Strawberry Cheesecake Ice Cream Recipe

Creamy homemade strawberry cheesecake ice cream recipe swirled with fresh strawberries and crunchy graham cracker chunks. A refreshing frozen dessert that tastes like real cheesecake in every bite.

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Course: Dessert, Frozen Treats

Cuisine: American, Summer recipes

Prep Time: 20

Cook Time: 10

Freezing Time: 4

Total Time: 4 30

Servings: servings

Calories: 380kcal

Cost: $10

Equipment

1 Ice cream maker Essential for creamy texture; manual or electric models both work
1 High-speed blender Smooths strawberry puree and removes lumps from cheesecake base
2 Mixing bowls One for cream cheese base, one for graham cracker mix
1 Saucepan For cooking strawberries into a swirl
1 Parchment-lined tray Freezes graham cracker mix before breaking into chunks
1 Freezer-safe container With tight lid; prevents freezer burn and keeps ice cream fresh

Ingredients

Base Ingredients

2 cups heavy cream
1 cup whole milk
8 oz cream cheese softened
¾ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt

Strawberry Swirl

1 ½ cups fresh strawberries hulled, chopped
⅓ cup sugar
2 tablespoon lemon juice

Graham Cracker Mix

1 cup graham cracker crumbs
3 tablespoon melted butter
2 tablespoon powdered sugar

Instructions

Cook strawberries with sugar and lemon until thickened (about 10 minutes). Cool completely.
Beat cream cheese, granulated sugar, cream, milk, vanilla, and salt until smooth.
Mix graham crackers, melted butter, and powdered sugar. Spread on parchment tray, freeze, then break into chunks.
Churn base in ice cream maker, fold in crumbs, swirl in strawberries, and freeze for 4 hours.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition