Go Back
5 from 3 votes
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.
Print Recipe
Strawberry Cheesecake Ice Cream Recipe
Prep Time
40 mins
churn and freeze for
4 hrs
Total Time
4 hrs 40 mins
 

Savor our Strawberry Cheesecake Ice Cream Recipe's sweet, tangy, buttery flavors. It's premium ice cream with just 40 minutes of prep time!

Servings: 10 people
Author: Gemma Stafford
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

  1. Combine the strawberries, ¼ cup (20 oz/57 g) sugar and 1 tablespoon lemon juice in a wide, shallow saucepan over medium-low heat.

  2. Cook, stirring frequently, for about 10 minutes, until the strawberries break down and become thick and jammy.
  3. 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.

  4. In a small bowl, combine the crushed Graham crackers and melted butter until it holds together in crumbles. Set aside.

  5. 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.

  6. 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.

  7. Lastly, fold in the strawberries and Graham crackers just a few times. (Do not thoroughly mix.)

  8. 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.