Strawberry Cheesecake Ice Cream! Let’s talk about this No Churn Strawberry Cheesecake Ice Cream. Not just strawberry ice cream. Not just cheesecake. But the glorious, creamy mash-up of the two. If you’re the kind of person who always finds yourself hovering near the dessert table trying to decide between a big ol’ slice of cheesecake or a couple scoops of ice cream—this is your answer. You don’t have to choose. This is both.
This recipe hits that perfect homemade sweet spot: easy enough to pull off without an ice cream machine, but good enough that you’ll be licking the spoon while it’s still soft from the freezer. It’s rich. It’s fruity. It’s got that signature cheesecake tang, real chunks of strawberries, and a graham cracker crumble that tastes like someone crushed up the crust of your favorite pie and dropped it right into your pint. It’s the kind of dessert that makes you pause between bites and go, “Okay, I need to make this again.”
What Makes It Special
Here’s the thing—this isn’t your average strawberry ice cream. The base is ultra-creamy thanks to whipped heavy cream and sweetened condensed milk (aka the magic combo for no-churn ice cream that actually tastes like it came from a shop). But what gives it that cheesecake edge is the cream cheese. One whole block, whipped until smooth and blended into the base. It adds that slightly tangy, rich, almost custardy texture you’d expect from a real slice of cheesecake. Only colder. And scoopable.
Then you’ve got the strawberries. We’re not just tossing them in raw—we’re cooking them down with a little sugar and cornstarch, which does two things: it softens them into jammy little bursts of flavor, and it thickens them up just enough so they swirl perfectly into the cream without making it icy. That step might feel a little extra, but trust me—it’s what keeps this ice cream from tasting like frozen fruit salad.
Take your love of cheesecake and turn it into a sweet, cold treat with this recipe for Strawberry Cheesecake Ice Cream. It’s like having two of your favorite things combined into one amazing treat!
Cheesecake Ice Cream with Strawberries
What’s one of your favorite treats to have on a hot, humid day? If you immediately thought of ice cream, you’ll be so glad to know that you can make it at home with such simple ingredients in no time. And, the best part about it is that you can prepare flavorful options, such as this amazing Strawberry Cheesecake Ice Cream sure to blow you away!
Why You’ll Love This Cheesecake Ice Cream Recipe
- It has the most amazing flavor. Once you start preparing ice cream at home, you won’t want to go back to the days of buying it at the grocery store.
- It’s super adjustable and customizable. You can add and remove different ingredients at your discretion, depending on what you like best and what you feel gives your homemade ice cream the best taste possible.
- The Strawberry Cheesecake Ice Cream is so good, that you can expect everyone to enjoy it in your household.
Cheesecake Ice Cream Recipe Ingredients
If you’re ready to make this amazing dessert from scratch, make sure you have the right ingredients to get the job done, including:
- Heavy Whipping Cream – It all starts with this important ingredient, which will give your ice cream such an amazing taste and texture.
- Condensed Milk – Enhance the flavor of your ice cream with some condensed milk added to it.
- Strawberries – Slice your fresh strawberries and add them to your mixture.
- Granulated Sugar – Add that sweet touch with a bit of granulated sugar.
You’ll also need cornstarch, cream cheese, and a sleeve of graham crackers. You can crush the graham crackers and then add them to this homemade dessert to make it feel like you’re truly biting into a cheesecake.
Building the Layers
Once your cream is whipped and your cheesecake base is silky smooth, you fold them together (go gentle here—you want to keep that air in). Then comes the good stuff: folding in the strawberry compote and most of the crushed graham crackers. You can swirl the strawberries in to get ribbons of fruity goodness, or mix it more thoroughly if you’re after even flavor in every bite. Totally up to you. It’s your ice cream, after all.
Spoon everything into a loaf pan, sprinkle the last of the graham crackers on top for that golden “crust” finish, and into the freezer it goes. The hard part? Waiting. Six hours is the bare minimum, but overnight is even better. You want it fully set, scoopable, and glorious.
