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Strawberry Cheesecake Ice Cream Recipe

Megan
Strawberry cheesecake ice cream is a rich and creamy vanilla cream cheese ice cream layered swirls of homemade strawberry sauce, bite sized cheesecake pieces and brown sugar graham cracker crumbs. This no churn cheesecake ice cream is an easy to make treat everyone will love.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 15 minutes
Freezing Time 6 hours
Total Time 7 hours
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 medium sauce pan
  • 1 knife
  • 3 mixing bowls
  • 1 8 cup (1.89 L) or larger capacity freezer proof container

Ingredients
  

Strawberry Sauce

  • 2 cups diced strawberries
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon cornstarch

Graham Cracker Crumbs

  • 1 cup (100 g) graham cracker crumbs
  • ¼ cup (50 g) light brown sugar
  • ¼ teaspoon salt
  • ¼ cup (60 ml) melted butter

Cream Cheese Ice Cream Base

  • 2 cups (480 ml) cold heavy cream
  • 4 oz. (113 g) cream cheese, room temperature
  • 14 oz. sweetened condensed milk
  • ¼ teaspoon salt
  • 2 teaspoons (10 ml) vanilla extract
  • 3 cups cheesecake pieces, optional see notes

Instructions
 

  • Wash, dry, hull and cut the strawberries into small pieces. Add the strawberries, sugar and cornstarch to a sauce pan.
    Cook the strawberries over medium heat for about 15 - 20 minutes, stirring frequently, until the strawberries transform into a chunky strawberry sauce. Cool the strawberry sauce to room temperature before mixing into the ice cream. This whole process takes about 45 minutes. 
    2 cups diced strawberries, ¼ cup (50 g) granulated sugar, 1 tablespoon cornstarch
  • Place the graham crackers into a plastic bag. Crush the graham crackers until they form crumbs. Alternatively use graham crackers that are already in crumbs. Mix the graham cracker crumbs with the brown sugar and salt until well combined. Mix in the melted butter with a fork about 1 tablespoon at a time until a streusel like texture forms. Transfer to the fridge to chill while the strawberry sauce cools.
    1 cup (100 g) graham cracker crumbs , ¼ cup (50 g) light brown sugar, ¼ teaspoon salt, ¼ cup (60 ml) melted butter
  • Pour the heavy cream into a mixing bowl fitted with whisk attachment. Whip the cream at medium speed for 5 - 6 minutes or until the whipped cream is medium-stiff peak. Scoop out the whipped cream into another bowl and set aside. 
    2 cups (480 ml) cold heavy cream
  • Swap the whisk attachment for a paddle attachment. In the same mixing bowl as the one used to make the whipped cream (or a clean one if you prefer) add the cream cheese, sweetened condensed milk and vanilla extract or paste and salt. Cream the ingredients together on low speed until smooth and fully combined.  With the mixer on low (still using the paddle attachment), mix in the whipped cream until just combined.
    If you are using real cheesecake pieces mix in about 2 cups of the cheesecake pieces and about ½ graham cracker crumbs into the ice cream base.
    4 oz. (113 g) cream cheese, room temperature, 14 oz. sweetened condensed milk, ¼ teaspoon salt, 2 teaspoons (10 ml) vanilla extract , 3 cups cheesecake pieces, optional
  • Assemble the cheesecake strawberry ice cream. Evenly spread about ½ of the base cheesecake ice cream into a large freezer safe container. Swirl ½ of the cooled strawberry sauce into the base ice cream. Top the strawberry swirl with graham cracker crumbs and ½ of the remaining cup of cheesecake pieces. Repeat with the remaining cream cheese ice cream, followed by the strawberry sauce, graham cracker crumbs and cheesecake pieces. 
  • Transfer to the freezer to set for 1-2 hours. Then cover the entire container in plastic wrap and a layer of foil. Freeze the ice cream for another 6 hours, but preferably overnight. Pull the ice cream out to sit at room temperature for about 5 minutes, scoop and enjoy.

Notes

Make Ahead: The strawberry sauce and graham cracker crumbs can be made 3 - 4 days ahead and stored in separate containers in the fridge until ready to use in the ice cream. 
Store: The creamy and decadent ice cream can be stored in an airtight and freezer proof container in the freezer for up to 2 months. 
Cheesecake Pieces: This is optional but highly encouraged. This recipe calls for about 3 cups of cheesecake pieces. I used most of a small cheesecake from Trader Joes. Feel free to use your favorite homemade or store bought cheesecake.
Keyword Cheesecake Ice Cream, Strawberry Cheesecake Ice Cream, Strawberry Cheesecake Ice Cream Recipe, Strawberry Cream Cheese Ice Cream
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