Strawberry Cheesecake Ice Cream Recipe

Scoops of strawberry cheesecake ice cream served in a small bowl.

Strawberry Cheesecake Ice Cream Recipe

Course: Dessert, ice cream

Cuisine: American

Prep Time: 10

Cook Time: 0

Freeze Time: 12

Total Time: 12 10

Servings:

Calories: 379kcal

Author: Becky Hardin

My homemade strawberry cheesecake ice cream recipe is beyond easy! Cream cheese, heavy cream, strawberries, and graham crackers create a tasty no-churn ice cream.

Print Recipe

US Customary - Metric

Equipment

Stand Mixer or Hand Mixer
9x5-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 9x5-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

*Let cream cheese sit at room temperature for about 1 hour beforehand to let it soften. This will make it much easier to mix!

**Try replacing the graham crackers with a different cookie, such as gingersnaps, Biscoff cookies, Oreos, or shortbread cookies.

***Try making this ice cream with a different fruit. Raspberries, blueberries, or cherries would be delicious! Use an equal amount of fruit and jam.

****If you don’t have any jam on hand, you can substitute your favorite strawberry sauce.

Becky's Top Tips:

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.

Storage: Store strawberry cheesecake ice cream in an airtight container in the freezer for up to 1 month.

Nutrition