Creamy, rich, and packed with real strawberry flavor, Strawberry Cheesecake Ice Cream combines the tangy sweetness of cheesecake with the refreshing taste of homemade ice cream. It’s a perfect summer dessert but honestly… nobody’s stopping you from enjoying it year-round. Below you’ll find a detailed, foolproof recipe plus pro tips to help you get that ultra-smooth, scoop-shop texture at home.
🍓 Why You’ll Love This Strawberry Cheesecake Ice Cream
Creamy cheesecake base with real cream cheese
Fresh strawberry swirl for natural flavor
Buttery graham cracker pieces for that authentic cheesecake bite
Works with or without an ice cream machine
Ingredients
Cheesecake Ice Cream Base
225 g (8 oz) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1½ cups heavy cream
1 cup whole milk
Pinch of salt
Strawberry Sauce
2 cups fresh strawberries, chopped
¼ cup sugar
1 tbsp lemon juice
Cheesecake Crumble
1 cup graham crackers, crushed
2 tbsp melted butter
1 tbsp sugar
Step-by-Step Instructions
1. Prepare the Strawberry Sauce
In a small saucepan, combine strawberries, sugar, and lemon juice.
Cook over medium heat for about 8–10 minutes until soft and syrupy.
Mash lightly for a chunky texture.
Let cool completely before using.
2. Make the Cheesecake Base
Beat the softened cream cheese until smooth.
Add sugar and mix until creamy.
Pour in heavy cream, milk, vanilla, and salt.
Blend until silky and fully combined.
3. Prepare the Cheesecake Crumble
Mix crushed graham crackers with melted butter and sugar.
Toast lightly in a pan or oven for 5–7 minutes for extra crunch.
Allow to cool.
4. Churn the Ice Cream
With Ice Cream Maker:
Pour the base into your machine and churn according to manufacturer instructions (usually 20–25 minutes).
No-Churn Method:
Whip 1½ cups heavy cream until soft peaks form.
Fold into the cheesecake mixture gently.
Freeze for 1 hour before adding mix-ins.
5. Assemble
Layer churned ice cream with strawberry sauce and graham cracker crumble.
Swirl gently with a spoon for a cheesecake ripple effect.
Freeze 4–6 hours until firm.
Practical Tips for Perfect Texture
Use Full-Fat Ingredients
Cream cheese and whole milk create the classic cheesecake richness and prevent icy texture.
Chill Everything
Cold ingredients help the ice cream freeze faster and smoother.
Don’t Overmix the Swirls
You want visible strawberry ribbons, not a fully pink mixture.
Add Texture Last
Fold in graham crackers near the end to keep them crunchy instead of soggy.
Flavor Variations
Chocolate Strawberry Cheesecake: Add chocolate chips or drizzle melted chocolate.
No-Bake Berry Mix: Use raspberries or blueberries alongside strawberries.
Low-Sugar Version: Substitute part of the sugar with natural sweeteners like erythritol (texture may vary).
Protein Boost: Add vanilla protein powder to the base for a dessert-style treat with extra nutrition.
Storage Tips
Store in an airtight freezer container.
Place plastic wrap directly on the surface to prevent ice crystals.
Best enjoyed within 2 weeks for optimal flavor and creaminess.
Final Thoughts
Homemade Strawberry Cheesecake Ice Cream is one of those desserts that feels fancy but is surprisingly easy to make. The creamy cheesecake base, fresh strawberry swirl, and crunchy graham cracker bits come together for a texture and flavor combo that tastes straight out of a boutique ice cream shop. Once you try it, you might find yourself experimenting with new cheesecake flavors every season.