Can I make strawberry cheesecake ice cream without an ice cream maker?

Yes! You can pour the mixture into a loaf pan, freeze it, and stir every 30 minutes for 3–4 hours to achieve a creamy texture without an ice cream maker.

Can I use frozen strawberries instead of fresh?

Absolutely. If fresh strawberries aren’t available, frozen ones work well—just thaw and drain them before adding.

How long does homemade strawberry cheesecake ice cream last?

Stored in an airtight container in the freezer, it can last up to 2 weeks while maintaining the best flavor and texture.

What can I use instead of graham crackers?

You can substitute graham crackers with crushed digestive biscuits, vanilla wafers, or even shortbread cookies.

Can I make this recipe vegan?

To make it vegan, use dairy-free cream cheese, plant-based milk and cream, and a vegan-friendly cookie for the swirl.

Homemade Strawberry Cheesecake Ice Cream Recipe

Description

This rich and creamy Strawberry Cheesecake Ice Cream is a decadent frozen dessert featuring real strawberries, tangy cream cheese, and crunchy graham cracker swirls. Perfect for summer or any sweet craving.

Ingredients

Scale

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 tablespoon vanilla extract
1 ½ cups chopped fresh strawberries
½ cup strawberry preserves or jam
6 oz cream cheese, softened
1 tablespoon lemon juice
¾ cup crushed graham crackers
¼ teaspoon salt

Instructions

In a large mixing bowl, beat the softened cream cheese with the sugar and lemon juice until smooth and fluffy.
Slowly whisk in the milk, vanilla extract, and salt until well combined.
Add the heavy cream and gently fold the mixture until smooth.
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
While churning, mash the strawberries lightly with a fork and stir in the strawberry preserves.
During the last 5 minutes of churning, add in the strawberry mixture and crushed graham crackers.
Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.

Notes

For a stronger cheesecake flavor, increase the cream cheese to 8 oz.
Use frozen strawberries if fresh ones are not available, but thaw them first.
No ice cream maker? Pour the mixture into a loaf pan and stir every 30 minutes for 3–4 hours until frozen.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Churned
Cuisine: American

Nutrition

Serving Size: 1 scoop (about 1/2 cup)
Calories: 310
Sugar: 24g
Sodium: 90mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg