There’s something about homemade strawberry ice cream that just tastes like summer. The classic combination of strawberry cheesecake ice cream brings together ribbons of creamy cheesecake filling, buttery graham crackers, and sweet strawberries cooked down into a simple homemade jam, and you have a dessert that’s even better than anything you’ll find at the store.
If you’ve been around for a while, you know I love recipes that look impressive but are secretly easy and this is one of them.
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This homemade strawberry cheesecake ice cream is rich, creamy, and incredibly easy to make. Since it’s a no-churn recipe, you don’t even need an ice cream maker. Just a handful of simple ingredients and a little patience while it freezes.
The Best Strawberry Cheesecake Ice Cream Recipe
This homemade strawberry cheesecake ice cream has quickly become one of my favorite summer desserts because it tastes like two classics combined into one. You get sweet strawberries cooked into a simple homemade jam, rich cheesecake flavor from real cream cheese, buttery graham cracker pieces in every bite, and the creamiest no-churn ice cream base that melts perfectly on your spoon. And, I love that you don’t need an ice cream maker.
Whether you’re making it for a backyard barbecue, family movie night, or simply because strawberries are in season, this is one of those desserts everyone asks for again.
Why You’ll Love This Strawberry Cheesecake Ice Cream
There are plenty of strawberry ice cream recipes out there, but here’s why I keep coming back to this one.
- No ice cream maker required
- Made with real fresh strawberries
- Creamy cheesecake swirls in every bite
- Graham cracker pieces for that classic cheesecake crust
- Easy enough for beginners
- Perfect make-ahead summer dessert
- Great for birthdays, cookouts, and summer holidays
What Makes This Recipe So Good?
I tested a few different versions before landing on this one, and every little detail makes a difference.
Instead of stirring chopped strawberries straight into the ice cream, we cook them down into a quick homemade jam first. This concentrates the strawberry flavor while removing extra moisture, which helps keep the ice cream smooth and creamy instead of icy.
The cream cheese with lemon juice gives it that unmistakable cheesecake flavor without making it overly tangy, while the sweetened condensed milk keeps everything silky smooth without needing eggs or a custard base.
Then there are the graham crackers.
Instead of blending them in completely, you’ll fold in chunks throughout the ice cream so every scoop has little bites of buttery cheesecake crust.
Ingredients You’ll Need
- Fresh strawberries: The star of the show. Cooking them into a quick jam intensifies their flavor.
- Cream cheese: Use full-fat block cream cheese for the richest, creamiest cheesecake flavor.
- Sweetened Condensed Milk: This sweetens the ice cream while also keeping it incredibly smooth after freezing.
- Heavy Whipping Cream: This gets whipped into soft peaks and creates that light, airy texture that makes no-churn ice cream so creamy.
- Vanilla extract: A little vanilla ties all of the flavors together and enhances the cheesecake flavor.
- Lemon Juice: This adds that classic cheesecake tang
- Sea Salt: Don’t skip it. A small pinch balances the sweetness and makes every ingredient shine.
- Graham Crackers: add that classic cheesecake crust flavor and the perfect little crunch throughout the ice cream.
How to Make Homemade Strawberry Cheesecake Ice Cream
Make the Strawberry Jam
Add the strawberries, a little sugar, and a squeeze of lemon juice to a saucepan over medium heat. Cook until the strawberries soften and begin breaking down. If you want a smoother jam consistency, you can also mash the strawberries while cooking or use an immersion blender. Stir occasionally until the mixture thickens into a jam-like consistency.
Let it cool completely before adding it to the ice cream.This is one step you don’t want to rush. Warm jam will melt the whipped cream and change the texture.
Make the Cheesecake Base
Beat the softened cream cheese until smooth. Add the sweetened condensed milk, vanilla, lemon juice and salt, then continue mixing until completely creamy.
Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. This creates the fluffy texture that replaces the need for an ice cream maker.
Fold Everything Together
Gently fold the whipped cream into the cheesecake mixture. Take your time here. Over mixing will knock out all of that beautiful air you just whipped into the cream.
Swirl Everything Together
Spread about one-third of the ice cream mixture into your loaf pan. Add spoonfuls of strawberry jam and sprinkle with graham cracker pieces. Repeat the layers until everything has been used. Finish by gently swirling the jam with a butter knife. Don’t overdo it, you want beautiful strawberry ribbons, not pink ice cream.
Freeze
Cover tightly with plastic wrap or a lid and freeze for at least 6–8 hours, preferably overnight.
Recipe Tips
Don’t skip cooking the strawberries. Fresh strawberries contain a lot of water, which can create icy pockets if they’re added raw.
Let the strawberry jam cool completely. Warm jam will melt your whipped cream and make the ice cream dense.
Use full-fat cream cheese. It gives the best cheesecake flavor and the creamiest texture.
Fold gently. You’re trying to keep as much air in the whipped cream as possible.
