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What will it be – cheesecake or ice cream? You can have both with this Strawberry Ice Cream Cheesecake! Rich and creamy, this delicious dessert recipe is perfect for the warmer days ahead.
Strawberry Ice Cream Cheesecake:
Cold weather blew into Pittsburgh this week, so posting about an ice cream dessert might seem a bit silly. However, I like to think ahead and plan for warmer days to come. If you do, too, you’ll definitely want to add this Strawberry Ice Cream Cheesecake to your spring and summer menus.
I was excited to make this recipe because I love ice cream-based desserts. They remind me of the past and fun times with family. This connection is probably because of the ice cream salad (which actually isn’t a salad) that my great aunt made. The mere mention of ice cream desserts always makes me think of it. (Note to self: Make that recipe and share it on IBC!)
Anywho, even though summer is still months away, I thought this picture-perfect Strawberry Ice Cream Cheesecake might be a unique treat to whip up for Easter, a bridal/baby shower, Mother’s Day, or another springtime celebration. (I plan to celebrate the first day of spring this year. I hope you do, too!)
How Do You Make Strawberry Ice Cream Cheesecake?
It’s pretty easy.
I started with a pretzel crust because I love the taste, and it pairs nicely with strawberries. (That reminds me of my Strawberry Jello Salad! Have you tried it?)
Once the crust is made, it’s time to prepare the cheesecake filling.
The filling consists of cream cheese, ice cream, and strawberry puree. You’ll make the puree first. You can use fresh or frozen strawberries, depending on what’s available. If you’re not a fan of strawberries, use blueberries, blackberries, peaches, or another fruit that you like. I prefer strawberries because they are delicious and give this cheesecake a beautiful pink hue.
The base of the cheesecake filling is the cream cheese and ice cream. The ice cream should be close to room temperature so it’s soft and almost runny. If it’s too cold, it will chill your cream cheese and prevent proper blending.
Mix the cream cheese, ice cream, and puree together until smooth. Then add the mixture to your prepared pretzel crust. After a few hours in the freezer, your Strawberry Ice Cream Cheesecake will be ready! I recommended removing it from the freezer about 30 minutes before serving.
As you might have guessed, I couldn’t resist dressing up the cheesecake a bit. A few fresh berries and dollops of whipped cream are all it needs.
Cool, creamy, tangy, and sweet! And it looks gorgeous, too. You’ll be looking for excuses to make it.
If you enjoyed this Ice Cream Cheesecake, you may also like:
- Strawberry Coconut Cake
- Peanut Butter and Jelly Cheesecake Bars
- Strawberry Cheesecake Dip
- Lemon Curd Cheesecake Tarts
Strawberry Ice Cream Cheesecake
What will it be - cheesecake or ice cream? You can have both with this Strawberry Ice Cream Cheesecake! Rich and creamy, this delicious dessert recipe is perfect for the warmer days ahead.
4.80 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, dessert, ice cream, strawberry
Prep Time: 20 minutes minutes
Ingredients
- 2 cups fresh or frozen (thawed) strawberries
- 1 cup sugar
- 18 ounces cream cheese softened
- 1.5- quart vanilla ice cream softened
- Additional berries plus whipped cream for garnish
Pretzel Crust:
- 2 cups small pretzels
- 2 tablespoons brown sugar
- 1/4 cups unsalted butter melted
Instructions
Begin by lining the bottom of an 8-inch springform pan with parchment paper. Set aside.
Place the pretzels in a food processor. Pulse until they resemble sand. (Alternatively, you can place the pretzels in a plastic sealable plastic bag and smash them repeatedly with a rolling pin.)
Add the finely crushed pretzels, brown sugar, and melted butter to a bowl. Stir to combine. Spoon this mixture into the prepared springform pan and press the mixture down with your fingers to form an even layerof crust. Freeze for 30 minutes.
Place the strawberries in a small saucepan over medium heat. Cook for 3-5 minutes or until the berries start to break down. You can speed up the process by crushing the berries with the back of a spoon. Remove the cooked strawberries from heat and strain them through a fine sieve into a bowl. Use a spatula or a spoon to push through as much of the liquid as possible. Discard the leftover pulp from the sieve. Set aside the strawberry liquid to cool.
Beat the cream cheese and sugar in a large bowl until well-blended. Add the ice cream and mix well. Fold in the strawberry puree.
Pour this mixture over the prepared crust and freeze the cheesecake for 4 hours or until firm.
Remove the cheesecake from the freezer about 30 minutes before serving. Garnish with fresh berries and whipped cream.
