My homemade strawberry cheesecake ice cream is incredibly easy and requires no churning or ice cream machine. A base of whipped heavy cream, cream cheese, and sweetened condensed milk mimics the rich, tangy flavor of cheesecake. Fresh strawberries, a swirl of strawberry jam, and crushed graham crackers finish the dish for a perfect summer dessert the whole family will enjoy.
Strawberry Cream Cheese Ice Cream
We like making no-churn ice cream in the summer, and this strawberry cheesecake version has become a favorite. Cream cheese gives a smooth, slightly tangy base that tastes like a classic cheesecake slice. Crushed graham crackers recreate the crust while chopped strawberries and strawberry jam add fruity texture and sweetness. This recipe is quick to prepare with a stand mixer or hand mixer, and it sets in the freezer without any special equipment.
Freeze it Like a Pro
For smooth, scoopable texture, freeze the ice cream in a metal 9×5-inch loaf pan. Metal chills faster and more evenly than glass or plastic. To prevent ice crystals and preserve a creamy surface, press plastic wrap or wax paper directly onto the ice cream before closing the pan. Allow the ice cream to firm up for at least 12 hours, though overnight is best.
Strawberry Cheesecake Ice Cream Recipe
An easy no-churn strawberry cheesecake ice cream made with heavy cream, cream cheese, sweetened condensed milk, strawberries, and crushed graham crackers.
Prep Time: 10 mins | Cook Time: 0 mins | Freeze Time: 12 hrs | Total Time: 12 hrs 10 mins
Serves: 10
Equipment
- Stand mixer with whisk attachment or hand mixer
- 9×5-inch metal loaf pan
- Mixing bowls and spatula
Ingredients
- 2 cups heavy cream, cold
- 2 ounces cream cheese (about 1/4 brick), room temperature
- 14 ounces sweetened condensed milk (1 can)
- 1 teaspoon pure vanilla extract
- 1/2 cup crushed graham crackers (about 4½ cracker sheets)
- 1/2 cup chopped strawberries (fresh or frozen)
- 1/2 cup strawberry jam (store-bought or homemade)
Instructions
- Whip the cream: In a stand mixer fitted with the whisk attachment (or using a hand mixer), whip 2 cups of cold heavy cream on medium speed until stiff peaks form, about 2 minutes.
- Add cream cheese: Reduce the mixer to low and add the 2 ounces of softened cream cheese. Mix just until combined, about 1 minute.
- Fold in condensed milk and vanilla: Gently fold in the 14 ounces of sweetened condensed milk and 1 teaspoon of vanilla. Fold carefully so the whipped cream does not deflate.
- Mix in crackers and strawberries: Fold in 1/2 cup crushed graham crackers and 1/2 cup chopped strawberries, distributing them evenly through the base.
- Layer with jam: Pour half of the ice cream base into a metal 9×5-inch loaf pan. Spoon 1/2 cup strawberry jam over the layer, then add the remaining ice cream base. Use a spatula or knife to swirl the jam through the top layer.
- Cover and freeze: Press plastic wrap or wax paper directly onto the surface of the ice cream and wrap the pan tightly. Freeze for at least 12 hours or overnight until firm.
- Serve: Remove from the freezer, let sit for 10–20 minutes to soften slightly, then scoop and serve with extra crushed graham crackers, sauce, or sprinkles if desired.
Notes & Tips
- Allow the cream cheese to sit at room temperature for about 1 hour to soften for easier mixing.
- Substitute the graham crackers with gingersnaps, Biscoff cookies, Oreos, or shortbread for a different crust flavor.
- Swap the fruit: raspberries, blueberries, or cherries would also work well—use the same amounts for fruit and jam.
- If you don’t have jam, use a strawberry sauce or compote as an alternative.
- Add-ins: stir in mini chocolate chips, chopped candy bars, or cookie pieces for extra texture and flavor.
- To prevent ice crystals, press plastic wrap directly on the ice cream surface before sealing the pan.
- To soften very firm ice cream, let it sit at room temperature for about 10–20 minutes before scooping.
Storage
Store homemade strawberry cheesecake ice cream in an airtight container or the wrapped loaf pan in the freezer for up to 1 month.
Nutrition (per 1/2 cup)
Calories: 379 (Calories from fat: 207)
Fat: 23g | Saturated Fat: 14g
Cholesterol: 73mg | Sodium: 116mg
Carbohydrates: 39g (Sugar 33g) | Protein: 5g
Percent daily values are based on a 2000 calorie diet.
Author: Becky Hardin
Course: Dessert, ice cream | Cuisine: American
How to Make Strawberry Cheesecake-Flavored Ice Cream Step by Step
Whip the cream: Place 2 cups of cold heavy cream in a mixer and whip on medium until stiff peaks form (about 2 minutes). A hand mixer works fine if you don’t have a stand mixer.
Add cream cheese: On low speed, blend in 2 ounces of softened cream cheese until smooth (about 1 minute).
Add remaining ingredients: Gently fold in 14 ounces sweetened condensed milk and 1 teaspoon vanilla. Then fold in 1/2 cup crushed graham crackers and 1/2 cup chopped strawberries so the mix-ins are evenly distributed.
Pour into a loaf pan: Spoon half the base into a metal loaf pan, add 1/2 cup strawberry jam, top with the remaining base, and swirl the jam through the top layer.
Freeze: Press plastic wrap directly onto the surface, seal the pan, and freeze for at least 12 hours or overnight for the best texture.
Serve: Scoop and enjoy with hot fudge, sprinkles, extra crushed graham crackers, or your favorite topping.
How to Freeze
Keep the ice cream in the loaf pan wrapped tightly with plastic wrap or transfer to an airtight container. Properly wrapped, it will stay fresh in the freezer for up to one month. For easier scooping, let it sit at room temperature for 10–20 minutes before serving.
More Ice Cream Recipes to Try
No Churn Vanilla Bean Ice Cream
No Churn Birthday Cake Ice Cream
No Churn Pumpkin Ice Cream