Don’t over-swirl the strawberry jam. A few passes with a butter knife are all you need. Too much mixing will muddy the layers.
Use a good-quality heavy whipping cream. Since it’s one of the main ingredients, the quality really does make a difference. I like to skip the cheaper options because a richer cream gives you a smoother texture and a more luxurious, homemade flavor.
How to Get Clean Scoops Every Time
If you’ve ever wrestled with rock-hard homemade ice cream, here’s my favorite trick.
Take the ice cream out of the freezer about 10 minutes before serving. While it softens slightly, run your ice cream scoop under hot water and dry it with a towel. The warm scoop glides through the ice cream much more easily and gives you those beautiful, round scoops you’d expect from an ice cream shop. Repeat with warm water between scoops if you’re serving a crowd.
Why This Recipe Is Perfect for Summer Gatherings
If you’re looking for a dessert to bring to a cookout, family barbecue, birthday party, baby shower, or Fourth of July celebration, this is it.
I actually love making this the day before because it’s one less thing to worry about when guests arrive.
It’s also a fun alternative to traditional cakes and pies during the warmer months.
Serve it in waffle cones, bowls, or even between two graham crackers for homemade ice cream sandwiches.
Fun Variations to Try
Once you’ve made this recipe once, it’s easy to customize.
Try adding:
- White chocolate chips
- Mini cheesecake bites
- Crushed vanilla wafers
- Chocolate-covered strawberries
- Blueberries
- Oreo cookie pieces
- Toasted pecans
Storage Tips
Store your homemade strawberry cheesecake ice cream in an airtight freezer-safe ice cream container for up to two weeks.
For the creamiest texture, press a piece of plastic wrap directly against the surface before adding the lid. This helps prevent ice crystals from forming.
Let it sit on the counter for about 5–10 minutes before scooping.
Frequently Asked Questions
Can I use Frozen Strawberries?
Yes! Just make sure to thaw and drain any excess liquid before making the jam.
Do I need an ice cream maker to make homemade ice cream?
No! That’s one of the best parts of this recipe. The whipped cream creates an incredibly creamy texture without any special equipment.
Can I use whipped cream cheese?
I recommend using block cream cheese for the best flavor and texture. Whipped cream cheese contains more air and can make the finished ice cream slightly softer.
Why is my homemade ice cream icy?
The most common reason is too much moisture from the strawberries. Cooking them into a jam first helps solve that problem.
More Summer Desserts You’ll Love
DID YOU MAKE THIS RECIPE?
If you try this recipe, I’d love to hear what you think! Leave a comment below and give the recipe a star rating. It really helps others find this recipe, and I read every single comment. Follow along @eatwell.withlex for more delicious recipes!
Homemade Strawberry Cheesecake Ice Cream
Equipment
- Medium saucepan
- Electric hand mixer or stand mixer
- Large mixing bowl
Ingredients
Strawberry Jam
- 16 oz fresh strawberries hulled and diced
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Cheesecake Ice Cream Base
- 8 oz full-fat block cream cheese softened
- 1 14 oz can sweetened condensed milk
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- Pinch of salt
- 2 cups heavy whipping cream cold. I love using local dairy or brands like Organic Valley when I can.
- 6 graham cracker sheets roughly broken into bite-sized pieces
Instructions
Make the Strawberry Jam
- Add the diced strawberries, sugar, vanilla, and a pinch of salt to a medium saucepan over medium heat.
- Cook for 15–20 minutes, stirring occasionally, until the strawberries have completely softened and the mixture has thickened into a jam-like consistency.
- For a smoother texture, lightly mash the berries with the back of a spoon while they cook.
- Transfer the jam to a bowl and refrigerate until completely cooled.
Make the Cheesecake Base
- In a large mixing bowl, beat the softened cream cheese until completely smooth and free of lumps.
- Add the sweetened condensed milk, lemon juice, vanilla extract, and salt. Continue mixing until silky smooth.
Whip the Cream
- In a separate chilled bowl using the mixer, whip the cold heavy whipping cream until stiff peaks form.
- The whipped cream should hold its shape but still look smooth. Avoid over-whipping.
Fold Everything Together
- Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in 2–3 additions. Mix just until no streaks remain. Take your time here because over mixing can deflate the whipped cream and make the finished ice cream denser.
Layer the Ice Cream
- Spread about one-third of the ice cream base into a loaf pan. Top with spoonfuls of cooled strawberry jam. Sprinkle a handful of graham cracker pieces over the top.
- Repeat the layers until all of the ingredients have been used.
- Use a butter knife to gently swirl the jam throughout the ice cream. Make sure to avoid over mixing. You want ribbons of strawberry throughout the ice cream.
Freeze
- Cover tightly with plastic wrap. Freeze for at least 6–8 hours, preferably overnight, before serving.
Serve
- Remove the ice cream from the freezer about 10 minutes before scooping. Run your scoop under warm water for clean, perfectly rounded scoops.