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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
8 servings
327 kcal


  • 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


  • 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.