Strawberry Cheesecake Raw Milk Ice Cream (Honey Sweetened)

Strawberry season is here, and if you are looking for a way to use up your fresh berries, look no further!

This strawberry cheesecake raw milk ice cream is the perfect combination of healthy and insanely delicious, all while being made with whole-food, simple ingredients.

Made with raw whole milk and cream and sweetened with honey, this recipe skips all the corn syrup, dyes, and preservatives found in store-bought ice cream, while still tasting absolutely amazing. Win-win!

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This recipe includes almond extract for the delicious flavor of a buttery graham cracker crust (without the work!) and fresh lemon zest for the perfect pop of brightness.

Oh, and did I mention it doesn’t contain any egg yolks? Which means if you are experiencing an egg shortage like so many right now, you don’t have to sacrifice your precious egg yolks for this recipe.

We love making it with our handy ice cream maker machine, but if you don’t own one, don’t worry!

I’ve included directions for making this delicious ice cream without one.

If you are anything like our family, you’ll find this homemade strawberry cheesecake ice cream is the perfect way to satisfy your ice cream cravings while skipping the junk food.

Enjoy this strawberry cheesecake ice cream recipe at summer birthday parties, on hot afternoon play dates, or anytime you are craving a bowl of ice cream!

Strawberry Cheesecake Raw Milk Ice Cream (Honey Sweetened)

Showcasing swirls of strawberry sauce in a tangy cheesecake ice cream base, this homemade ice cream recipe made with raw milk and sweetened with honey is one you and your family will love.

5 from 1 vote

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Prep Time 50 minutes mins

Chilling/Freezing 6 hours hrs

Total Time 6 hours hrs 50 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 354 kcal

Equipment

• Ice Cream Maker Machine

Ingredients

  

Cheesecake Ice Cream Base

• 1½ cups raw heavy cream
• 1½ cups raw whole milk
• 8 oz softened cream cheese full-fat
• ½ cup honey or real maple syrup
• ½ tsp almond extract
• ¼ tsp fresh lemon zest
• ⅛ tsp salt

Strawberry Sauce

• 1 cup fresh chopped strawberries
• 2 Tbsp honey
• pinch of salt

Instructions

 

With an Ice Cream Maker Machine

• Mix the softened cream cheese and honey in a medium mixing bowl until well combined. Add in the milk, almond extract, fresh lemon zest, and salt, and combine. Finally, add the heavy cream and mix until well-combined.
• Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 2 hours (although you can chill it overnight).
• Meanwhile, combine the fresh diced strawberries, honey, and pinch of salt in a small saucepan over medium heat. Stir frequently until the strawberry mixture begins to simmer. Use a potato masher or fork to mash the berries.
• Continue to simmer for about 10 minutes, or until the strawberry sauce as slightly thickened and reduced in volume.
• Place the strawberry mixture in a glass container and store in the refrigerator until ready to churn.
• When ready to churn, assemble the ice cream maker machine and remove the cheesecake base mixture from the refrigerator. Turn on the ice cream maker and then pour the ice cream mixture into the machine as it churns. Allow it to churn the ice cream for about 20 minutes, or until the ice cream begins to build up on the paddles.
• Turn off the machine and scoop the ice cream into a freezer-safe container.
• Then take the strawberry sauce and spoon it onto the cheesecake ice cream base in the shape of a cross (for a round dish) or in several parallel lines (for a bread pan).
• Use a butter knife to make a circle, swirling the strawberry mixture into the cheesecake ice cream base. Cover and place in the freezer.
• Freeze for an additional 4-5 hours.

Without a Machine

• Mix the softened cream cheese and honey in a medium mixing bowl until well combined. Add in the milk, almond extract, fresh lemon zest, and salt, and combine. Finally, add the heavy cream and mix until well-combined.
• Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 2 hours (although you can chill it overnight).
• Meanwhile, combine the fresh diced strawberries, honey, and pinch of salt in a small saucepan over medium heat. Stir frequently until the strawberry mixture begins to simmer. Use a fork or potato masher to mash the berries.
• Continue to simmer for about 10 minutes, or until the strawberry sauce as slightly thickened and reduced in volume.
• Transfer mixture to a glass container and store in the refrigerator until ready to freeze.
• When chilled and ready to freeze, pour the cheesecake ice cream mixture into your chilled freezer-safe container.
• Then spoon the strawberry sauce onto the cheesecake ice cream base in the shape of a cross (for a round dish) or in several parallel lines (for a bread pan).
• Use a butter knife to make a circle, swirling the strawberry mixture into the ice cream mixture, cover, and place in the freezer.
• Stir the ice mixture every 30-45 minutes, scooping the ice cream along the edge into the center to allow everything to freeze evenly.
• Freeze for an additional 4-5 hours.

