Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream! Sweet, creamy strawberry cheesecake ice cream is speckled with bits of fresh strawberry and a graham cracker crumb swirl. This no-cook ice cream can be made with or without an ice cream maker.

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I have been on a serious homemade ice cream-making kick lately and not to toot my own horn, but every batch is better than the last.

Though I normally make ice cream with a traditional custard base (meaning eggs, a stovetop and the whole nine yards) this Strawberry Cheesecake Ice Cream actually doesn’t require any cooking OR eggs, which basically means there’s less time between the moment you decide to make it and the second you get to shovel it into your face.

You will thank me.

Sweet, creamy strawberry cheesecake ice cream is speckled with bits of fresh strawberry and a graham cracker crumb swirl. This no-cook ice cream can be made without an ice cream maker if desired. A perfect sweet scoop for the summertime!

I adapted this recipe from one I found in this No-Churn Ice Cream cookbook that was sent to me… except I churned it because I like to make things difficult.

If you prefer, you can make it without churning as it is recommended in the cookbook, but if you have an ice cream maker and want to use it, I’m here to tell you that it works well!

Looking for more frozen treat recipes? Try my Easy No Churn Orange Chip Ice Cream Sandwiches, Buttered Blueberry Waffle Ice Cream, or Coconut Margarita Popsicles!

Helpful Tools

• Ice Cream Maker
• Ice Cream storage container

Ingredients

• Heavy cream
• Half and half. Whole milk may also be used.
• Sweetened condensed milk
• Vanilla bean paste or vanilla extract
• Sea salt
• Strawberry jam
• Cream cheese
• Strawberries
• Graham crackers

Instructions

Prepare the Cream Base:

In a large bowl, whisk together heavy cream, half and half (or milk), sweetened condensed milk, vanilla extract, and a pinch of salt.

Blend the Strawberry Mixture:

In another bowl, beat the strawberry jam and softened cream cheese with a hand mixer until smooth.

Gradually add a few tablespoons of the cream mixture to the strawberry mixture, beating slowly to avoid lumps.

Continue adding the cream mixture gradually until fully incorporated.

Churn the Ice Cream:

Pour the blended mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Before the churning process is complete, add the diced strawberries to the mixture.

Layer with Graham Crackers:

Scoop half of the churned ice cream into a freezer-safe container.

Sprinkle half of the crushed graham crackers over the ice cream.

Add the remaining ice cream on top and sprinkle with the remaining graham crackers.

Freeze and Serve:

Freeze the ice cream for 4-6 hours or until it reaches your desired scooping consistency.

Recipe FAQ’s

Variations & Substitutions

Try these variations!

• Switch up your fruit! This recipe can be made with other types of berries such as blueberries or raspberries. Use the corresponding jam flavor with whichever fruit you choose.
• Add chocolate chips, shavings or chunks! White or semi-sweet chocolate would be fun to try.

Strawberry Cheesecake Ice Cream

Sweet, creamy strawberry cheesecake ice cream is speckled with bits of fresh strawberry and a graham cracker crumb swirl.

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Course Dessert

Prep Time 15 minutes mins

Total Time 6 hours hrs 15 minutes mins

Author Dianna Muscari

Ingredients  

• 2 cups heavy cream
• 1 ½ cups half and half or whole milk
• 1 can sweetened condensed milk (13 ounces)
• 2 teaspoons vanilla bean paste or 3 teaspoons vanilla extract
• ¼ teaspoon sea salt
• 1 cup strawberry jam
• 4 ounces cream cheese room temperature
• 1 cup finely diced strawberries
• 16 graham crackers crushed

Instructions 

• In a large bowl, whisk together heavy cream, half and half (or milk), condensed milk, vanilla and salt.
• In another bowl, beat together strawberry jam and softened cream cheese with a hand mixer until smooth. Slowly add a few tablespoons of the cream mixture and begin to beat and incorporate liquid a bit at a time (doing this slowly will help keep the mixture from becoming lumpy); continue to add the liquid until fully incorporated.
• Pour the mixture into an ice cream maker and churn according to manufacturer's directions. You'll want to get to a soft-serve consistency.
• Before finishing churning, toss in the diced strawberries to incorporate them into the mixture.
• Scoop half of the ice cream into a freezer-safe container. Sprinkle about half of the crushed graham crackers over the ice cream. Scoop the rest of the ice cream into the container and top with the remainder of the crumbs.
• Freeze for about 4-6 hours or until the desired scooping consistency is reached.