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Delicious strawberry cheesecake swirl ice cream in a bowl with fresh strawberries
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Strawberry Cheesecake Ice Cream

A delightful ice cream that blends the creamy richness of cheesecake with the vibrant sweetness of fresh strawberries, perfect for summer gatherings.
Course Dessert, Ice Cream
Cuisine American, Summer
Keyword Easy Dessert, Frozen Dessert, Homemade Ice Cream, Strawberry Cheesecake Ice Cream, Summer Treat
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings 8 servings
Calories 300kcal

Ingredients

For the Strawberry Sauce

  • 2 cups fresh strawberries, chopped The star of our dish, these beautifully red berries will add natural sweetness and vibrant color.
  • 1/2 cup sugar This granulated sugar will enhance the strawberries' natural sweetness.
  • 1 tbsp lemon juice A splash of acidity to balance the sweetness of the strawberries.

For the Ice Cream Base

  • 2 cups heavy cream Provides a luxurious, creamy texture.
  • 1 cup whole milk Adds richness and contributes to a smooth consistency.
  • 3/4 cup sugar Sweetening our ice cream base.
  • 1 tsp vanilla extract Enhances the overall flavor with warm, aromatic notes.
  • 1 package cream cheese (8 oz, softened) Adds classic cheesecake flavor and a rich texture.
  • 5 large egg yolks Acts as a natural thickener.

For the Graham Cracker Crust

  • 1/2 cup crushed graham crackers Provides cheesecake crust flavor.
  • 1/4 cup melted butter Brings richness and helps bind the crust.
  • 1 tsp cinnamon Adds warmth and a hint of spice.

Instructions

Make the Strawberry Sauce

  • In a medium saucepan, combine the chopped strawberries, 1/2 cup sugar, and lemon juice. Cook over medium heat, stirring occasionally until thickened, about 10 minutes. Allow to cool to room temperature.

Prepare the Ice Cream Base

  • In another saucepan, whisk together heavy cream, whole milk, and 3/4 cup sugar. Heat over medium until the sugar dissolves, but do not boil. This is the base for your ice cream.
  • In a separate bowl, whisk the egg yolks until smooth. Gradually add the warmed cream mixture to egg yolks, whisking constantly. Return this mixture to the saucepan and cook over medium heat until thickened, about 5-7 minutes. Remove from heat and whisk in vanilla extract and softened cream cheese until smooth. Cool to room temperature, then refrigerate for at least 4 hours.

Prepare the Graham Cracker Crust

  • Combine crushed graham crackers, melted butter, and cinnamon in a bowl. Spread onto a baking sheet and bake at 350°F for about 8 minutes. Let cool.

Churn the Ice Cream

  • Churn the chilled ice cream base in your ice cream maker according to manufacturer’s instructions. During the final minutes, add the cooled strawberry sauce and graham cracker pieces.

Final Freeze

  • Transfer the finished ice cream to an airtight container and freeze for at least 4 hours until firm.

Notes

Use fresh, ripe strawberries for the best flavor. Chill everything adequately and don’t over-churn for the best texture.