The Best Strawberry Cheesecake Ice Cream Ever

Craving that perfect mix of creamy, fruity, and crunchy in one scoop? This strawberry cheesecake ice cream recipe brings you just that. It’s rich, smooth, and loaded with real strawberries and crunchy graham cracker swirls. Whether you’re using an ice cream maker or going no-churn, this homemade treat is simple to make and hits every nostalgic note of a classic strawberry cheesecake. Plus, it’s egg-free and beginner-friendly, so you don’t need any fancy custards or cooking skills to get started.

Why This Recipe is Better Than the Rest

Most strawberry cheesecake ice cream recipes rely on egg yolks for creaminess. Not this one. Thanks to the full-fat cream cheese, you get a thick, luxurious base without the hassle of tempering eggs or cooking a custard. That means less prep, fewer dishes, and no risk of curdled eggs.

The mix of heavy cream, whole milk, and cream cheese creates a smooth, scoopable texture with fewer ice crystals. It tastes like real cheesecake with a cold, creamy twist.

Here’s the science behind it. Sugar isn’t just for sweetness. It helps keep the ice cream soft and smooth by lowering the freezing point. Fat from the cream and cheese adds body and keeps it from turning icy.

A pinch of salt or a splash of lemon juice cuts through the richness and makes the strawberry flavor pop. It’s all about balance, and this recipe nails it.

Ingredients Needed

For the Ice Cream Base

• 8 ounces cream cheese, softened to room temperature for easy blending
• 2 cups heavy cream, cold
• 1 cup whole milk, cold
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract
• ½ teaspoon kosher salt to balance sweetness

For the Strawberry Swirl

• 1 pound fresh strawberries, hulled and diced (about 2 cups)
• ¼ cup granulated sugar to sweeten the fruit and help it thicken

For the Cheesecake Crunch

• 1 cup graham crackers, roughly chopped (around 4 ounces) for that signature cheesecake bite

These simple ingredients work together to create a rich, creamy dessert with layers of real fruit and crunchy graham texture.

How to Make Strawberry Cheesecake Ice Cream

1. Prep the Ice Cream Bowl
   Place your ice cream machine bowl in the freezer at least 24 hours in advance. Shake it to check—if you hear sloshing, it’s not frozen solid yet.
2. Make the Strawberry Swirl
   In a medium saucepan, combine the diced strawberries and ¼ cup of sugar. Heat over medium until it starts to bubble. Lower the heat and simmer for about 10 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and let it cool to room temperature. Then refrigerate it while you prep the base.
3. Make the Ice Cream Base
   In a large mixing bowl, add softened cream cheese and the remaining ¾ cup of sugar. Beat with an electric mixer until smooth and lump-free. Pour in the heavy cream, whole milk, vanilla extract, and salt. Mix until the texture is smooth and fully blended. Chill this mixture in the fridge for 30 minutes to ensure it’s cold before churning.
4. Churn the Ice Cream
   Pour the chilled base into your ice cream maker and churn according to your machine’s instructions. It should thicken into a soft-serve consistency in about 20 to 25 minutes.
5. Layer and Swirl
   In a loaf pan or shallow container, spoon one third of the churned ice cream into the bottom. Drizzle with a third of the chilled strawberry sauce and sprinkle over a third of the crushed graham crackers. Repeat this layering twice more. Use a butter knife to gently swirl the layers together for a marbled look.
6. Freeze Until Firm
   Press a sheet of plastic wrap or wax paper directly on the surface of the ice cream. Freeze for at least 4 hours or until fully set.
7. Serve and Enjoy
   Let the ice cream sit at room temperature for 5 minutes before scooping. This helps it soften slightly for perfect scoops every time.

Nutritional Information (Per Serving)

Estimated per serving (based on 10 servings):

These numbers may vary slightly depending on the brand of ingredients used and any substitutions made.

Serving and Storage Tips

Serving Suggestions

• Serve in chilled bowls or waffle cones for an extra crunch.
• Top with extra graham cracker crumbs, a fresh strawberry slice, or a dollop of whipped cream.
• For a dessert twist, sandwich a scoop between two soft cookies for homemade ice cream sandwiches.

Storage Tips

• Store the ice cream in an airtight container to prevent freezer burn.
• Press plastic wrap or parchment paper directly against the surface before sealing the lid.
• Keep it in the coldest part of your freezer to maintain texture.
• Best enjoyed within 2 weeks for the freshest flavor and smoothest scoop.

