Roasted Strawberry Cheesecake Ice Cream

A deeper, richer strawberry ice cream with true cheesecake flavor

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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)

Equipment We Use:

❇️ KitchenAid Hand Mixer

❇️ Spring Chef Ice Cream Scoop

Ingredients We Use

❇️ Whole Earth Allulose Baking Blend

❇️ Anthony's Allulose

❇️ Anthony's Non-Fat Milk Powder

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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.

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FAQs

Ingredients & Sweeteners

What is allulose?

Allulose is a naturally occurring sugar found in small amounts in foods like figs and raisins. It tastes very similar to sugar but isn’t metabolized the same way, which means it has minimal impact on blood sugar. It also helps keep ice cream soft and scoopable straight from the freezer.

Why do you use allulose instead of sugar?

Allulose doesn’t just sweeten; it also lowers the freezing point, which helps create a smoother, creamier texture. Traditional sugar does this too, but allulose allows us to get that same scoopable consistency while keeping the overall sugar lower.

Can I use a different sweetener?

Yes, but results will vary. Sweeteners like erythritol or monk fruit blends can work, but they tend to freeze harder and may create a slightly icy or firm texture. If you use traditional sugar, the texture will be great, just with a higher sugar content.

What does nonfat milk powder (NFMP) do?

NFMP adds milk solids without extra fat, which improves texture and reduces iciness. It’s one of the simplest ways to get a more professional, creamy result at home.

Can I reduce the fat or calories?

You can, but it will change the texture. Fat plays a key role in creaminess, so reducing it may result in a firmer or less smooth ice cream. Small adjustments are fine, just expect a slightly different result.

Can I make this dairy-free?

These recipes are designed around dairy for structure and texture. You can experiment with coconut milk or other alternatives, but the results will be different and may require additional adjustments.

Texture & Troubleshooting

Why does my ice cream get icy?

This usually comes down to too much water or not enough fat/sweetener balance. Cooking down fruits, using enough sweetener, and including ingredients like cream or NFMP all help reduce iciness.

Why is my ice cream too soft?

Both allulose and alcohol lower the freezing point, which can lead to a softer texture. If the ice cream remains too soft after fully freezing, the freezing point has been lowered too much—reduce the alcohol slightly or adjust the allulose in future batches.

Why does my ice cream melt quickly?

Homemade ice cream doesn’t contain stabilizers like store-bought versions, so it softens faster at room temperature. This is completely normal. Serve it straight from the freezer for best results.

Why use vodka (or alcohol)?

A small amount of alcohol lowers the freezing point, which helps keep the ice cream softer and easier to scoop. At this level, it’s used for texture, not flavor.

What happens if I don’t use alcohol?

The ice cream will still work, but it may freeze a bit firmer. You can let it sit at room temperature for a few minutes before scooping, or substitute with a small amount of MCT oil if preferred.

Why do you cook some fruits before adding them?

Cooking fruit reduces excess water and concentrates the flavor. This helps prevent an icy texture and gives you a richer, more balanced final result.

Method & Storage

Do I need an ice cream machine?

An ice cream machine gives the best texture, but you can make a no-churn version by freezing the mixture in a shallow container and stirring every 30–60 minutes until set. The texture will be slightly different, but still enjoyable.

How long does homemade ice cream last in the freezer?

For the best texture, enjoy within 1–2 weeks. It’s still safe after that, but may become firmer over time.

Can I use this recipe in a Ninja Creami?

These recipes are developed for traditional churned ice cream. If using a Ninja Creami, you’ll typically divide the base into smaller containers and freeze it solid before processing. Results may vary slightly due to the different method.

Our Approach

Our philosophy on flexibility