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Roasted Strawberry Cheesecake Ice Cream

Baker Bettie Frozen, Summer, Sweets 5 Comments

Get this recipe for rich roasted strawberry cheesecake ice cream. Summer has arrived!

Roasted Strawberry Cheesecake Ice Cream- Baker Bettie 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.

Roasted Strawberry Cheesecake Ice Cream- Baker Bettie 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.

Roasted Strawberry Cheesecake Ice Cream- Baker Bettie

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.

Roasted Strawberry Cheesecake Ice Cream- Baker Bettie

Now that I’ve hopefully got you good and drooling, let’s talk about a new feature here at Baker Bettie! I have partnered with ZipList and their Recipe Box feature to make it easier for you to save recipes and go back to them later! On every one of my recipes you will see a “save recipe” button on the top right corner. Like the picture below. All you have to do is to click that button to save the recipe to your very own Recipe Box!

recipe box

Once you’ve saved the recipes you can easily go back to your Recipe Box and find everything you’ve saved. You can even save recipes from other bloggers that use ZipList! When you go to your Recipe Box you can also add recipes to your Shopping List which will give you an itemized list of ingredients you need for each recipe you add. Uncheck the boxes of the ingredients that you already have and hand, and boom! You have a shopping list already made for you! I hope that ZipList makes it easier for you to save recipes and come back to them later! Let me know what you think!

Now go make some ice cream! It is time to put Winter behind us!

Roasted Strawberry Cheesecake Ice Cream

Roasted Strawberry Cheesecake Ice Cream
 
Prep time
Cook time
Total time
 
Ingredients
FOR THE CHEESECAKE ICE CREAM BASE
  • 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
FOR THE ROASTED STRAWBERRIES
  • 1¼ lb strawberries, washed, hulled, and cut in half
  • ½ cup granulated sugar
  • 1 TBSP balsamic vinegar
Instructions
  1. 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.
  2. Mix in the sour cream and then the heavy cream. Add the salt, lemon juice, and vanilla and mix just until thick and smooth.
  3. Cover and refrigerate for at least 4 hours or up to overnight, until very cold.
  4. Meanwhile, preheat the oven to 450F.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

cheesecake ice cream base adapted from Food & Wine

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Comments 5

  1. Sarah Auzina

    Why do I read your blogs when I’m hungry in the morning? How am I going to eat my boring oatmeal now when I’m dreaming of roasted strawberry cheesecake ice cream??? It’s enough to make me want to buy an ice cream maker, and I really have no where to put one! But I love things that come in fun colors.

    And I love your ZipList thingie- though honestly I just save all your recipes in a gmail folder. :)

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      Author
      Baker Bettie

      I aim to torture! Mission accomplished. Sorry/not sorry!

      And I totally get it about not having anywhere to put it. I feel that way about a lot of kitchen gadgets. You could always do the no ice cream maker method. Where you stir it like every 30 minutes while it’s in your freezer for the first few hours. It’s kind of obnoxious though. But maybe homemade ice cream is worth it :)

  2. Tania

    Made this back when we had strawberries and my-oh-my was this ice cream spot on! I usually have problems with ice cream becoming rock-hard in the freezer, but this was definitely smoother than most. And SOOO yummy.

    Will now attempt this with blackberries and let you know how it goes. Thank you!

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