Get this recipe for rich roasted strawberry cheesecake ice cream. Summer has arrived! This ice cream is incredibly creamy and intensely flavored with cheesecake and strawberries!
The second the weather starts warming up my mind is on a one way track towards summer. I’m ready for sundresses, strappy sandals, days that never end, and permission to eat lots of ice cream. Not that you really need permission for that. But it just feels less guilty in the summer. It’s like, “Hey! It’s 120 degrees so I’m going to eat some damn ice cream!” I’m already trying to push that summer mode. I haven’t broken out the sundresses yet, it is only in the 50s and 60s, but I’m pretty darn close to just doing it.
This is my first homemade ice cream batch of the season. It definitely won’t be my last. Having an ice cream maker is awesomely dangerous. If you don’t have one, I’m sorry. But you can totally get the one I have for just $50! No pressure or anything. But seriously, you should get one. They even come in different colors, so… there’s that.
I have been wanting to make a cheesecake ice cream for some time now. I pictured that the texture would be amazing. And it is. Super thick and creamy. It’s almost chewy, but in the best way possible. And the cheesecake ice cream base on it’s own is killer. You could just make that. Or use it as a base for another flavor. But it was better than a good idea to add these roasted strawberries. Roasting them concentrates their flavor. The sugars got a little caramelized and after they came out of the oven I threw a little balsamic vinegar in with them. Not enough that you would really know it’s there. But the bitterness of the vinegar really brings out the strawberry flavor. It makes the strawberries taste more like strawberries! You could leave it out if you really wanted, but why would you do that? I’m telling you it’s tastier this way. Trust.
Now go make some ice cream! It is time to put Winter behind us!
- 8 ounces cream cheese, softened but still cool
- ¾ cup granulated sugar
- ¾ cup cold sour cream
- 1 cup cold heavy cream
- ½ tsp kosher salt
- Juice of 1 lemon
- ¼ teaspoon vanilla extract
- 1¼ lb strawberries, washed, hulled, and cut in half
- ½ cup granulated sugar
- 1 TBSP balsamic vinegar
- In the bowl of a stand mixer fitted with a paddle attachment (or you can use a hand mixer), beat the cream cheese until smooth. At medium speed, add the sugar ¼ cup at a time beating well after each addition.
- Mix in the sour cream and then the heavy cream. Add the salt, lemon juice, and vanilla and mix just until thick and smooth.
- Cover and refrigerate for at least 4 hours or up to overnight, until very cold.
- Meanwhile, preheat the oven to 450F.
- Toss the cut strawberries with the sugar and spread out on a baking sheet lined with parchment paper or a silpat. Roast for 20 minutes, stirring half way through.
- Immediately transfer the roasted strawberries and the thickened caramelized juices into a bowl. Mash with a potato masher or a fork, leaving some larger chunks. Stir in the balsamic vinegar, and cover and chill until the ice cream is ready to be made.
- Once both mixtures are cold, beat the ice cream base again until smooth and creamy, about 3 minutes. Pour base into an ice cream maker and freeze according to the manufacturer's instructions. Once the base is ¾ way frozen, (usually about 20 minutes of freeze time) pour the roasted strawberry mixture into the ice cream freezer and continue mixing until completely combined and continue freezing until a soft serve consistency.
- Serve immediately, or pack the ice cream into a covered container and freeze for up to 24 hours. Allow the ice cream to soften in the refrigerator for 20 to 30 minutes before serving.