Strawberry Cheesecake Ice Cream

This Strawberry Cheesecake Ice Cream comes together in about 30 minutes and requires no churning for a quick and easy dessert that your family will love!

Ingredients Breakdown

Let’s dive into the goodness of this Strawberry Cheesecake Ice Cream. Each ingredient plays a crucial role in making this treat absolutely divine!

Cream Cheese

• 8 oz (1 cup) Cream cheese (softened at room temperature)
  Cream cheese gives the ice cream that cheesecake texture, creamy and smooth, so don’t skip this one! Let it sit out for about 30 minutes before mixing, trust me; it makes blending much easier.

Sweetener

• 1 cup Organic cane sugar
  A cup of sugar adds sweetness to balance out the tartness from the strawberries and richness from the cream. Feel free to adjust based on your taste buds!

Dairy

• 1 cup Milk
  Regular milk blends the ingredients seamlessly. Whole milk will give you a creamier texture, while 2% works just fine too!

• 1 1/2 cups Heavy cream
  This ingredient is the magic behind the luxurious creaminess of the ice cream. The higher fat content means you’ll be rewarded with an incredibly rich texture!

Salt

• 1 pinch Salt
  Salt is a flavor enhancer, a couple of pinches can elevate the sweetness without being noticeable.

Strawberries

• 12 oz Strawberries (frozen, thawed)
  Fresh is ideal, but frozen works just as well for this recipe! Just let them thaw a bit, and they’ll be perfect for blending.

Graham Cracker Topping

• 4 Graham Crackers
  The crumbled graham crackers provide that classic cheesecake crust flavor. Believe me, it’s a must!

• 2 tbsp Butter (unsalted)
  A little melted butter binds the crumbs, making a delicious topping.

• 1 tbsp Organic cane sugar
  A touch of sugar in the crust adds sweetness to balance the slight saltiness from the buttery graham crackers.

Let’s Get Cooking!

Making Strawberry Puree

1. Start by placing your thawed strawberries in a blender. Add the cup of organic cane sugar and blend until the mixture is smooth and creamy, about 1-2 minutes.
2. Taste it! Don’t be shy! If you think it needs a bit more sweetener, go ahead and add a couple of teaspoons.

Making the Graham Cracker Crumble Topping

1. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are all coated.
2. Spread this mixture onto a baking sheet and toast it in the oven at 350°F (175°C) for about 10 minutes, or until golden brown, stirring occasionally.

Making Strawberry Cheesecake Ice Cream

1. In a large mixing bowl, beat the cream cheese until it’s smooth. Add the milk and stir until combined, this usually takes about a minute.
2. Gradually add the heavy cream and continue to mix. Keep an eye on it; you’ll want it to be creamy and well combined, not whipped!
3. Now, fold in that luscious strawberry puree. This is where the magic happens! Make sure to stop when you see gorgeous swirls, don’t overmix.
4. And now, the best part: add a couple of pinches of that salt, mixing until it’s just barely incorporated.
5. Transfer the mixture to an airtight container and sprinkle your graham cracker topping in between layers, or just on top if you prefer. Freeze it for at least 6 hours or overnight.

If you loved this ice cream recipe, be sure to check out my homemade blueberry ice cream !

What Makes This Recipe Special

Quick & Easy

This recipe comes together in under 30 minutes and requires no special equipment. The most complicated part of the process might just be waiting for it to freeze, and trust me, it is completely worth it!

Budget-Friendly

Using everyday ingredients, this ice cream is not only delicious but also economical. You won’t find any pricey components here, just simple, fresh flavors!

Crowd-Pleaser

Whether you’re serving it at a family gathering, a simple dinner party, or just a casual night in, this ice cream is bound to impress. Everyone will be asking how you made such a yummy treat!

Customizable

The best part about this dessert is its versatility. You can switch out the strawberries for whichever fruit you have on hand, mango, blueberries, or even peaches work beautifully! Just blend them up like we did with the strawberries.

Make-Ahead Friendly

This Strawberry Cheesecake Ice Cream is perfect for meal prep. You can make a batch ahead of time, keep it in your freezer, and simply scoop when you’re ready to serve.

Serving and Storage Tips

How to Serve This Ice Cream

Scoop servings into bowls or cones and feel free to top with extra graham cracker crumbs or a sprinkle of crushed nuts for added crunch. Serve this with a dollop of whipped cream for an extra treat!

Storage Instructions

Keep this ice cream stored in an airtight container in the freezer. It typically holds well for about 2 weeks, although it’s hard to resist it for that long!

Reheating Instructions

No reheating needed here; once made, this ice cream is ready to serve straight from the freezer! Just allow it to sit out for a few minutes for easier scooping if it gets too hard.

Freezer Friendly

Absolutely! This easy recipe is perfect for making ahead, and your ice cream will keep for 2-4 weeks in a good airtight container for maximum freshness.

So there you have it, your ultimate guide to making delicious Strawberry Cheesecake Ice Cream. You can easily whip up this old-time favorite, and trust me, it’ll quickly become your family’s favorite go-to sweet treat! Enjoy and happy scooping!

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Strawberry Cheesecake Ice Cream

A delightful no-churn Strawberry Cheesecake Ice Cream made with cream cheese, strawberries, and a graham cracker topping, perfect for a quick and easy dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 12 hours hrs

Servings: 8 servings

Course: Dessert, Ice Cream

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Ice Cream Base

• 8 oz Cream cheese (softened at room temperature) Gives the ice cream its creamy cheesecake texture.
• 1 cup Organic cane sugar Adjust sweetness according to taste.
• 1 cup Milk Use whole or 2% milk.
• 1 1/2 cups Heavy cream Higher fat content leads to richer texture.
• 1 pinch Salt Enhances sweetness.
• 12 oz Strawberries (frozen, thawed) Fresh is ideal, but frozen works well.

For the Graham Cracker Topping

• 4 pieces Graham Crackers Provides classic cheesecake crust flavor.
• 2 tbsp Butter (unsalted) Binds the crumbs.
• 1 tbsp Organic cane sugar Adds sweetness to the crust.

Method

 

Making Strawberry Puree

1. Place thawed strawberries in a blender. Add organic cane sugar and blend until smooth, about 1-2 minutes.
2. Taste the puree and adjust sweetness if needed.

Making the Graham Cracker Crumble Topping

1. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until crumbs are coated.
2. Spread mixture onto a baking sheet and toast in the oven at 350°F (175°C) for about 10 minutes, stirring occasionally.

Making Strawberry Cheesecake Ice Cream

1. In a large mixing bowl, beat cream cheese until smooth. Add milk and stir until combined.
2. Gradually add heavy cream, mixing until creamy and not whipped.
3. Fold in the strawberry puree, stopping when you see swirls.
4. Add a couple of pinches of salt and mix until barely incorporated.
5. Transfer mixture to an airtight container and layer with graham cracker topping. Freeze for at least 6 hours or overnight.

Notes

Serve with extra graham cracker crumbs or whipped cream. Ice cream keeps in an airtight container for about 2 weeks.