 minutes).

5. Add Mix-Ins

During the last few minutes of churning, fold in:

• Strawberry pieces
• Graham cracker crumbs (optional)
• Chocolate chips (optional)

6. Freeze

Transfer to a freezer-safe container and freeze for 4–6 hours for a firmer texture.

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No Ice Cream Maker Method

1. Prepare the mixture as directed.
2. Pour into a freezer-safe container.
3. Freeze for 1 hour.
4. Stir vigorously with a fork or hand mixer.
5. Repeat every 30–45 minutes for about 3–4 hours.
6. Freeze until firm.

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Nutrition Information (Approximate Per Serving)

Nutrition will vary depending on the ingredients used.

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Storage

• Store in an airtight freezer container for up to 2 weeks.
• Press plastic wrap directly on the surface to help prevent ice crystals.
• Let sit at room temperature for 5–10 minutes before scooping.

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Tips

• Use ripe, sweet strawberries for the best flavor.
• Chill the ice cream base before churning for a creamier texture.
• Don’t over-process the berries if you want visible fruit pieces.
• A tablespoon of vodka or corn syrup can help keep the ice cream softer and easier to scoop.

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Frequently Asked Questions

Can I use frozen strawberries?
Yes. Thaw and drain them first, then mash before adding.

Can I make it without cream cheese?
Absolutely. It will taste like classic strawberry ice cream instead of strawberry cheesecake.

Can I reduce the sugar?
Yes, but keep at least ½ cup total, as sugar helps create a smooth texture.

Can I make it dairy-free?
Yes. Substitute full-fat canned coconut milk and a dairy-free whipping cream alternative. The flavor and texture will be different.

Why is my ice cream icy?
This can happen if there’s too much water from the fruit or if the mixture wasn’t chilled before freezing. Draining excess strawberry juice and chilling the base help create a creamier result.