If you love cheesecake, then this homemade no churn Strawberry Cheesecake Ice Cream is for you! Smooth vanilla cheesecake ice cream loaded with crushed graham crackers and strawberry compote.
Skip the ice cream and make actual strawberry cheesecake instead!
STRAWBERRY CHEESECAKE ICE CREAM
This homemade strawberry cheesecake ice cream is going to become your new favorite flavor! Easy no churn vanilla cheesecake ice cream packed with swirls of strawberry compote and crushed graham crackers, giving you the ultimate cheesecake flavors. This easy homemade ice cream recipe is the perfect summer dessert no matter what the occasion!
WHAT YOU NEED-
- Heavy Cream– The key ingredients in homemade no churn ice cream is the heavy whipping cream. The high fat content is what you need, you can NOT substitute for half and half or whole milk.
- Condensed Milk– Condensed milk not only is the main sweetener in this dish, but it also helps give you the right ice cream texture. You can use regular or fat free condensed milk. Be sure you are using condensed milk NOT evaporated milk!
- Cream Cheese- To give the ice cream base that rich and creamy cheesecake flavor, this recipe calls for softened cream cheese! You can use either regular or fat free cream cheese.
- Vanilla– The key flavor in your vanilla ice cream comes from vanilla bean paste! I highly recommend using vanilla bean paste for the ultimate flavors. If you cannot find vanilla bean paste, then you can use vanilla extract.
- Strawberry Compote– For the strawberry compote, the recipe calls for fresh or frozen slice strawberries, sugar (or any type of sweetener)
- Graham Crackers- You can’t forget about the rich, buttery cheesecake crust flavor! You want to use either classic or cinnamon graham crackers for this ice cream.
HOW TO MAKE STRAWBERRY CHEESECAKE ICE CREAM
With just a couple steps and a little freezer time, you can have this easy no churn ice cream recipe ready to enjoy!
- Compote– Add all the ingredients for the strawberry compote into a saucepan and bring to a simmer over medium heat.
- Simmer for 5 minutes, or until the berries break apart and sauce thickens. Remove from heat and cool.
- Make Cheesecake Ice Cream– Mix the heavy whipping cream with a hand mixer or stand mixer until it becomes light, fluffy and stiff peaks form.
- In another bowl, mix cream cheese, condensed milk, and vanilla until smooth. Add to the heavy cream and mix until well combined.
- Pour 1/3 of the ice cream mixture into a loaf pan or ice cream container.
- Top with some of the strawberry compote and crushed graham crackers, then gently swirl.
- Repeat the layers until all the ice cream mixture has been used. Finish with the remaining crushed crackers and strawberry compote.
- Cover the surface with plastic wrap or parchment paper and freeze for 8–12 hours, or until firm.
- Let the ice cream sit at room temperature for a few minutes before scooping and serving.
CHEESECAKE ICE CREAM VARIATIONS
You don’t have to make this strawberry cheesecake; you can totally swap it out for different flavors!
- Berry– Make this berry cheesecake ice cream by adding more berries to the compote mixture!
- Peach– If you love peaches, make delicious peach cheesecake ice cream! Swap the strawberries for slices or cubed peaches for a peach compote.
- Cherry– Nothing beats a delicious cherry cheesecake! Swap the strawberries for pitted cherries, to make a delicious cherry compote for this homemade ice cream.
- Blueberry– Make a classic blueberry cheesecake ice cream, by making a blueberry sauce or compote.
QUESTIONS YOU MIGHT HAVE:
I use THIS 2-quart ice cream container for this recipe, and it fills the entire container. Typically, a 2-quart ice cream container contains about 16 servings.
Once you try to find out how easy it is to make homemade ice cream, you will make it all the time, so I recommend investing in these ice cream containers! But no worries, you can also use a metal loaf pan!
Adding the cream cheese to the ice cream base is what gives you that extra cheesecake texture, but you can totally leave it out! You can just keep the ice cream a plain vanilla base.
Yes, you can totally use jam, just be sure to mix it and warm it to loosen it up for easier swirling.
The main difference is the texture and size of the fruit. Compote typically has the chunkier fruit pieces and sauce is more of a puree with blended fruit. Either compote or sauce will work for this sauce.
Yes! You can have chunky compote or a smoother sauce, either will work.
OTHER ICE CREAM FLAVORS TO TRY
Check out all my other delicious homemade ice cream flavors to try!
Strawberry Cheesecake Ice Cream
Equipment
Ingredients
- 1 cup graham crackers crushed
Vanilla Ice Cream Base-
- 2 1/2 cups heavy whipping cream
- 8 oz cream cheese softened
- 3/4 cup condensed milk
- 1 Tbsp vanilla bean paste or vanilla extract
Strawberry Compote-
- 8 oz fresh or frozen strawberries sliced
- 2 Tbsp lemon juice
- 2 Tbsp granulated sugar
- 1/4 cup water
Instructions
Prepare the Strawberry Compote-
- Add all the ingredients for the strawberry compote to a saucepan or pot.8 oz fresh or frozen strawberries, sliced, 2 Tbsp lemon juice, 2 Tbsp granulated sugar, 1/4 cup water
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Cook for 5-7 minutes, or until the strawberries have softened and broken down into a thick, jam-like compote.
- Remove from the heat and allow the compote to cool completely. (For faster cooling, transfer the sauce to a bowl and refrigerate until chilled.)
Make the Strawberry Cheesecake Ice Cream-
- Add the heavy whipping cream to a deep mixing bowl. Using a hand mixer or stand mixer, beat at high speed for about 4-5 minutes, or until stiff peaks form and the cream is light and fluffy. (It should resemble whipped cream.)2 1/2 cups heavy whipping cream
- In another bowl, mix the condensed milk, cream cheese and vanilla paste until smooth. Add the mixture to the whipped cream. Mix at low speed just until fully combined and smooth. (Taste the mixture and, if you prefer a sweeter ice cream, mix in a little more condensed milk.)8 oz cream cheese, softened, 3/4 cup condensed milk, 1 Tbsp vanilla bean paste, or vanilla extract
- Pour about 1/3 of the ice cream mixture into an ice cream container, loaf pan, or metal bread pan.
- Add dallops of the strawberry compote over the ice cream. Using a butter knife or fork, gently swirl the compote into the ice cream. (Avoid overmixing so you can still see ribbons of strawberries.)
- Sprinkle with crushed graham crackers.
- Repeat the layering process 2-3 more times until all the ice cream mixture has been used. Smooth the top layer with a spatula, then sprinkle with the remaining strawberry compote and crushed graham crackers. Gently swirl the top layer.
- Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to help prevent ice crystals and freezer burn, then cover tightly with a lid or foil.
- Freeze for at least 8-12 hours, or overnight, until the ice cream is fully firm and scoopable.
- When ready to serve, let the ice cream sit at room temperature for 4–5 minutes to soften slightly. Scoop into bowls or cones and enjoy. (For easier scooping, dip your ice cream scoop into hot water and wipe it dry before each scoop.)
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