Strawberry Cream Cheese Ice Cream:


  • 2 cups fresh strawberries, hulled and chopped
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice
  • 8 oz cream cheese, softened
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract


  1. In a medium saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries have broken down and the mixture has thickened slightly, about 10-15 minutes.

  2. Remove the strawberry mixture from the heat and let it cool to room temperature.

  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.

  4. Add the cooled strawberry mixture to the cream cheese and mix until well combined.

  5. In a separate mixing bowl, whisk together the heavy cream, whole milk, and vanilla extract.

  6. Add the cream mixture to the strawberry and cream cheese mixture, and whisk until fully combined.

  7. Cover the mixing bowl with plastic wrap and chill in the refrigerator for at least 2 hours, or until the mixture is cold.

  8. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, usually around 20-25 minutes.

  9. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours, or until it is firm.

  10. When ready to serve, let the ice cream sit at room temperature for a few minutes to soften, then scoop and enjoy!

This recipe makes about 1 quart of strawberry cream cheese ice cream.