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Frozen Treats · Dessert

Strawberry Cheesecake Ice Cream

Chef Pluff

Creamy no-churn cheesecake ice cream swirled with homemade strawberry sauce, cheesecake pieces, and buttery graham cracker crumbs.

Prep time
25 minutes
Cook time
10 minutes
Total time
6 hours 35 minutes
Servings
8
Chef Pluff presenting Strawberry Cheesecake Ice Cream

Ingredients

  • 2 cups heavy whipping cream, cold (480 mL)
  • 1 can sweetened condensed milk (14 oz)
  • 8 oz cream cheese, softened
  • 1 tsp vanilla extract
  • 1 Tbsp fresh lemon juice
  • 1 cup prepared cheesecake, cut into small cubes
  • 2 cups fresh strawberries, diced (300 g)
  • 1/4 cup granulated sugar (50 g)
  • 1 Tbsp water
  • 3/4 cup graham cracker crumbs
  • 2 Tbsp unsalted butter, melted

Directions

  1. Combine the diced strawberries, sugar, and water in a saucepan over medium heat. Cook for 8–10 minutes, stirring occasionally, until the strawberries soften and form a thick sauce. Let cool completely.
  2. Mix the graham cracker crumbs with melted butter until evenly coated. Set aside.
  3. Beat the softened cream cheese in a large bowl until smooth.
  4. Add the sweetened condensed milk, vanilla extract, and lemon juice. Mix until creamy and fully combined.
  5. In a separate bowl, whip the cold heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
  7. Fold in the cheesecake cubes and half of the graham cracker crumbs.
  8. Spread half of the ice cream mixture into a freezer-safe container. Spoon half of the strawberry sauce over the top and gently swirl with a knife.
  9. Add the remaining ice cream mixture and strawberry sauce. Swirl again, then sprinkle the remaining graham cracker crumbs over the top.
  10. Cover tightly and freeze for at least 6 hours, or until firm.
  11. Let the ice cream soften at room temperature for 5 minutes before scooping.
  12. Serve in bowls or waffle cones with extra strawberries and graham cracker crumbs.