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Close-up of three scoops of strawberry cheesecake ice cream with visible strawberry swirls and graham cracker chunks in a metal loaf pan.

Strawberry Cheesecake Ice Cream

Creamy, tangy, and bursting with berry goodness — this no-churn strawberry cheesecake ice cream is everything summer should taste like.
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Course : Dessert, Frozen Treats
Cuisine : American, Frozen Desserts
Prep Time : 15 minutes
Cook Time : 10 minutes
Freeze Time : 6 hours
Total Time : 6 hours 25 minutes
Servings : 8
Calories : 310kcal
Cost : $7
Author : Aliana Recipes

Equipment

  • 1 Food processor To blend the graham crackers
  • 1 Saucepan To cook strawberry sauce
  • 1 Hand mixer or whisk To whip the cream
  • 1 Loaf pan For layering and freezing the ice cream

Ingredients
 

  • 2 cups fresh strawberries - hulled and divided
  • 8 oz cream cheese - softened
  • 1 cup granulated sugar - divided
  • 1.5 cups heavy whipping cream - cold
  • 0.5 cup whole milk - full-fat
  • 1 teaspoon vanilla extract - pure
  • 1 tablespoon fresh lemon juice - freshly squeezed
  • 1 teaspoon cornstarch - mixed with water
  • 1 cup graham cracker crumbs - crushed
  • 3 tablespoon salted butter - melted

Instructions

  • Prepare the graham cracker crust: Mix graham cracker crumbs, melted butter, and 1 tablespoon sugar until it resembles wet sand. Bake at 350°F (175°C) for 10 minutes, then let cool completely.
    Food processor filled with blended graham cracker crust mixture for strawberry cheesecake ice cream.
  • Make the strawberry sauce: Dice half the strawberries and cook them with 1 tablespoon sugar and a splash of lemon juice over medium heat. Stir in cornstarch slurry and cook until thickened. Cool completely.
    Diced strawberries with sugar in a stainless steel saucepan, beginning to cook into a homemade strawberry sauce.
  • Prepare the cheesecake base: Beat softened cream cheese with remaining sugar until smooth. Mix in condensed milk, vanilla extract, and lemon juice.
  • Whip the cream: In a separate bowl, whip cold heavy cream until stiff peaks form.
    Whipped cream with stiff peaks in a glass bowl, ready for folding into cheesecake ice cream mixture.
  • Combine: Gently fold the whipped cream into the cheesecake mixture until fully combined.
    Layered strawberry cheesecake ice cream in a loaf pan with strawberry sauce and graham cracker crumbs.
  • Layer: In a loaf pan, layer half the base, half the strawberry sauce, half the diced strawberries, and half the crust. Repeat and gently swirl with a knife.
  • Freeze: Cover with plastic wrap touching the surface and freeze for at least 6 hours or overnight.
  • Serve: Let it sit at room temperature for 5 minutes before scooping. Top with extra strawberries or crushed graham crackers if desired.
    Strawberry cheesecake ice cream scooped in a loaf pan, topped with fresh strawberry sauce and crushed graham crackers.

Notes

Layering this dessert is an art – each bite reveals a perfect combination of creamy cheesecake and vibrant strawberry swirls. The crisp graham cracker base brings the whole experience together, making each scoop a nostalgic taste of summer.

Nutrition

Serving : 120g | Calories : 310kcal | Carbohydrates : 28g | Protein : 3g | Fat : 22g | Saturated Fat : 14g | Polyunsaturated Fat : 1g | Monounsaturated Fat : 6g | Cholesterol : 65mg | Sodium : 95mg | Potassium : 140mg | Fiber : 1g | Sugar : 22g | Vitamin A : 800IU | Vitamin C : 15mg | Calcium : 90mg | Iron : 0.6mg