If you’re a fan of strawberry cheesecake, this ice cream takes things to the next level. It’s no-churn, meaning no ice cream maker is required, making it super accessible for home cooks. The combination of tangy cream cheese, sweetened condensed milk, and fresh strawberries creates a luxurious texture and rich flavor. Plus, the crushed graham crackers add that signature cheesecake crust taste, giving it an authentic feel.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cream cheese
Heavy whipping cream
Sweetened condensed milk
Vanilla extract
Fresh strawberries
Granulated sugar
Lemon juice
Graham crackers
Directions
In a saucepan, combine chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries break down and the mixture thickens slightly. Let it cool completely.
In a large bowl, beat the cream cheese until smooth. Add sweetened condensed milk and vanilla extract, and mix until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Pour half of the mixture into a loaf pan. Spoon half of the strawberry sauce over the top and sprinkle with crushed graham crackers.
Add the remaining cream mixture, followed by the rest of the strawberry sauce and more crushed graham crackers. Use a knife to swirl the sauce through the ice cream.
Cover with plastic wrap or foil and freeze for at least 6 hours or until firm.
Servings and timing
This recipe makes approximately 8 servings. Prep time is around 25 minutes, with a freeze time of 6 hours or overnight for best results.
Variations
Use a strawberry compote or jam if fresh strawberries aren’t in season.
Add white chocolate chips for extra richness.
Swap the strawberries for raspberries or blueberries for a different fruit twist.
Use gluten-free graham crackers for a gluten-free version.
For added texture, fold in small cubes of cheesecake before freezing.
Storage/Reheating
Store the ice cream in an airtight container in the freezer for up to 2 weeks. For best texture, let it sit at room temperature for 5–10 minutes before scooping. This ice cream does not need reheating.
FAQs
How do I make this recipe without an ice cream maker?
This is a no-churn recipe, so you don’t need an ice cream maker. Just mix, layer, swirl, and freeze.
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them before cooking into a sauce.
How long does homemade ice cream last in the freezer?
It can last up to 2 weeks when stored in an airtight container, though it’s best enjoyed within the first week.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese gives the richest flavor and creamiest texture.
What kind of graham crackers should I use?
Classic honey graham crackers work best, but cinnamon-flavored ones can add a nice twist.
Can I add more fruit to the mix?
Absolutely. Just be cautious with the amount of liquid; excess moisture can affect the texture.
Is it okay to skip the graham crackers?
Yes, but the graham crackers give it the authentic cheesecake feel.
How do I make it more tart?
Add a bit more lemon juice to the strawberry sauce for extra tang.
Can I use a food processor for mixing?
You can use a food processor to blend the cream cheese and condensed milk, but whip the cream separately and fold it in for best results.
Can I make it dairy-free?
You can experiment with dairy-free cream cheese, whipped coconut cream, and sweetened condensed coconut milk, though texture and flavor may vary.
Conclusion
Strawberry Cheesecake Ice Cream is the ultimate summer indulgence that brings together the best of two desserts in one frozen treat. It’s easy to make, requires no special equipment, and satisfies every craving for something fruity, creamy, and a little bit decadent. Whether you’re entertaining guests or just treating yourself, this is a recipe you’ll come back to again and again.
This no-churn Strawberry Cheesecake Ice Cream combines the creamy richness of cheesecake with the bright flavor of ripe strawberries, complete with swirls of strawberry sauce and crushed graham crackers for that classic cheesecake feel.
Ingredients
8 oz cream cheese, softened
2 cups heavy whipping cream
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
2 cups fresh strawberries, chopped
1/4 cup granulated sugar
1 tbsp lemon juice
6 graham crackers, crushed
Instructions
In a saucepan, combine chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries break down and the mixture thickens slightly. Let it cool completely.
In a large bowl, beat the cream cheese until smooth.
Add sweetened condensed milk and vanilla extract to the cream cheese and mix until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Pour half of the mixture into a loaf pan.
Spoon half of the cooled strawberry sauce over the top and sprinkle with crushed graham crackers.
Add the remaining cream mixture, followed by the rest of the strawberry sauce and more crushed graham crackers.
Use a knife to gently swirl the strawberry sauce through the ice cream.
Cover with plastic wrap or foil and freeze for at least 6 hours or overnight until firm.
Notes
Use jam or compote if fresh strawberries are unavailable.Swap berries for a different fruit variation.Use gluten-free graham crackers for a gluten-free option.Add cubes of cheesecake or white chocolate chips for extra indulgence.Let sit at room temp for 5–10 minutes before scooping.
