This dreamy Strawberry Cheesecake Ice Cream brings together two beloved desserts in one irresistible frozen treat. Rich cream cheese, sweet strawberries, and buttery graham cracker pieces blend perfectly to create a luxuriously smooth homemade ice cream. Ready in just 10 minutes of prep time (plus freezing), this 463-calorie indulgence delivers all the flavors of a classic cheesecake in every cool, creamy spoonful. It’s the perfect make-ahead dessert for summer gatherings or whenever you need a special sweet escape.
Ingredients for Strawberry Cheesecake Ice Cream
- Fresh Strawberries: 1 pint (2 cups), cleaned and stems removed, pat them dry for best results
- Cream Cheese: 8 ounces, bring to room temperature for smooth mixing
- Sweetened Condensed Milk: 14 ounce can, adds perfect sweetness and creaminess
- Heavy Whipping Cream: 1/3 cup, ensure it’s cold for better whipping
- Lemon Zest: From 1 small lemon, adds bright flavor notes
- Graham Crackers: 6 whole crackers, roughly crushed for texture
Instructions
- Prepare Base: Beat cream cheese, sweetened condensed milk, lemon zest, and whipping cream until well combined
- Initial Freeze: Place mixture in freezer for about 4 hours until semi-solid
- Prepare Strawberries: Pulse strawberries in food processor until chunky but not pureed
- Combine Mixtures: Stir the semi-frozen base well, then fold in strawberries and graham cracker pieces
- Final Freeze: Transfer to a freezer-safe container, cover tightly, and freeze for at least 8 hours
- Serving Tip: Let stand 5-10 minutes before scooping for perfect consistency
Storage Tips
This ice cream keeps beautifully in your freezer for up to 2 weeks when stored in an airtight container. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before putting the lid on. If the ice cream becomes too hard, just let it sit at room temperature for 5-10 minutes before scooping – it’ll be perfect!
Fun Mix-In Ideas
Love getting creative in the kitchen? Try these yummy additions to make this ice cream your own! Swirl in some caramel sauce, add mini chocolate chips, or mix in chopped nuts for extra crunch. You can also switch up the graham crackers with crushed Oreos or your favorite cookies. For a fancy touch, drizzle some white chocolate sauce on top just before serving.
Serving Suggestions
Make this ice cream extra special by serving it in different ways! Scoop it between two graham crackers for the most amazing ice cream sandwich ever. Or pop it into a waffle cone and add some fresh strawberry slices on top. Want to make it fancy? Serve it in pretty bowls with a dollop of whipped cream and a fresh mint leaf. It’s also super tasty with a warm brownie or alongside a slice of pound cake!
Quick Tips
Make sure your cream cheese is really soft before mixing – this helps avoid any lumps in your ice cream. When crushing the graham crackers, keep some bigger pieces for amazing texture. And here’s a handy trick: warm your ice cream scoop in hot water before serving – it’ll glide through the ice cream like butter!
Strawberry Cheesecake Ice Cream
Equipment
- Electric mixer
- food processor
- Bread pan
Ingredients
- 1 pint fresh strawberries (2 cups), washed, pat dry, and stems removed
- 8 ounces cream cheese softened
- 14 ounce sweetened condensed milk
- 1/3 cup heavy whipping cream
- 1 small lemon zest
- 6 whole graham crackers crushed into chunky pieces
Instructions
- Mix the cream cheese, sweetened condensed milk, lemon zest, and whipping cream with an electric mixer until combined.
- Freeze for about 4 hours or until semi-solid.
- Place strawberries in food processor and pulse several times until mashed, but some small chunks remain.
- Remove cream cheese mixture from the freezer and stir well. Add diced strawberries and graham cracker pieces and stir to combine.
- Pour ice cream into a (freezer friendly) serving dish–I use a large bread pan. Cover well and Freeze for at least 8 hours or until firm.
- Remove from the freezer 5-10 minutes before serving, to make it easier to scoop.
