Does Strawberry Cheesecake Ice Cream taste like cheesecake?

Yes, using cream cheese in the base along with graham cracker crumbles gives it a very similar taste to strawberry cheesecake. The tangy cream cheese combined with the sweet strawberries and crunchy graham crackers truly mimics the classic dessert.

Can I use frozen strawberries?

Yes, frozen strawberries can be used, but thaw them completely and drain excess liquid before using. This prevents the ice cream from becoming too watery.

Can I make this without an ice cream maker?

Yes, you can use a no-churn method by freezing the mixture in a container, stirring occasionally. This is a great option if you don't have an ice cream maker.

What milk is best for ice cream?

Whole milk is the best, but any milk can be used. Higher fat contents give the creamiest ice cream.

How long does homemade Strawberry Cheesecake Ice Cream last in the freezer?

Homemade ice cream can last up to 1 month in the freezer when stored properly. Be sure to use an airtight container.

Strawberry Cheesecake Ice Cream Recipe

Description

Indulge in the ultimate summer treat with this Strawberry Cheesecake Ice Cream recipe. This creamy, homemade ice cream features a rich cheesecake base, a sweet strawberry swirl, and buttery graham cracker crumbles. It’s a no-churn version, which means it’s easy to make with minimal equipment, making it perfect for a hot summer day.

Ingredients

Scale

For the Strawberry Swirl:

1 ½ cups fresh strawberries, diced or 16 oz. fresh strawberries, trimmed and chopped or 1 cup fresh strawberries
¼ cup granulated sugar or ⅓ cup granulated sugar
1 tablespoon cornstarch or 1 tsp. cornstarch or 1 Tbsp cornstarch
1 tsp freshly squeezed lemon juice

For the Cheesecake Ice Cream Base:

8 ounces full-fat cream cheese, softened, or 6 oz cream cheese
1 cup granulated sugar or ⅔ cup light brown sugar
2 cups heavy cream, cold or 1 cup heavy cream
1 cup whole milk or 1 cup half and half or 1 cup milk
1 teaspoon vanilla extract or 1/2 teaspoon vanilla or 2 tsp pure vanilla extract
1 teaspoon lemon juice

For the Graham Cracker Crumble:

1 cup graham cracker crumbs, or about 6 graham crackers or 1/2 cup graham cracker crumbs, or 4 whole graham crackers, chopped
3 tablespoons salted butter, melted
2 tablespoons granulated sugar

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Instructions

Make the Strawberry Swirl: Combine the strawberries, sugar, and cornstarch in a medium saucepan over medium heat. Cook, stirring frequently, until the berries break down and thicken into a sauce. Remove from heat, add the lemon juice, and cool completely.
Prepare the Graham Cracker Crumble: Pulse the graham crackers in a food processor until they are fine crumbs. Add the butter and sugar, pulsing until the crumbs are evenly moistened. Press into a pie plate and bake at 350°F for 8-10 minutes to set. Cool completely and crumble into small pieces.
Make the Cheesecake Ice Cream Base: Beat the softened cream cheese until smooth. Add the granulated sugar and beat well to combine. Scrape the bottom and sides of the bowl.
Add the heavy cream, milk, vanilla extract and lemon juice and mix well to combine.
Churn the Ice Cream: Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Layer and Freeze: In a freezer-safe container, layer half the ice cream base, strawberry swirl, and graham cracker crumbles. Repeat layers. Freeze for 4-6 hours, or until firm.

Notes

For a smoother strawberry sauce, blend before heating.
Use a freezer-safe, airtight container to prevent freezer burn.
If you only have unsalted butter on hand, add a pinch of salt to the crust mix.
Let the ice cream sit out for 10-15 minutes to soften slightly before scooping.
Substitute different berries, such as raspberries, cherries, or blueberries.
For a no-churn option, use sweetened condensed milk, fold in whipped heavy cream and then strawberry puree and cheesecake pieces.
Add some white chocolate chips or dark chocolate chips for extra sweetness and texture.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: No-churn
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 276 kcal
Sugar: 18 g
Sodium: 111 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 1 g
Trans Fat: 0.2 g
Carbohydrates: 20 g
Fiber: 0.5 g
Protein: 4 g
Cholesterol: 82 mg