White Chocolate Strawberry Cheesecake Ice Cream: Easy Recipe for Spring & Summer Cravings

With the first blush of spring and the promise of juicy strawberries on the horizon here in the Greater Toronto Area), my taste buds have been singing a sweet tune. I had this intense craving for the classic comfort of strawberry cheesecake, and then a lightbulb went off: why not transform that creamy, tangy goodness into a refreshing homemade ice cream? And that's exactly how this White Chocolate Strawberry Cheesecake Ice Cream recipe came to life!

For those of you who follow my kitchen adventures, you know my Ninja Creami is a beloved member of the appliance family. It truly makes achieving that perfect ice cream texture a breeze. But don't worry if you haven't hopped on the Creami train yet – I've made sure this recipe is just as delicious using a simple blender method too! So, whether you're a Ninja Creami enthusiast or a blender believer, get ready to whip up a batch of this irresistible homemade strawberry cheesecake ice cream.

The Ultimate White Chocolate Strawberry Cheesecake Ice Cream Recipe

This recipe strikes that perfect chord between the rich tang of cream cheese, the sweet melt of white chocolate, and the bright, fresh flavour of ripe strawberries. Trust me, this easy ice cream recipe will be a new family favourite!

Yields: Approximately 3 cups of ice cream Prep time: 5 minutes Freeze time: 24 hours Churn/Blend time: Just a few minutes!

Ingredients:

• 1 Cup Heavy Cream (also known as whipping cream)

• 3/4 Cup Whole Milk (for optimal creaminess)

• 1 Cup Full-Fat Whipped Cream Cheese (this is key for that authentic cheesecake flavour and texture!)

• 3 Tbsp Vanilla Instant Pudding Mix (this helps create a smooth, stable ice cream)

• 3 Tbsp Icing Sugar (also called powdered sugar)
  

Delicious Add-Ins:

• 1/3 Cup Fresh Strawberries, diced small (using seasonal strawberries will give the best flavour!)

• 1/3 Cup White Chocolate, chopped small (you can use a bar or good quality white chocolate chips)
  

Instructions for Ninja Creami Users:

1. Combine the Base: In a bowl or directly in your Ninja Creami pint, thoroughly whisk together the heavy cream, whole milk, whipped cream cheese, vanilla instant pudding mix, and icing sugar until the mixture is completely smooth and there are no lumps.

2. Freeze for Perfection: Pour the creamy base into your Ninja Creami pint. Ensure it's placed on a level surface in your freezer and freeze for a minimum of 24 hours until solid. This step is crucial for the right consistency.

3. The Creami Magic: Once fully frozen, remove the pint from the freezer and load it into your Ninja Creami machine. Churn on the "Ice Cream" setting.

4. Troubleshooting Crumbly Texture: If your ice cream appears crumbly after the initial churn, don't worry! Simply add a tablespoon or two of heavy cream and select the "Re-Spin" function. This usually transforms it into a beautifully soft-serve consistency.

5. Incorporate the Goodies: Now, create a small well in the center of the ice cream in the pint and add your diced fresh strawberries and chopped white chocolate. Load the pint back into the Ninja Creami and use the "Mix-In" setting.

6. Blizzard-Style or Firm? Your Choice! The natural juices from the strawberries will slightly soften the ice cream, resulting in a texture similar to a Blizzard or McFlurry – perfect if you love that! For a firmer, more traditional scoopable ice cream, simply place the pint back in the freezer for another 20-30 minutes to firm up.

7. Serve and Enjoy Your Homemade Treat! Scoop your delightful strawberry cheesecake ice cream into bowls or cones and savour every bite!
   

Instructions for Making Ice Cream Without a Ninja Creami (Blender Method):

1. Blend the Base: Just like the Creami method, whisk together the heavy cream, whole milk, whipped cream cheese, vanilla instant pudding mix, and icing sugar in a bowl until completely smooth.

2. Freeze in Trays: Pour the mixture into ice cube trays and freeze for at least 24 hours until solid.

3. Blend to Creamy Perfection: Once frozen, transfer the ice cream cubes to a high-powered blender. Add a splash of heavy cream (start with 1-2 tablespoons and add more gradually if needed) and blend until you achieve a thick, smooth, ice cream-like consistency. You may need to stop and scrape down the sides of the blender a few times.

4. Fold in the Add-Ins: Gently fold in your diced fresh strawberries and chopped white chocolate into the blended ice cream.

5. Texture Adjustment: Be aware that the strawberry juices will soften the ice cream. If you prefer a firmer consistency, transfer the mixture to a freezer-safe container and freeze for an additional 20-30 minutes before serving.

6. Enjoy Your Delicious Homemade Ice Cream! Scoop and enjoy your easy homemade dessert!
   

Living here in the Greater Toronto Area, Ontario, I'm already counting down the days until our local berry farms are overflowing with ripe, juicy strawberries! You can bet this strawberry ice cream recipe will be on repeat all summer long. And with so many other delicious berries coming into season soon, I'm already dreaming up more exciting and easy dessert recipes to share with you all!

Have you ever tried making homemade ice cream? What are your favourite ice cream flavours? I'd love to hear your thoughts and any tips you might have in the comments below!

Happy creating (and definitely eating!),