Ice Cream & Frozen Desserts

Strawberry Cheesecake Ice Cream Recipe

5 from 1 vote
Savor our Strawberry Cheesecake Ice Cream Recipe's sweet, tangy, buttery flavors. It's premium ice cream with just 40 minutes of prep time!
An over-head shot of a bowl of Strawberry Cheesecake Ice Cream shows the creamy, thick ice cream with swirls of jammy strawberries and chunks of buttery Graham cracker crust. An ice cream scoop is on the left side and an ice cream cone is on the right.

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Our Strawberry Cheesecake Ice Cream elevates your frozen desserts with a sweet and tangy cheesecake with swirls of jammy strawberries and chunks of buttery Graham cracker crust. With our recipe, this ice cream parlor fave is surprisingly easy to make, with just 40 minutes of prep time!

  • An indulgent delight: With its dreamy texture and a harmonious blend of luscious flavors, a scoop or two of Strawberry Cheesecake Ice Cream is the ultimate summer cool-down. Bursting-with-flavor berries are perfectly matched with the velvety sweetened cream cheese, and Graham cracker crumbles add toasty flavor and textural appeal.
  • No ice cream-making experience needed! Our straightforward recipe makes whipping up this ice cream easy, and it’s far superior to store-bought without guar gum. Simply cook the berries, mix up the other ingredients, and churn!

For this indulgent ice cream, I’m proud to partner with Rodelle to bring you this recipe. There are so many vanilla extract options at the grocery store and online, but I choose Rodelle Gourmet Pure Vanilla Extract because it’s the best for all your baking needs! Rodelle Gourmet Vanilla Extract has the best flavor because it’s expertly blended from the finest vanilla beans, ensuring consistently outstanding flavor in every batch. It’s equally important to me that Rodelle Gourmet Pure Vanilla Extract is ethically and sustainably produced and that Rodelle has nearly 100 years of tradition and vanilla expertise. And, Rodelle’s Gourmet Pure Vanilla Extract is available in stores and online – making it even easier to find.

Table of Contents

An over-head shot of a bowl of Strawberry Cheesecake Ice Cream shows the creamy, thick ice cream with swirls of jammy strawberries and chunks of buttery Graham cracker crust. An ice cream scoop is on the side.

What is Strawberry Cheesecake Ice Cream?

  • Strawberry Cheesecake Ice Cream is a churned strawberry ice cream made from sweetened heavy whipping cream and whole milk. It is flavored with Rodelle Gourmet Pure Vanilla Extract and classic cheesecake ingredients—cream cheese, lemon juice, and Graham cracker crumbs.
  • Churned ice cream has the old-fashioned creamy texture that will bring you back to long summer days and ice cream cone treats! As the ice cream churns, the air is incorporated into the mixture, making it blissfully creamy, with the ideal balance of richness and light, whipped texture, without any chance of graininess or crystallization.

After you’ve made this Strawberry Cheesecake Ice Cream, try our other Bigger Bolder Baking ice cream recipes, including 2-Ingredient Chocolate Ice Cream, Real Mint Chocolate Chip Gelato, Frozen Vanilla Custard, and 6-Ice Cream Flavors (Homemade Ice Cream Party)!

Tools You Need

Key Ingredients

Strawberry Cheesecake Ice Cream Ingredients

 

  • Fresh or frozen strawberries

    • Strawberries are the primary flavor in this recipe. They’re are cooked with sugar to thicken them, accentuate their flavor, and intensify their sweetness.
    • The berries give this ice cream with Graham crackers its lovely pink color.
    • You can use either frozen or fresh strawberries here. Alternatively, can use different berries for this ice cream if you wish, cooking them down with the same method. Blueberries and raspberries are great substitutions.
  • Granulated sugar

    • For strawberry jam:

      • Sweetness: Sugar makes jam taste sweet.
      • Preservation: Sugar helps jam last longer by stopping bacteria from growing.
      • Texture and Set: Sugar helps jam become thick and spreadable by working with the fruit’s natural pectin.
      • Flavor Enhancement: Sugar makes jam taste better by balancing its natural flavors.
      • Alternatively, you can use allulose sugar, honey, or maple syrup. Note that other sugar-free sugar substitutes can not caramelize so won’t work well in jam-making.
    • For the churned ice cream:

      • Sweetness: Sugar makes ice cream sweet.
      • Texture and Creaminess: Sugar helps make ice cream smooth and creamy by preventing large ice crystals from forming.
      • Flavor Enhancement: Sugar enhances the overall flavor of ice cream by adding depth and richness.
      • Alternatively, you can use honey, maple syrup, or other sugar substitutes. Note that sugar-free sugar substitutes can not caramelize so may not lower the freezing point to avoid ice crystals.
  • Lemon juice

    • Lemon juice enhances the flavors of cream cheese and strawberries and provides a zingy counterpoint to the ice cream’s sweetness.
    • Additionally, lemon juice helps preserve the pretty pink color of the ice cream,
  • Graham crackers

