Strawberry Cheesecake Ice Cream Recipe

You are going to love this decadent Strawberry Cheesecake Ice Cream! It’s rich, sweet and creamy, and great on warm sunny days.

Course Dessert

Cuisine American

Keyword Strawberry Cheesecake Ice Cream

Prep Time 25

Cook Time 7

Freezing Time 7

Total Time 7 32

Servings

Calories 562kcal

Preheat oven to 350°F. Line baking sheet with parchment.
Crush graham crackers. Mix with melted butter and brown sugar. Spread on baking sheet, bake 5–7 min, cool.
In saucepan, cook strawberries and powdered sugar on medium heat 5–7 min until syrupy. Cool.
In a large bowl, beat cream cheese, heavy cream, condensed milk, and vanilla until stiff peaks form.
Pour half the mixture into a loaf pan. Add 1/3 graham crumbs and 1/3 strawberry sauce; swirl gently.
Pour in remaining mixture. Add 1/3 more graham crumbs and 1/3 strawberry sauce; swirl gently again.
Top with final 1/3 of crumbs and strawberry swirl. Freeze at least 7 hours.
Let thaw slightly, then scoop and enjoy!

Soften Cream Cheese Well: Room temp cream cheese blends smooth and lump-free.

Whip to Stiff Peaks: Watch for “ribbons” that hold their shape. Underwhipped = icy; overwhipped = too stiff.

Swirl Gently: Use a butter knife and go slow for pretty ripples. Don’t overmix or you’ll lose the swirl.

Serving Suggestion: Top with extra berries, a dollop of whipped cream, or a drizzle of chocolate or strawberry sauce.

Storage: Store tightly covered in the coldest part of your freezer for up to 2 weeks.