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This strawberry cheesecake ice cream tastes exactly like a slice of strawberry cheesecake, only frozen and scoopable. A tangy cream cheese base gets blended with fresh strawberries, then swirled with buttery biscuit crumbs in the Ninja Creami for that classic cheesecake crunch.
I am a sucker for anything cheesecake, so turning it into ice cream felt inevitable. The cream cheese is what makes it, giving that unmistakable rich, tangy flavour, while the fresh strawberries keep it bright and summery. It is dangerously good.
Quick Breakdown
Why You’ll Love This Strawberry Cheesecake Ice Cream
- Real cheesecake flavour. Cream cheese in the base gives that tangy, rich taste you know and love.
- Fresh strawberries. Blended in and folded through for bursts of real fruit in every scoop.
- Biscuit crunch. Crushed biscuit swirled in on the Mix-In cycle stands in for the graham crust.
- No ice cream maker. The Ninja Creami does all the work from a simple frozen base.
Ingredient Notes
- Cream cheese. Full-fat and softened, this is the secret to that signature cheesecake tang and a smooth, dense scoop.
- Fresh strawberries. Half blended into the base and half folded in for texture. For more on them, here is a quick read on strawberries.
- Whole milk and heavy cream. The creamy base that keeps the ice cream rich and scoopable.
- Confectioners’ sugar. Dissolves smoothly into the cold base with no grit.
- Vanilla biscuit. Crushed and mixed in for that buttery crust flavour and a little crunch.
What Makes It Taste Like Cheesecake
The magic is all in the cream cheese. Blending softened full-fat cream cheese right into the base gives that unmistakable tangy, rich flavour that says cheesecake the moment it hits your tongue. Without it, you would just have strawberry ice cream, which is lovely, but not the same thing.
The crushed biscuit is the other half of the trick. Swirled in on the Mix-In cycle, it brings the buttery, crumbly crust element, so every few bites you get that little bit of texture just like the base of a real cheesecake.
How To Make Strawberry Cheesecake Ice Cream
1. Blend the base. First, blend the whole milk, heavy cream, confectioners’ sugar, cream cheese, half of the strawberries, and vanilla until completely smooth with no lumps of cream cheese.
2. Freeze and spin. Next, pour into the Ninja Creami pint, freeze flat for 24 hours until solid, then run the Ice Cream cycle.
3. Add the mix-ins. Then make a well in the centre and add half the crushed biscuit and the rest of the chopped strawberries. Run the Mix-In cycle to fold everything through.
4. Scoop and top. Finally, scoop and serve, sprinkled with the remaining biscuit crumbs and a few extra chopped strawberries.
Tips for the Creamiest Scoop
- Soften the cream cheese. Room-temperature cream cheese blends in smoothly with no lumps.
- Freeze flat and full. A level, fully frozen pint is the key to a smooth spin.
- Biscuit last. Add it on the Mix-In cycle so it keeps its crunch instead of going soft.
- Re-spin if needed. If the first spin looks crumbly, add a splash of milk and run it again.
Storage
- Freezer. Store in the pint for up to 2 weeks.
- Soften first. Leave it out for 5 to 10 minutes before scooping if it firms up.
- Re-spin. For a soft-serve texture, add a splash of milk and run the spin cycle again.
Variations and Substitutions
- Strawberry swirl. Ripple in a spoon of strawberry sauce or compote on top for extra flavour.
- Mixed berry. Swap in raspberries or a berry mix, the way you would in a berry dump cake.
- Graham crust. Use crushed graham crackers instead of biscuits for a more classic crust flavour.
- Extra tang. Add a spoonful more cream cheese for an even richer cheesecake taste.
What To Serve With Strawberry Cheesecake Ice Cream
This one is a dessert all on its own, especially piled into a cone with a drizzle of strawberry sauce and a dollop of whipped cream. If you are a cheesecake fan, serve a scoop next to a slice of no-bake cheesecake for the full experience, or set out a second flavour like mint chocolate chip ice cream so everyone gets a choice.
Frequently Asked Questions
Ingredients and Mix-Ins
Can I add biscuit chunks instead of crumbs?
Yes. Add small biscuit chunks after the first spin and run the Mix-In cycle. You will get bigger pockets of crunch throughout the ice cream.
Can I use frozen strawberries?
You can. Thaw and drain them first so they do not add too much water to the base, then use them just like fresh.
Texture and Storage
Why is my ice cream crumbly after spinning?
That is normal on the first spin. Add a tablespoon or two of milk, run the Mix-In or Re-Spin cycle, and it will come together into a smooth, creamy scoop.
How long does it keep?
Store it in the pint in the freezer for up to 2 weeks. If it firms up, leave it out for 5 to 10 minutes or re-spin with a splash of milk before serving.
Ingredients
- 1 cup whole milk 240 ml
- 3/4 cup heavy cream 180 ml
- 1/3 cup confectioners' sugar 70 g
- 1/2 cup full-fat cream cheese 100 g, softened
- 1 cup chopped fresh strawberries divided
- 1/2 teaspoon vanilla extract
- 1 small vanilla biscuit crushed, for swirl and topping
Instructions
- Blend the whole milk, heavy cream, confectioners' sugar, cream cheese, 1/2 cup of the strawberries, and vanilla until completely smooth with no lumps of cream cheese.
- Pour into the Ninja Creami pint, leaving a little space at the top, and freeze flat for 24 hours until solid.
- Install the pint and run the Ice Cream cycle.
- Make a well in the centre and add half the crushed biscuit and the remaining 1/2 cup strawberries. Run the Mix-In cycle to combine.
- Scoop and serve, sprinkled with the remaining biscuit crumbs and a few extra chopped strawberries.