    • Graham crackers crumbs and butter replicate cheesecake’s toasty, pleasantly sandy crust.
    • The honey notes and subtle warm spice in Graham crackers play off the tanginess of the cream cheese.
    • The Graham cracker clusters give the ice cream texture and mild crunch.
    • Alternatively, you can use digestive biscuits or Biscoff cookies.
  • Butter

    • The melted butter binds the Graham cracker crumbs together into delectable clusters.
    • Additionally, the butter adds a slightly salty, savory taste that deepens the ice cream’s flavor profile.
  • Full-fat cream cheese

    • Full-fat cream cheese gives this ice cream a full-bodied flavor and plush, rich texture.
    • Using full-fat cream cheese instead of low-fat is crucial to replicating cheesecake’s decadent taste and creaminess.
    • Importantly, the additional fat and protein in full-fat cream cheese help to stabilize the ice cream, keeping the mixture perfectly smooth.
    • Be sure to check our recipe How to Make Cream Cheese for the freshest result.
  • Whole milk

    • Whole milk makes the ice cream mixture thick and creamy but not dense.
    • It has a milk fat content of around 3.5%, contributing to its richness and creamy texture.
    • Alternatively, you can also use half-and-half or plant-based milk such as oat milk, almond milk, cashew milk, and coconut milk.
  • Heavy whipping cream

    Use full-fat whipping cream/heavy whipping cream (which is cream from cows) with a fat content of  35-38% fat.

    • Creaminess: Provides richness and creaminess to the ice cream due to its high-fat content.
    • Texture: Helps create a smooth and velvety texture in the finished product.
    • Stability: This contributes to the structure of the ice cream and prevents it from becoming too icy when frozen.
  • Rodelle Gourmet Pure Vanilla Extract

    • Rodelle Gourmet Pure Vanilla Extract adds a deliciously robust, creamy vanilla flavor to the ice cream.
    • Additionally, Rodelle Gourmet Pure Vanilla Extract accentuates the cheesecake and strawberry flavors and adds warmly sweet, floral notes.
    • Rodelle Gourmet Pure Vanilla Extract also gives the ice cream an irresistible aroma that elevates the eating experience.
  • Salt

    • Salt accentuates the flavors and balances the sweetness of the ice cream.
    • Additionally, salt interacts with the proteins in the heavy whipping cream and milk, stabilizing them and helping create a smoother ice cream mixture.

Make it Bold!

Serve this with our homemade cones and sprinkles that you can easily make while the ice cream sets in the freezer.

How to Make Strawberry Cheesecake Ice Cream

  1. Cook the strawberries: 
    • In a saucepan over medium-low heat, cook strawberries, ¼ cup (20 oz/57 g) sugar, and 1 tablespoon of lemon juice.
    • Cook for about 10 minutes, until strawberries break down and get thick and jammy.
    • Mash up any remaining large berry pieces, transfer to a heat-proof bowl, and refrigerate until cold, about one hour. 

Step-by-step instructions on how to make Strawberry Cheesecake Ice Cream, step1: cook strawberries, ¼ cup (20 oz/57 g) sugar, and 1 tablespoon of lemon juice for about 10 minutes until strawberries break down and get thick and jammy. Mash up any remaining large berry pieces.

  1. Make the Graham cracker crumble:
    • In a small bowl, combine crushed Graham crackers and melted butter until it forms a crumble. Set aside.
  2. Mix the ice cream base:
    • In a food processor or blender, mix cream cheese, milk, cream, sugar, Rodelle Gourmet Vanilla Extract, salt, and remaining 1 tablespoon of lemon juice until smooth.
    • Refrigerate for 30 minutes.

Step-by-step instructions on how to make Strawberry Cheesecake Ice Cream, step3: In a food processor or blender, mix cream cheese, milk, cream, sugar, Rodelle Gourmet Vanilla Extract, salt, and remaining 1 tablespoon of lemon juice until smooth.

  1. Churn and finish the ice cream:
    • Churn the cream cheese mixture in an ice cream machine, following the manufacturer’s directions.
    • Gently fold in the strawberry mixture and Graham cracker crumbles.
    • Put the ice cream in a freezer-safe container and freeze for at least four hours before serving. 

Step-by-step instructions on how to make Strawberry Cheesecake Ice Cream, step4: Gently fold in the strawberry mixture and Graham cracker crumbles.

 

Gemma’s Pro Chef Tips

  • Cook and mix in the strawberries correctly. When cooking the strawberries, use medium-low heat and stir frequently to prevent burning. Be sure the strawberries are completely cold before folding them into your ice cream.
  • Mash the berries well. Make sure to mash the strawberries well after cooking. If there are big lumps of fruit, they will freeze hard and will make your ice cream more difficult to eat.
  • Make a sundae! Make Strawberry Cheesecake Ice Cream Sundaes by serving scoops of this ice cream with a drizzle of 3-Ingredient Strawberry Sauce and a dollop of Crème Fraiche Whipped Cream!
  • Let it soften before serving. This ice cream tends to freeze hard, so I suggest letting it sit at room temperature for about 10 minutes before scooping.

