This strawberry cheesecake ice cream recipe 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.
Mmmmm…cheesecake. This nifty strawberry cheesecake ice cream recipe has all the uber richness of strawberry 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.–David Leite
Strawberry Cheesecake Ice Cream FAQs
How long does strawberry cheesecake ice cream last in the freezer?
Your ice cream will stay fresh for about 2 weeks in a sealed container. However, we expect it will have been devoured long before then.
How can I make homemade ice cream less icy?
Adding a splash of a neutral-flavored spirit, like vodka, to your ice cream base in step 1 will help to keep the ice cream smooth.
Strawberry Cheesecake Ice Cream
- One (8-ounce) package Philadelphia-brand cream cheese softened
- One (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
- 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.
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 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 recipe, 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