Strawberry Cheesecake Ice Cream
Heavenly homemade strawberry cheesecake ice cream with graham cracker crumbs. This is a no churn recipe but can be adapted for an ice cream maker and included in the notes section.
Prep Time10 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Servings: 5 cups
Calories: 248kcal
- 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.
Electric Ice Cream Maker Instructions
I recommend stirring the strawberries in after the mixer is finished. The strawberries have a tendency to clog up the 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.
When finished, gently fold in the chopped up strawberries and crumbled graham crackers.
Cover with plastic wrap and place in your freezer to harden for 6 hours or more.
Serving: 0.5cup | Calories: 248kcal | Carbohydrates: 27g | Protein: 5.3g | Fat: 13g | Saturated Fat: 7.4g | Cholesterol: 35mg | Sodium: 145mg | Potassium: 186mg | Sugar: 23g | Calcium: 1380mg | Iron: 0.2mg