Strawberry Cheesecake Ice Cream
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This amazing strawberry cheesecake ice cream recipe is made with fresh strawberries and real chunks of cheesecake swirled throughout. No ice cream maker is needed for this no churn ice cream recipe!
There’s nothing better in the summertime than a scoop of homemade ice cream. And when that ice cream contains a homemade strawberry puree and chunks of cheesecake then we are talking about ice cream heaven. I took one of my favorite desserts, my strawberry cheesecake, and turned into a no churn ice cream!
I first made my homemade strawberry topping for cheesecake on the stovetop so this ice cream is jam-packed with flavor and has real chunks of strawberry in the ice cream. The strawberry topping then gets swirled into an easy no churn ice cream recipe flavored with a bit of vanilla extract, and then I fold in real chunks of my vanilla cheesecake. I simply chopped up a few slices of a classic New York style cheesecake and stirred it into the ice cream base.
This homemade strawberry cheesecake ice cream is flavor jam-packed with real strawberry flavor and cheesecake flavor! If it’s strawberry season, then you have to try this strawberry cheesecake ice cream recipe!
On a hot summer day, serve up this ice cream in a bowl with a spoon or try scooping into a waffle cone for the best ice cream experience!
When strawberries are in season, be sure to try one of these easy strawberry dessert recipes! From cakes and cupcakes to cobblers and cookies, there’s something for everyone.
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Table of contents
Why This Recipe Works
- No ice cream machine needed
- Real chunks of strawberries and cheesecake
- Easy no churn ice cream base
- Mixes up minutes!
Ingredients Needed
- Lemon juice
- Cornstarch
- Strawberries – You can use fresh or frozen strawberries
- Granulated white sugar
- Heavy Cream
- Sweetened condensed milk
- Vanilla extract
- Cheesecake – You will need about 2-3 slices of cheesecake. You can use store-bought or try my vanilla cheesecake!
How To Make Strawberry Cheesecake Ice Cream
Make the strawberry topping:
Combine cornstarch and lemon juice. In a small bowl, whisk together the cornstarch and lemon juice.
Add ingredients to pot. Add the lemon juice/cornstarch mixture to a medium saucepan, along with the strawberries and sugar.
Cook strawberry sauce. Cook over medium heat, stirring occasionally allowing the mixture to boil, and the strawberries to cook down, about 20 minutes until thickened.
Mash down the strawberries slightly as it cooks, with a wooden spoon, potato masher or heat-proof spatula. I like to leave some of the unmashed and bigger (but you can mash the topping down as much as you want).
Cool and store. Remove from heat. and allow to cool completely .
Make the ice cream:
Freeze equipment. Place a 9×5-inch loaf pan in the freezer 30 minutes before starting the recipe. Place the mixing bowl and whisk attachments for the mixer in the freezer 10 minutes before starting the recipe.
Whip heavy whipping cream. In a large mixing bowl with an electric mixer (I like to use my stand mixer with whisk attachment, but a hand mixer will also work), beat heavy cream on medium-high speed for about 3 minutes until stiff peaks form.
Add milk and vanilla. Fold the condensed milk and vanilla into the whipped cream gently. Be sure to do this step slowly and gently so as not to deflate the whipped cream.
Add cheesecake and strawberries. Fold in the cheesecake pieces and strawberry topping gently.
Assemble ice cream. Remove the loaf pan from the freezer, and spoon the mixture into the loaf pan. Place loaf pan in the freezer overnight or until firm at least four hours.
Recipe Tips
- Make sure the strawberry topping is cool before adding. I like to make the topping ahead of time, even the day before before adding to the ice cream base.
- Chill the equipment first. This will help in whipping the heavy cream up to full volume and chilling the ice cream faster.
- Freeze first. This ice cream is best if made and frozen overnight or at least 4 hours or longer.
Recipe Variations
- Stir in graham crackers – For more graham cracker flavor, fold in crushed graham crackers for a fantastic graham-cracker swirl addition.
- Use Oreos – You can also try stirring in some Golden Oreos for more crunch and vanilla cake flavor.
- Turn into ice cream sandwiches– Whip up some homemade chocolate chip cookies and then scoop this ice cream between two cookies for the ultimate ice cream treat.
Storage Instructions
Do not try to serve this ice cream before it has been in the freezer (set at 0℉ or colder) for at least 4 hours. The top may feel ready sooner, but if you try serving it before ready then the middle will still be liquidy.
You can store this no-churn ice cream in an airtight container lasts up to 2 months in the ice cream freezer. Just transfer your strawberry cheesecake ice cream to a freezer-safe container or pan covered with plastic wrap.
Recipe FAQs
This is probably due to crystallization. Make sure to cover the ice cream well before storing and freezing.
No, you can’t. The condensed milk is a combination of milk and sugar and serves as the base for the ice cream.
