Roasted Strawberry Cheesecake Ice Cream

Maria Calvo
13 hours ago
3 min read

A deeper, richer strawberry ice cream with true cheesecake flavor

There’s something magical that happens when strawberries are roasted.

Most strawberry ice cream recipes rely on fresh fruit purée, which can sometimes taste a little diluted once it’s mixed into the dairy base. Strawberries naturally contain a lot of water, and when that water isn’t managed, the result can be a lighter flavor than expected.

Roasting solves that problem beautifully.

When strawberries are roasted, two things happen:

• moisture evaporates

• natural sugars and berry flavors concentrate

The result is a deeper, more robust strawberry flavor that carries all the way through the ice cream.

For this recipe, I started with four cups of fresh strawberries, roasted them with a little allulose and lemon, and then blended them into a vibrant, jammy purée. The yield was just over one cup of roasted strawberry purée, which turned out to be the perfect amount to both flavor the ice cream and create a beautiful strawberry ribbon.

To build the cheesecake flavor, I used a full 8-ounce block of cream cheese, which gives the ice cream that unmistakable New York–style cheesecake richness.

The result is a strawberry cheesecake ice cream that tastes incredibly indulgent while still being made with intentional ingredients.

It’s easily one of the most flavorful strawberry ice creams we’ve made.

Yield

Approximately 1 quart

Ingredients

Roasted Strawberry Puree

3 - 4 cups
2 tbsp allulose
squeeze of ½ lemon

Cheesecake Base

1½ cups heavy cream
1 cup half & half
8 oz full-fat cream cheese, softened
1/2 cup allulose
2 tablespoons non-fat milk powder (NFMP)
Pinch of sea salt
1 teaspoon pure vanilla extract
1 tablespoons vodka (optional, for scoopability)

Notes:

Why roast the strawberries? Roasting removes excess water and concentrates the berry flavor, creating a much more intense strawberry taste in the final ice cream.

About the cream cheese: Using a full 8-ounce block gives this ice cream its signature New York–style cheesecake richness and a beautifully creamy texture.

Instructions

1. Roast the Strawberries

Preheat oven to 350°F (175°C).

Place strawberries on a parchment-lined baking sheet. Toss with allulose and lemon juice.

Roast for 35 minutes, until the berries are soft and jammy and the juices have slightly thickened.

Allow the strawberries to cool completely.

2. Make the Purée

Transfer roasted strawberries to a blender and blend until smooth.

Strain through a fine mesh sieve if you prefer a completely smooth texture; otherwise, use as is.

You should end up with about 1 cup of roasted strawberry purée.

Divide the purée:

• 1/2 cup for the ice cream base• 1/2 cup reserved for the strawberry ribbon

3. Build the Ice Cream Base

In a large mixing bowl, whisk together:

heavy cream, half & half, allulose, non-fat milk powder, & salt

B.end until fully smooth.

4. Add the Cheesecake Component

Add the softened cream cheese and whisk until completely incorporated and silky.

This step creates the rich cheesecake flavor that defines the ice cream.

5. Add the Strawberry Flavor

Add 1/2 cup roasted strawberry purée and vanilla extract into the base.

Chill the mixture thoroughly before churning.

6. Churn

Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.

7. Add the Strawberry Ribbon

Transfer half of the churned ice cream to a freezer container.

Drizzle some of the reserved roasted strawberry purée over the top.

Repeat with the remaining ice cream and purée, gently swirling to create a strawberry ribbon.

8. Freeze

Freeze for 4+ hours to allow the ice cream to fully set before serving.

Equipment We Use:

❇️ KitchenAid KAICA Ice Cream Maker Attachment: https://amzn.to/3IXYo9w

❇️ KitchenAid Hand Mixer: https://amzn.to/4iqE0eE

❇️ Ice Cream Tub Containers: https://amzn.to/3M87OAo

❇️ Spring Chef Ice Cream Scoop: https://amzn.to/4ib2wQI

Ingredients We Use

❇️ Whole Earth Allulose Baking Blend: https://amzn.to/3MNL88Z

❇️ Anthony's Allulose: https://amzn.to/4rk2c4Y

❇️ Anthony's Non-Fat Milk Powder: https://amzn.to/3NftkE5

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