If you’re anything like me and have a serious sweet tooth, this Strawberry Cheesecake Ice Cream Recipe is about to become your new obsession. Creamy, dreamy cheesecake ice cream loaded with luscious strawberry swirls and the perfect hit of graham cracker crunch—it’s like biting into a frozen slice of homemade strawberry cheesecake. Trust me, once you try this, you’ll be hooked and making it for every summer gathering or cozy night in!
Why You’ll Love This Recipe
- Creamy Cheesecake Base: The softened cream cheese mixed with cream and milk gives it that classic cheesecake texture and tang.
- Fresh Strawberry Swirls: Sweet, slightly tart strawberry sauce ribbons throughout for bursts of fruity flavor.
- Crunchy Graham Cracker Layers: A buttery, crumbly graham cracker crust folded right into the ice cream makes all the difference.
- Made at Home with Simple Ingredients: No fancy ice cream maker needed, just straightforward steps you can master in your kitchen.
Ingredients You’ll Need
Each ingredient plays a star role in balancing sweetness, creaminess, and that ever-important tang from the cream cheese. I always recommend using ripe, fresh strawberries and quality cream cheese to really make this recipe shine.
- Chopped Strawberries: Fresh is best here, but if out of season, frozen works fine—just thaw and drain excess liquid.
- Sugar: Used both in the strawberry sauce and the ice cream base for sweetness and balance.
- Corn Starch: This is key to thickening the strawberry sauce without cooking it down too much.
- Graham Cracker Cookies: Crush ’em up for that buttery crunch that mimics the classic cheesecake crust.
- Melted Butter: Helps the graham cracker crumbs hold together and gives that irresistible richness.
- Cream Cheese: Softened at room temperature, it adds signature cheesecake flavor and a creamy texture.
- Heavy Cream: Makes the ice cream luxuriously rich and creamy.
- Whole Milk: Balances the fat content and lightens up the ice cream so it’s not overly dense.
Variations
I love playing around with this Strawberry Cheesecake Ice Cream Recipe depending on the season or who’s coming over. Adding a few custom twists is not just fun—it also lets you tailor it exactly to your taste buds or dietary needs.
- Dairy-Free Version: I swapped cream cheese for a vegan cream cheese and used full-fat coconut milk instead of heavy cream—still rich and dreamy!
- Mixed Berry Swirl: Sometimes I mix in blueberries or raspberries with the strawberries for a berry explosion that my family can’t get enough of.
- Extra Crunch: Toasted pecans or almonds folded in with the graham crackers add an unbeatable crunch layer.
- Lightened Up: Using half-and-half instead of heavy cream cuts down the fat but keeps things creamy enough for a satisfying treat.
How to Make Strawberry Cheesecake Ice Cream Recipe
Step 1: Make the Strawberry Sauce
Start by combining the chopped strawberries, 1/4 cup sugar, and corn starch in a small saucepan. Cook over medium heat, stirring frequently until the strawberries release their juice and the sauce thickens, about 5 minutes. When I first made this, I found whisking constantly prevented any lumps and gave the sauce a smooth texture—you’ll want it slightly thick but still pourable.
Step 2: Prepare the Graham Cracker Crust
Crush the graham crackers finely, then mix in the 1/2 tablespoon sugar and the melted butter until everything holds together. I like to spread this mixture out evenly on a baking sheet and pop it in the fridge while the rest of the ice cream comes together, so it firms up just right for folding later.
Step 3: Make the Cheesecake Ice Cream Base
In a large bowl, beat the softened cream cheese with 1 cup white sugar until smooth and creamy—no lumps here! Then gradually whisk in the heavy cream and whole milk until fully combined. I use a hand mixer on medium speed because it gets it perfectly smooth in just a couple of minutes, which helps the ice cream freeze with the best texture.
Step 4: Assemble and Freeze
Pour half the cheesecake ice cream base into your container, then spoon half the strawberry sauce over it and sprinkle some graham cracker crumbs. Repeat these layers once more. Use a butter knife or skewer to gently swirl the strawberry sauce and crumbs into the ice cream mixture, giving it those beautiful swirls and pockets of crust. Pop it in the freezer for at least 6 hours or overnight—patience here totally pays off.
Pro Tips for Making Strawberry Cheesecake Ice Cream Recipe
- Use Room Temperature Cream Cheese: This makes mixing it with sugar super easy and prevents lumps, ensuring a smooth base.
- Don’t Over-Stir the Swirl: When swirling your strawberry sauce and crumbs, go slow and gentle to keep those beautiful ribbons intact.
- Chill Ingredients Before Starting: Cold cream and milk help the ice cream freeze quicker and improve texture.
- Prevent Ice Crystals: Cover the container tightly with plastic wrap before freezing to avoid unwanted ice crystals.
How to Serve Strawberry Cheesecake Ice Cream Recipe
Garnishes
I love to garnish this ice cream with fresh strawberry slices and a small sprinkle of crushed graham crackers on top for extra texture and visual appeal. Sometimes I drizzle a little honey or add a dollop of whipped cream for a fancy touch that makes it feel like a dessert straight out of a cafe.
Side Dishes
This Strawberry Cheesecake Ice Cream Recipe pairs beautifully with a warm slice of pound cake or even a simple shortbread cookie on the side to scoop it up. For summer parties, I’ve found serving it alongside fresh fruit salad keeps things light and refreshing.
