Strawberry Cheesecake Ice Cream Recipe

If you’re a fan of cheesecake and ice cream (and honestly, who isn’t?), you’re going to absolutely love this Strawberry Cheesecake Ice Cream Recipe. It’s that perfect sweet treat that combines creamy, tangy cheesecake flavor with juicy strawberry swirls and buttery graham cracker chunks, making every spoonful feel like a mini celebration. Trust me, this recipe has become a favorite in my house, and I can’t wait to share all the tips and tricks to help you nail it in your own kitchen.

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Ingredients You’ll Need

The magic of this Strawberry Cheesecake Ice Cream Recipe lies in the balance of creamy, fruity, and crunchy elements. Each ingredient has its role, whether it’s building the smooth ice cream base or adding the tangy strawberry swirls and graham crunch. Here’s a rundown of what you’ll want to gather before you start.

• Chopped strawberries: Fresh is best here—ripe berries give you the brightest, sweetest swirls.
• Sugar: Used both to sweeten the strawberries and the creamy base—you’ll want regular granulated sugar for the best texture.
• Corn starch: This helps thicken the strawberry sauce so it doesn’t get lost in the ice cream.
• Graham cracker cookies: Look for classic honey or cinnamon varieties for that authentic cheesecake crust taste.
• Melted butter: Binds and flavors the graham cracker crumbs perfectly, giving you that buttery crunch.
• Cream cheese (softened): The heart of your cheesecake flavor—make sure it’s room temperature to prevent lumps.
• White sugar: Sweetens the ice cream base.
• Heavy cream: Provides richness and creaminess that you expect in indulgent ice cream.
• Whole milk: Balances the texture — not too thick, not too light.

Variations

I love how versatile this Strawberry Cheesecake Ice Cream Recipe is—once you get the basics down, you can customize it to your taste or dietary needs. Feel free to experiment and make this recipe your own, because that’s part of the fun!

• Dairy-Free Version: I once tried swapping cream cheese for a plant-based cream cheese and heavy cream for coconut cream; it turned out surprisingly creamy, though a bit different in flavor.
• Extra Fruity: You can double the strawberries or throw in some blueberries for a mixed berry twist—my kids loved that one!
• Crunch Level: Sometimes I add chopped toasted almonds with the graham cracker crumbs to bump up the texture.
• Less Sweet Option: Use less sugar or a sugar substitute if you want to tone down the sweetness without losing the creamy texture.

How to Make Strawberry Cheesecake Ice Cream Recipe

Step 1: Create the Strawberry Sauce

Start by combining the chopped strawberries, sugar, and corn starch in a small saucepan over medium heat. Stir frequently as it simmers until the fruit breaks down and the mixture thickens into a beautiful, glossy sauce—this usually takes about 5 minutes. I like to let it cool completely, which helps those swirls stay vibrant when mixed into the ice cream later. Pro tip: taste the sauce before it cools — if it’s too tart, add a pinch more sugar.

Step 2: Prepare the Graham Cracker Crust

While the strawberry sauce cools, crush the graham crackers into coarse crumbs—either pop them in a ziplock bag and bash them gently or pulse briefly in a food processor. Then, stir in the melted butter and sugar until well combined. Spread the mixture on a baking sheet and toast it in the oven at 350°F for about 5-7 minutes, stirring halfway through. Toasting deepens the flavor and gives you just that perfect graham cracker crunch I love. Let it cool before adding it to the ice cream base.

Step 3: Whip Up the Cheesecake Ice Cream Base

In a large mixing bowl, beat the softened cream cheese with the white sugar until silky smooth—it’s super important to avoid lumps here, so make sure the cream cheese is at room temp. Next, gently fold in the heavy cream and whole milk until the mixture is creamy and combined. This creamy base is the canvas for your strawberry and graham cracker delights. If you want an extra smooth texture, you can whisk it for a bit longer to incorporate some air, which also helps keep the ice cream scoopable.

Step 4: Combine and Freeze

Pour your creamy cheesecake base into your ice cream maker and churn according to your machine’s instructions—usually around 20-25 minutes. When it’s just about done, quickly add in the cooled strawberry sauce and graham cracker crumbs, folding gently with a spatula to swirl them without blending them in completely. This contrast in texture and flavor is what sets this dessert apart. Transfer the ice cream to an airtight container and freeze for at least 4 hours before serving so those flavors meld beautifully.

How to Serve Strawberry Cheesecake Ice Cream Recipe

Garnishes

Whenever I serve this ice cream, I like to top it with a few extra fresh strawberry slices or a light drizzle of additional strawberry sauce for an eye-catching touch. Sometimes, I sprinkle a bit of crushed graham cracker or even a few mint leaves to brighten up the presentation. It not only tastes great but also looks irresistibly inviting.

Side Dishes

This Strawberry Cheesecake Ice Cream pairs beautifully with warm desserts like a simple vanilla pound cake or even a crisp shortbread cookie. I also love serving it alongside fresh fruit for a lighter option that balances the richness perfectly.

Creative Ways to Present

For special occasions, I’ve presented this ice cream in mini mason jars layered with crushed graham crackers and fresh strawberries, topped with whipped cream. It’s fun, festive, and super easy to make ahead. Plus, it makes a great conversation starter at parties!

Make Ahead and Storage

Storing Leftovers

This ice cream stores very well in an airtight container in the freezer. I’ve kept leftovers for up to a week with no noticeable drop in texture or flavor. Just be sure to press a piece of parchment paper or plastic wrap directly on the surface before sealing to avoid ice crystals forming.

Freezing

If you want to make this Strawberry Cheesecake Ice Cream Recipe in advance, you can freeze the ice cream base before churning, but I recommend making the strawberry sauce and graham cracker crumbs fresh when ready to serve for the best texture. Otherwise, freezing after churning works beautifully, just keep it well sealed.

Reheating

Since this is an ice cream, I usually just let leftovers soften at room temperature for 5–10 minutes before scooping. Avoid microwaving, because that can ruin the creamy texture. If it’s too hard after freezing, try keeping it in the fridge for a short while instead for gentle thawing.

FAQs

Final Thoughts

I honestly can’t say enough good things about this Strawberry Cheesecake Ice Cream Recipe. It’s one of those desserts that feels fancy but is surprisingly easy to make, bringing together all my favorite flavors in one creamy scoop. Every time I pull it out at a gathering, people ask for the recipe—and that tells you just how special it is. So, if you’re craving something that’s both nostalgic and refreshing, give this a try—you won’t be disappointed!

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