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Strawberry Cheesecake Ice Cream You’ll Fall in Love With

A creamy scoop of Strawberry Cheesecake Ice Cream in a waffle cone, topped with fresh strawberry sauce and crushed graham crackers.
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This Strawberry Cheesecake Ice Cream is a rich, creamy, no-churn dessert that combines the tangy goodness of cheesecake with the sweet, fresh flavor of strawberries. Swirled with real strawberry sauce and crunchy graham cracker crumbs, it delivers the perfect balance of textures and flavors in every bite—no ice cream maker required!

Ingredients

Scale

For the Ice Cream Base:

  • 8 oz cream cheese, softened
  • 2 cups heavy cream, cold
  • 1 can (14 oz) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional, for brightness)

For the Strawberry Swirl:

  • 1 ½ cups fresh strawberries, diced
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice

For the Graham Cracker Crunch:

  • 6 sheets graham crackers, crushed
  • 2 tablespoons melted butter

Instructions

Step 1: Prepare the Strawberry Swirl

  1. In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice.
  2. Cook for 5-7 minutes, stirring occasionally, until the strawberries soften and release their juices.
  3. Mash lightly with a fork and let the mixture simmer until it thickens slightly.
  4. Remove from heat and allow to cool completely.

Step 2: Make the Graham Cracker Crunch

  1. In a small bowl, mix the crushed graham crackers with melted butter until coated.
  2. Set aside for layering.

Step 3: Whip the Ice Cream Base

  1. In a large bowl, use a hand mixer or stand mixer to whip cold heavy cream until soft peaks form.
  2. In another bowl, beat cream cheese, condensed milk, vanilla extract, and lemon zest until smooth.
  3. Gently fold the whipped cream into the cheesecake mixture, ensuring a light and airy texture.

Step 4: Assemble & Freeze

  1. Pour half of the ice cream base into a freezer-safe container.
  2. Spoon half of the strawberry swirl over it, then sprinkle with graham cracker crumbs.
  3. Repeat the layers with the remaining ingredients.
  4. Use a knife to swirl the mixture slightly for a marbled effect.
  5. Cover and freeze for at least 6 hours or overnight.

Step 5: Serve & Enjoy

  1. Let the ice cream sit at room temperature for 5-10 minutes before scooping.
  2. Serve in bowls or waffle cones and enjoy!

Notes

  • Storage: Keep frozen in an airtight container for up to 2 weeks.
  • Vegan Option: Use coconut cream, dairy-free cream cheese, and condensed coconut milk.
  • Flavor Variations: Try adding chocolate chips, caramel drizzle, or mixed berries for a twist.

Find it online: https://allfruitrecipes.com/strawberry-cheesecake-ice-cream-recipe/