Homemade Strawberry Cheesecake Ice Cream Recipe

If you’re looking for a dessert that combines the fruity sweetness of strawberries with the creamy decadence of cheesecake, then this Strawberry Cheesecake Ice Cream Recipe is just what you need. This delightful homemade treat blends fresh strawberries, tangy cream cheese, crunchy graham cracker crumbles, and smooth vanilla ice cream into a luscious, no-churn creation. Whether you’re enjoying it during hot summer days or just craving something sweet and creamy, this ice cream offers everything you love about cheesecake — in frozen form.

The best part? You don’t need an ice cream maker. With just a few basic kitchen tools and ingredients, you can whip up this irresistible dessert that tastes like it came from a gourmet ice cream shop. Let’s dive into the recipe and explore how to create this frozen cheesecake fantasy in your own kitchen.

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Nutritional Information (Per Serving – approx. 1/2 cup)

• Calories: 320 kcal

• Total Fat: 20g

• Saturated Fat: 12g

• Cholesterol: 65mg

• Sodium: 130mg

• Total Carbohydrates: 31g

• Sugars: 25g

• Protein: 4g

• Fiber: 1g

Note: Nutritional values may vary based on the specific brands and quantities used.

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Recipe Details

• Prep Time: 20 minutes

• Active Time: 20 minutes

• Resting/Freezing Time: 6 hours or overnight

• Total Time: 6 hours 40 minutes

• Cuisine: American

• Course: Dessert

• Servings: 8

• Calories per Serving: 320 kcal

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Equipment Needed

• Electric mixer or stand mixer

• Mixing bowls

• Spatula

• Food processor (optional)

• Loaf pan or freezer-safe container

• Plastic wrap or airtight lid

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Ingredients

For the Ice Cream Base:

• 1 can (14 oz) sweetened condensed milk

• 2 cups heavy whipping cream (chilled)

• 1 tsp vanilla extract

• 8 oz cream cheese (softened)

For the Strawberry Swirl:

• 1 ½ cups fresh strawberries (hulled and chopped)

• 2 tbsp sugar

• 1 tbsp lemon juice

For the Graham Cracker Crust:

• 1 cup graham cracker crumbs

• 2 tbsp butter (melted)

• 1 tbsp brown sugar (optional)

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Instructions

Step 1: Prepare the Strawberry Swirl

1. In a small saucepan, combine the chopped strawberries, sugar, and lemon juice.

2. Cook over medium heat for 8–10 minutes, stirring frequently, until the strawberries break down and the mixture thickens.

3. Mash the berries with a fork or blend them slightly for a smoother texture.

4. Allow the mixture to cool completely and then refrigerate.

Step 2: Make the Graham Cracker Crust Crumbles

1. Mix the graham cracker crumbs with melted butter and brown sugar (if using) in a small bowl.

2. Stir until combined and the crumbs are slightly moist.

3. Spread the mixture on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until golden and toasty (optional for crunch).

4. Let it cool completely before use.

Step 3: Make the Cheesecake Ice Cream Base

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

2. Add the sweetened condensed milk and vanilla extract. Mix until fully combined.

3. In a separate chilled bowl, whip the heavy cream to stiff peaks using an electric mixer.

4. Gently fold the whipped cream into the cream cheese mixture using a spatula. This keeps the texture light and airy.

Step 4: Assemble the Ice Cream

1. Spoon one-third of the ice cream base into a loaf pan or freezer-safe container.

2. Dollop spoonfuls of the cooled strawberry compote and sprinkle graham cracker crumbles on top.

3. Repeat the layering process: ice cream base, strawberry swirl, and graham crackers until all components are used.

4. Use a knife or skewer to gently swirl the mixture for a marbled effect (optional).

5. Cover with plastic wrap or an airtight lid and freeze for at least 6 hours or overnight until firm.

Step 5: Serve and Enjoy

• Let the ice cream sit at room temperature for 5 minutes before scooping.

• Serve in bowls or waffle cones, topped with fresh strawberries, graham cracker crumbles, or a drizzle of strawberry sauce.

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Tips and Variations

• Berry Boost: Mix in blueberries or raspberries for a mixed berry cheesecake flavor.

• Chocolate Twist: Add chocolate chips or a drizzle of white chocolate sauce for extra indulgence.

• Healthier Version: Substitute low-fat cream cheese and use light whipped cream, though texture and flavor may slightly change.

• Crust Crunch: For added crunch, stir some graham cracker crumbs directly into the base before freezing.

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Why You’ll Love This Strawberry Cheesecake Ice Cream Recipe

• No ice cream maker required – easy to make and hassle-free.

• Perfect texture – creamy, rich, and smooth with swirls of fruity strawberry and a crumbly crust.

• Customizable – add-ins and mix-ins make this a recipe you can play around with.

• Kid-friendly & crowd-pleasing – great for birthdays, summer BBQs, or holiday treats.

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Storage Tips

• Store in a tightly sealed freezer-safe container.

• Best enjoyed within 2 weeks for optimal flavor and texture.

• To avoid ice crystals, press a piece of plastic wrap directly onto the surface before sealing the container.

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Final Thoughts

This Strawberry Cheesecake Ice Cream Recipe captures everything you love about a traditional strawberry cheesecake, from the tangy cream cheese filling to the sweet berry topping and buttery crust — all in a frozen dessert that’s as beautiful as it is delicious. Whether you’re serving it for guests or simply treating yourself on a warm day, this homemade ice cream will quickly become one of your all-time favorites.

Ready to wow your taste buds? Whip up a batch of this creamy delight and let every bite take you on a sweet, summery journey.