When It’s Time to Scoop
This is the kind of ice cream that doesn’t need anything else. You don’t need a sauce or toppings. You don’t need sprinkles or syrups. You just need a bowl, maybe a cone, and a few quiet minutes to yourself to enjoy every cold, creamy bite. But if you do want to dress it up? A little dollop of whipped cream, a fresh strawberry on top, or even a drizzle of honey never hurt anybody.
tore-bought strawberry ice cream doesn’t even come close to this. And don’t get me started on the ones that barely have any fruit or taste like pink air. This is the real deal. It tastes like summer. It tastes like cheesecake. It tastes like you took the time to make something special, and it shows.
Common Questions
Do I have to churn this homemade cheesecake ice cream?
Nope, you won’t have to do any of that. This is a no-churn recipe, so it’s easy to prepare, leaving you with the most delicious and enjoyable cold treat.
Do I have to use fresh strawberries?
It’s best to use fresh strawberries because of the flavor they’ll have and how good they’ll taste when combined with the other ingredients to make this frozen treat. However, if you only have frozen strawberries, you can still use them!
Can I use crushed cookies instead of graham crackers?
Absolutely. If you don’t have graham crackers or would prefer not to use them, you can crush up some of your favorite cookies and combine them with the other ingredients in this recipe. If you don’t know which cookies will taste best with this dessert, Nilla Wafers are an excellent choice. Of course, you can choose any cookies you like best.
What toppings taste best on this ice cream?
You truly don’t need any extra toppings because this ice cream already has strawberry slices and graham crackers added to it. However, if you’re the kind of person who loves toppings on ice cream, whipped creams, cherries, and even chopped nuts would be an excellent addition to this dessert.
Recipe Notes
- Keep your heavy whipping cream in the fridge to stay cold until you’re ready to use it. It’s also ideal to whip it in a cold mixing bowl to achieve the perfect consistency.
- When you’re whipping everything together, you should notice that your cream is thick. If it’s not thick enough, keep mixing. You don’t want it too thin or the ice cream won’t come out the way that you want it.
- Always cover your ice cream before placing it in the freezer to keep it fresh. If you don’t place a cover on top of your ice cream, you could end up with freezer burn on your ice cream, which will take away from its amazing taste.
Another reason this ice cream is a go-to? The ingredients are super simple and probably already in your kitchen. We’re talking basic stuff—heavy cream, condensed milk, cream cheese, strawberries, and graham crackers. Nothing fancy, nothing hard to find. It’s the kind of dessert you can make on a whim, without a special grocery run, which makes it that much more dangerous (in the best way).
If you’re the kind of person who likes a dessert that walks the line between comforting and indulgent, this recipe belongs in your regular rotation. It’s got texture. It’s got flavor. It’s freezer-friendly and foolproof. And once you make it once, you’re going to want to experiment—blueberry swirl, crushed Oreos, maybe even a chocolate drizzle. But start here, with the classic. The one that tastes like strawberry cheesecake in every cold, creamy spoonful.
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Strawberry Cheesecake Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 14 oz can of condensed milk
- 1 teaspoon pure vanilla extract
- 2 cups chopped fresh strawberries
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 8oz cream cheese, softened to room temperature
- 1 sleeve of crushed graham crackers usually 9 crackers
Instructions
- In a medium mixing bowl, combine the condensed milk, vanilla and cream cheese. Using an electric mixture, beat mixture on medium or until ingredients are smoothly combined. Set aside.
- Place strawberries and sugar in a saucepan and place over low-medium heat. Cook for 8-10 minutes or until strawberries are tender to a fork and liquefied.
- Add in cornstarch and cook for an additional minute. Set aside.
- In a large mixing bowl, using an electric hand mixer, whip your cream heavily for 4 minutes or until the cream reaches a fluffy, softened-butter type consistency.
- When your cream is fully whipped, fold in your condensed milk mixture. Mix lightly for about a minute or until ingredients are fully combined.
- Using a hand whisk, mix in the strawberry mixture and most of the graham cracker crumbs. (Leave a few crackers out to sprinkle on top of the ice cream)
- Pour ice cream into a 9×5” loaf pan and sprinkle with the remaining graham cracker crumbs. Place inside the freezer and chill for 6 hours or overnight.
- When chill time is complete, remove from the freezer and serve with a waffle cone or bowl.
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