Homemade Strawberry Cheesecake Ice Cream
This homemade strawberry cheesecake ice cream is rich, creamy, and made with real strawberries, cream cheese, and graham cracker pieces for a frozen dessert that tastes like strawberry cheesecake in a bowl.
Ingredients
Strawberry Swirl
- 2 cups fresh strawberries diced
- ¼ cup granulated sugar
- 1 tbsp lemon juice
Cheesecake Ice Cream Base
- 8 oz cream cheese softened
- ¾ cup granulated sugar
- 1 cup whole milk
- 2 cups heavy cream
- ½ cup sour cream
- 2 tsp vanilla extract
- ⅛ tsp salt
Mix-In
- ¾ cup graham cracker pieces or graham cracker crumbs
Instructions
- Add the diced strawberries, ¼ cup sugar, and lemon juice to a small saucepan.
- Cook over medium heat for 8–10 minutes, stirring often, until the strawberries soften and the mixture becomes slightly thick and syrupy.
- Remove the strawberry mixture from the heat and let it cool completely.
- In a large mixing bowl, beat the softened cream cheese and ¾ cup sugar until smooth.
- Slowly add the whole milk, mixing until the cream cheese mixture is smooth and pourable.
- Stir in the heavy cream, sour cream, vanilla extract, and salt.
- Cover the ice cream base and refrigerate for at least 2 hours, or until very cold.
- Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions.
- During the last 2–3 minutes of churning, add the graham cracker pieces.
- Spoon half of the churned ice cream into a freezer-safe container.
- Add half of the cooled strawberry mixture and gently swirl it through the ice cream with a knife or spoon.
- Add the remaining ice cream and swirl in the remaining strawberry mixture.
- Cover and freeze for at least 4 hours, or until firm enough to scoop.
- Let the ice cream sit at room temperature for 5–10 minutes before serving if it is too firm to scoop.
Notes
For the best texture, make sure the strawberry swirl is completely cool before adding it to the churned ice cream. Warm strawberry sauce can melt the ice cream and make the final texture icy.
If you prefer smaller graham cracker pieces, crush them lightly before adding them to the ice cream maker. For larger cheesecake-crust bites, break the crackers into small chunks instead of turning them into fine crumbs.
This ice cream is best enjoyed within 1–2 weeks for the freshest flavor and creamiest texture. Store it in an airtight freezer-safe container with a piece of parchment paper pressed gently against the surface to help reduce ice crystals.
Nutrition
Calories: 460 kcal | Carbohydrates: 33 g | Protein: 5 g | Fat: 35 g | Saturated Fat: 21 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 9 g | Cholesterol: 108 mg | Sodium: 127 mg | Potassium: 218 mg | Fiber: 1 g | Sugar: 32 g | Vitamin A: 1399 IU | Vitamin C: 22 mg | Calcium: 125 mg | Iron: 0.3 mg
Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.
Tried this recipe?Let us know how it was!