Homemade Strawberry Cheesecake Ice Cream Recipe

This Homemade Strawberry Cheesecake Ice Cream is rich, creamy, and packed with all the flavors I love in a slice of strawberry cheesecake—but in frozen form. With swirls of sweet strawberry compote, chunks of graham cracker crust, and a velvety cheesecake base, it’s the ultimate summer dessert. Whether I scoop it into a cone or enjoy it straight from the container, this ice cream always hits the spot.

Why You’ll Love This Recipe

I love this ice cream because it delivers everything I want from a decadent dessert: creaminess, texture, and layers of flavor. The strawberry sauce adds fruity brightness, while the graham cracker chunks bring a little crunch and nostalgia. It tastes just like strawberry cheesecake, but chilled and spoonable. Plus, I can make it with or without an ice cream maker.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cheesecake base:
cream cheese (softened)
heavy cream
whole milk
granulated sugar
vanilla extract
lemon juice
pinch of salt

For the strawberry swirl:
fresh or frozen strawberries (chopped)
sugar
lemon juice

For the crust mix-in:
graham crackers (crushed)
butter (melted)
brown sugar (optional)

Directions

1. I start by making the strawberry swirl: In a saucepan, I cook strawberries, sugar, and lemon juice over medium heat until bubbly and slightly thickened, about 10 minutes. I let it cool completely.

2. For the crust, I mix crushed graham crackers with melted butter (and brown sugar if I want it extra sweet), then toast it in a skillet or oven until lightly golden. I let it cool.

3. In a blender or mixing bowl, I blend the cream cheese, milk, heavy cream, sugar, vanilla, lemon juice, and salt until smooth.

4. If using an ice cream maker, I churn the mixture according to the manufacturer’s instructions. If I’m going no-churn, I whip the cream separately until soft peaks form and fold it into the cream cheese mixture.

5. I pour half the ice cream base into a loaf pan or freezer-safe container, then layer with strawberry swirl and graham cracker crust. I repeat the layers and gently swirl with a knife.

6. I cover and freeze for at least 6 hours, or until firm.

Servings and timing

This recipe makes about 6–8 servings and takes 20 minutes to prep, plus at least 6 hours of freeze time. It’s ideal to make the night before and enjoy the next day.

Variations

Sometimes I mix in white chocolate chips or chopped strawberries for added texture. I’ve also added a splash of strawberry liqueur or balsamic glaze for a more grown-up twist. For a lighter version, I use Greek yogurt instead of part of the cream cheese or cream. I’ve even made a blueberry or raspberry variation using the same base.

Storage/reheating

I store this ice cream in an airtight container in the freezer for up to 2 weeks. To serve, I let it sit at room temperature for 5–10 minutes to soften slightly. There’s no reheating—just scoop and enjoy.

FAQs

Can I use low-fat cream cheese?

Yes, I’ve used it and the texture is still great. Full-fat gives the richest result, though.

Can I make this without an ice cream maker?

Absolutely. I use whipped cream folded into the cream cheese base for a smooth no-churn version.

Do I have to cook the strawberries?

I prefer cooking them for a jammy texture and richer flavor, but I’ve also used fresh sliced strawberries for a more natural, chunky swirl.

How do I keep the graham crackers from getting soggy?

Toasting them with a little butter helps keep their crunch even after freezing.

Can I use store-bought jam instead of homemade?

Yes, I’ve used strawberry preserves when short on time—it still tastes amazing.

Conclusion

Homemade Strawberry Cheesecake Ice Cream is the perfect way to enjoy all the decadence of a classic dessert in cool, creamy form. It’s sweet, tangy, and packed with texture from the fruit and crust. Whether I’m serving it at a gathering or treating myself on a warm day, this ice cream is always a winner.