Strawberry Yogurt Cheesecake Ice Cream

An incredibly delicious Strawberry Yogurt Cheesecake Ice Cream bursting with flavor of cheese, sour taste of yogurt and sweet strawberries! 

It’s understandable that people love ice cream. A sweet and creamy treat is near irresistible. Satisfy your sugar craving. Lighten up your mood. Beat the heat. Leave us a cool feeling after a bite of ice cream. Help you get through the tough day because you enjoy eating it with your choice of flavors. It’s best to eat ice cream when it comes to summer but to be honest, I would definitely get it on cold days if I crave sweet tasting food. 

There’s even one more thing that makes it better to taste an ice cream. That is you can easily  make it at home. Last but not least, this thing that may convince you to try making your own homemade ice cream: no churn required! Serious. I still don’t own an ice cream machine, that’s why I always look for homemade sweet creamy treats without a machine. I already had Homemade Vanilla Ice cream recipe on this site and today I’m going to take that recipe to another new level by adding more cream cheese, fresh strawberries and yogurt.

STRAWBERRY YOGURT CHEESECAKE ICE CREAM INGREDIENTS

As the name says it all, this Strawberry Yogurt Cheesecake Ice Cream recipe is packed with strawberry, yogurt and cream cheese heaven. These ingredients will be added into the vanilla ice cream base to make it extra delicious and flavorful. 

Cream cheese: features cheesy taste in this amazing homemade ice cream. It also makes the final product smoother and slightly chewier.

Yogurt: Plain regular yogurt or Greek yogurt is highly recommended in making this recipe. It is thick, creamy and protein-packed and its acidity will add sour tanginess to ice cream. Feel free to substitute with sour cream if you don’t have yogurt on hand.

Strawberry sauce: brings out the fruity flavor and will be a perfect match with cream cheese.

Heavy cream: heavy cream contains higher fat than others, therefore it results in fluffy and pillowy texture. Heavy cream should be whipped until stiff peaks before mixing with other ingredients.

Condense milk: Add thickness and sweetness to ice cream. 

Fresh lemon juice: This helps balance natural sweetness.

Vanilla extract: Ooooh, extra flavor!

HOW TO MAKE STRAWBERRY YOGURT CHEESECAKE ICE CREAM

Start off with making strawberry sauce. In a small saucepan cook the chopped strawberries with sugar until it becomes thickened. Let it cool completely and add fresh lemon juice into the sauce. Do not cook lemon juice over the high heat or the sauce will end up being bitter. Stir it well and chill in the fridge while making the ice cream.

Combine ice cream ingredients. In a large mixing bowl using an electric hand mixer (or stand mixer), beat the cream cheese, sweetened condensed milk and whipping cream until fluffy and incorporate. 

Add in yogurt and strawberry sauce. Gently fold in yogurt and strawberry sauce with the cream mixture until combined.

Freeze. Transfer ice cream into an airtight container covered with plastic wrap on top. Freeze for at least 8 hours or until firm.

Craving For Ice Cream? Try These Recipes:

• Vanilla Ice Cream
• Matcha Iced Cream

Strawberry Yogurt Cheesecake Ice Cream

An incredibly delicious Strawberry Yogurt Cheesecake Ice Cream bursting with flavor of cheese, sour taste of yogurt and sweet strawberries! 

4.67 from 3 votes

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Course: Dessert

Keyword: Gluten Free, How To Make An Ice Cream, Ice cream, Strawberry Yogurt Cheesecake Ice Cream

Prep Time: 15 minutes minutes

Chilling Time: 8 hours hours

Total Time: 8 hours hours 15 minutes minutes

Servings: 1 loaf pan / 8 servings

Ingredients

• 2 cups (350g) fresh strawberries, washed, stems removed and chopped
• 1 8-ounce (226g) cream cheese block

• 1/2 14-ounce (200g) can sweetened condensed milk

• 1 cup (240ml) heavy cream
• 1 6-ounce cup (170g) plain yogurt, vanilla yogurt or greek yogurt
• 1/2 cup (100g) granulated sugar
• 2 tablespoons (30ml) fresh lime juice

Instructions

• In a small saucepan over medium high heat, cook the chopped strawberries with sugar until it becomes thickened, for about 3-5 minutes. Let it cool and add fresh lemon juice into the sauce. Do not cook lemon juice over the high heat with strawberries or the sauce will end up being bitter. Stir it well and chill in the fridge while making the ice cream.
• In a large mixing bowl using an electric hand mixer (or stand mixer), beat the cream cheese, sweetened condensed milk and whipping cream until fluffy and incorporate. Fold in yogurt and strawberry sauce with the cream mixture until combined.
• Transfer ice cream into an airtight container covered with plastic wrap on top. Freeze for at least 8 hours or until firm.

Notes

Add fresh lemon juice after the strawberry sauce is cool, otherwise the sauce will end up being bitter.

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