Let’s churn up some amazing homemade Strawberry Cheesecake Ice Cream! Remember to have your ice cream maker’s freezer bowl completely frozen according to its instructions (usually 12-24 hours).

Prepare the Base: In your blender, combine the first six ingredients: 1 cup half-and-half, 1 tablespoon vanilla extract, 2 teaspoons lemon zest, 2 teaspoons lemon juice, 1 cup sugar, and the 8 ounces of softened, cubed cream cheese. Secure the lid and process until the mixture is completely smooth and well blended. Ensure no lumps of cream cheese remain.

Add the 1 cup of cold heavy whipping cream to the blender. Cover and process again briefly, just until the cream is blended into the mixture. Don’t over-process at this stage.

Pour this cream cheese mixture into a large bowl.

Prepare Strawberry Puree: Place the 1 1/2 cups of hulled fresh strawberries into the now empty (or rinsed) blender. Cover and process until the strawberries are completely pureed and smooth.

Combine and Chill (Recommended): Stir the strawberry puree thoroughly into the cream cheese mixture in the large bowl until evenly combined. For the best texture (smoothest ice cream with fewer ice crystals), I strongly recommend covering this mixture and chilling it thoroughly in the refrigerator for at least 4 hours, or preferably overnight, before churning. Cold base = better ice cream!

Churn the Ice Cream: Once the mixture is thoroughly chilled, pour it into the frozen canister of your ice cream maker. Ensure you don’t fill the canister more than two-thirds full, as the mixture will expand during churning.

Freeze (churn) according to your ice cream maker’s manufacturer’s directions. This typically takes 20-30 minutes, until the ice cream is thick and resembles soft-serve consistency. If you have more mixture than fits in your maker, refrigerate the remaining portion until you’re ready to churn the next batch.

Freeze (Ripen): Transfer the freshly churned soft ice cream to airtight freezer containers. Press plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming, then seal the container tightly. Allow about half an inch of headspace for expansion.  

Freeze the ice cream for at least 4 to 6 hours, or until it’s firm enough to scoop easily. This “ripening” period allows the flavors to meld and the texture to firm up properly.

Serve: Scoop the firm ice cream into bowls or cones. If desired, serve topped generously with sliced fresh strawberries and crushed graham crackers for the full strawberry cheesecake experience! Enjoy immediately.