This Strawberry Cheesecake Ice Cream couldn’t be yummier or easier! No churn, no ice cream maker needed, with bits of fresh strawberries and graham cracker crumble.

We love ice cream in any form, but especially in the form of Ice Cream Sandwiches, Ice Cream Cake, or Pistachio Ice Cream!  Don’t miss all our no-bake desserts!

Three scoops of homemade strawberry cheesecake ice cream in a tall glass.

We have so many fresh strawberries and I’ve been using them to make my favorite homemade Strawberry Jam and Strawberry Lemonade.  I made sure to set some aside for this amazing Strawberry Cheesecake Ice Cream, too!

What I LOVE about this ice cream recipe:

  • No ice cream maker necessary: No churning necessary! All you need is a freezable dish. You could use a bowl, a loaf pan, or any other freezer-safe pan.
  • Adaptable: feel free to throw in some walnuts, blueberries, or any other mix-ins that you love!
  • Six simple ingredients including cream cheese, sweetened condensed milk, heavy cream, lemon zest, strawberries, and graham crackers.

The ingredients needed to make strawberry cheesecake ice cream.

How to Make Strawberry Cheesecake Ice Cream:

1. Combine ice cream ingredients: Mix the cream cheese, sweetened condensed milk, lemon zest, and whipping cream with an electric mixer until combined.

2. Freeze for about 4 hours or until semi-solid.

3. Add strawberries and graham crackers: Place strawberries in food process or and pulse several time until mashed, but some small chunks remain. Remove cream cheese mixture from the freezer and stir well. Add diced strawberries and graham cracker pieces and stir to combine.

Strawberries crushed in a food processor next to a photo of strawberries and graham cracker pieces added to ice cream in a bowl.

4. Freeze: Pour ice cream into a (freezer friendly) serving dish–I use a large bread pan. Cover well and Freeze for at least 8 hours or until firm.

A rectangle dish filled with homemade strawberry cheesecake ice cream.

5. Serve: Remove from the freezer 5-10 minutes before serving, to make it easier to scoop.

To use an ice cream maker:

While this recipe doesn’t require an ice cream maker, if you have one and you’re dying to use it you can do that too!  First, make sure that your freezer bowl is frozen before churning.  It should be put in the freezer for at least 24 hours!  Follow step 1-2 of the recipe (skipping the part where it asks you to freeze it) and pour the ice cream mixture into the frozen bowl.  Then follow the directions of your particular ice cream maker.

Storing and Freezing:

Store ice cream in a freezer safe container with an airtight lid.  Store it for up to 1 month and allow it to thaw slightly before scooping.

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Recipe

Three scoops of homemade strawberry cheesecake ice cream in a tall glass.
Prep 10 mins
Freeze time 12 hrs 15 mins
Total 10 mins
Add to Meal Plan

Video

Ingredients
  

  • 1 pint fresh strawberries (2 cups), washed, pat dry, and stems removed
  • 8 ounces cream cheese , softened
  • 14 ounce can sweetened condensed milk
  • 1/3 cup heavy whipping cream
  • zest from 1 small lemon
  • 6 whole graham crackers crushed into chunky pieces

Instructions
 

  • Mix the cream cheese, sweetened condensed milk, lemon zest, and whipping cream with an electric mixer until combined. Freeze for about 4 hours or until semi-solid.
  • Place strawberries in food process or and pulse several time until mashed, but some small chunks remain. Remove cream cheese mixture from the freezer and stir well. Add diced strawberries and graham cracker pieces and stir to combine.
  • Pour ice cream into a (freezer friendly) serving dish--I use a large bread pan. Cover well and Freeze for at least 8 hours or until firm.
  • Remove from the freezer 5-10 minutes before serving, to make it easier to scoop.

Notes

Recipe adapted from Philadelphia Cream Cheese 

Nutrition

Calories: 463kcalCarbohydrates: 50gProtein: 8gFat: 26gSaturated Fat: 14gCholesterol: 82mgSodium: 259mgPotassium: 439mgFiber: 1gSugar: 42gVitamin A: 890IUVitamin C: 48.1mgCalcium: 249mgIron: 0.9mg

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Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe May 2016. Updated July 2020 with process photos and clearer instructions.

 This Strawberry Cheesecake Ice Cream couldn't be yummier or easier! No churn, no ice cream maker needed, with bits of fresh strawberries and graham cracker crumble. | Tastes Better From Scratch

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    I am giving this 5 stars because it was so easy to make. I love strawberry cheesecake ice cream and followed everything as directed. The first batch tasted too much like lemon. I didn’t put too much lemon zest in it, I was surprised how much the lemon overpowered the taste. The second batch, I did not use any lemon zest at all, and it tasted the way I expected it to. Very easy recipe and delicious.

  2. WOW NO NEED TO GET BACK TO ME! I DIDN’T READ THE BLOG! I TEND TO DO THINGS BACKWARDS THIS TIME! SORRY!

  3. Hey thanks Lauren, for sharing a great post on ice cream first time own your blog its really so yummy and i also love ice cream.