Description
Homemade Strawberry Cheesecake Ice Cream is a rich, creamy frozen dessert inspired by classic strawberry cheesecake—featuring a velvety cheesecake base swirled with sweet strawberry compote and crunchy graham cracker chunks. It’s perfect for summer and can be made with or without an ice cream maker.
Ingredients
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup whole milk
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Pinch of salt
- 1 cup fresh or frozen strawberries, chopped
- 2 tbsp sugar
- 1 tsp lemon juice (for strawberry swirl)
- 1 cup graham crackers, crushed
- 2 tbsp melted butter
- 1 tbsp brown sugar (optional, for crust mix-in)
Instructions
- Make strawberry swirl: cook strawberries, sugar, and lemon juice over medium heat until slightly thickened (~10 minutes). Cool completely.
- Prepare crust mix‑in: combine crushed graham crackers, melted butter, and optional brown sugar; toast lightly and cool.
- For ice cream base: blend cream cheese, milk, heavy cream, sugar, vanilla, lemon juice, and salt until smooth.
- No‑churn option: whip additional heavy cream to soft peaks and fold into the blended base. Or churn in an ice cream maker per instructions.
- Layer ice cream base, strawberry swirl, and graham cracker bits in a freezer-safe container, gently swirling with a knife.
- Cover and freeze for at least 6 hours or overnight until firm.
Notes
- Add white chocolate chips or chopped strawberries for extra texture.
- Use strawberry liqueur or balsamic glaze for a gourmet twist.
- Replace part of the cream cheese or cream with Greek yogurt for a lighter version.
- Toast graham crackers before mixing to preserve crunch.
- Swap strawberry swirl with blueberry or raspberry for variation.
Nutrition
- Serving Size: 1 scoop
- Calories: 290
- Sugar: 24g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
