Strawberry Cheesecake Ice Cream

This strawberry cheesecake ice cream is easy as can be. All you do is mix together cream cheese, sweetened condensed milk, and cream until smooth and then freeze it. Later strawberry puree and crushed graham crackers are swirled through. No ice cream maker required.

Three glass bowls filled with scoops of strawberry cheesecake ice cream.

Mmmmm…cheesecake. This nifty little number has all the uber richness of cheesecake and all the luxe creaminess of ice cream, but with barely any effort. Seriously. The flip side of that nifty little trick is that the recipe requires a little more time in the freezer, making it a touch frustrating if you’re craving it at the last minute. But if that’s your worst problem in life, well, things are okay.–Renee Schettler

Strawberry Cheesecake Ice Cream

Three glass bowls filled with scoops of strawberry cheesecake ice cream.
This strawberry cheesecake ice cream is easy as can be. All you do is mix together cream cheese, sweetened condensed milk, and cream until smooth and then freeze it. Later strawberry puree and crushed graham crackers are swirled through. No ice cream maker required.
Kraft Foods

Prep 20 mins
Chill 12 hrs
Total 12 hrs 20 mins
Dessert
American
8 servings
327 kcal
5 / 3 votes
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Ingredients 

  • 1 (8-ounce) package Philadelphia-brand cream cheese softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1/3 cup heavy cream
  • 2 teaspoons grated lemon zest
  • 1 1/2 cups (12 ounces) fresh strawberries from a 2-pint container
  • 3 graham crackers preferably honey grahams, coarsely chopped or, if you prefer, bashed into crumbs

Directions
 

  • Beat the cream cheese, sweetened condensed milk, cream, and lemon zest with a mixer on medium speed until well blended. Scrape it into a resealable container and freeze until almost solid, about 4 hours.
  • Purée the berries in a blender until smooth. Beat the frozen cream cheese mixture with the mixer until creamy. Add the strawberries to the cream cheese mixture along with the graham crumbs and stir with a spoon to combine. If you want to evenly distribute the strawberries and grahams you can, or you can simply stir them in a little to create swirls. Return the ice cream to the resealable container and freeze until firm, about 8 hours or so.
  • Remove the ice cream from the freezer about 15 minutes before serving and let stand at room temperature to soften slightly. Scoop and...well, certainly you know what to do.
5 / 3 votes
Print RecipeBuy the Spread a Little Joy cookbook

Want it? Click it.

Show Nutrition

Serving: 1portionCalories: 327kcal (16%)Carbohydrates: 36g (12%)Protein: 6g (12%)Fat: 18g (28%)Saturated Fat: 11g (69%)Cholesterol: 62mg (21%)Sodium: 193mg (8%)Potassium: 306mg (9%)Fiber: 1g (4%)Sugar: 31g (34%)Vitamin A: 664IU (13%)Vitamin C: 27mg (33%)Calcium: 187mg (19%)Iron: 1mg (6%)

Recipe Testers' Reviews

We all loved this strawberry cheesecake ice cream. Creamy, rich and so very easy to make. Healthy? Nah. But who cares? It’s a wonderful treat. Once our strawberries have grown in, I’ll try it again, as I want to see if there’s a difference in taste between my own strawberries and the organic ones I used. I’d also like to try this with raspberries.

I had to use out-of-season strawberries, and although they tend to be somewhat bland, there was still this fabulous strawberry cheesecake flavour to the ice cream. I can’t wait to try it when strawberries are in season! I used three 2 1/2-inch-by-5-inch graham crackers (about 1 1/2 ounces), and I thought it was a bit too much. Next time, I’ll just use two crackers. The crackers themselves can be broken into various sizes, so a measurement would be nice here. Coarsely chopped, I got about 1 cup. I feel 2/3 cup would be plenty.

