• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Meet Kelly
  • Browse All Recipes
  • Contact

The Anthony Kitchen logo

  • Comfort Food
  • Southern
  • Tex-Mex
  • Dessert
  • Recipe Index
menu icon
go to homepage
search icon
Homepage link
  • Comfort Food
  • Southern Recipes
  • Tex-Mex & Mexican Food
  • Desserts
  • Recipe Index
  • About Kelly
  • Contact
×
Home · Recipes · Dessert · Strawberry Cheesecake Ice Cream

Published: Jul 6, 2022 by Kelly Anthony · Leave a CommentThis post may contain affiliate links. Read our disclosure policy.

Strawberry Cheesecake Ice Cream

Jump to Recipe Print Recipe

Swirls of homemade, fresh strawberry sauce and a generous sprinkling of graham cracker crumbles, all combined with a delectable base that perfectly mimics that cheesecake flavor. This is what makes our Strawberry Cheesecake Ice Cream such a dreamy Summer treat.

A close up of a scoop of ice cream in an ice cream scoop sitting in the pan of ice cream, strawberries and graham cracker swirled throughout

We love this recipe for its no-churn simplicity. We have found a way to bypass all of that clunky equipment like ice cream makers and food processors, so we can instead focus on creating the perfect flavor combo with fresh ingredients. Plus, keeping it simple makes it easy to let your little ones help out too!

Rather than making a strawberry puree, we're going to leave a few of those strawberries cooked, yet intact to make for one seriously gorgeous batch of Strawberry Cheesecake Ice Cream. Make it ahead for entertaining or just pop it out of the freezer when you need to cool off this Summer. Speaking of Summer, we have created a list of the perfect recipes for Summer!

a hand holding a cone of strawberry cheesecake ice cream

At less than 30 minutes of prep time and with no 24-hour wait, heavy equipment, or freezer bowls, this recipe is the perfect thing to have up your sleeve during the hotter months. Use it to cure those unexpected ice cream cravings (we all have them) or as a quick day-saver when the kiddos need a pick-me-up!

If you simply adore all things cheesecake, be sure to add our Sopapilla Cheesecake and our No-Bake Oreo Cheesecake to your must-bake list!

HOW TO MAKE STRAWBERRY CHEESECAKE ICE CREAM

  1. Make the strawberry sauce.
  2. Whip the cream.
  3. Make the cheesecake base.
  4. Fold in the whipped cream.
  5. Add to loaf pan and freeze.

three scoops of ice cream with strawberry sauce and graham cracker throughout

1. MAKE THE STRAWBERRY SAUCE

You can't have strawberry cheesecake ice cream without the strawberries! So to kick off the recipe, you'll first need to address the strawberry swirl. To make that gooey gorgeous strawberry swirl we are going to make a strawberry compote. But, don't let the word compote scare you off!

a hand holding a jar of strawberry sauce over a pan of ice cream

A compote is just a fancy name for a strawberry sauce made on the stovetop in less than 10 minutes. Not sounding so scary anymore, huh?

To make the compote you'll begin by combining sugar, cornstarch, and salt in a medium-sized saucepan on the stovetop. Whisk this mixture together to combine and then you will add the strawberries, water, and lemon zest.

Turn the stovetop to the medium heat setting and allow the mixture to gently simmer until it has slightly thickened. The entire process should take no more than 5 to 7 minutes. Then you'll transfer your strawberry compote to a bowl and allow it to cool completely.

a close up of strawberry compote in a bowl

It's very important that you do not add warm strawberries to your ice cream mixture! It will deflate your whipping cream.

You won't need all of the strawberry compote for your strawberry cheesecake ice cream. Set aside about one and a half cups of the strawberry mix, and refrigerate the remainder of the compote for another use. Strawberry compote is great for topping off French toast, pancakes, waffles, and of course, ice cream!

2. WHIP THE CREAM

Now, it's off to the whipping cream. The whipping cream serves as part of the base for your ice cream. You will need to whip it to stiff peaks.