Make Ahead & Storage Instructions

To make  Strawberry Cheesecake Ice Cream in advance:

  • Cook the strawberries and store them in an airtight container in the fridge for up to 24 hours.
  • Prepare the Graham cracker crumble, and keep in an airtight container in the refrigerator for up to 48 hours.
  • Mix up the ice cream base, cover well, and keep in the refrigerator for up to 24 hours.
  • Once the ice cream is churned, you can put it in an air-tight container and freeze for up to 4 weeks.
    • Store leftover Strawberry Cheesecake Ice Cream in an air-tight container in the freezer for up to two days.

An over-head shot of a bowl of Strawberry Cheesecake Ice Cream shows the creamy, thick ice cream with swirls of jammy strawberries and chunks of buttery Graham cracker crust. A bottle of vanilla extract is on the side.

FAQs

  • Can I make Strawberry Cheesecake Ice Cream without an ice cream machine?

    • This recipe is designed to be made in an ice cream maker, and it won’t work without churning.
    • For a no-churn option, check out our 2-Ingredient Strawberry Ice Cream, which is made with sweetened condensed milk and heavy whipping cream without an ice cream machine–you’ll only need a stand mixer or a hand mixer.
  • Can I use an electric hand mixer instead of a blender or food processor to make the cream cheese mixture?

Yes, you can. You could also beat the mixture by hand, but since it’s so thick, it will be challenging to get it perfectly smooth.

Scoop the Strawberry Cheesecake Ice Cream and serve it in an ice cream cone.

More Strawberry Dessert Recipes

Strawberry Cheesecake Ice Cream Recipe

5 from 1 vote
Savor our Strawberry Cheesecake Ice Cream Recipe's sweet, tangy, buttery flavors. It's premium ice cream with just 40 minutes of prep time!
Author: Gemma Stafford
Servings: 10 people
Prep Time 40 minutes
churn and freeze for 4 hours
Total Time 4 hours 40 minutes
Savor our Strawberry Cheesecake Ice Cream Recipe's sweet, tangy, buttery flavors. It's premium ice cream with just 40 minutes of prep time!
Author: Gemma Stafford
Servings: 10 people

Ingredients

  • 4 cups (20 oz/568 g) strawberries, hulled and sliced
  • ¼ cup (2 oz/57 g) plus 1 cup (8 oz/225 g) granulated sugar
  • 1 tablespoon plus 1 tablespoon fresh squeezed lemon juice
  • 8 Graham crackers , crushed
  • 2 tablespoons (1 oz/28 g) butter, melted
  • 1 ½ cups (12 oz/340 g) full-fat cream cheese
  • 1 ½ cups (12 fl oz/360 ml) whole milk
  • 1 cup (8 fl oz/240 ml) heavy whipping cream
  • 1 tablespoon Rodelle Gourmet Vanilla Extract
  • ½ teaspoon salt

Instructions

  • Combine the strawberries, ¼ cup (20 oz/57 g) sugar and 1 tablespoon lemon juice in a wide, shallow saucepan over medium-low heat.
  • Cook, stirring frequently, for about 10 minutes, until the strawberries break down and become thick and jammy.
  • Mash up any larger chunks with a fork or masher and transfer to a heatproof bowl, Refrigerate, stirring occasionally, until completely cold, about 1 hour.
  • In a small bowl, combine the crushed Graham crackers and melted butter until it holds together in crumbles. Set aside.
  • In a food processor or blender, process the cream cheese, milk, cream, sugar, vanilla extract, salt and remaining 1 tablespoon of lemon juice until smooth. Refrigerate this mixture for 30 minutes to chill.
  • Using an ice-cream machine, churn the cream cheese mixture according to the directions for your machine. Once the ice cream is the texture of soft serve ice-cream it is ready.
  • Lastly, fold in the strawberries and Graham crackers just a few times. (Do not thoroughly mix.)
  • Transfer to a freezer-safe container, cover with a lid and freeze for at least 4 hours and up to 4 weeks.

Recipe Notes

  • Cook and mix in the strawberries correctly. When cooking the strawberries, use medium-low heat and stir frequently to prevent burning. Be sure the strawberries are completely cold before folding them into your ice cream.
  • Mash the berries well. Make sure to mash the strawberries well after cooking. If there are big lumps of fruit, they will freeze hard and will make your ice cream more difficult to eat.
  • Make a sundae! Make Strawberry Cheesecake Ice Cream Sundaes by serving scoops of this ice cream with a drizzle of 3-Ingredient Strawberry Sauce and a dollop of Crème Fraiche Whipped Cream!
  • Let it soften before serving. This ice cream tends to freeze hard, so I suggest letting it sit at room temperature for about 10 minutes before scooping.
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Editor
22 days ago

sounds delicious

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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