My homemade strawberry cheesecake ice cream recipe is beyond easy! No hand-churning or ice cream machine required. I just combine heavy cream, cream cheese, and sweetened condensed milk to create the cheesecake-flavored ice cream base, then fold in strawberries and graham crackers to finish. It’s a perfectly-sweet summer treat everyone is sure to love!
Strawberry Cream Cheese Ice Cream
My kids and I love making no churn ice cream in the summertime, and this tangy cheesecake-flavored version is a new favorite! Cream cheese creates a rich, creamy, tangy base that tastes just like a classic slice of cheesecake. Then I mix in crushed graham crackers to mimic the crust, fresh strawberries for real texture and flavor, plus strawberry jam to add sweetness to every bite.
This strawberry cheesecake ice cream is super quick to whip up with just a few simple ingredients. It doesn’t require a fancy ice cream machine — a regular mixer will do! This is my preferred ice cream making method because it’s so easy, then I just pop the mixture in the freezer to let it chill.
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Freeze it Like A Pro!
I recommend using a metal loaf pan for this no churn method, because it helps the ice cream mixture freeze and set properly. To prevent ice crystals, wrap the pan securely in plastic wrap or wax paper, and press it down directly on the surface of the ice cream. This will ensure a perfectly smooth homemade cheesecake ice cream!
Strawberry Cheesecake Ice Cream Recipe
Equipment
- Stand Mixer or Hand Mixer
- 9×5-inch Loaf Pan
Ingredients
- 2 cups heavy cream cold, straight from the fridge
- 2 ounces cream cheese (¼ brick); room temperature*
- 14 ounces sweetened condensed milk (1 can)
- 1 teaspoon pure vanilla extract
- ½ cup crushed graham crackers (from about 4½ cracker sheets)**
- ½ cup chopped strawberries fresh or frozen***
- ½ cup strawberry jam store-bought or homemade****
Instructions
- Using a stand mixer fitted with the whisk attachment (or a hand mixer), beat the heavy cream on medium speed (Kitchenaid #6) until stiff peaks form, about 2 minutes.2 cups heavy cream
- Add the cream cheese and mix on low speed just until it is combined, about 1 minute.2 ounces cream cheese
- Add the sweetened condensed milk and vanilla extract and fold them gently into the whipped cream. You don’t want to deflate the cream, so make sure to fold gently.14 ounces sweetened condensed milk, 1 teaspoon pure vanilla extract
- Once all of the condensed milk has been incorporated, add the graham crackers and chopped strawberries and fold them into the ice cream base.½ cup crushed graham crackers, ½ cup chopped strawberries
- Pour half of the base into a 9×5-inch loaf pan. Add the strawberry jam on top and then top the jam with the remaining half of the ice cream base. Swirl the jam into the ice cream base and then wrap the loaf pan with plastic wrap.½ cup strawberry jam
- Place the ice cream base in the freezer to harden for at least 12 hours, but overnight is preferred.
- Once the ice cream has hardened, scoop and serve with your favorite toppings.
Notes
- Try adding some finely chopped chocolate, chocolate chips, or a swirl of hot fudge sauce to make chocolate-covered strawberry cheesecake ice cream.
- Make sure you’re using sweetened condensed milk, not evaporated milk.
- Add extra mix-ins to customize this ice cream. Try chopped cookies, candy bars, Oreos, or cake pieces.
- I recommend freezing your ice cream in a metal loaf pan for the best results. It will freeze faster that way.
- Cover the top of the ice cream with plastic wrap or wax paper pressed directly on the surface of the ice cream to help prevent ice crystals from forming.
- To soften hard ice cream, let it sit out on the counter for 10 minutes before scooping.
How to Make Strawberry Cheesecake-flavored Ice Cream Step by Step
Whip the Cream: Place 2 cups of heavy cream in a stand mixer. Using the whisk attachment on medium speed, whisk until stiff peaks form. This will take about 2 minutes. You can use a hand mixer instead.
Add Cream Cheese: Next, switch to low speed, and mix in 2 ounces of softened/room temperature cream cheese until combined. This will take about 1 minute.
Add Remaining Ingredients: Fold in 14 ounces (1 can) of sweetened condensed milk and 1 teaspoon of pure vanilla extract. Fold gently to avoid deflating the whipped cream. Then fold in ½ cup of crushed graham crackers and ½ cup of chopped fresh strawberries. Be sure to distribute ingredients evenly throughout the ice cream mixture.
Pour into a Loaf Pan: Pour half of the ice cream into a metal 9×5 loaf pan, then add ½ cup of strawberry jam.
Freeze: Add the remaining cheesecake ice cream on top, swirl with the strawberry jam, and wrap well with plastic wrap. Press the plastic wrap onto the surface of the ice cream to stop ice crystals forming. Freeze for at least 12 hours, or preferably overnight, until fully set and hardened.
Serve: Serve scoops of strawberry cream cheese ice cream with your favorite toppings, like hot fudge sauce, sprinkles, or more crushed graham crackers.
How to Freeze
I find it easiest to store homemade cream cheese ice cream in the pan, tightly-wrapped with multiple layers of plastic wrap. It will keep in the freezer for up to 1 month. To soften, let it sit out on the counter for about 20 minutes before scooping and serving.
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