This heavenly homemade Strawberry Cheesecake Ice Cream is incredible any time of the year but it’s especially nice in the hot summer months — and you don’t need an ice cream maker! A rich and creamy cheesecake ice cream recipe filled with sweet strawberries and graham crackers.
With the heatwave this summer that has been killer, I find myself avoiding turning the oven on. However, that doesn’t mean I don’t long for some of my favorite treats. It’s no secret that I love cream cheese-based recipes like Cheesecake Brownies, Cream Cheese Pumpkin Bread, and the absolute Best Cream Cheese Frosting. In the hot summer months, I can think of no better way to highlight the luscious flavors of cheesecake and strawberries
There’s really nothing fancy with today’s recipe. It’s simple, rich, and fresh. You will love how you don’t have to lug out the ice cream maker to enjoy this and it comes together with easy ingredients that you may already have. Plus, that sweet creamery-style taste!
With its fresh flavors, creamy texture, and juicy berries, Strawberry Cheesecake Ice Cream is a perfect spring/summertime recipe, though I enjoy it all year round because it utilizes frozen berries perfect any time.
Ingredients and Notes
What I love most about this homemade cheesecake ice cream recipe is its shockingly easy list of ingredients! I included some notes below about everything to gather up before you start.
Strawberries – I use frozen strawberries, thawed just enough to chop up into gorgeous pieces.
Metal Mixing Bowl – Ice cream is designed to be cold and it is definitely best if your mixing bowl is put into the freezer for 30 minutes before. I put mine in our deep freeze while I let the cream cheese soften on the counter.
Mixer – You can use either a high-speed hand-held mixer or a stand mixer. You want to whip as much air as possible in order to make the ice cream light and fluffy.
How To Make No Churn Strawberry Cheesecake Ice Cream
I have included instructions and tips in the recipe card at the bottom, but I like to answer any questions that may arise with helpful tips and suggestions.
Prep Ahead of time: The mixing bowl should preferably be frozen in the freezer, while the cream cheese softens on the countertop to about room temperature. To soften the cream cheese a bit faster, remove from the packaging and cut into cubes with air between them. The strawberries should be thawed for a few minutes, just enough to chop up with a sharp knife.
Step 1: Crush the graham crackers. You can use a food processor or crush them in a ziplock freezer bag. A meat mallet or the back of a large spoon works excellent. I crush some fine and leave some small crumbles too.
Step 2: Whip the cream cheese at high speed in a stand mixer. Add about ¼ cup of the sweetened condensed milk and whip until smooth. If the cream cheese is lumpy, allow to sit and thaw a few minutes and whip again until smooth. Once smooth, add the rest of the sweetened condensed milk and mix at medium to medium-high speed. Add the heavy whipping cream and vanilla and mix at medium speed for at least 2 minutes. I try to whip as much air as possible in this ice cream although it will appear thin at this stage.
Step 3: Gently fold in the strawberries and graham crackers.
Step 4: Pour into appropriate freezer container or freeze in the mixing bowl.
Electric Ice Cream Maker Instructions
This recipe actually started out many years ago in our electric maker, so I know it works very well. After we downsized all of our kitchen gadgets, I tested and adapted to an ice-box recipe.
The ingredients and instructions are the same except to make sure that the strawberries and graham crackers are either folded in after electric mixing or finely chopped up so that they don’t clog up the churning paddle.
- Whisk together your cream cheese and sweetened condensed milk until smooth.
- Add in the heavy cream and vanilla and whisk until mostly combined.
- Pour mixture into your prepared ice cream mixer. Allow to churn according to manufactures instructions.
- After the ice cream maker is finished, gently fold in the chopped-up strawberries and crushed graham crackers.
- Cover with plastic wrap and place in your freezer to harden for 6 hours or more.
Tips for Making Cheesecake Ice Cream
- The cream cheese really needs to be softened evenly. Cold cream cheese will result in lumps as it doesn’t mix well. I pour about ¼ cup of condensed milk in at first and mix to check for smoothness. If it mixes smoothly, I add the rest. If not, I wait a few minutes for the cream cheese to soften a bit more and mix to remove the lumps.
- To soften the cream cheese a bit faster, remove from the packaging and cut into cubes with air between them.
- White chocolate chips are a decadent addition.
- For even more strawberry flavor, swirl in some about ¼ cup of strawberry syrup after pouring into its final freezer dish.
- This recipe focuses on ease, but for an EXTRA special treat, I will throw a graham cracker crust in the oven for 10 minutes and crumble it. You can also crumble a store-bought crust. OMG, it takes it to the moon.
- To get the best texture, try to whip as much air as possible into the mixture. I whip it at least 2 minutes.
Frequently asked questions:
I have only made this recipe with frozen strawberries. If using fresh, use the most ripened and sweet strawberries and chop them the same. 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. Cover tightly with plastic wrap and then with aluminum foil. It will last about two to three 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 this sleep deprived mom who had been up all night painting. I was running around like a crazy person spouting a forgotten language. Ice cream makes everything better, right? Please tell me it does. Did I mention I showed up at school in paint clothes? I think I need some ice cream too. I’m off to buy a second alarm clock. Maybe a third one too.
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Strawberry Cheesecake Ice Cream
- ½ cup crumbled graham crackers about 3 full cracker sheets
- 1 cup frozen strawberries slightly thawed, sliced, and chopped
- 8 oz package of cream cheese softened to near room temperature
- 14 oz sweetened condensed milk 1 can
- ½ cup whipping cream
- 1 teaspoon vanilla extract
- 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 to medium-high speed for 2 minutes. With a spoon, gently fold in strawberries and graham cracker crumbs.
- Put in freezer until firm, usually 6 hours. If properly covered tightly, the ice cream should last a few weeks.