Strawberry Cheesecake Cookie Ice-cream
Strawberries have always been one of my favorite flavors, and I’ve loved them since I was little. So naturally, when we started turning our favorite strawberry cheesecake cookies into ice cream, it was a dream come true. Creamy, fluffy homemade ice cream studded with chunks of strawberry cheesecake cookie? Yes, please. It’s like summer in a jar, perfect for anyone who loves strawberries as much as I do (even my sister, who usually isn’t a huge strawberry fan, couldn’t resist these!).
No-Machine Ice Cream Hack
Here’s the little trick that makes this recipe magic: you don’t need an ice cream machine, a $200 countertop gadget, or any special equipment at all. Just a jar, a lid, and a little arm strength. Shaking the heavy cream with sugar and vanilla incorporates air the same way a machine would churn it, giving you that light, creamy texture without the fuss. Once it’s doubled in size, the freezer does the rest of the work. Add in a crumbled strawberry cheesecake cookie, give it one last shake, and suddenly you’ve got legit homemade ice cream that tastes like it came straight from a machine, only easier, faster, and way more fun!
One of the best parts of this ice cream is the cookie mixed right in. That strawberry cheesecake cookie adds little bites of cookie, strawberry, and creamy cheesecake flavor throughout, making every spoonful way more exciting than plain ice cream. And the best part? This recipe is totally customizable. Swap in any cookie flavor you want, chocolate chip, birthday cake, brownie, lemon, you name it, and suddenly you’ve got a brand-new ice cream flavor with no extra effort! Think of this as your base recipe for endless cookie loaded ice cream experiments!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, creamy, and perfectly refreshing!
Once you have all of the ingredients ready to go, you’re officially set up for strawberry cheesecake cookie ice cream success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best ice cream possible!
Strawberry Cheesecake Cookie Ice-cream
Ingredients
- 1 cup heavy cream
- 4 tbsp powdered sugar
- 2 tsp strawberry extract
- pinch of salt
- 1 strawberry cheesecake cookie
Method
- Pour the heavy cream, powdered sugar, strawberry extract, and a pinch of salt into a jar or bowl.
- Shake the jar vigorously, or use a whisk, for 2–3 minutes until the mixture has doubled in size and becomes fluffy.
- Crumble a strawberry cheesecake cookie into the whipped mixture and gently fold it in with a spatula, or shake the jar one more time to distribute evenly.
- If you used a bowl, transfer the mixture into a pint-sized container for freezing.
- Store the jar or container in the freezer for 2–3 hours until it reaches a soft-serve ice cream texture.
- Enjoy immediately, or keep stored in the freezer for up to two weeks.
