Strawberry Cheesecake Ice Cream – Farmhouse on Boone

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Video Strawberry cheesecake ice cream recipe

Creamy cheesecake ice cream with swirls of homemade strawberry filling; this delicious recipe has an amazing combination of honey, cream, tangy cheese, and sweet strawberries.

Every morning, I head out to the barn with my milk pail in hand for a few quiet moments with the cows and goats.

The rhythm of milking in the still of the morning before the hustle and bustle on the farm is a great start to my day.

It didn’t take long for me to realize that two goats would not produce the amount of milk we need to feed our family of nine.

So we went ahead and purchased a Jersey that was supposedly bred. After a health issue, the vet informed us that she was actually “open.” AKA not bred… AKA total disappointment. So off she went to my friend’s farm to be bred with their bull.

The vet returned a few months later and let us know she was about 3 months along, which lined up with when she had her little stay at my friend’s farm.

Total shock came over us when we headed out to do chores one morning to find the sweetest little baby calf in the barn… that looked just like the bull our cow was originally bred with.

After the shock wore off, a slight panic may have washed over me as I felt totally unprepared for this. I still had three months to research, build a stanchion (it’s similar to our goat stanchion, but much larger), and prepare for the arrival.

We have been happily milking her for a year now. Even though I was pretty apprehensive at first, she did amazing and stood so still. Her original owners said she had never been hand milked, but her disposition says otherwise.

Now we have all the grass-fed raw milk products. Butter, cheese, ice cream, yogurt… did I mention butter?

One day, I hope to be able to make this strawberry cheesecake ice cream recipe mostly from ingredients grown and raised on our own farm.

cones filled with strawberry cheesecake ice cream in cones in glasses on a wood table with strawberries and flowers spread across the table

Tips:

  • Save the egg whites that you don’t need for this recipe for an omelette or another recipe you have in your repertoire that only requires egg whites.
  • Choose raw dairy whenever possible. If not available, choose a natural heavy cream without any additives.
  • Getting ice cream frozen to the correct temperature quickly will really determine how smooth and creamy your final product turns out.
  • Ensure your ice cream machine canister is frozen completely before using, and make sure your custard mixture is completely chilled before churning, as these are very important steps. Do not remove your ice cream maker canister from the freezer until you’re ready to pour the ice cream into it.
  • When you remove ice cream from the freezer to enjoy it, let it sit out for five to ten minutes to ensure easier scooping.

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Tools you may need:

Ice cream maker (optional)

Sauce pan

Fine mesh strainer

Medium bowl

Potato masher

Liquid measuring cup

Dry measuring cup

How To Make Strawberry Cheesecake Ice Cream

Combine milk, cream, egg yolks, and honey in a blender.

Blend until completely smooth.

Add in chunks of cream cheese into the blender with the custard and pulse a few times. The cheese should be combined, but I like to leave a few chunks.

Pour into your ice cream maker or place into a bowl and put in the refrigerator to cool.

Make The Strawberry Sauce

Combine strawberries and sugar in a medium saucepan.

Bring to a boil over medium-high heat.

Continue simmering and stirring frequently until mixture thickens slightly.

Mash the strawberries down as you stir.

Refrigerate strawberry sauce until cold or serve it warm right on top of the ice cream.

Make The Ice Cream

Pour the custard into the ice cream maker and follow the manufacturer’s instructions. It will generally take about 20-25 minutes.

To make ice cream without an ice cream maker, place the mixture in a glass baking dish and freeze for an hour. As it begins to freeze around the outsides, stir down around the outsides to add the frozen parts to the rest of the mixture. Freeze for an additional 30 minutes and scrape down the sides. Repeat until the ice cream is fully and evenly frozen, stirring it every 30 minutes or so.

Once ice cream is churned, pour into a freezer-safe container, alternating layers of ice cream and the strawberry sauce. Or just serve the ice cream and drizzle the strawberry sauce on top.

You can use a knife to swirl the ice cream and strawberry sauce together to create a strawberry swirl.

Cover with parchment or wax paper and freeze for a minimum of four hours.

Find More Farm To Table Desserts

  • Sourdough Chocolate Rolls
  • Sourdough Blueberry Cobbler
  • Gluten Free Lemon Cake
  • Strawberry Cream Cheese Cobbler
  • Honey Lavender Ice Cream

If you try this recipe and love it, I would love if you could come back and give it 5 stars!

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