Strawberry Cheesecake Ice Cream

This homemade strawberry cheesecake ice cream combines a rich sweet cream ice cream base with chunks of creamy cheesecake, a Biscoff cookie crust, and ribbons of fresh strawberry coulis. Made over two days for optimal texture and flavour, this recipe results in a beautifully layered, decadent dessert that’s worth the effort.

A 'Sweet Cream' Base, Tangy New York Cheesecake, & Swirled Fresh Strawberry Coulis

Strawberry Cheesecake Ice Cream Before Freezing

Why You’ll Love This Recipe

• Rich and Creamy – A custard-style ice cream base made with egg yolks creates a smooth, luxurious texture.

• Balanced Flavour – Sweet vanilla, tangy cream cheese, and fresh strawberries complement each other perfectly.

• Impressive Look – The swirled strawberry coulis adds a professional, eye-catching finish.

• Biscoff Crust and Mix-ins – A buttery, spiced Biscoff cookie crust enhances the cheesecake, and extra crumbled cookies add crunch to the ice cream.

  
  

Notes on the Ingredients

This recipe is completed over two days to allow for proper chilling and assembly.

Prep Agenda

Day 1: Make the Components

• Bake the Cheesecake – Make a Biscoff cookie crust, prepare the cream cheese filling, and bake the cheesecake in a water bath. Refrigerate overnight.

• Prepare the Sweet Cream Ice Cream Base – Cook the custard and chill it overnight.

• Make the Strawberry Coulis – Cook and blend the strawberries into a smooth coulis, then refrigerate until assembly.

Day 2: Churn and Assemble

• Churn the Ice Cream – Use an ice cream maker to churn the chilled base.

• Fold in Mix-ins – Add cheesecake cubes and crumbled Biscoff cookies during the last few minutes of churning.

• Swirl in the Coulis – Layer the ice cream and coulis to create a marbled effect.

• Freeze Until Firm – Let the ice cream set in the freezer for at least 4-6 hours before serving.

Understanding Milk Fat in Cream

Milk fat (often referred to as butterfat) is the portion of cream that gives it its richness and creamy texture. The 35% - 40% milk fat in heavy cream provides a silky, indulgent quality to your ice cream. This complements the fat content in whole milk powder, creating a well-rounded, creamy base with superior flavor.

Why This Recipe Uses All Cream

Many ice cream recipes follow a standard 2:1 ratio of cream to milk—for example, 2 cups of heavy cream to 1 cup of whole milk. While this works for a balanced base, the goal here is ultra-decadence. By using all cream, we reduce the water content, which significantly minimizes ice crystal formation during freezing. The result? An exceptionally creamy, smooth ice cream that feels luxurious with every bite.

The Anatomy of a Vanilla Bean

A vanilla bean consists of a tough outer pod and tiny, aromatic seeds inside, often referred to as the "caviar." To use the caviar, split the bean lengthwise and scrape out the seeds with the back of a knife.

For an ultra-smooth base, you can blend the entire cooked vanilla bean into the mixture, but this requires a high-powered blender like a Vitamix or Ninja. Immersion blenders won't achieve the necessary smoothness, and food processors may work, but you should strain the mixture to remove any remaining fibrous bits before chilling.

Vanilla Beans Added to Cane Sugar to create an Infusion

Alternatively, I like to reuse the empty vanilla bean pods by placing them in a jar of cane sugar to make vanilla-infused sugar. This is an excellent way to maximize flavor and reduce waste while adding a subtle vanilla aroma to baked goods.

Strawberry-Cheesecake Ice Cream After Freezing

Ingredients

Cheesecake with Biscoff Crust

Crust:

• 125g Biscoff cookies, crushed

• 40g unsalted butter, melted

• 1½ tablespoons raw coarse sugar (adds a crunchy caramelization)

Filling:

• 2 (8-ounce) packages cream cheese, at room temperature

• ½ cup (99g) granulated sugar

• ¼ teaspoon kosher salt

• 2 large eggs, at room temperature

• 4 tablespoons all-purpose flour

• ¼ cup (57g) heavy cream, at room temperature

• 1 teaspoon vanilla bean paste

Special Equipment: 6-inch springform pan, stand mixer with paddle attachment

Sweet Cream Ice Cream Base

• 8 large egg yolks

• 125g vanilla sugar (or cane sugar), divided

• 3 cups heavy cream (35%-40% M.F.)

