Strawberry cheesecake ice cream with a creamy cheesecake ice cream base, and a sweet strawberry sauce and buttery graham cracker crust swirled throughout. Its like a delicious slice of strawberry cheesecake all wrapped up in a big bowl of ice cream!
Save this amazing strawberry cheesecake ice cream for later!
I am so excited today. I’m excited because today I might be sharing with you the best homemade ice cream ever made. Now, I don’t take this thought lightly but this strawberry cheesecake ice cream is incredible. I don’t take this lightly, but of the dozens of homemade ice creams I have made, and even more I have eaten, I think this might be my favorite yet.
This ice cream is inspired by Ben and Jerry’s strawberry cheesecake ice cream. I’ve got two go to flavors when grabbing a pint of Ben and Jerry’s ice cream, strawberry cheesecake and half baked.
Although I haven’t eaten them side by side, I dare say that my homemade strawberry cheesecake ice cream is as good (or even better) than Ben and Jerry’s. If you’ve never had the flavor, or swear by it like I do – I promise you’ll love this homemade version.
I mean, what could be better than a homemade cheesecake based ice cream, with straight up cream cheese in the ice cream, swirled with a sweet strawberry sauce and a buttery graham cracker crust. Its deliciousness and sweet flavor in every single bite.
It is like you took the best strawberry cheesecake and turned it into a delicious bowl of creamy ice cream instead.
If you want to try other strawberry favorites, try our strawberry muffin recipe, or our strawberry shortcake.
You’ll want to eat this ice cream every day, all year long, no matter what season it is. Its great for a twist on a Valentine dessert, or to cool down with on a hot day.
This recipe does require an ice cream maker, so make sure to put your freezer bowl in the freezer at least 24 hours in advanced so that it is completely frozen.
Look at those swirls of goodness throughout. 😍 😍 😍
Strawberry Swirled Cheesecake Ice Cream
Ingredients
For the Strawberry Swirl:
- 1 1/2 cups chopped strawberries
- 1/4 cup sugar
- 1/2 TBS corn starch
For the Graham Cracker Crust Swirl:
- 4 graham cracker cookies
- 1/2 TBS sugar
- 2 TBS melted butter
For the Cheesecake Ice Cream:
- 8 oz cream cheese (softened)
- 1 cup white sugar
- 2 cups heavy cream
- 1 cup whole milk
Equipment
Instructions
For the Strawberry Swirl:
- Blend up the strawberries until smooth.
- Pour strawberry puree, sugar and cornstarch into a medium sized sauce pan and cook up for a few minutes until a thick sauce is made.
- Pour into a bowl and refrigerate for 1 hour.
For the Graham Cracker Crust:
- Crush your graham crackers into a fine crumb.
- Combine the graham cracker crumbs, sugar and melted butter. Set aside till needed.
For the Cheesecake Ice Cream:
- Whisk together your cream cheese and your sugar until smooth.
- Add in the heavy cream and milk and whisk until mostly combined. **
- Pour mixture into your prepared ice cream mixer. Allow to churn according to manufactures instructions.
- Scoop 1/3 of the ice cream mixture into a 3QT pan (a bread pan is perfect for this)
- Scoop 1/3 of the strawberry puree, and sprinkle 1/3 of the graham cracker crumbs over the top of the ice cream.
- Swirl together with a knife. (Swirl well, any thick strawberry sauce areas will become a bit icy)
- Repeat with the second third, and final third of the ice cream, sauce and graham crackers.
- Cover with plastic wrap and place in your freezer to harden for 6 hours, up to overnight.
Video
Notes
Nutrition
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Things you might need for this recipe:
Sandra says
Absolutely Delicious! My daughter and I made this. Thanks for the story. Wonderful tradition to continue with the next generation.😋😋
Aimee says
So glad you loved it!
Emily says
For reference, I use a kitchen aid ice cream churner. I’m new to ice cream making, so I’ve been looking for easy recipes. This is my favorite one so far! The base itself is so creamy and thick and the best part is that it’s so simple to throw together. It took 20 minutes in the churner for the ice cream to come together. The only change I made to the base is including 1 tsp of vanilla extract to bring out the vanilla flavor. Great addition!
For the strawberry sauce, I made it chunkier by less blend time on the strawberries and throwing in some chunks of strawberries while I cooked the sauce.
I also put one or two spoons of the strawberry sauce to the churner after 20 minutes and let it roll for a few more minutes to mix into the ice cream. This gave the ice cream a slight strawberry flavor that I wanted! I also put a few scoops of the graham cracker mix in the base, just for fun!
I followed the recipe by layering ice cream, strawberry sauce, graham cracker mix, and added fresh cut strawberries to each layer until I filled my ice cream container. Then topped it off with another strawberry/graham swirl with fresh cut strawberries on top.
Literally SO good. Make this now! You won’t regret it.
Aimee says
Thank you so much for your kind words Emily. I’m so glad you loved this ice cream. The graham cracker crumbs sound like a delicious addition too!
Cathleen says
Absolutely delicious Aimee! Used our fresh picked strawberries and added a splash of vanilla. Everyone loved it and I can’t wait to try it with blueberries! Thanks!
Dellie says
How long can this last in the freezer?
Aimee says
It should last about 1- 2 months, it may start to get ice build up on it if the container isn’t tightly sealed though
EML says
I made this and it was great.
My strawberry swirl was a but icy. Not sure what I did. Also, I didn’t have Graham crackers so I used biscoff cookies and they worked great
Francesca Stafford says
Is there a way to make this without an ice cream maker?
Aimee says
I haven’t tried this one without an ice cream maker. I know The Recipe Rebel has a no churn cherry cheesecake ice cream, you could try that.
Francesca Stafford says
Ok great. Thank you. This looks soo good I may have to invest in a machine 🙂
Jevon says
The recipe is a bit icy and harder verses thick creamy partly there’s no stabilizer (egg yolk or similar) in the recipe it is all simple le to follow and does have a good cheesecake like taste . The amount of sugar affected the freezing point and texture. I will repeat this with adding vanilla extract, egg yolks replacing half the sugar with rice syrup or agave nectar. Overall it’s a good recipe for starters and worked decently well using 3 different types of machines.
Aimee says
I do love custard based ice creams as well, but haven’t had issues with this one being too hard as is. Glad you like it as a starting point, best of luck with your recipe.
Jake says
Couldn’t really taste the cream cheese at all, might be worth increasing the amount.
Aimee says
Sorry you didn’t think you could taste it, I’ve been able to when I made it – but let me know if you try with more cream cheese.
Janel says
Could I substitute blueberries?
Janel says
How many graham cracker single squares?
Aimee says
It should be 8 squares
Priya says
This was so delicious ! My husband made this for me and it came out so well. Thank you 🙂
Aimee says
Yay! I’m so glad you liked it!
Maria says
May I ask what kind of ice cream maker you have?
Can’t wait to try this with fresh berries from the garden
Aimee says
I have a 2qt cuisinart ice cream maker. Let me know how it turns out!
Susan L. DeSalvatore says
The Cuisinart ice cream maker is flawless.
S says
So so so good! Reminds me of Cold Stone Creamery.
Mel says
Just came across your blog and this recipe by accident. Tried this today after converting the measurements into metric system and it turned out so well! Greetings from Germany.
Aimee says
So glad you loved it!
david says
Going to attempt this! thank you
devolina says
Going to attempt this! A debt of gratitude is in order for the formula.
Aimee says
Hope you love it! It’s my favorite!