Strawberry Cheesecake Ice Cream (Printable)

Rich, creamy homemade ice cream blending fresh strawberries with classic cheesecake flavors and crunchy graham cracker pieces.

# What You Need:

→ Strawberry Swirl

01 - 1 ½ cups fresh strawberries, hulled and diced
02 - 3 tbsp granulated sugar
03 - 1 tsp lemon juice

→ Cheesecake Ice Cream Base

04 - 8 oz cream cheese, softened
05 - 1 cup whole milk
06 - 2 cups heavy cream
07 - ¾ cup granulated sugar
08 - 1 tsp vanilla extract
09 - Pinch of salt

→ Graham Cracker Crumble

10 - ¾ cup graham cracker crumbs
11 - 2 tbsp unsalted butter, melted
12 - 1 tbsp granulated sugar

# Steps:

01 - Combine strawberries, 3 tbsp sugar, and lemon juice in a saucepan. Cook over medium heat for 5–7 minutes until berries are soft and syrupy. Let cool, then mash slightly. Refrigerate until fully chilled.
02 - Beat cream cheese until smooth in a medium bowl. Gradually whisk in milk until well combined. Add heavy cream, ¾ cup sugar, vanilla, and salt. Mix until smooth and creamy.
03 - Cover the mixture and refrigerate for at least 2 hours, or until thoroughly cold.
04 - Mix graham cracker crumbs, melted butter, and 1 tbsp sugar in a small bowl. Spread on a parchment-lined baking sheet and bake at 350°F for 8–10 minutes until golden. Let cool completely.
05 - Pour the chilled base into an ice cream maker. Churn according to manufacturer's instructions for 20–25 minutes until thick and creamy.
06 - Layer the churned ice cream in a freezer-safe container, alternating with spoonfuls of strawberry swirl and graham cracker crumble. Swirl gently with a knife for a marbled effect. Freeze for at least 4 hours until firm. Let soften slightly before serving.

# Expert Advice:

01 -
  • The combination of tangy cream cheese and sweet strawberries creates that perfect cheesecake flavor we all crave, but in a form you can eat straight from the scoop
  • You get those glorious ribbons of strawberry jam running through creamy vanilla custard, with buttery graham cracker bits scattered throughout like little treasure crumbs
02 -
  • The ice cream base must be completely cold before churning or you'll end up with icy crystals instead of that creamy texture we love
  • Over-churning can actually make the ice cream grainy, so keep an eye on it and stop when it reaches soft-serve consistency
03 -
  • Taste your strawberries before cooking—if they're not very sweet, bump up the sugar in the swirl by another tablespoon
  • The graham cracker crumble stays crunchiest when stirred in at the very end rather than during the churning process

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