Strawberry Cheesecake Ice Cream
This rich and creamy Strawberry Cheesecake Ice Cream combines a smooth cheesecake-flavored ice cream base with homemade strawberry sauce and chunks of fresh strawberries. It tastes just like a slice of strawberry cheesecake in frozen form.
Recipe Information
Prep Time: 25 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Churn Time: 20–25 minutes
Freeze Time: 4–6 hours
Total Time: About 9–10 hours
Servings: 8
Difficulty: Easy
Ingredients
Strawberry Sauce
2 cups fresh strawberries, diced
¼ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch (optional, for a thicker sauce)
1 tablespoon water (if using cornstarch)
Cheesecake Ice Cream Base
8 ounces full-fat cream cheese, softened
¾ cup granulated sugar
2 teaspoons vanilla extract
2 cups heavy whipping cream
1 cup whole milk
¼ teaspoon salt
Mix-Ins
1½ cups fresh strawberries, chopped
1 cup crushed graham crackers
2 tablespoons melted unsalted butter
Equipment
Medium saucepan
Mixing bowls
Electric mixer
Ice cream maker (or freezer-safe container for no-churn method)
Rubber spatula
Airtight freezer container
Instructions
Step 1: Make the Strawberry Sauce
Add diced strawberries, sugar, and lemon juice to a saucepan.
Cook over medium heat for 8–10 minutes, stirring occasionally.
Mash some of the berries with a fork.
If you’d like a thicker sauce, mix the cornstarch with water and stir it into the sauce. Cook for another 1–2 minutes.
Remove from the heat and let it cool completely.
Step 2: Prepare the Graham Cracker Crumble
Mix the crushed graham crackers with the melted butter.
Spread on a baking sheet.
Bake at 350°F (175°C) for 5–7 minutes.
Cool completely before using.
Step 3: Make the Cheesecake Base
Beat the softened cream cheese until smooth.
Add the sugar and beat until creamy.
Mix in the vanilla extract and salt.
Slowly pour in the milk while mixing.
Add the heavy cream and whisk until smooth.
Step 4: Chill
Cover the mixture and refrigerate for at least 4 hours, or overnight for the creamiest texture.
Step 5: Churn
Pour the chilled mixture into an ice cream maker.
Churn for 20–25 minutes, or according to the manufacturer’s directions, until it reaches a soft-serve consistency.
Step 6: Fold in the Mix-Ins
Gently fold in:
Chopped fresh strawberries
Most of the graham cracker crumble
Step 7: Layer the Ice Cream
In a freezer-safe container:
Spread one layer of ice cream.
Spoon over some strawberry sauce.
Repeat the layers.
Swirl gently with a butter knife.
Sprinkle the remaining graham cracker crumble over the top.
Step 8: Freeze
Cover tightly and freeze for 4–6 hours, or until firm enough to scoop.
Serve and enjoy.
No-Churn Method
If you don’t have an ice cream maker:
Prepare the cheesecake base as directed.
Fold in the strawberry sauce, strawberries, and graham cracker crumble.
Pour into a freezer-safe container.
Freeze for 6–8 hours.
Stir every hour for the first 3 hours to reduce ice crystals.
Tips for Success
Use full-fat cream cheese for the richest flavor.
Chill the ice cream base thoroughly before churning.
Cool the strawberry sauce completely before adding it to the ice cream.
Fresh strawberries provide the best flavor and texture.
For softer scooping, let the ice cream sit at room temperature for 5–10 minutes before serving.
Delicious Variations
Chocolate Strawberry Cheesecake
Add ½ cup mini chocolate chips.
Strawberry Swirl
Blend the strawberry sauce until smooth before swirling.
Berry Cheesecake
Replace half the strawberries with raspberries or blueberries.
Cookie Cheesecake
Substitute crushed vanilla sandwich cookies for the graham crackers.
Lemon Strawberry Cheesecake
Add 1 teaspoon of finely grated lemon zest to the cheesecake base.
Nut Information
Contains Peanuts: No
Contains Tree Nuts: No
Nut-Free: Yes, when made with certified nut-free ingredients.
Allergens Present
Milk (cream cheese, heavy cream, whole milk, butter)
Wheat (graham crackers)
Cross-Contamination Information
If preparing this recipe for someone with a severe nut allergy, always check the labels on cream cheese, graham crackers, butter, and other packaged ingredients to ensure they are produced in a nut-free facility if necessary.
Gluten-Free Option
Use certified gluten-free graham crackers.
Egg-Free
This recipe is naturally egg-free.
Approximate Nutrition (Per Serving)
Calories: 465
Protein: 6 g
Carbohydrates: 33 g
Fat: 35 g
Saturated Fat: 22 g
Cholesterol: 115 mg
Sodium: 235 mg
Fiber: 1 g
Sugar: 26 g
Nutrition values are approximate and may vary depending on the brands of ingredients used.
Storage
Refrigerator
Not recommended, as the ice cream will melt.
Freezer
Store in an airtight container for up to 2 weeks for the best texture and flavor.
Frequently Asked Questions (FAQs)
1. Can I use frozen strawberries?
Yes. Thaw and drain them before making the strawberry sauce to prevent excess water from making the ice cream icy.
2. Can I make this without an ice cream maker?
Yes. Follow the no-churn method by freezing the mixture and stirring it every hour for the first few hours.
3. Why is my ice cream icy instead of creamy?
The base may not have been chilled long enough, or the strawberries may have added excess moisture. Cooling the sauce completely also helps.
4. Can I reduce the sugar?
Yes. You can reduce the sugar by about ¼ cup, but the ice cream may freeze harder because sugar helps keep it soft.
5. Can I use low-fat cream cheese?
Yes, but the texture will be slightly less rich and creamy.
6. How long should I let the ice cream sit before scooping?
Let it sit at room temperature for 5–10 minutes to make scooping easier.
7. Can I add extra cheesecake flavor?
Yes. Mix in ½ teaspoon of fresh lemon zest or an additional 2 ounces of cream cheese for an even richer cheesecake taste.
8. What can I serve with Strawberry Cheesecake Ice Cream?
Fresh strawberries
Whipped cream
Cheesecake slices
Waffle cones
Sugar cones
Brownies
Pound cake
Chocolate sauce
Strawberry syrup
Graham cracker crumbs
