Strawberry Cheesecake Ice Cream - we love this easy, no churn, no ice cream maker needed, fresh strawberry ice cream! | Tastes Better From Scratch
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5 from 1 vote

Strawberry Cheesecake Ice Cream

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. 
Prep Time10 mins
Freeze time12 hrs 15 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 463kcal
Author: Lauren Allen


  • 1 pint fresh strawberries , 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
  • 1/3 cup graham cracker crust , prepared and broken into pieces*


  • Place the strawberries in your food processor and pulse just a few times until they are finely diced. 
  • Place in a tupperware, cover and refrigerate.
  • 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.
  • Remove the cream cheese mixture from the freezer and beat until creamy. 
  • Drain any excess juice from the strawberries and add them to the cream cheese mixture. Stir to combine. 
  • Add in chopped graham cracker crust and stir to combine. 
  • Freeze for at least 8 hours or until firm.
  • Remove the ice cream from the freezer about 15 minutes before serving.


*I will be honest, I just used a store-bought graham cracker crust and broke some pieces into the ice cream. You could also just use regular graham crackers, but the texture of the graham cracker crust is really delicious when frozen.  Adapted from Our Best Bites


Calories: 463kcal | Carbohydrates: 50g | Protein: 8g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 259mg | Potassium: 439mg | Fiber: 1g | Sugar: 42g | Vitamin A: 890IU | Vitamin C: 48.1mg | Calcium: 249mg | Iron: 0.9mg