Helpful Notes

• Soften the Cream Cheese First
  Cold cream cheese can leave lumps. Let it sit at room temperature for 30 minutes before mixing to ensure a smooth base.
• Don’t Skip the Chill Time
  Chilling both the base and the strawberry sauce before churning helps the ice cream freeze faster and more evenly, reducing ice crystals.
• Adjust the Sweetness
  If your strawberries are very ripe, you can reduce the sugar in the sauce slightly. Taste as you go.
• No Ice Cream Maker? No Problem
  Pour the mixed base into a loaf pan, layer with the sauce and graham crackers, swirl, and freeze for at least 6 hours. Stir every hour during the first 3 hours to improve texture.
• Add a Tangy Twist
  A teaspoon of lemon zest or a squeeze of lemon juice in the strawberry sauce brightens the flavor and balances the richness.

Conclusion

This strawberry cheesecake ice cream isn’t just a dessert, it’s a homemade win. It’s creamy, fruity, crunchy, and packed with real ingredients—without the fuss of cooking or eggs. Whether you’re using a machine or going no-churn, the result is always smooth, rich, and full of flavor.

Tried it? Let us know how it turned out. Drop a comment, leave a star rating, and share your creation on Pinterest or Facebook.

What twist did you try—extra berries, lemon zest, or maybe a gluten-free crust? Tell us below. We’d love to hear your take.

Frequently Asked Questions (FAQ)

How to Keep Homemade Ice Cream from Getting Icy

One of the most common issues with homemade ice cream is iciness. Here’s how to prevent that and keep your scoops smooth and creamy:

• Chill Everything First
  Your base and add-ins (like strawberry sauce) should be very cold before churning. A cold start helps the mixture freeze faster and form fewer ice crystals.
• Use Enough Fat and Sugar
  Fat from cream, milk, and cream cheese, and sugar in the base, help lower the freezing point. This keeps the texture soft and scoopable. Skimping on either can lead to a harder, icier result.
• Avoid Excess Water
  Drain excess liquid from fruit, especially if using frozen berries. Too much water encourages ice crystals. Cook the fruit sauce until it’s thick and syrupy.
• Store it Properly
  Press plastic wrap against the surface of the ice cream before sealing. Keep the container in the back of the freezer where the temperature stays consistent.
• Don’t Skip Churning or Stirring
  Churning incorporates air and keeps the ice cream light. If going no-churn, stir the mixture a few times during the first few hours of freezing to improve texture.

Strawberry Cheesecake Ice Cream

This strawberry cheesecake ice cream is rich, creamy, and loaded with real strawberries and crunchy graham cracker swirls. With no eggs or cooking required, it’s an easy, indulgent dessert that tastes just like your favorite cheesecake—frozen to perfection.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 10 minutes mins

Total Time 5 hours hrs

Course Dessert

Cuisine American

Servings 10 servings

Calories 330 kcal

Ingredients

  

Ice Cream Base

• 8 oz cream cheese softened to room temperature
• 2 cups heavy cream cold
• 1 cup whole milk cold
• 0.75 cup granulated sugar
• 2 tsp vanilla extract
• 0.5 tsp kosher salt to balance sweetness

Strawberry Swirl

• 1 lb fresh strawberries hulled and diced
• 0.25 cup granulated sugar to sweeten and thicken the fruit

Cheesecake Crunch

• 1 cup graham crackers roughly chopped (about 4 oz)

Instructions

 

• Prep the Ice Cream Bowl: Freeze your ice cream machine bowl for at least 24 hours. Shake to ensure it’s fully frozen—no sloshing sounds.
• Make the Strawberry Swirl: In a saucepan, combine strawberries and ¼ cup sugar. Simmer over medium heat for 10 minutes until thickened. Cool completely, then refrigerate.
• Make the Ice Cream Base: In a bowl, beat softened cream cheese and ¾ cup sugar until smooth. Add cream, milk, vanilla, and salt. Mix until fully blended. Chill for 30 minutes.
• Churn the Ice Cream: Pour the chilled base into your ice cream maker. Churn for 20–25 minutes until it reaches soft-serve consistency.
• Layer and Swirl: In a loaf pan, layer a third of the ice cream, then a third of the strawberry sauce and graham crackers. Repeat twice. Gently swirl with a knife.
• Freeze Until Firm: Cover with plastic wrap pressed against the surface. Freeze at least 4 hours.
• Serve: Let the ice cream sit at room temp for 5 minutes before scooping for best texture.

Notes

To avoid lumps, ensure cream cheese is fully softened before mixing. Chill both base and fruit sauce to prevent iciness. For a dairy-free version, use coconut cream, plant-based milk, and vegan cream cheese. No ice cream maker? Use the no-churn method and stir every hour during freezing for a creamier texture.

Keyword easy summer dessert, eggless ice cream, homemade ice cream, no churn ice cream, strawberry cheesecake ice cream