Strawberry Cheesecake Ice Cream is a delectable blend of fresh strawberries, graham cracker crust and a rich ice cream base. Plus, no ice cream maker needed to make this amazing strawberry cheesecake ice cream.

Strawberry cheese cake ice cream in a bowl.
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Everything you love about a slice of Strawberry Cheesecake is packed into this ice cream mixture. Homemade strawberry cheesecake ice cream recipe is loaded with the best ingredients.

It might sound overwhelming to make homemade ice cream, but it is actually very easy. Busy moms will love this recipe. This no churn recipe can be ready to go in less than 24 hours with basic ingredients. I also have been making Lemon Shortbread Ice Cream and Homemade Peach Ice Cream for years.

Why This Recipe Works

From the strawberries and the graham cracker crumble to the creamy ice cream base, it is bursting with cheesecake flavor. The cream cheese in the ice cream base gives it such a wonderful cheesecake taste.

Ingredients

Ingredients for Strawberry cheese cake ice cream - strawberries, sweetened condensed milk, heavy cream, vanilla, cream cheese, graham crackers.
  • Sliced Strawberries. Thinly slice the fruit so you get some in every bite.
  • Sweetened condensed milk. This gives the ice cream its sweetness so don’t substitute it.
  • Heavy cream. Make sure this is cold before using.
  • Vanilla extract. Pure vanilla extract is best.
  • Cream Cheese. Softened at room temperature and diced.
  • Crushed Graham Crackers. Traditional honey grahams taste the most like cheesecake.

Get the full ingredients at the bottom of the page.

Substitutions and Additions

  • Frozen strawberries. Frozen strawberries can be used in this recipe. Just make sure to thaw the berries first. Then remove any excess juice prior to pureeing and combining with the other ingredients.
  • Gluten free option. Substitute gluten free graham crackers or eliminate this ingredient all together for a gluten free option.
  • Other types of fruit. You can swap the strawberries for blueberries or raspberries for a fabulous new cheesecake dessert. It is equally delicious in these other tasty flavors.
  • Skip the fruit. You can use the cream cheese base to create other types of cheesecake cake ice cream. Skip the fruit and try adding Oreo Cookies, peanut butter, brownie bites or sprinkles.
  • Nuts. Macadamia nuts, pecans, walnuts or almonds all make great add ins.

This ice cream is definitely delicious as is. However, there are multiple variations you can try for something different. The ice cream base is an easy and delicious cheesecake base that you can easily adapt for other things.

Strawberry cheese cake ice cream in a bowl.

How to Make Strawberry Cheesecake Ice Cream

Diced strawberries in a food processor.

Step 1. Place the strawberries in the food processor.

Strawberries pureed in food processor.

Step 2. Puree the strawberries. Use a food processor to puree the strawberries.  Set aside while you make the base.

Heavy cream mixture in bowl.

Step 3. Combine the heavy cream mixture. In a large mixing bowl, whisk together the sweetened condensed milk, heavy whipping cream, and vanilla extra on a medium-high speed until stiff peaks form.

Cream cheese and fruit folded into mixture.

Step 4. Mix in the diced cream cheese and strawberries. Blend until smooth.  The consistency should be well blended and creamy.

Graham crackers folded in and poured into pan.

Step 5. Carefully fold in the graham crackers. Be careful that you gently fold these in and don’t use an electric mixer.

Graham crackers sprinkled on top of loaf pan.

Step 6. Spread into a loaf pan. Try to spread the mixture as evenly as possible. Sprinkle the remaining crushed graham crackers on top. Freeze for at least 6 hours or overnight.

Storage

Cover the ice cream tightly with plastic wrap. I also recommend putting wax paper directly on the ice cream. This will prevent any ice crystals from forming on it.

If you have an ice cream pan that has a lid, you can use that instead of plastic wrap. However, I would still place the layer of wax paper on top of the ice cream.

How Long Will Homemade Ice Cream Last?

I usually make this recipe the night before we’re going to enjoy it. This ice cream will last up to 3 months stored in the freezer.

Any longer and it will start to develop ice crystals and the texture won’t be as creamy.

Recipe Tips

  • Blend well. Make sure to combine the cream cheese thoroughly so that you do not have chunks.
  • Freeze at least 6 hours. I normally make the ice cream the night before and that way it can set thoroughly.
  • Serving suggestions. Top with sliced strawberries, graham cracker crumbs and whipped cream. It is tasty in a waffle cone or bowl for a sweet treat.
  • Room temperature cream cheese. This ingredient will blend better and have a smoother texture if softened at room temperature.

More Homemade Ice Cream Recipes

Enjoy a delicious cone or bowl of strawberry cheesecake ice cream and make this today. Please leave a comment once you do!

Strawberry Cheesecake Ice Cream

5 from 4 votes
Strawberry Cheesecake Ice Cream is a delectable blend of fresh strawberries, graham cracker crust and a rich ice cream base. Plus, no ice cream maker needed to make this amazing strawberry cheesecake ice cream.
Prep Time 15 minutes
Freeze 6 hours
Total Time 6 hours 15 minutes
Servings 6
Cuisine American
Course Dessert
Calories 677

Ingredients

  • 1 1/2 cups Sliced Strawberries
  • 14 oz can sweetened condensed milk
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • 8 ounces Cream Cheese softened and diced
  • 3/4 cup Crushed Graham Crackers divided
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Instructions

  • Use a food processor to puree the strawberries.  Set aside.
  • In a large mixing bowl, whisk together the sweetened condensed milk, heavy whipping cream, and vanilla extra on a medium-high speed until stiff peaks form.
  • Add in the cream cheese and pureed strawberries.  Blend until smooth.
  • Gently fold ½ cup crushed graham crackers.
  • Pour the mixture into a loaf pan.  Sprinkle the remaining crushed graham crackers on top.
  • Freeze for at least 6 hours and up to overnight.
  • Then the ice cream is ready to serve and enjoy!

Recipe Notes

I usually make this recipe the night before we’re going to enjoy it. This ice cream will last up to 3 months stored in the freezer.

Nutrition Facts

Calories 677kcal, Carbohydrates 52g, Protein 11g, Fat 49g, Saturated Fat 30g, Polyunsaturated Fat 2g, Monounsaturated Fat 13g, Cholesterol 150mg, Sodium 299mg, Potassium 448mg, Fiber 1g, Sugar 44g, Vitamin A 1855IU, Vitamin C 23mg, Calcium 292mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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