Strawberry Cheesecake Ice Cream Recipe
This Strawberry Cheesecake Ice Cream recipe is made using fresh strawberries, a vanilla cream cheese ice cream base, and homemade Graham Cracker crust crumbles. It's a perfect dessert for strawberry cheesecake lovers and great for hot summer BBQs, family gatherings, or enjoying while you soak up the sun!
Servings: 8 servings
Calories: 449kcal
Ingredients
Ice Cream Base
- 1 (8-ounce) package cream cheese, softened
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Strawberry Swirl
- 1½ cups strawberries, diced
- ¼ cup granulated sugar
- 1 Tablespoon cornstarch
Graham Cracker Crumbs
- 1 cup Graham cracker crumbs (about 6 graham crackers)
- 3 Tablespoons salted butter, melted
- 2 Tablespoons granulated sugar
Instructions
Crust
- Pulse the graham crackers in a food processor until they are fine crumbs. Add the butter and sugar, pulsing until the graham cracker crumbs are evenly moistened.1 cup Graham cracker crumbs, 2 Tablespoons granulated sugar, 3 Tablespoons salted butter,
- Press into a pie plate or baking dish and bake at 350°F for 8-10 minutes to set. Cool it completely, then break it into chunks and crumble pieces.
Strawberry Swirl
- Combine strawberries, sugar, and cornstarch in a medium saucepan over medium heat.1½ cups strawberries,, ¼ cup granulated sugar, 1 Tablespoon cornstarch
- Cook, stirring frequently, until the berries break down and thicken into a sauce. Remove from the heat and cool completely.
Cheesecake Ice Cream Base
- Beat cream cheese until smooth. Add granulated sugar and beat well to combine. Scrape the bottom and sides of the bowl.1 (8-ounce) package cream cheese,, 1 cup granulated sugar
- Add heavy cream and mix well to combine. Stir in milk, vanilla extract, and lemon juice.2 cups heavy cream, 1 cup milk, 1 teaspoon vanilla extract, 1 teaspoon lemon juice
- Churn the ice cream.
Assemble Strawberry Cheesecake Ice Cream
- Layer half the ice cream base, strawberry swirl, and graham cracker crumbs in a freezer-safe container.
- Repeat the layers until all the mixes are used up. Freeze for 4-6 hours until firm.
Notes
- Storage: Use a freezer-safe container to layer the ice cream in and cover it with a lid or plastic wrap before storing it in the freezer for up to 1 month. Let the ice cream sit on the counter for 15 minutes to soften slightly before scooping.
- Substitutions: Feel free to replace the strawberries with another favorite fruit like raspberries, blueberries, blackberries, mangos, or peaches to change up the flavor.
Nutrition
Calories: 449kcal | Carbohydrates: 48g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 132mg | Potassium: 166mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1060IU | Vitamin C: 16mg | Calcium: 91mg | Iron: 1mg