If homemade cheesecake strawberry ice cream sounds amazing (it does, right?) but you don't feel like hauling out the ice cream maker, this no churn version will make your day.
It's rich, creamy, and swirled with jammy strawberry sauce and buttery graham cracker crumble--just like your favorite slice of strawberry cheesecake, but in ice cream form.
What I love most about this homemade ice cream recipe (aside from how easy it is) is that it tastes like the kind of ice cream you'd buy from a fancy schmancy ice cream shop. My personal favorite is Jeni's Splendid Ice Creams.
Have you tried their ice cream yet? They have some really decadent flavors, and this strawberry cheesecake ice cream reminds me of something you'd find there.
The tangy cream cheese base, sweet strawberry swirl, and crunchy graham cracker crumble provide those unmistakable strawberry crunch cheesecake vibes while being totally doable at home with a bowl and hand mixer.
It's the perfect treat to enjoy on a hot summer day or even in the middle of winter when you're dreaming of those fresh berries when it's not strawberry season.
Looking for more easy recipes for desserts? You'll love my eclair cake recipe and no-bake cheesecake turtle pie. My banana pudding cups and Dole whip recipe are also crowd-pleasers. These root beer float popsicles are also a hit!
Strawberry cheesecake lovers are you ready to satisfy that sweet tooth? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this homemade strawberry cheesecake ice cream:
- cream cheese
- sweetened condensed milk
- vanilla extract
- heavy whipping cream
- kosher salt
- lemon zest
- lemon juice
- fresh strawberries
- granulated sugar
- cornstarch
- graham cracker crumbs
- salted butter
- brown sugar
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to make that ice cream!
- First, make the strawberry swirl. Add the strawberries, granulated sugar, and cornstarch to a small saucepan and cook for about 5 minutes or until the mixture thickens. Remove from the heat and let cool completely.
- Next, stir together the graham cracker crumbs, butter, brown sugar, and salt in a medium bowl. Set aside.
- Then, beat the cream cheese in a medium bowl until smooth. Add the sweetened condensed milk, vanilla, salt, lemon juice, and lemon zest and beat until smooth. Beat the heavy cream in a separate large bowl to soft peaks. Fold the cream into the cream cheese mixture until smooth.
- Finally, pour half of the cream cheese ice cream base into the bottom of a metal pan (a loaf pan or square brownie pan is perfect). Top the ice cream mixture with half of the strawberries and half of the graham crackers. Repeat the process with the remaining ingredients. Use a knife the swirl the mixture together. Cover and freeze for at least 8 hours or until the ice cream is firm.
Hint: Be very careful when folding the whipped cream into the cream cheese mixture. If you over-fold it, it'll knock out all the air from the mixture and the ice cream can become icy when frozen.
Substitutions
Check out these ingredient substitutions if you need to make a swap:
- Cream cheese - Instead of cream cheese, you can use mascarpone. Or for a lower-calorie version use Neufchâtel (also known as ⅓-less-fat).
- Sweetened condensed milk - Look for coconut condensed milk to swap out for the sweetened condensed milk.
- Fresh strawberries - If strawberries aren't in season or don't look that great, substitute frozen strawberries. You'll get in-season strawberry flavor any time of year. Just thaw them completely and then chop.
- Graham cracker crumbs - You can buy graham cracker crumbs or make them yourself by pulsing them in a food processor. If you want to make them yourself, 7 graham crackers (or 3 ½ sheets) will make 1 cup of crumbs. You can also swap out another cookie if you'd like. Shortbread cookie crumbs are really delicious.
Variations
Want to change things up? Here are some variations to this delicious ice cream recipe:
- Blueberry Cheesecake Ice Cream - Swap out blueberries for the strawberries to make blueberry cheesecake ice cream. You can also add a little ground cinnamon to the graham crackers.
- Lemon Cheesecake Ice Cream - Double the lemon zest and add a swirl of store-bought lemon curd instead of the strawberry swirl.
- Gluten-free - To make this ice cream gluten-free, use gluten-free graham crackers.
Equipment
Here's the equipment you'll need to make this no churn ice cream:
- dry measuring cups
- measuring spoons
- liquid measuring cup
- small saucepan
- 2 medium bowls
- electric mixer
- large bowl
- rubber spatula
- metal pan
Storage
You can refrigerate the individual elements before freezing, but obviously, refrigerated ice cream will melt.
To freeze: Store the ice cream in the freezer in an airtight container with plastic wrap pressed directly on the surface to prevent freezer burn. The ice cream is best 1 to 2 weeks after making but can last up to 1 month.
