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Strawberry Cheesecake Ice Cream


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Rate this recipe 4.4/5 (18 Votes)


  • 2 cups heavy cream
  • 1 cup milk
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp. pure vanilla
  • 8 oz. cream cheese, softened
  • 1 pint strawberries {fresh or frozen}
  • 1/2 cup sugar
  • 1 Tbsp. lemon juice
  • 1/2 cup coarsely crushed graham crackers


Adapted from


Step 1

In a heavy saucepan, whisk the eggs until well blended. Whisk in the cream, milk, and 1 cup sugar.

Slowly heat to a simmer, stirring frequently...let cook at a bubble about a minute. Stir in the vanilla. Remove from heat.

Cut the cream cheese into chunks and stir into the hot cream mixture until mostly smooth. Cool mixture completely in the fridge.

Using a hand blender, chop strawberries with remaining 1/2 cup sugar and lemon juice. Leave them a little chunky. Crumble the graham crackers...but don't make them too fine. I just beat them on the counter with my hand. :)

When the cream mixture is completely cool...add to your ice cream maker. Mine takes about 15-20 minutes...after about 10 minutes, I added 1/4 cup or so of the strawberry mix and half of the graham crackers.

Add the remaining graham crackers close to the end. Swirl in the remaining strawberry mix with a spoon when you transfer it to a freezer container.

Eat it right away as a soft serve or stick it in the freezer for later!

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