Indulge in a Slice of Heaven: Strawberry Ice Cream Cheesecake

If you’re a dessert enthusiast constantly on the hunt for the next best treat, let me introduce you to a game-changer: Strawberry Ice Cream Cheesecake. This dessert is a delightful fusion of creamy cheesecake and refreshing ice cream, all beautifully anchored by a crunchy pretzel crust. It’s a perfect marriage of flavors and textures that will leave your taste buds dancing. Whether you’re planning a summer picnic, a delightful dinner party, or simply craving a sweet indulgence, this recipe will become a cherished go-to. Let’s dive into the details!

Ingredients

Cheesecake Layer:

• 2 cups fresh or frozen (thawed) strawberries
• 1 cup sugar
• 18 ounces cream cheese, softened
• 1.5-quart vanilla ice cream, softened
• Additional berries and whipped cream for garnish

Pretzel Crust:

• 2 cups small pretzels
• 2 tablespoons brown sugar
• 1/4 cup unsalted butter, melted

Instructions

Preparing the Pretzel Crust:

1. Set the Stage: Begin by lining the bottom of an 8-inch springform pan with parchment paper. This will prevent the crust from sticking and ensure easy removal of the cheesecake.

2. Crush the Pretzels: Using a food processor, pulse the pretzels until they resemble fine sand. If you don’t have a food processor, place the pretzels in a sealable plastic bag and crush them with a rolling pin. This process is not only effective but also a great way to relieve stress!

3. Combine Ingredients: In a bowl, mix the finely crushed pretzels with brown sugar and melted butter. Stir until the mixture is well-combined.

4. Form the Crust: Spoon the pretzel mixture into the prepared springform pan. Press it down firmly with your fingers to form an even layer. Freeze the crust for 30 minutes to set it.

Crafting the Strawberry Ice Cream Layer:

5. Cook the Strawberries: Place strawberries in a small saucepan over medium heat. Cook for 3-5 minutes, allowing the berries to break down. To speed up the process, crush the berries with the back of a spoon.

6. Strain and Cool: Remove the cooked strawberries from the heat and strain through a fine sieve into a bowl, pushing through as much liquid as possible. Discard the leftover pulp and set aside the strawberry liquid to cool.

7. Creamy Mixture: In a large bowl, beat the softened cream cheese and sugar until well-blended. Add the softened vanilla ice cream and mix thoroughly. Fold in the cooled strawberry liquid to create a luscious, pink mixture.

8. Assemble the Cheesecake: Pour the strawberry-infused cream cheese and ice cream mixture over the prepared crust. Smooth the top with a spatula and freeze for at least 4 hours, or until firm.

Serving the Masterpiece:

9. Garnish and Serve: Remove the cheesecake from the freezer about 30 minutes before serving. This allows it to soften slightly, making it easier to cut. Garnish with fresh berries for a pop of color and a dollop of whipped cream for that extra touch of indulgence.

Tips for Success

• Softening the Ice Cream: For easy mixing, allow the ice cream to soften at room temperature for about 10-15 minutes. It should be soft enough to mix but not melted.
• Parchment Paper: Ensure the parchment paper is cut to fit snugly in the bottom of the springform pan for easy removal.
• Strawberry Purée: For a more intense strawberry flavor, consider using a mix of fresh and frozen strawberries.

Conclusion

Strawberry Ice Cream Cheesecake is not just a dessert; it’s an experience. The combination of creamy, tangy cheesecake and sweet, refreshing ice cream—complemented by the salty, crunchy pretzel crust—is a symphony of flavors and textures. Perfect for any occasion, this dessert is sure to impress and delight. So grab your apron, gather your ingredients, and create a masterpiece that will have everyone asking for seconds!

Strawberry Ice Cream Cheesecake

A refreshing and delightful dessert that combines the rich flavors of cheesecake with the creamy texture of ice cream, all topped with the sweetness of strawberries.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 5 minutes mins

Freezing Time 30 minutes mins

Total Time 5 hours hrs

Servings: 1 cheesecake

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Cheesecake Base

• 2 cups fresh or frozen (thawed) strawberries
• 1 cup sugar
• 18 ounces cream cheese softened
• 1.5 quart vanilla ice cream softened
• g additional berries plus whipped cream for garnish

Pretzel Crust

• 2 cups small pretzels
• 2 tablespoons brown sugar
• 1/4 cups unsalted butter melted

Equipment

• 8-inch Springform Pan

Method

 

1. Line the bottom of an 8-inch springform pan with parchment paper. Set aside.
2. Place the pretzels in a food processor and pulse until they resemble sand.
3. Add crushed pretzels, brown sugar, and melted butter to a bowl. Stir to combine.
4. Spoon the mixture into the prepared pan and press down to form an even crust. Freeze for 30 minutes.
5. Place the strawberries in a saucepan over medium heat. Cook for 3-5 minutes until they break down.
6. Strain the cooked strawberries through a sieve into a bowl. Set aside to cool.
7. Beat the cream cheese and sugar in a large bowl until well-blended.
8. Add the ice cream and mix well. Fold in the strawberry puree.
9. Pour the mixture over the prepared crust and freeze for 4 hours or until firm.
10. Remove from freezer 30 minutes before serving. Garnish with fresh berries and whipped cream.

Notes

For an extra touch, try adding a drizzle of chocolate sauce on top before serving. Make sure to remove the cheesecake from the freezer 30 minutes prior to serving for optimal texture.