Strawberry Cheesecake Ice Cream

Prep time: 15 minutes

Cook time: 8-10 minutes

Rest time: Overnight


  • 2 cups chopped strawberries (fresh or frozen and thawed)
  • 1/4 cup sugar (use less if your strawberries are sweet)
  • Juice of 1/2 lemon
  • Zest of 1/2 lemon
  • 1/4 cup water
  • 2 cups heavy whipping cream
  • 1 block cream cheese softened
  • 1 14 oz can sweetened condensed milk


  1. In a medium sized sauce pan add in your strawberries, sugar, lemon juice, and water. Cook on medium/ high stirring occasionally until your mixture thickens, about 8-10 minutes.
  2. Pour mixture into clean bowl and set aside to cool completely. Do not proceed to the next step until your mixture is cooled completely!
  3. In a medium sized mixing bowl add in the heavy whipping cream. Using an electric mixer whip until you reach stiff peaks.
  4. In a large mixing bowl add in the the cream cheese and sweetened condensed milk. Mix until the mixture is smooth and combined. Add in lemon zest and mix for a few seconds to combine.
  5. Fold the heavy cream into the cream cheese mixture.
  6. Fold in cooled strawberry sauce.
  7. Place mixture into freezer safe bowl and freeze over night.
  8. Before serving let sit at room temperature for a few minutes. It makes it easier to scoop. ENJOY!

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