0 from 6 votes
Strawberry Cheesecake Ice Cream Recipe
This Strawberry Cheesecake Ice Cream recipe is made using fresh strawberries, a vanilla cream cheese ice cream base, and homemade Graham Cracker crust crumbles. It's a perfect dessert for strawberry cheesecake lovers and great for hot summer BBQs, family gatherings, or enjoying while you soak up the sun!
Prep Time
15 mins
Cook Time
15 mins
Freezing Time
4 hrs
Total Time
4 hrs 40 mins
Servings: 8 servings
Calories: 449 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Ice Cream Base
- 1 (8-ounce) package cream cheese softened
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Strawberry Swirl
- 1½ cups strawberries diced
- ¼ cup granulated sugar
- 1 Tablespoon cornstarch
Graham Cracker Crumbs
- 1 cup Graham cracker crumbs (about 6 graham crackers)
- 3 Tablespoons salted butter melted
- 2 Tablespoons granulated sugar
Instructions
Crust
- Pulse the graham crackers in a food processor until they are fine crumbs. Add the butter and sugar, pulsing until the graham cracker crumbs are evenly moistened.
- Press into a pie plate or baking dish and bake at 350°F for 8-10 minutes to set. Cool it completely, then break it into chunks and crumble pieces.
Cup of Yum
Strawberry Swirl
- Combine strawberries, sugar, and cornstarch in a medium saucepan over medium heat.
- Cook, stirring frequently, until the berries break down and thicken into a sauce. Remove from the heat and cool completely.
Cheesecake Ice Cream Base
- Beat cream cheese until smooth. Add granulated sugar and beat well to combine. Scrape the bottom and sides of the bowl.
- Add heavy cream and mix well to combine. Stir in milk, vanilla extract, and lemon juice.
- Churn the ice cream.
Assemble Strawberry Cheesecake Ice Cream
- Layer half the ice cream base, strawberry swirl, and graham cracker crumbs in a freezer-safe container.
- Repeat the layers until all the mixes are used up. Freeze for 4-6 hours until firm.
Notes
- Storage: Use a freezer-safe container to layer the ice cream in and cover it with a lid or plastic wrap before storing it in the freezer for up to 1 month. Let the ice cream sit on the counter for 15 minutes to soften slightly before scooping.
- Substitutions: Feel free to replace the strawberries with another favorite fruit like raspberries, blueberries, blackberries, mangos, or peaches to change up the flavor.
Nutrition Information
Calories
449kcal
(22%)
Carbohydrates
48g
(16%)
Protein
4g
(8%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
82mg
(27%)
Sodium
132mg
(6%)
Potassium
166mg
(5%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Vitamin A
1060IU
(21%)
Vitamin C
16mg
(18%)
Calcium
91mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 449
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 82mg | 27% |
| Sodium | 132mg | 6% |
| Potassium | 166mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 1060IU | 21% |
| Vitamin C | 16mg | 18% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.