Let the ice cream stand at room temperature for 5 to 10 minutes to allow it to soften slightly for easier scooping.
Tasty Tip
Don't want to wait for the strawberry swirl to cool down? Pour the hot strawberry mixture into a metal bowl and place it over an ice water bath. Stir the mixture until it cools completely.
Frequently asked questions
You can, but you'll want to divide the mixture between 2 loaf pans or a larger baking pan for even freezing.
Absolutely. Churn the cheesecake ice cream base before layering it as directed with the strawberry swirl and graham cracker crumble.
That probably happened because you knocked out the air during the folding step. Next time, fold in the whipped cream cheese gently and make sure the strawberry sauce is cooled completely. You can also let the ice cream soften slightly before scooping to help the texture.
Make sure the freeze for at least 8 hours or overnight.
Make sure the crumble is cooled completely before layering and don't over-swirl. The ice cream base can cause it to become soggy.
You can, but you may need to thin out the preserves if they're on the thick side. (When frozen the preserves can become too thick.)
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this creamy ice cream recipe:
🍽Get the recipe
No Churn Strawberry Cheesecake Ice Cream Recipe
Equipment
- dry measuring cups
- measuring spoons
- liquid measuring cup
- small saucepan
- 2 medium bowls
- hand mixer
- large bowl
- rubber spatula
- metal pan
Ingredients
For the strawberry swirl:
- 1 ½ cups strawberries
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
For the graham cracker crumble:
- 1 cup graham cracker crumbs
- ¼ cup salted butter, melted
- 2 tablespoon brown sugar
- Pinch of kosher salt
For the cream cheese ice cream:
- 1 (8-ounce) block cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoon vanilla extract
- 2 cups heavy cream
- ¼ teaspoon kosher salt
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Instructions
- Make the strawberry swirl. Combine the strawberries, granulated sugar, and cornstarch in a small saucepan over medium heat. Cook the strawberries for 5 minutes or until the mixture creates a sauce and is thickened. Remove from the heat and let cool completely.
- Make the graham cracker crumble. Stir together the graham cracker crumbs, melted butter, brown sugar, and salt in a medium bowl. Set aside and let cool.
- Make the ice cream base. Beat the cream cheese in a medium bowl until smooth and creamy. Add the sweetened condensed milk, vanilla, salt, lemon juice, and lemon zest and beat until smooth.
- In separate large bowl, beat the heavy cream to soft peaks. Fold into the cream cheese mixture until combined.
- Pour half of the ice cream base into the bottom of a metal pan. Top with half of the strawberry swirl and half of the graham cracker crumble. Repeat the process with the remaining ingredients.
- Using a knife, swirl the layers together. Cover and freeze for 8 hours or until the ice cream is firm.
Video
Notes
- For the best results, use well-chilled heavy cream. This helps the cream form soft peaks faster. You can also chill the bowl and beaters that you use to whip the cream.
- Use room temperature cream cheese. Softened cream cheese will blend in more smoothly and there will be no lumps in sight.
- Cool the strawberry sauce fully. You don't want to swirl hot strawberry sauce with the cream cheese mixture. It'll melt the whipped cream and ruin the texture of the ice cream.
- Don't over-whip the cream. If you take the cream past stiff peaks, you'll end up with butter.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Stef says
So good! Combined 2 of my favorite things, yum!
Darlene says
OMG, I had to be careful not to eat it all myself. It was that good!
Brianne says
I'm so in love with this. It's two of my favorite desserts in one!
Leah says
This is such a simple way to get that classic cheesecake flavor without needing an ice cream maker. The strawberry swirl stays nice and bright, and it has a great, creamy consistency right out of the freezer.
Rob says
Really loved the graham cracker crumble with the strawberry -- really captured the full feel and taste of a cheesecake but in an easy to make ice cream form.
Nicole says
This strawberry cheesecake ice cream is so delicious! I love that it’s no churn.
AshleyFreeman says
Thanks Nicole! So glad you liked it--the no-churn part is my favorite too!
Swathi says
The no churn strawberry cheesecake ice cream so good, easy to make with I used fresh strawberries.
AshleyFreeman says
For sure! It's a great way to use summer strawberries!
Krystle says
LOVE the cream cheese base and the graham cracker swirls. My go to late night snack
AshleyFreeman says
Oh I love that! Thanks so much for sharing!
amy liu dong says
I made this, and my kids love it so much. Now, they are requesting to make this recipe again this weekend. So delicious!
AshleyFreeman says
Woohoo! So glad to hear that!