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Homemade Strawberry Cheesecake Ice Cream Recipe

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4 from 41 reviews

This homemade strawberry cheesecake ice cream combines fresh strawberries, creamy cream cheese, and crunchy graham crackers swirled together to create a rich and refreshing no-churn dessert perfect for any occasion.

  • Total Time: 6 hours 10 minutes
  • Yield: 10 servings

Ingredients

Strawberry Mixture

  • 2 cups (334g) strawberries, roughly chopped
  • Zest of ½ small lemon
  • ¼ cup (50g) granulated sugar

Ice Cream Base

  • 2 cups (473ml) heavy whipping cream (1 pint)
  • 1 Tbsp vanilla extract
  • 8 oz (226g) cream cheese, room temperature
  • 14 oz can sweetened condensed milk

Mix-ins

  • 5 graham crackers, chopped

Instructions

  1. Prepare the strawberry mixture: In a food processor or blender, combine the strawberries, lemon zest, and granulated sugar. Pulse several times until the mixture is lightly pureed, leaving some chunks for texture. Set aside.
  2. Whip the cream: Using a stand mixer or handheld mixer, beat the heavy whipping cream and vanilla extract until stiff peaks form. Set aside carefully.
  3. Combine cream cheese and condensed milk: In a separate mixing bowl, beat the cream cheese with the sweetened condensed milk on low speed until smooth and fully combined.
  4. Fold in whipped cream: Gently add the whipped cream to the cream cheese mixture, beating on low until fully incorporated to maintain the fluffy texture.
  5. Add strawberries and graham crackers: Carefully fold in the prepared strawberry mixture and chopped graham crackers, reserving a small amount of each to top the ice cream. Fold gently to create swirls without fully mixing.
  6. Freeze the ice cream: Transfer the mixture to an 8-inch loaf or cake pan. Sprinkle the reserved strawberries and graham crackers on top, pressing them slightly into the surface. Cover with plastic wrap or a lid and freeze for at least 6 hours, preferably overnight, until firm.

Notes

  • For best results, use room temperature cream cheese to avoid lumps.
  • Do not overmix the strawberry and graham cracker fold-in to retain texture and visual appeal.
  • Allow the ice cream to freeze fully for a smooth, scoopable consistency.
  • You can substitute graham crackers with digestive biscuits if preferred.
  • To soften the ice cream before serving, let it sit at room temperature for 5-10 minutes.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://ellarecipe.com/homemade-strawberry-cheesecake-ice-cream-recipe/