Homemade Strawberry Cheesecake Ice Cream

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

Ingredients

2 cups strawberries roughly chopped
1 small lemon zest only
¼ cup granulated sugar
1 pint heavy whipping cream 2 cups
1 tbsp vanilla extract
8 oz brick 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.
In a stand mixer or using a handheld mixer, beat the heavy whipping cream and vanilla extract until stiff peaks form. Set aside.
In a separate mixing bowl, combine the cream cheese and sweetened condensed milk, beating on low until combined.
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.
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.

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