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Strawberry Cheesecake Ice Cream

This creamy strawberry cheesecake ice cream is easy to make and stuffed with delicious add-ins like crumbled graham crackers and a tart strawberry fruit swirl.
Course Dessert
Cuisine American
Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings 10 servings


Strawberry Sauce

  • 2 cups strawberries fresh or frozen, roughly chopped
  • 2 Tablespoons lemon juice
  • 1/4 cup granulated sugar

Cheesecake Ice Cream

  • 2 cups whipping cream
  • 1 8 oz package cream cheese softened
  • 1 14 oz can sweetened condensed milk
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1 Tablespoon vanilla extract

Graham Cracker

  • 6 sheets graham crackers roughly crushed


  1. In a small saucepan, cook the strawberries, lemon juice and sugar together until it comes to a boil. Reduce heat to low and simmer about 5 minutes until thickened, stirring occasionally. Set aside to cool.
  2. In the bowl of a stand mixer, beat the cream until stiff peaks form. Add the cream cheese and continue to beat until well combined and the cream cheese is smooth. Add the sweetened condensed milk, lemon zest, salt and vanilla and mix until smooth.
  3. Place the strawberry mixture in the fridge to cool. Pour the ice cream mixture into a ice cream maker and mix according to manufacturer's directions.
  4. When the ice cream is finished, transfer it to a freezer-safe container and gently stir in the crushed graham cracker pieces. Drizzle half of the strawberry mixture over the ice cream and swirl in with a knife or spoon. Repeat with the other half.
  5. Freeze until hardened, about 4 hours or overnight. Enjoy!

Recipe Notes

Adapted from this lemon blueberry cheesecake ice cream recipe