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close up of strawberry cheesecake ice cream cone.

Strawberry Cheesecake Ice Cream

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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

Units Scale

Strawberry Swirl

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

  1. Prepare the strawberry compote recipe, it can be made up to two days in advance.
  2. 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.
  3. 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.
  4. 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 1/3 of the strawberry compote and gently fold to combine. 
  5. In a freezer safe container add half of the cheesecake ice cream then take 1/3 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.
  • Author: Elizabeth Waterson
  • Prep Time: 25
  • Freeze Time: 8 Hours
  • Category: Dessert
  • Method: Mix
  • Cuisine: American
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