Strawberry cheesecake ice cream has swirls of fresh strawberry sauce and graham cracker chunks throughout.
Cheesecake is the ideal dessert to transform into an ice cream.
It’s already rich and creamy. It just makes sense!
Cheesecake Ice Cream
The iconic flavors of strawberry cheesecake in ice cream form!
This strawberry cheesecake ice cream is an updated variation of this roasted banana cheesecake ice cream.
Very few ingredients are needed to make the cheesecake ice cream base.
This recipe does not contain eggs.
As such, the resulting ice cream will not be as silky and smooth as other ice cream such as this rum raisin ice cream or fresh mint chip ice cream.
However, what it lack in smoothness, it makes up for in creaminess!
The combination of cream cheese, heavy cream, and sour cream creates a luscious ice cream.
Finely grated lemon zest is key to achieving that “fresh” cheesecake flavor.
To efficiently extract the lemon flavor, rub lemon zest into the granulated sugar.
Recommended Ice Cream Machine
I personally use this automatic compressor ice cream maker.
It uses a commercial quality compressor-freezer allowing you to make ice cream quickly and efficiently.
Compressor ice cream machines are a bit more expensive. It is worth the price if you make ice cream and sorbets often.
For infrequent ice cream makers, I suggest this insulated freezer bowl ice cream maker. I used this version for several years before upgrading.
The only caveat with this simpler machine: you have keep the freezer bowl in the freezer for at least 24 hours before use.
How to layer strawberry flavor into ice cream
- Gather shallow 2-quart ice cream container, cheesecake ice cream, and fresh strawberry sauce.
- Spread 1/3 of cheesecake ice cream into the bottom of the container.
- Dollop a generous 2 tablespoons of strawberry sauce all over the ice cream layer. Use a chopstick or knife to gently swirl the strawberry sauce into the ice cream.
- Repeat adding ice cream layer and strawberry sauce two more times.
Secure lid on assembled ice cream. Pop container in the freezer for about one hour for ice cream to firm up.
Best way to store homemade ice cream
For best results, keep homemade ice cream covered in an airtight container stored in the coldest part of the freezer.
I recommend using the 2 quart Cambro container photographed above.
It’s a durable, stackable container. It’s great for homemade ice cream and sorbet recipe since it can hold up to 2 quarts.
This reusable ice cream tub or tight fitting silicone lid freezer storage container are also great options.
Keep ice cream for up to two weeks. Overtime, it will inevitability develop freezer burn, dry out, or absorb other flavors from the freezer.
Other fruit options
Easily swap in your fruit of choice! This cheesecake ice cream recipe works well with a variety of fruits.
Here are some great options:
- Peaches: Use 2 fresh peaches or drained 15 oz canned peaches. Cut peaches in chunks. Add to ice cream machine along with the graham crackers.
- Cherries: Use about half of a 30 oz canned cherry pie filling/topping. Add to the machine with the graham crackers.
- Blueberries: Swap in this blueberry refrigerator jam in place of the strawberry sauce.
Strawberry Cheesecake Ice Cream
- food processor
- ice cream maker
Cheesecake Ice Cream:
- 1 lemon, finely grated zest
- ½ cup granulated sugar (100 g)
- 8 oz brick-style cream cheese (227 g)
- ½ cup sour cream (120 g)
- 2 teaspoons fresh squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 1 ¼ cup 2% reduced-fat milk (285 g)
- ¾ cup heavy cream (170 g)
- 6 full sheets graham crackers (96 g), roughly chopped
- ½ cup sliced hulled fresh strawberries (85 g)
- ¼ oz freeze dried strawberries (8 g)
- ¼ cup granulated sugar (50 g)
Cheesecake Ice Cream:
- Use your fingers to rub finely grated lemon zest into the granulated sugar. Set aside.
- In a large food processor, puree together cream cheese, sour cream, lemon sugar, lemon juice, and vanilla until smooth.
- Scrape down sides of the bowl as needed. With the food processor running on slow speed, slowly add milk and heavy cream. Continue to mix until well combined and smooth.
- Transfer mixture to an airtight container. Store in the fridge and let mature overnight. (If pressed for time, let chill in the fridge for 1 hour before churning.)
- Puree fresh strawberries, freeze dried strawberries, and granulated sugar in a high speed blender or food processor until smooth. Keep refrigerated until ready to use.* (Mixture will thicken as it sits and cools.)
- Churn ice cream base according to your ice cream maker unit's instructions.* Once the volume has increased by half and the mixture has reached a soft serve consistency, add graham crackers. Churn for another 1 to 2 minutes to distribute the crackers.
- Add ⅓ of fresh churned ice cream to a 2 quart container. Dollop generous 2 tablespoons strawberry sauce over ice cream. Use a chopstick or knife to swirl in strawberry sauce.
- Layer another ⅓ of ice cream over strawberry sauce. Dollop another generous 2 tablespoons strawberry sauce. Swirl sauce into ice cream.
- Add remaining ⅓ ice cream and spread into an even layer. Add remaining strawberry sauce. Swirl sauce into ice cream. Cover container and keep in the freezer for at least 45 minutes before serving.
More fun frozen treat recipes you might enjoy:
- Mojito coffee ice cream is a riff on the popular mint mojito iced coffee from Philz Coffee.
- Blue cookie monster ice cream is loaded with Oreos and chocolate chips!
- Serve this super easy three ingredient orange sorbet in hallowed oranges for the ultimate presentation.