Creative Ways to Present
One of my favorite ways to serve this ice cream is layered in clear glass parfait cups alternating with extra strawberry sauce and graham cracker crumbs—everyone loves the peekaboo layers! For birthdays, I’ve even turned it into an ice cream cake mold by layering the mixture and freezing in a springform pan, then topping with whipped cream and fresh berries.
Make Ahead and Storage
Storing Leftovers
When I store leftovers, I keep the ice cream tightly covered in an airtight container to lock in flavor and avoid freezer burn. If you plan to eat within a few days, this method keeps it tasting fresh and creamy.
Freezing
This ice cream freezes beautifully for up to 2 weeks, so feel free to make it ahead for special occasions. Just make sure it’s in a freezer-safe, airtight container and avoid frequent thawing to keep its luscious texture.
Reheating
No reheating needed here—just let the ice cream sit at room temperature for about 5-10 minutes before serving for the perfect scoopable texture. I find this short wait really brings out the cream cheese flavor and softens the graham cracker bits nicely.
FAQs
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Can I make Strawberry Cheesecake Ice Cream Recipe without an ice cream maker?
Absolutely! This recipe is designed to be freezer-friendly without needing an ice cream maker. You simply mix and layer your ingredients, swirl in the strawberry sauce and graham crackers, then freeze it well. The end result is creamy and delicious thanks to the combination of cream cheese, heavy cream, and milk.
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How can I prevent the ice cream from getting icy?
Covering the container tightly with plastic wrap before freezing and using full-fat dairy helps prevent ice crystals from forming. Also, letting the ice cream soften just a bit before scooping improves the texture and helps mask any minor iciness.
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Can I use frozen strawberries for the sauce?
Yes! If fresh strawberries aren’t available, frozen ones will work perfectly. Just thaw them, drain any extra liquid, and proceed with cooking the sauce. This keeps the swirl flavorful without watering down the ice cream.
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How long does the Strawberry Cheesecake Ice Cream last in the freezer?
For best taste and texture, enjoy it within 2 weeks. After that, the ice cream might start losing its creamy quality and develop freezer burn.
Final Thoughts
I absolutely love how this Strawberry Cheesecake Ice Cream Recipe turns out every single time—it’s like a nostalgic dessert brought to life with every lick and bite. Whether you’re making it for your family, friends, or just yourself, it’s a wonderful way to savor summertime flavors no matter the season. Give it a go, and I promise your kitchen will smell amazing and you’ll end up with one of your new favorite homemade treats.
Print
Strawberry Cheesecake Ice Cream Recipe
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Description
A luscious homemade Strawberry Swirled Cheesecake Ice Cream that combines a creamy cheesecake base with a sweet strawberry sauce and crunchy buttery graham cracker crust pieces swirled throughout, recreating the flavors of a classic strawberry cheesecake in a delightful frozen dessert.
Ingredients
Strawberry Sauce
- 1 1/2 cups chopped strawberries
- 1/4 cup sugar
- 1/2 tablespoon corn starch
Graham Cracker Crust
- 4 graham cracker cookies
- 1/2 tablespoon sugar
- 2 tablespoons melted butter
Cheesecake Ice Cream Base
- 8 ounces cream cheese, softened
- 1 cup white sugar
- 2 cups heavy cream
- 1 cup whole milk
Instructions
- Prepare the Strawberry Sauce: In a small saucepan, combine the chopped strawberries, 1/4 cup sugar, and corn starch. Cook over medium heat, stirring frequently until the mixture thickens into a sauce, about 5 minutes. Remove from heat and let cool completely.
- Make the Graham Cracker Crust: Crush the graham cracker cookies into small crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. In a small bowl, mix the crumbs with 1/2 tablespoon sugar and 2 tablespoons melted butter until well combined. Set aside.
- Prepare the Cheesecake Ice Cream Base: In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy. Gradually add the heavy cream and whole milk, continuing to mix until completely blended and smooth.
- Churn the Ice Cream: Pour the cheesecake ice cream base into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Layer and Swirl: Transfer half of the churned ice cream into a freezer-safe container. Spoon half of the cooled strawberry sauce and half of the graham cracker crust mixture over the ice cream. Gently swirl them into the ice cream using a knife or skewer. Repeat with the remaining ice cream, strawberry sauce, and graham cracker crumbs, swirling lightly again to create marbled layers.
- Freeze: Cover the container tightly and freeze for at least 4 hours or overnight until firm enough to scoop.
- Serve: Scoop the Strawberry Swirled Cheesecake Ice Cream into bowls or cones and enjoy a delicious frozen treat reminiscent of a classic strawberry cheesecake.
Notes
- This ice cream combines creamy cheesecake flavor with a fresh strawberry swirl and crunchy graham crackers for texture.
- Ensure the strawberry sauce is completely cooled before adding to prevent melting the ice cream base.
- If you don’t have an ice cream maker, you can place the mixture in a freezer-safe container and stir every 30 minutes until thickened to mimic churning.
- For best texture, use full-fat cream and whole milk.
- Let the ice cream soften slightly at room temperature before scooping for easier serving.
Nutrition
- Serving Size: 1 serving
- Calories: 508 kcal
- Sugar: 39 g
- Sodium: 186 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 107 mg
