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Satisfy your sweet tooth with this no-churn Strawberry Cheesecake Ice Cream bursting with decadent, sweet, and fruity flavors. Fresh strawberries and buttery graham crackers are swirled with a creamy cheesecake base for the ultimate summer dessert.
Table of Contents
- Why Make Homemade Strawberry Cheesecake Ice Cream
- Ingredient Notes
- Recipe Variations
- Steps To Make Strawberry Cheesecake Ice Cream
- Recipe Pairings
- Tips for the Best Strawberry Cheesecake Ice Cream
- Make Ahead and Storage Tips
- Recipe FAQs
- Other delicious strawberry desserts to try
- Strawberry Cheesecake Ice Cream (No churn or ice cream maker) Recipe
Why Make Homemade Strawberry Cheesecake Ice Cream
Make the most out of strawberry season by making this strawberry cheesecake ice cream recipe. It’s easy to make with only a few simple ingredients, the hardest part will be waiting for it to chill!
- Summer favorite. The fruity, strawberry flavor of this creamy ice cream is so satisfying and refreshing for hot summer days.
- No ice cream maker needed. You won’t need an ice cream machine to make this ice cream mixture, you’ll only need a stand mixer or hand mixer.
- Tastes just like a cheesecake. If you’re looking for a delicious cheesecake flavor with a twist, this ice cream will satisfy your cravings.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
Cheesecake Ice Cream Base:
- Heavy whipping cream. You can also use half and half for a lighter texture. Use heavy cream for a thick ice cream base or half and half for a lighter texture.
- Sweetened condensed milk. Adds sweetness and a smooth texture.
- Whipped cream cheese. Use a regular block of full-fat cream cheese and whip it until softened.
- Vanilla extract. You can also use almond extract.
Strawberry Mix:
- Fresh strawberries. Fresh strawberries are best for a fresh and fruity flavor. You can also use frozen strawberries in a pinch.
- Granulated sugar. To sweeten the strawberry sauce. Taste and adjust as needed.
- Cornstarch. To thicken the strawberry mix.
- Graham cracker crust. Adds a buttery, crunchy texture that balances the sweetness of the strawberry ice cream.
Recipe Variations
Make it healthier. Use 2 cups heavy whipping cream and 2 cups of whole milk, this will result in a little more “icy” texture but still delish. You can also skip the strawberry puree and just use fresh, diced strawberries in place of it.
Use other fresh berries. You can swap the strawberries with other fruits like blueberry, raspberry, or cherries.
Steps To Make Strawberry Cheesecake Ice Cream
Step One. Combine hulled strawberries, sugar, and cornstarch in a medium saucepan over medium heat. Mash them up with gently. I prefer this mixture to be chunkier. If you want it smooth, blend it first before heating.
Step Two. Cook, stirring frequently, until the berries break down and thicken into a sauce. Remove from the heat and cool completely.
Step Three. With a stand mixer, whip together the heavy cream on medium speed. When the cream starts to come together, turn it up a notch and thicken more (about 5 minutes total to get it thick). Next, add in sweetened condensed milk, softened cream cheese and vanilla. Keep whipping until well combined.
Step Four. Using a rubber spatula, transfer the cream cheese mixture from a standing mixer bowl to a freezer-safe container. Use an 8×8 or a 9×5 loaf container. Sprinkle graham cracker crumble and add blobs of the sweet strawberry sauce around the dish, use a knife to gently “swirl” the jam around.
Step Five. Cover and let sit in the freezer flat for at least 5 hours. If you want the ice cream to be firmer, leave for 8 hours. One the ice cream is frozen, serve and enjoy!
Recipe Pairings
This ice cream is delicious served on its own on a waffle cone or cup. If you want to level it up, you can use it as a topping for waffles, pancakes, pies, brownies, and crepes. You can even turn the remaining ice cream into an ice cream sandwich parfait, or milkshake.
Tips for the Best Strawberry Cheesecake Ice Cream
- Adjust the texture. For a chunkier texture, lightly mash the strawberries to maintain larger pieces. For a smoother mix, use a blender before cooking.
- Whipping the heavy cream. Start at a lower speed and gradually increase to avoid splattering the cream. Stop whipping once stiff peaks form to avoid over-whipping, which can turn the cream into butter.
- Don’t overmix the strawberry swirl. Gently swirl the strawberries and graham cracker crumbs with a knife to create a marbled effect, making layers of strawberry and ice cream.
Make Ahead and Storage Tips
Freeze for at least 5 hours for a soft ice cream, or wait for 8 hours for a completely frozen ice cream. Homemade ice cream can be stored in the freezer for up to 2-3 weeks. Make sure it’s well-covered with a lid or plastic wrap to prevent freezer burn and ice crystal formation.
Recipe FAQs
Yes, you can use frozen strawberries. Make sure to thaw them completely and drain any excess liquid before using them in the recipe.
You can whip the cream using a hand mixer or even a whisk and some elbow grease. It may take a bit longer, but you can achieve similar results.
The cream is ready when it forms stiff peaks. This means that when you lift the beaters or whisk out of the cream, the peaks will stand up firmly without collapsing.
Other delicious strawberry desserts to try
Strawberry Cheesecake Ice Cream (No churn or ice cream maker)
Equipment
- 1 stand mixer
- 1 saucepan
Ingredients
- 4 cups heavy whipping cream
- 2 tablespoon vanilla extract
- 14 oz sweetened condensed milk
- 6 oz softened cream cheese, 3/4 cup. Whipped cream cheese will also work
Strawberry Mix
- 1½ cups strawberries, diced
- ¼ cup granulated sugar
- 1 Tbsp cornstarch
- 1/2 cup Graham cracker crumbled
Instructions
Strawberry Mix
- Combine hulled strawberries, sugar, and cornstarch in a medium saucepan over medium heat. Mash them up with gently. I prefer this mixture to be chunkier. If you want it smooth, blend it first before heating.
- Cook, stirring frequently, until the berries break down and thicken into a sauce. Remove from the heat and cool completely.
Ice Cream Base
- With a standing mixer and whip together the heavy whipping cream on medium speed. When the cream starts to come together turn it up a notch and thicken more (about 5 minutes total to get it thick)
- Next, add in sweetened condensed milk, soft cream cheese and vanilla. Keep whipping until well combined.
- Using a rubber spatula, transfer contents from standing mixer bowl to a freezer safe container. Use an 8×8 or a 9×5 loaf container.
- Sprinkle crumbled graham crackers and add blobs of the Strawberry jam around the dish, use a knife to gently “swirl” the jam around.
- Cover and let sit in the freezer flat for at least 5 hours. If you want the ice cream to be firmer, leave for 8 hours.
Notes
- Adjust the texture. For a chunkier texture, lightly mash the strawberries to maintain larger pieces. For a smoother mix, use a blender before cooking.
- Whipping the heavy cream. Start at a lower speed and gradually increase to avoid splattering the cream. Stop whipping once stiff peaks form to avoid over-whipping, which can turn the cream into butter.
- Don’t overmix the strawberry swirl. Gently swirl the strawberries and graham cracker crumbs with a knife to create a marbled effect, making layers of strawberry and ice cream.
Make it healthier
- Use 2 cups heavy whipping cream and 2 cups of milk, this will result in a little more “icy” texture but still delish.
- You can also sub the “jam” and just use fresh diced strawberries in place.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
