This Strawberry Cheesecake Ice Cream is super fruity, tangy and sweet – it really is cheesecake in ice cream form! Easy homemade ice cream with sumptuous strawberries, topped with crumbly graham crackers. Two awesome dessert in one!
Easy to make and just made for the summer, this Strawberry Cheesecake Ice Cream is a pure delight for the taste buds! You really get that tangy/sweet cheesecake flavor coming through strong. It’s rich, creamy, fruity and perfect in a cone or straight out of the tub!
Why you’ll love this Strawberry Cheesecake Ice Cream
- Full on cheesecake flavor. The tangy cream cheese and sweet strawberries means this tastes just like strawberry cheesecake!
- A wonderful texture. Creamy, rich with luscious strawberries and topped with graham cracker crumbles – this gives you all the textures you crave.
- An easy ice cream recipe. Simple to prep and only a handful of pantry staples needed, this delicious homemade ice cream doesn’t need an ice cream maker.
Ingredients you’ll need
- Granulated Sugar
- Cream Cheese
- Heavy Whipping Cream
- Vanilla Extract
- Sweetened Condensed Milk
- Crumble Topping: Graham cracker, sugar, butter, salt.
How to make this Strawberry Cheesecake Ice Cream
- Make the crumble – Combine the crumble ingredients in a bowl, spread on a baking sheet and bake for 8 mins.
- Make the strawberry filling – In a small bowl, add cut strawberries and mix with sugar. Allow to sit for 5 mins then mash with a fork.
- Make the ice cream – In a large bowl combine the condensed milk, cream cheese, vanilla and salt. Mix until fully combined. Beat the whipping cream and fold into the condensed milk mix. Then pour into a cold pan and freeze for 15 mins.
- Assemble – Remove the pan from the freezer and stir in the strawberries and graham cracker crumble. Make sure they are evenly distributed throughout the ice cream. Return to the freezer and chill for about 5 hours.
Recipe notes and tips
- Make sure your cream cheese is at room temp and softened, this makes for easier mixing and a smoother mix.
- When making your crumble, it should come out as a sandy texture.
- Allow the the crumble to cool completely before adding to the ice cream, this prevents the crumble for becoming soggy.
- If you want large chunks of strawberries, only mash slightly. If you want small strawberry pieces and more liquid, mash for longer.
- Line your loaf pan with parchment paper for easy clean up.
- The longer you leave the Strawberry Cheesecake Ice Cream to freeze, the more the flavor will develop, but it will also harden. So allow to thaw slightly for 10 mins before serving.
What is no churn ice cream?
This ice cream recipe is no churn, which means no ice cream machine needed! Whipping the cream adds air which is the same process as an ice cream churner uses, so you get just as delicious results!
Storing this Strawberry Cheesecake Ice Cream
Be sure to store the ice cream in a well sealed airtight container with plastic wrap pressed against the surface. This will help prevent the ice cream from crystallizing.
What mix ins can I add?
This easy homemade ice cream is delicious as is, but you can certainly switch things up – it’s a super versatile base recipe.
- peanut butter
- crumbled Oreo cookies
- brownie chunks
Other delicious desserts
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Strawberry Cheesecake Ice Cream
- 1 lb. strawberries
- 2 tbsps granulated sugar
- 8 oz. cream cheese softened
- 2 cups heavy whipping cream chilled
- 1 tsp vanilla extract
- 14 oz. sweetened condensed milk
- pinch of salt
- 4 pieces graham crackers finely crushed
- 1 tbsp sugar
- 2 1/2 tbsps butter melted
- pinch of salt
- Preheat your oven to 350°. Line a baking sheet with parchment paper and set aside.
- In a small bowl combine all of the ingredients and stir until fully combined. It should have a sandy texture.
- Spread the crumble out on the baking sheet in an even layer.
- Bake the crumble for 8 minutes or until golden brown. Remove from oven and allow to cool completely.
- Cut the tops off of your strawberries and cut the strawberries into small cubes.
- Place the cut up strawberries into a small bowl and sprinkle the sugar over the strawberries. Stir to ensure all of the strawberries are coated in sugar.
- Allow the strawberries to sit for 5 minutes, the sugar will begin to pull liquid out of the strawberries.
- Use a fork to mash the strawberries to your liking. If you want large chunks of strawberries, only mash slightly. If you want small strawberry pieces and more liquid, mash for longer. Set aside.
For Ice Cream:
- Place a loaf pan in the freezer, line with parchment paper for easy clean up.
- In a large bowl combine the sweetened condensed milk, cream cheese, vanilla extract, and salt. Use a hand mixer to beat until fully combined and rid of lumps.
- In a medium bowl or in the bowl of a stand mixer fitted with a whisk attachment, beat the heavy whipping cream until stiff peaks form. Be sure not to over whip.
- Fold the whipped cream into the condensed milk mixture until no longer streaky.
- Pour the mixture into the cold pan and place in the freezer for 15 minutes.
- After 15 minutes, remove the pan from the freezer and stir in the strawberries and graham cracker crumble. Make sure they are evenly distributed throughout the ice cream.
- Return the ice cream to the freezer and allow it to chill for about 5 hours or until the ice cream is firm enough to scoop.