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Strawberry Cheesecake Ice Cream

Adapted from No-Churn Ice Cream: Over 100 Simply Delicious No-Machine Frozen Treats
Prep Time15 mins
Freeze Time6 hrs
Total Time6 hrs 15 mins
Course: Dessert
Cuisine: American
Author: The Kitchen Prep


  • 1 cup heavy cream
  • ¾ cup half and half {or whole milk}
  • ½ of a 13 ounce can of sweetened condensed milk {not evaporated milk}
  • 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
  • Pinch of salt
  • ½ cup strawberry jam
  • 2 ounces cream cheese room temperature
  • ½ cup finely diced strawberries
  • 1 sleeve graham crackers {about 8 crackers} crushed


  • 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.