It’s the last week of the Dessert Share-fest and I am going out with a bang! This strawberry cheesecake ice cream is one of my two favorite ice cream recipes. The best part is that it can be easily adapted to no churn if you want to make ice cream without the ice cream machine. I know that ice cream in October might seem a little strange but it is also one of your last chances to enjoy some before the really frigid temperatures come in. Unless you’re in FL, then you are just lucky I guess.
White chocolate chips are a decadent addition to this. If I have some serious time (and forget calories exist), I will throw a graham cracker crust in the oven for 10 minutes and crumble it instead of using the graham cracker crumbs. It really does takes it to the moon.
Frequently asked questions:
I have only made this recipe with frozen strawberries. They tend to use the most ripened and sweet strawberries that soften and make more of a swirled cheesecake topping texture and flavor. If using fresh strawberries, I would make sure to get the most ripe, juicy ones available. You could also add in a little bit of strawberry preserves to soften the texture and add some sweetness.
I usually store it in the container I freeze it in. I cover it tightly with plastic wrap and then with aluminum foil. It will last about two weeks in the freezer.
Of course! You can use blueberries, raspberries, cherries, or any other fruit you like. You can even add other popular cheesecake toppings such as chocolate shavings or a caramel swirl.
I think I owe my son some of this tonight for dessert. Poor kid was dropped off late at school by a half asleep mom who had been up all night painting the dining room. He cried because I was running around like a half crazy person spouting half sentences that made no sense. Ice cream makes everything better, right? Right?! Did I mention I showed up at school in painting clothes? I think I need some ice cream too. And a second alarm clock would be a good idea. I love that I am a night owl, but the world was not made for night owls. I’m off to buy a second alarm clock. Maybe a third one too.
Looking for more delicious and easy dessert recipes? Check these out:
Strawberry Cheesecake Ice Cream
- 8 oz package of cream cheese softened
- 1 cup frozen strawberries slightly thawed, sliced, and chopped)
- 14 oz sweetened condensed milk 1 can
- ½ cup whipping cream
- 1 tsp vanilla extract
- ½ cup crumbled graham crackers about 3 full crackers
- In a frozen mixing bowl or hand mixer, beat cream cheese until fluffy. Gradually add condensed milk until smooth. Make sure to scrape sides of bowl.
- Mix in heavy whipping cream and vanilla. Beat at medium speed for 2 minutes. With a spoon, mix in strawberries and graham cracker crumbs.
- Put in freezer until firm, usually 6 hours depending on temperature.
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