This Semi-Homemade Strawberry Cheesecake Ice Cream is so delicious that even your fork will be jealous. How can you ever go wrong with cheesecake ice cream?
I love cheesecake, especially no bake cheesecakes. And I love ice cream so combining the two just seemed natural to me. And after my son created his Semi-Homemade Chocolate Chip Peanut Butter Ice Cream we have been making other versions. Basically our favorite ingredients mixed into vanilla ice cream, then calling it our own. What I love about this Semi-Homemade Strawberry Cheesecake Ice Cream is that it is made with fresh strawberries! You could easily substitute it for strawberry preserves, but with it being summer strawberries are so cheap why not make it with fresh ones instead?
I am sharing another ice cream recipe this week, because today I teamed up with some amazing friends and bloggers to give away a KitchenAid mixer AND ice cream attachment. I am so jealous with whoever wins it. While I have two KitchenAid mixers myself, I dropped one last year and it makes a hideous noise, then the other is my moms and it is as old as me…not saying, but it is up there.
You scream, I scream, we all scream for ice cream and KitchenAid mixers, because well they both are just the best.
Good luck & enjoy! XOXO San
How do you make Semi-Homemade Strawberry Cheesecake Ice Cream?
After you have rinsed and drained the strawberries, add them to a food processor with sugar and puree until smooth, you should have about 1 – 1 ¼ cup of fresh strawberry puree.
Using a large bowl and hand mixer or KitchenAid mixer, which is what I used add cream cheese and beat until smooth.
Add ice cream and Cool Whip and mix until combined. Add graham crackers crumbs and mix until all the crumbs are mixed in.
Remove bowl from mixer and stir in ½ cup of the fresh strawberry puree into the ice cream. Add more if you would like, set the remaining puree in the fridge to serve as a topping.
Pour the ice cream into your serving bowl, cover and place in freezer for 2-3 hours until completely frozen. Then serve, enjoy and devour!
My favorite kitchen tools used to make this Strawberry Cheesecake Ice Cream:
KITCHENAID MIXER: I love my KitchenAid mixer and use it almost daily. For cookies, bread, sauces, frostings and dough – I find many recipes that I can use my Kitchen Aid to reduce prep time. I have two that I couldn’t live without.
HAND MIXER: I love these for small batches or quick and easy recipes that don’t require a lot of, ingredients. I love that you can have so many color options now, I love personally love teal
MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of the durability.
Hungry for more refreshing ice cream? Try these Best Homemade Ice Cream Recipes
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Semi-Homemade Strawberry Cheesecake Ice Cream
- 1.5 quarts vanilla bean ice cream
- 3/4 lb. fresh strawberries
- 4 ounces Cool Whip
- 1 1/2 tablespoons sugar
- 12 ounce cream cheese softened
- 1 cup graham cracker crumbs
- After you have rinsed and drained the strawberries, add them to a food processor with sugar and puree until smooth, you should have about 1 – 1 1/4 cup of fresh strawberry puree.
- Using a large bowl and hand mixer or KitchenAid mixer, which is what I used add cream cheese and beat until smooth. Add ice cream and Cool Whip and mix until combined.
- Add graham crackers crumbs and mix until all the crumbs are mixed in.
- Remove bowl from mixer and stir in ½ cup of the fresh strawberry puree into the ice cream. Add more if you would like, set the remaining puree in the fridge to serve as a topping.
- Pour the ice cream into your serving bowl, cover and place in freezer for 2-3 hours until completely frozen. Then serve, enjoy and devour!
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