Strawberry Cheesecake Ice Cream | The Surfers Kitchen Print

Strawberry Cheesecake Ice Cream



  • Ice Cream Base
  • 8 oz cream cheese
  • 1 lemon
  • 1 cup sour cream
  • ½ cup half and half
  • ⅔ cup sugar
  • pinch Kosher salt
  • Graham Cracker Crust Add In
  • 2 cup graham cracker crumbs
  • ¼ cup butter
  • 2 heaped tablespoon sugar
  • Strawberry Ribbon
  • 2 cup strawberries
  • ¼ cup sugar
  • 1 teaspoon lemon juice


  1. The Ice Cream Base
  2. Add cream cheese, sour cream, half and half, sugar, zest of the lemon and salt to the blender.
  3. Puree until smooth.
  4. Chill mixture in the refrigerator and then freeze according to manufacturers instructions.
  5. Graham Cracker Crust Add-In
  6. Mix graham cracker crumbs and sugar in a shallow pie pan.
  7. Add melted butter and push down until flat.
  8. Put in the freezer or refrigerator until hardened.
  9. When needed, break up the graham crackers to add to the ice cream.
  10. Stawberry Ribbon
  11. Cook strawberries in sugar until they begin to release juices, about 15 minutes.
  12. Set aside to cool
  13. Final Ice Cream Step
  14. When removing the ice cream from the ice cream maker, pack it well into an air tight container and place in freezer.
  15. After about an hour, the ice cream should be hard but not too hard. Now, we add in the goodies. Gently crumble the graham crackers into the ice cream-mixing them in but not too vigorously. Add the strawberry sauce in ripples. Do not stir the sauce in--as it will discolor the whole batch of ice cream.