I haven’t tried but you would need to use coconut cream in place of the heavy cream. And use coconut sweetened condensed milk. And make sure to use dairy free cheesecake!
More Recipes To Try
If you are looking for more strawberries to bake with, then be sure to try my strawberry shortcake cake! It’s a single layer cake topped with whipped cream and strawberries.
If you’re craving more ice cream this summer, then check out a family favorite my mint chocolate chip ice cream recipe! Or maybe try these strawberry yogurt popsicles.
Or if the kids are craving ice cream, then this cotton candy ice cream is sure to please! Or try these fun strawberry crunch cheesecake cones from Sugar Yums!
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Don’t forget to grab a copy of my cookbook, Cheesecake For All Seasons! It’s an easy to download digital e-book with over 50 delicious cheesecake recipes, toppings, tips and tutorials for you to master making cheesecake at home!
Strawberry Cheesecake Ice Cream
Ingredients
For the strawberry topping:
- 2 teaspoons lemon juice
- 1 teaspoon cornstarch
- 1 pound (16 ounces) fresh strawberries, hulled and quartered
- ⅓ cup (67 g) granulated white sugar
For the ice cream base:
- 2 cups (480 ml) cold heavy cream
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 12 ounces cheesecake (about 2-3 slices) cut into small squares
Instructions
Make the strawberry topping:
- Combine cornstarch and lemon juice. In a small bowl, whisk together the cornstarch and lemon juice. 2 teaspoons lemon juice 1 teaspoon cornstarch
- Add ingredients to pot. Add the lemon juice/cornstarch mixture to a medium saucepan, along with the strawberries and sugar. 1 pound (16 ounces) fresh strawberries, ⅓ cup (67 g) granulated white sugar
- Cook strawberry sauce. Cook over medium heat, stirring occasionally allowing the mixture to boil, and the strawberries to cook down, about 10 minutes until thickened (if using frozen strawberries, will take a few minutes longer). Mash down the strawberries slightly as it cooks, with a wooden spoon, potato masher or heat-proof spatula. I like to leave some of the unmashed and bigger (but you can mash the topping down as much as you want).
- Cool and store. Remove from heat. and allow to cool completely .
Make the ice cream:
- Freeze equipment. Place a 9×5-inch loaf pan in the freezer 30 minutes before starting the recipe. Place the mixing bowl and whisk attachments for the mixer in the freezer 10 minutes before starting the recipe.
- Whip heavy cream. In a large mixing bowl with an electric mixer (I like to use my stand mixer with whisk attachment, but a hand mixer will also work), beat heavy cream on medium-high speed for about 3 minutes until stiff peaks form. 2 cups (480 ml) cold heavy cream
- Add milk and vanilla. Fold the condensed milk and vanilla into the whipped cream gently. Be sure to do this step slowly and gently so as not to deflate the whipped cream. 14 ounces sweetened condensed milk 2 teaspoons vanilla extract
- Add cheesecake and strawberries. Fold in the cheesecake pieces and strawberry topping gently. 12 ounces cheesecake
- Assemble ice cream. Remove the loaf pan from the freezer, and spoon the mixture into the loaf pan. Place loaf pan in the freezer overnight or until firm at least four hours.
Notes
- Storage: Do not try to serve this ice cream before it has been in the freezer (set at 0℉ or colder) for at least 4 hours. The top may feel ready sooner, but if you try serving it before ready then the middle will still be liquidy. You can store this no-churn ice cream in an airtight container lasts up to 2 months in the ice cream freezer. Just transfer your strawberry cheesecake ice cream to a freezer-safe container or pan covered with plastic wrap.
This may be one of the best ice creams I’ve ever made! It’s so creamy and decadent. Great recipe!
Thank you, Kristine! I’m so glad you enjoyed the ice cream and found it creamy and decadent. Your feedback is much appreciated!😊
This homemade strawberry cheesecake ice cream was sooooo creamy! Who needs storebought when you can have it this good at home!
Thank you for the great feedback! I’m thrilled to hear you enjoyed the creaminess of the homemade strawberry cheesecake ice cream. Homemade really does make a difference!
My daughter loves cheesecake ice-cream but we’ve never tried making it ourselves. We will now! Thanks for this easy recipe.
Thank you for your lovely comment! I’m so glad you found the recipe easy and that it inspired you to make cheesecake ice cream at home. Enjoy!
This is the most amazing no-churn ice cream I have ever tried. From the texture to the flavour, everything is just perfect! Thank you so much for sharing!
Thank you so much! I’m thrilled to hear you loved the Strawberry Cheesecake Ice Cream. Your feedback means a lot!
We have some leftover cheesecake from this weekend, and strawberries! Gonna make this today! Thank you!
Thank you! I hope you love the ice cream with your leftovers. Enjoy!