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Strawberry Cheesecake Ice Cream

No-Churn Strawberry Cheesecake Ice Cream Recipe

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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 8 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 2 cups heavy cream
  • 2 tsp vanilla extract
  • 1 cup crushed graham crackers
  • 2 cups chopped fresh strawberries
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice

Method
 

  1. Combine strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 6–8 minutes until thickened. Cool completely.
  2. Beat cream cheese in a large bowl until smooth. Mix in sweetened condensed milk and vanilla. In another bowl, whip heavy cream to stiff peaks, then fold into the cream cheese mixture.
  3. Gently fold crushed graham crackers into the base.
  4. Layer one third of the base, one third of the strawberry sauce, and swirl with a knife. Repeat twice. Cover and freeze for at least 6 hours.
  5. Let the ice cream sit at room temperature for 5–10 minutes, scoop, and serve.

Notes

This ice cream requires at least 6 hours of freezer time, so plan ahead. All the hands-on work happens before freezing, with no ice cream machine needed. For the cleanest slices or scoops, warm your utensil in hot water between each pass.