Strawberry Cheesecake Ice Cream

Happy Friday guys!! Let’s make some Strawberry Cheesecake Ice Cream to usher in the weekend.

There was a moment a few years ago when I was making ice cream multiple times a week. The freezer was stocked with nothing but incredible flavors coming from my own kitchen and I was obsessed. This Strawberry Cheesecake Ice Cream was one of my favorites! It’s simple to make, easy to freeze and then stores in the freezer for the whole summer. And it’s easy to shake up the ingredients if you want to do a flavor other than strawberry. Blueberries are great. Peaches are delish. Cherries are amazing during their short season. Any fruit mixed with cheesecake flavored ice cream is a match made in heaven if you ask me!

If you don’t have an ice cream maker and are in the market for one – here are a few of my favs.

  • This is the king of ice cream makers and really only needed if you’re making ice cream regularly! Also available here on Amazon
  • This one we’ve had for years (got it as one of our wedding gifts) and it’s amazing! You just need to keep the insert in the freezer so make sure you have room. Also available here on Amazon.

Strawberry Cheesecake Ice Cream


Some of my favorite summer flavors rolled up into an ice cream! This Strawberry Cheesecake Ice Cream is the perfect quick and easy summertime treat.

Prep Time 8 hrs 30 mins

Resting Time 6 hrs

Total Time 14 hrs 30 mins

Course Dessert

Cuisine American

For the strawberries:

  • 1 cup fresh strawberries
  • 2 tablespoons light brown sugar
  • 2-3 tablespoons water

For the cheesecake ice cream base:

  • 8 ounces cream cheese, at room temperature
  • 1 cup heavy cream
  • 1 cup sour cream
  • 2/3 cup light brown sugar
  • 1 lemon, zesteed
  • 1/2 teaspoon vanilla
  • 1 pinch sea salt
  • Waffle Cones for serving

For the strawberries:

  • In a saucepan heat all ingredients over low heat. Stir frequently until it boils, about 5 minutes. Reduce for another 2 minutes to let everything meld together and then remove from the heat. Transfer to a shallow container, mash berries with a fork or spoon and refrigerate.

For the cheesecake ice cream base:

  • In a bowl, beat cream cheese, heavy cream, sour cream and sugar just until smooth. Add zest, vanilla and salt. Combine, transfer to a container with a lid, or bowl with plastic wrap, and refrigerate until very cold, 6 to 8 hours or overnight.

  • Place the mixture in your ice cream maker and churn according to manufacturer´s directions.

  • Transfer to a freezer-proof container, add strawberry mixture, swirl a few times, cover and freeze until solid.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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