To do this, add cold heavy whipping cream to a large mixing bowl. Then, use a handheld mixer at medium-high speed to whip the cream until you have reached stiff peaks.

an overhead view of whipping cream being whipped with a handheld mixer

If you would like to use your stand mixer for this task, pour the cream directly into the stand mixer bowl, fit the mixer with the whisk attachment, and mix at medium-high speed.

You will know you have reached the stiff peak consistency once you can turn your beaters upside down, and the whipping cream holds its shape entirely. There should be no drooping; the peaks will stay in place facing upward toward the ceiling. Take your time, the cream is a pretty important part of Strawberry Cheesecake Ice Cream!

An overhead view of a bowl of whipped cream

Once your stiff peaks are in place, set the whipped cream aside, and tackle that cheesecake mixture!

3. MAKE THE CHEESECAKE BASE

This part of the recipe is extremely simple. All you have to do is combine sweetened condensed milk, softened cream cheese, the juice of half a lemon, vanilla extract, and salt in a large mixing bowl and mix until smooth.

The sweetened condensed milk and cream cheese mixture about to be mixed in a stand mixer

4. FOLD IN THE WHIPPED CREAM

Add a large scoop of the whipped cream to the cheesecake mix and gently fold it in. Repeat this process, scoop by scoop, until about a third of the whipped cream has been incorporated.

whipped cream being incorporated into the cheesecake mixture with a rubber spatula

Then, you'll take all of the whipped cream and add it to the cheesecake mixture. Fold it and resist the urge to stir. We use a similar tactic in our strawberry trifle's whipped cream cheese layer! Next, you sprinkle over the graham cracker and fold that in as well. Your Strawberry Cheesecake Ice Cream is almost ready for the freezer!

crushed graham crackers being folded into a bowl of ice cream

5. ADD TO LOAF PAN AND FREEZE

Time to assemble! Add half of the cheesecake ice cream mixture to a standard-size loaf pan and add big dollops of the reserved strawberry compote across the top. Use your knife to swirl the strawberries into the cheesecake ice cream.

Strawberry sauce being swirled into ice cream in a loaf pan

Repeat this process with the remaining cheesecake ice cream and strawberry compote. Cover with a double layer of plastic wrap and transfer to the freezer for at least four hours or up to overnight. Once your strawberry cheesecake ice cream is frozen to your liking, scoop it, serve it, and enjoy! For more delicious sweets, check out our Desserts!

A pan of Strawberry Cheesecake Ice Cream with one scoop ready to go and strawberry sauce and ice cream cones in the background

6 STRAWBERRY DESSERTS YOU’LL LOVE

  • Strawberry Shortcake Cupcakes
  • Strawberry Scones
  • Strawberry Brownies
  • Chocolate Covered Strawberries
  • Strawberry Cobbler
  • Strawberry Jam Cookies

  • A group of strawberry shortcake cupcake cut in half with strawberries spilling out the center.

    Strawberry Shortcake Cupcakes

  • An overhead shot of 8 strawberry scones with glaze in a circular pattern on a cake stand.

    Strawberry Scones

  • Strawberry brownies topped with icing and halved strawberries.

    Strawberry Brownies

  • Chocolate-Covered Strawberries Recipe

  • Strawberry Cobbler

    Strawberry Cobbler

  • Butter Jam Thumbprints

    Strawberry Butter Jam Thumbprint Cookies Recipe

three scoops of ice cream with strawberry sauce and graham cracker throughout
Print Recipe
5 from 2 votes

Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream is the perfect sweet treat to beat the heat this Summer and it's so easy to make!
Prep Time15 minutes mins
Chill for at least3 hours hrs
Total Time15 minutes mins
Course: Dessert
Cuisine: American
Keyword: Strawberry Cheesecake Ice Cream
Servings: 8
Calories: 395kcal
Author: Kelly Anthony

Ingredients

FOR THE STRAWBERRY SWIRL:

  • ⅓ cup granulated sugar
  • 1 tablespoon + 1 teaspoon corn starch
  • ¼ teaspoon fine sea salt
  • 4 cups fresh strawberries, halved or quartered
  • ¼ cup water
  • Zest of half a lemon

FOR THE ICE CREAM:

  • 2 cups heavy whipping cream
  • 1 ¼ cup sweetened condensed milk
  • 1 (8-ounce) package softened cream cheese, at room temperature
  • Juice of ½ a lemon
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon + a pinch fine sea salt
  • ¾ cup roughly crushed graham crackers

Instructions

TO MAKE THE STRAWBERRY SWIRL:

  • Combine the sugar, corn starch, and salt in a medium-sized saucepan and whisk to combine.
  • Stir in the strawberries, water, and lemon, and turn the heat to the medium setting.
  • Continue to stir occasionally until it reaches a gentle simmer and has slightly thickened, about 5-7 minutes total.
  • Transfer to a bowl and allow to cool completely. The compote will thicken as it cools.
  • Set aside about 1 ½ cup of the strawberry mix for your ice cream and refrigerate the remainder for another use. Store for up to 2 weeks in your refrigerator.

TO MAKE THE CHEESECAKE ICE CREAM:

  • Have ready a chilled loaf pan.
  • Add the whipping cream to the bowl of stand mixer fitted with a whisk attachment. If you do not have a stand mixer, use a large bowl and a handheld mixer. Whip the cream on medium-high speed until stiff peaks have formed. Set the whipped cream aside. 
  • Add the condensed milk, cream cheese, lemon juice, vanilla, and salt to a large mixing bowl. Use a handheld mixer at medium-high speed to blend until smooth.
  • Add a large scoop of the whipped cream to the condensed milk mixture, and gently fold it in. Repeat until a third of the whipped cream has been incorporated.
  • Add the remainder of the whipped cream to the cheesecake mixture and fold it in, resisting the urge to stir. Add the graham crackers, and fold to incorporate throughout the cream mixture.
  • Add half of the reserved strawberry mixture to the loaf pan by adding dollops of the cooled strawberries across the top and use the tip of a knife to swirl it around. Add the remaining cheesecake mix on top, followed by a second round of strawberry dollops. Swirl once more.
  • Cover with a double layer of plastic wrap and place in the freezer for at least 4 hours, or up to overnight. Once frozen to your liking, scoop, serve, and enjoy!

Notes

Folding Whipped Cream -- To fold whipped cream, add a scoop of it to the center of the bowl. Then, you'll use a large rubber spatula starting in the center of the bowl and cut it downward toward the edge of the bowl. Use the spatula to bring the ingredients from the bottom of the bowl up and over, while turning the bowl counterclockwise as you bring the spatula back upward.

Nutrition

Calories: 395kcal | Carbohydrates: 37g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 83mg | Sodium: 223mg | Potassium: 290mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1007IU | Vitamin C: 23mg | Calcium: 181mg | Iron: 0.3mg

Image for PInterest

« Strawberry Compote
How To Peel Shrimp »
  • Share
  • Tweet

Looking for more recipes?

Be sure to check out the recipe index where you can browse recipes by meal type and category!

Check Out the Recipe Index

Reader Interactions

5 from 2 votes (2 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. If you’d like to get to know me a little better, click here.

Trending recipes

  • Close up of steak sandwich
    The Ultimate Steak Sandwich (30 Minutes, Juicy Steak + A Crave-Worthy Sauce)
  • Biscuits and a fried eggs topped with Tomato Gravy
    Southern Tomato Gravy (Easy, Bacon-Rich & Biscuit-Ready)
  • Strawberries and Cream in a dessert bowl, garnished with fresh mint
    Strawberries and Cream — Sweet, Simple, and Ready in Minutes
  • Closeup of Salsa Ranchera with a tortilla chip
    Salsa Ranchera Recipe (Authentic, Oven-Roasted & So Easy!)
  • Homemade Baked Macaroni and Cheese Casserole
    Side Dishes for Ribs (19 Crowd-Pleasing Recipes)
  • Close-up of a Prosciutto Sandwich
    The Best Prosciutto Sandwich (in 10 Minutes Flat)

Footer

↑ back to top

About

  • About Me
  • Privacy Policy
  • Disclosure Policy
  • Disclaimer
  • Accessibility Policy

Newsletter

  • Sign up for weekly recipes

Contact

  • Work with me
  • Contact

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
We loved this recipe!!
Will definitely make this again. Thank you for sharing!

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.