Where are my strawberry cheesecake lovers? You’re going to want to make this recipe! It makes the best homemade ice cream!
This irresistible Strawberry Cheesecake Ice Cream recipe combines the creamy richness of cheesecake with the sweet, tangy flavors of fresh strawberries.
It is one of our favorite desserts, especially during the summer, like Strawberry Jello Lasagna Dessert, or Glazed Strawberry Pie. Who doesn’t love fresh summer desserts?
This no-churn ice cream is easy to make and perfect for summer or whenever you crave a delightful frozen treat.
Table of Contents
Why You’ll Love This Strawberry Cheesecake Ice Cream
- No-Churn Method: This is a no-churn ice cream recipe, so no ice cream machine is required!
- Fresh Ingredients: Strawberry season is here and bursting with fresh strawberries! Take advantage of it and make this ice cream with chunks of strawberries. Enjoy that luscious cheesecake flavor of the ice cream with the sweet strawberries and crushed graham crackers.
- Easy to Make: Follow these simple steps to make homemade ice cream that tastes like it’s from a gourmet shop.
- Perfect for Any Occasion: This sweet indulgence is ideal for family gatherings, summer parties, or just for you.
Equipment Needed
The affiliate links below will allow you to see the product on Amazon.com. If you purchase one of the items, I will receive a very small commission on the product, which does not increase the price.
Ingredients
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Graham Cracker Crust:
- Crushed Graham Crackers, crushed
- Salted Butter, melted
- Brown Sugar
- Strawberry Swirl:
- Fresh Strawberries, tops removed and chopped
- Powdered Sugar
- Ice Cream Base:
- Heavy Whipping Cream
- Sweetened Condensed Milk
- Softened Cream Cheese
- Pure vanilla extract
Directions
Prepare the Graham Cracker Crust
Preheat your oven to 350℉ and line a baking sheet with parchment paper.
Crush the graham crackers using a food processor. Add melted butter and brown sugar, and pulse until combined.
Spread the graham cracker mixture onto the lined baking sheet and bake for 5-7 minutes. Allow it to cool.
Make the Strawberry Sauce
In a saucepan, cook chopped strawberries and powdered sugar over medium heat for 5-7 minutes, stirring occasionally.
Set aside to cool.
Prepare the Cheesecake Ice Cream Base
In a large bowl, add the cream cheese, heavy cream, sweetened condensed milk, and vanilla extract.
Beat the cheesecake mixture until peaks form.
Assemble the Ice Cream
Pour half of the ice cream mixture into a loaf pan.
Sprinkle one-third of the cooled graham cracker mixture and strawberries over the cream mixture. Swirl gently with a butter knife.
Add the remaining cream mixture on top and repeat the layering with another third of the graham crackers and strawberries. Swirl again.
Top with half of the remaining graham crackers and all of the remaining strawberries. Save the rest of the graham crackers for serving.
Freeze for at least 7 hours.
Serve and Enjoy:
Allow the ice cream to thaw slightly before scooping.
Tips for the Best Strawberry Cheesecake Ice Cream
- Fresh vs. Frozen Strawberries: Fresh strawberries provide the best flavor and texture, but you can use frozen if that’s what you have.
- Graham Cracker Substitutes: For a twist, try using crushed waffle cone, or vanilla wafers.
- Storage: Store in an airtight container in the freezer for up to 2 weeks.
Frequently Asked Questions
Yes, but using them may not give you the best texture or flavor. Full-fat ingredients will give you a richer, creamier texture.
If you don’t have a food processor, you can crush the graham crackers by placing them in a zip-lock bag and rolling them over the bag with a rolling pin.
The ice cream should be firm to the touch after freezing for at least 7 hours.
More Ice Cream Recipes
- Pineapple Ice Cream
- Cookies and Cream No Churn Ice Cream
- Homemade No Churn Strawberry Ice Cream (No cheesecake or graham crackers)
We hope you enjoy making and eating this Strawberry Cheesecake Ice Cream as much as we do.
Don’t forget to share your creations with us on social media and tag us for a chance to be featured!
Also, if you loved this recipe, leave a comment on this recipe and leave a 5-star rating.
Recipe
Strawberry Cheesecake Ice Cream Recipe
Equipment
- whisk from Amazon.com (affiliate link)
- loaf pan (9×5)
Ingredients
- 9 Whole Graham Crackers crushed
- 3 tablespoons Salted Butter melted
- 3 tablespoons Brown Sugar
- 2 cups Strawberries tops removed and chopped
- ⅓ cup Powdered Sugar
- 1 ½ cups Heavy Cream
- 14 ounce can Sweetened Condensed Milk
- 4 ounces Cream Cheese softened
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉ and line your baking sheet with parchment paper.
- Turn your graham crackers into crumbs food processor to quickly make crumbs out of your graham crackers, then add the butter and brown sugar and pulse until combined.
- Press the graham cracker mixture onto the parchment covered baking sheet and bake for 5-7 minutes, then set aside to cool.
- While the graham cracker mixture is in the oven, add your chopped strawberries and powdered sugar to a sauce pan and cook on medium heat and whisk occasionally for about 5-7 minutes. Set aside to cool.
- Once the strawberries and baked graham cracker mixture are both cool, start the ice cream by beating the heavy cream, cream cheese, and sweetened condensed milk in a large bowl until peaks form.
- Pour half of the cream mixture into your loaf pan, then sprinkle one-third of the baked graham crackers and strawberries over the cream mixture. With a butter knife, swirl the cracker and strawberries into the cream mixture.
- Pour the rest of the cream mixture on top, then another third of the baked graham crackers and strawberries, and swirl again.
- Top the ice cream with half of the remaining baked graham crackers and the rest of the strawberries and freeze for at least 7 or more hours. Save the remaining baked graham cracker to top the ice cream when serving.
- Once frozen, allow to thaw slightly before scooping, topping, and enjoying!
Notes
Store in the freezer
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