Homemade Strawberry Cheesecake Ice Cream

A scoop of creamy strawberry cheesecake ice cream with swirls of red raspberry sauce and bits of crumbly graham cracker in a metal scoop, surrounded by more ice cream and crumbs.

5 from 2 ratings

Homemade Strawberry Cheesecake Ice Cream

I’ve been making ice cream at home for years, and now I’m sharing my no-churn strawberry cheesecake ice cream recipe with you! No ice cream maker needed!

Prep Time10

Freezing Time6

Course: Dessert

Cuisine: American

Keyword: cheesecake ice cream, no churn ice cream, strawberry cheesecake ice cream

Servings: servings

Author: Beth

Equipment

Ingredients

2 cups (334g) strawberries roughly chopped
1 small lemon zest only
¼ cup (50g) granulated sugar
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
5 graham crackers chopped

Instructions

In a food processor or blender, combine the strawberries, the zest of half a lemon and the granulated sugar. Pulse several times until lightly pureed, you still want some chunks, you don’t want it to be completely pureed. Set aside.
2 cups (334g) strawberries, 1 small lemon, ¼ cup (50g) granulated sugar
In a stand mixer or using a handheld mixer, beat the heavy whipping cream and vanilla extract until stiff peaks form. Set aside.
2 cups (473ml) heavy whipping cream, 1 Tbsp vanilla extract
In a separate mixing bowl, combine the cream cheese and sweetened condensed milk, beating on low until combined.
8 oz (226g) cream cheese, 14 oz can sweetened condensed milk
Add the whipped cream to the cream cheese mixture, beating on low until combined.
Carefully fold in the strawberries and chopped graham crackers, reserving a small amount of each for the top of the ice cream. Be careful not to over mix, we want the strawberries and graham cracker swirled into the ice cream, as opposed as fully incorporated.
5 graham crackers
Transfer the ice cream to a loaf pan, 8 inch cake pan, or similar container. Add the remaining strawberries and graham crackers, pressing them in slightly. Cover the pan with plastic wrap or a lid and freeze for at least 6 hours, overnight is preferred.

Notes

This ice cream will last for up to two weeks in the freezer. Store it tightly covered in the pan, or transfer it to an airtight container.

Nutrition