• 1 tablespoon whole milk powder

• ¼ teaspoon salt

• ⅛ teaspoon almond extract

• 1 tablespoon vanilla bean paste (or 1 whole vanilla bean, scraped)

Special Equipment: Stand mixer, double boiler, fine-mesh sieve, ice cream maker

Strawberry Coulis

• 1½ cups fresh strawberries, washed and diced

• 3 tablespoons vanilla sugar (or cane sugar)

Additional Mix-ins:

• 50-100g additional Biscoff cookies, crumbled (to fold in during churning)

• 20g Freeze Dried Strawberries for garnish when serving

Special Equipment: Medium saucepan, blender, piping bag

Instructions

Day 1: Prep and Chill

Step 1: Bake the Cheesecake with Biscoff Crust

1. Preheat oven to 350°F (175°C). Grease and line a 6-inch springform pan with parchment paper.

2. Prepare the crust: In a bowl, mix the crushed Biscoff cookies, melted butter, and raw coarse sugar until evenly combined. Press into the bottom of the springform pan and bake for 8-10 minutes. Let cool before adding the cheesecake batter.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth.

4. Add the sugar and salt, mixing until well incorporated.

5. Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.

6. Mix in the flour, heavy cream, and vanilla bean paste until smooth.

7. Set up the water bath: Place the springform pan inside an 8-inch cake pan. Then, place the 8-inch cake pan inside a 10-inch cake pan. Fill the gap between them with hot water to create a stable water bath without leaks.

8. Bake for 60-70 minutes, or until the center is just set.

9. Remove from the oven, let cool to room temperature, then cover and refrigerate overnight.

Note: This recipe makes more cheesecake than you’ll need. You can add as much or as little to the ice cream as you like, but I used about ¼ of the whole 6-inch cheesecake, chopped into 1-2 inch cubes. The rest can be saved for another dessert.

Step 2: Prepare the Ice Cream Base

Step 2.1: Prepare the Egg Yolk Mixture

1. In the bowl of a stand mixer, whisk together egg yolks and 25g of sugar until pale, thick, and ribbon-like.

Step 2.2: Make the Cream Base

1. Set up a double boiler over medium heat.

2. Add the heavy cream, remaining 100g sugar, salt, milk powder, almond extract, and vanilla bean paste to the bowl.

3. Whisk continuously until the mixture reaches 165°F (74°C).

Step 2.3: Temper the Egg Yolks

1. Slowly drizzle the warm cream mixture into the egg yolk mixture, whisking constantly to prevent scrambling.

2. Pour the mixture back into the double boiler. Continue whisking and heating until it thickens to a melted chocolate consistency and coats the back of a spoon.

Step 2.4: Chill and Refrigerate

1. Remove from heat and let cool to room temperature.

2. Cover and refrigerate for at least 4 hours, preferably overnight.

Step 3: Make the Strawberry Coulis

1. In a medium saucepan, combine diced strawberries and sugar.

2. Cook on low heat, stirring occasionally, until the strawberries soften and release their juices.

3. Remove from heat and blend until smooth.

4. Let cool, then transfer to a piping bag and refrigerate.

Day 2: Churn and Assemble

Step 4: Churn the Ice Cream

1. Pour the chilled ice cream base into your ice cream maker.

2. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Step 5: Fold in the Cheesecake Pieces

1. Cut the chilled cheesecake into bite-sized cubes.

2. During the last few minutes of churning, gently fold the cheesecake pieces into the ice cream.

Step 6: Swirl in the Strawberry Coulis

1. Spread a layer of ice cream in a freezer-safe container.

2. Pipe a layer of strawberry coulis over it.

3. Repeat layering until all components are used.

4. Use a knife or skewer to swirl the layers together for a marbled effect.

Step 7: Freeze and Set

1. Cover the container with a lid or plastic wrap.

2. Freeze for at least 4-6 hours, or until firm.

How to Serve and Store

Serving Suggestions

• Serve in bowls or waffle cones.

• Garnish with fresh strawberries or crushed graham crackers for a cheesecake-inspired crunch.

Storage Tips

• Store in an airtight container in the freezer for up to 2 weeks.

• Let sit at room temperature for 5 minutes before scooping for the best texture.

FAQs

Can I use frozen strawberries instead of fresh?

Yes. If using frozen, let them thaw slightly before making the coulis.

Do I need an ice cream maker for this recipe?

For best texture, yes. However, you can freeze the base in a shallow pan and stir every 30 minutes for 4 hours to create a similar consistency.

Can I substitute the vanilla bean paste?

Yes, use 1 tablespoon vanilla extract, but the paste provides a more intense vanilla flavor.

Ice Cream Served in a Coup

Final Thoughts

This Strawberry Cheesecake Ice Cream is creamy, rich, and full of texture from the chunks of cheesecake and swirled strawberry coulis. Try it out and let me know what you think in the comments. If you love this recipe, share it with a friend or tag me on social media when you make it.