I’m so impressed with the final results of this strawberry cheesecake ice cream recipe. Along the way, I really wasn’t sure I was going to like it—I wasn’t thrilled with the sweetened condensed milk, and the texture was really loose. But the ingredients worked their magic. It really tastes like creamy, smooth, strawberry ice cream. I’m giving this recipe a 10 based on technique alone.

Nothing better says “warm weather is here” than strawberry ice cream. I was excited to try an ice cream recipe that didn’t require an ice cream maker. The result of was a smooth, creamy, frosty dessert that was hard to resist eating straight from the container. I loved the use of cream cheese as part of the ice cream base; it gave a nice balance to the sweetened condensed milk. I enjoyed the tang of the lemon zest, as well. The graham crackers added a very nice texture to the smoothness of the ice cream. Overall, it really did taste like a slice of strawberry cheesecake! The only suggestion I’d make to the recipe itself is that when you add the chopped graham crackers, I’d fold them in with a rubber spatula, so the chopped pieces don’t break down even more.

I can’t believe how delicious this strawberry cheesecake ice cream is. Everyone went wild over it, and it’s so easy. This is the perfect recipe for people who want to make delicious ice cream and don’t want to buy the equipment. It’s also wonderful to make with kids. A real winner.

I really liked this strawberry cheesecake ice cream, but I might add more strawberries next time. The ice cream has a natural strawberry flavor, with the lemon and cream cheese offering a great cheesecake flavor. This recipe is very simple, so make sure you don’t overanalyze it. All you’ll need is a mixer (even a hand mixer will do the job), a blender, and a freezer. It’s so easy, there’s no need to ever buy ice cream at the grocery store.

I’ll admit I had my doubts about an ice cream recipe that didn’t require an ice cream maker—and about the flavor potential of my out-of-season berries. But this was a winner in my house. It comes together very quickly—the blender step even eliminates the need to slice the strawberries. In the first step, I let the cream cheese mixture sit in the freezer for 5 hours, and it seemed a bit too firm for the mixer. So, I put chunks of it in the blender with the puréed strawberries, poured the whole thing back into the container, and stirred in the graham cracker pieces. After standing for 10 to 15 minutes, the ice cream was of perfect scooping texture. It’s quite tasty (though I’d like to try it with in-season berries) and not at all too sweet.


Originally published  May 5, 2011

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Comments

  1. 5 stars
    Made this recipe for Victoria Day dinner here in lovely Richmond Hill, Ontario and my whole family loved it! Like Dan states, I think it would have benefitted from in-season strawberries but we still enjoyed it. I think the actual cheesecake base without the strawberries is wonderful and perfect to try all kinds of possibilities with. I’d like to try it with cherry preserves, amaretto liqueur and amaretti cookie crumbs. YUM!!

  2. Has anyone tried actually freezing this mixture in an ice cream maker and then swirling in the strawberries and graham crackers, for more immediate results?

    1. We haven’t tried this Melissa, but we’d love to hear from anyone who has!

    1. Ladies Diana, we wouldn’t recommend it for a couple of reasons. You’d need to thaw the cream cheese to properly incorporate it with the cream and condensed milk, and then you’d be refreezing the mixture. It’s generally not considered safe to be thawing and refreezing food, and the change in texture that cream cheese often suffers after freezing may result in an ice cream that isn’t as creamy as you were hoping for. Save your frozen cream cheese for recipes that involve baking, where that texture change won’t be as noticeable.

  3. A question – I make a similar(?) recipe with condensed milk and cream cheese with lime juice for a key lime parfait. But I don’t freeze it. Does this need freezing? Just curious.

  4. You always post the BEST recipes! I’ve tried many of your recipes and they all taste wonderful, so I know this one will, too. I’ve been hankering for homemade ice cream for several years now but didn’t have an ice cream maker. NOW, I get my wish without spending a dime. Thanks a lot! You guys are the best.

    1. Esther, just doing what we do. But thank you for saying what you just said—it made our day! I went without an ice cream maker for years, so I know your frustration. And your relief. Glad to be of service…

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