Notes

• Let the ice cream mixture chill – Allowing the ice cream mixture to chill for at least a few hours (or overnight) before churning and freezing gives the ice cream much more flavor. Having the ice cream chilled before churning also gives the ice cream a better texture and results in fewer icy crystals.
• Have your ice cream maker bowl frozen – For best results, make sure the ice cream maker bowl has been frozen for at least 24 hours before churning. If not using an ice cream maker, chill your glass dish or metal loaf pan ahead of time for quicker freezing.
• Use softened cream cheese – Softening the cream cheese at room temperature allows it to mix well into the ice cream mixture and avoids specks of cold cream cheese.

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Ingredients to Note

• Raw whole milk and raw heavy whipping cream – I like using raw dairy products for their nutritional benefits; however, you can substitute with pasteurized heavy cream and whole milk if desired.
• Honey – Raw honey is my favorite, but any variety of honey will do.
• Almond extract – The almond extract gives the ice cream the flavor of graham cracker crumbs, but without the extra work. Plus, it means the ice cream is gluten free!
• Fresh lemon zest – The fresh lemon zest adds a hint of bright, fresh flavor to the ice cream.
• Cream cheese – For best results, use full fat cream cheese and soften it at room temperature before mixing. This allows for optimum creaminess and ensures the cream cheese will blend well into the milk mixture without specks.
• Fresh strawberries – Using fresh berries results in the best flavor.

Frequently Asked Questions

While pasteurization kills the bad bacteria, it unfortunately kills many of the good bacteria that help our bodies digest the milk, and also removes vitamins our bodies need!

Of course, this isn’t medical advice, and each person should do their own research.

However, if you choose to use raw milk products, this raw ice cream recipe is an easy and delicious way to pack some nutrients into a summer dessert!

Flavor Variations

If you feel like mixing things up, use one of the following (instead of the strawberries) for different flavors:

• Fresh blueberries
• Fresh raspberries
• Chocolate sauce instead of the strawberry sauce
• Lemon curd

If you like this recipe, check out my other ice-cream recipes:

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Step-by-Step Instructions for Strawberry Cheesecake Ice Cream (with Raw Milk)

With an Ice Cream Maker Machine

1. Mix the softened cream cheese and honey in a medium mixing bowl until well combined. Add in the milk, almond extract, fresh lemon zest, and salt, and combine. Finally, add the heavy cream and mix until well-combined.
2. Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 2 hours (although you can chill it overnight).

3. Meanwhile, combine the fresh diced strawberries, honey, and pinch of salt in a small saucepan over medium heat. Stir frequently until the strawberry mixture begins to simmer. Use a potato masher or fork to mash the berries.

4. Continue to simmer for about 10 minutes, or until the strawberry sauce as slightly thickened and reduced in volume.

5. Place the strawberry mixture in a glass container and store in the refrigerator until ready to churn.

6. When ready to churn, assemble the ice cream maker machine and remove the cheesecake base mixture from the refrigerator. Turn on the ice cream maker and then pour the ice cream mixture into the machine as it churns. Allow it to churn the ice cream for about 20 minutes, or until the ice cream begins to build up on the paddles.

7. Turn off the machine and scoop the ice cream into a freezer-safe container.

8. Then take the strawberry sauce and spoon it onto the cheesecake ice cream base in the shape of a cross (for a round dish) or in several parallel lines (for a bread pan).

9. Use a butter knife to make a circle, swirling the strawberry mixture into the cheesecake ice cream base. Cover and place in the freezer.

10. Freeze for an additional 4-5 hours.

Without a Machine

1. Mix the softened cream cheese and honey in a medium mixing bowl until well combined. Add in the milk, almond extract, fresh lemon zest, and salt, and combine. Finally, add the heavy cream and mix until well-combined.
2. Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 2 hours (although you can chill it overnight).

3. Meanwhile, combine the fresh diced strawberries, honey, and pinch of salt in a small saucepan over medium heat. Stir frequently until the strawberry mixture begins to simmer. Use a fork or potato masher to mash the berries.

4. Continue to simmer for about 10 minutes, or until the strawberry sauce as slightly thickened and reduced in volume.

5. Transfer mixture to a glass container and store in the refrigerator until ready to freeze.

6. When chilled and ready to freeze, pour the cheesecake ice cream mixture into your chilled freezer-safe container.

7. Then spoon the strawberry sauce onto the cheesecake ice cream base in the shape of a cross (for a round dish) or in several parallel lines (for a bread pan).

8. Use a butter knife to make a circle, swirling the strawberry mixture into the ice cream mixture, cover, and place in the freezer.

9. Stir the ice mixture every 30-45 minutes, scooping the ice cream along the edge into the center to allow everything to freeze evenly.

10. Freeze for an additional 4-5 hours.