Creamy, dreamy, homemade strawberry cheesecake ice cream is dangerously good and no ice cream maker is required. Step-by-step photos teach you how to make it!
Cheesecake ice cream is one of my favorite flavors, the tangy cream cheese is my favorite. We all fell madly in love with this no-churn strawberry cheesecake ice cream. This recipe does not require an ice cream maker to churn the ice cream so it's easy to make and quick!
Let's get to the recipe
Ingredients
You'll have to make three ingredients for this recipe. You can make the strawberry compote up to two days ahead of time.
Strawberry Compote- this gives you that intense, delicious strawberry flavor! The recipe can you fresh strawberries or frozen strawberries. Or switch it up with my blueberry compote recipe!
For the graham cracker crust you only need three ingredients (graham cracker crumbs, sugar, and butter) but you could buy a pre-made graham cracker crust and break that up instead.
Now for the ice cream you'll need:
- Heavy Whipping Cream. The whipped cream needs to be whipped until stiff peaks are formed.
- Cream Cheese. Make sure its softened to room temperature so its smooth with no chunks.
- Sweetened Condensed Milk. This sweetness the ice cream up.
- Pure Vanilla Extract. The vanilla provides a little warmth to the cheesecake flavor.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions
Prepare the strawberry compote recipe, it can be made up to two days in advance.
In a bowl combine the graham cracker crumbs and sugar then mix in the melted butter. Press the graham cracker crust crumbs into the bottom of a tart or pie pan and place in the freezer to firm up while you prepare the rest of the ingredients. This helps create a graham cracker crumble versus crumbs.
In a large bowl with a handheld electric mixer or a bowl of an electric mixer fitted with a whisk attachment beat the heavy cream on medium-high speed until stiff peaks are formed. Set aside.
In a large bowl with a handheld mixer or bowl of an electric mixer fitted with the paddle attachment beat the cream cheese for two minutes until light and fluffy. Stir in the sweetened condensed milk and vanilla. Mix until fully combined.
Using a large spatula add half of the whipped cream and gently fold to combine, then add the remaining whipped cream and fold until just combined, do not overmix or you will deflate all the cream.
Add ⅓ of the strawberry compote to the ice cream mixture and gently fold to combine.
In a freezer-safe container pour half of the cheesecake ice cream then take ⅓ of the strawberry compote and swirl it lightly, add half of the graham cracker crumbs. Repeat with the remaining ice cream batter, strawberry compote, and graham cracker crumbs.
Seal completely and freeze for at least 8 hours or overnight. Best eaten within a month.
Hope you love this strawberry cheesecake ice cream recipe.
Tips for Success
- Make sure your heavy whipping cream is very cold so it whips up nicely
- The cream cheese needs to be at room temperature so it can whip up smoothly, with no lumps!
- Don't overfold the ice cream, once its combined stop, you don't want to deflate the whipped cream.
- Keep in mind that homemade ice cream freezes alot harder than store-bought ice cream so you'll want to pull it out of the freezer 15-20 minutes before scooping.
- To make the recipe easier you can use a store bought graham cracker crust and store bough strawberry ice cream topping. Although the recipe will not be as good. The homemade strawberry compote packs the intense strawberry flavor.
More Strawberry Recipes
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Strawberry Cheesecake Ice Cream
Creamy, dreamy, homemade strawberry cheesecake ice cream is dangerously good and no ice cream maker required. Step by step photos teach you how to make it!
- Total Time: 8 hours 25 minutes
- Yield: 10-12 Servings 1x
Ingredients
Strawberry Swirl
- 1 Batch of Strawberry Compote, cooled
Graham Cracker Crust
- 115 Grams (1 Cup) Graham Cracker Crumbs
- 2 Tablespoons Sugar
- 2oz Butter, melted
Ice Cream
- 16oz (2 Cups) Heavy Whipping Cream
- 8oz Cream Cheese, softened to room temperature
- 14oz Can Sweetened Condensed Milk
- 2 Teaspoons Pure Vanilla Extract
Instructions
- Prepare the strawberry compote recipe, it can be made up to two days in advance.
- In a bowl combine the graham cracker crumbs and sugar then mix in the melted butter. Press the graham cracker crust crumbs into the bottom of a tart or pie pan and place in the freezer to firm up while you prepare the rest of the ingredients.
- In a large bowl with a handheld electric mixer or a bowl of an electric mixer fitted with a whisk attachment beat the heavy whipping cream on medium-high speed until stiff peaks are formed. Set aside.
- In a large bowl with a handheld mixer or bowl of an electric mixer fitted with the paddle attachment beat the cream cheese for two minutes until light and fluffy. Add the sweetened condensed milk and vanilla. Mix until fully combined. Using a large spatula add half of the whipped cream and gently fold to combine, then add the remaining whipped cream and fold until just combined, do not overmix or you will deflate all the cream. Add ⅓ of the strawberry compote and gently fold to combine.
- In a freezer safe container add half of the cheesecake ice cream then take ⅓ of the strawberry compote and swirl it lightly, add half of the graham cracker crumbs. Repeat with the remaining ice cream batter, strawberry compote and graham cracker crumbs. Seal completely and freeze for at least 8 hours or overnight. Best eaten within a month.
- Prep Time: 25
- Freeze Time: 8 Hours
- Category: Dessert
- Method: Mix
- Cuisine: American
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