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Strawberry Cheesecake Ice Cream Recipe | Grandbaby Cakes
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4.50 from 18 votes

Strawberry Cheesecake Ice Cream

A deliciously simple and fast Strawberry Cheesecake Ice Cream Recipe
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 316kcal


For the Strawberries

  • 2 cup fresh strawberries
  • 3 tbsp granulated sugar
  • 3 tbsp lime juice

For the Ice Cream

  • 8 oz cream cheese room temperature
  • 14 oz sweetened condensed milk
  • 1 tbsp vanilla extract
  • 2 cups heavy whipping cream whipped to stiff peaks
  • 3/4 cup graham cracker crumbs


For the Strawberries

  • Add strawberries, sugar and lime juice to a medium sized pot and bring to boil over medium high heat.
  • Continue to boil for additional 5-7 minutes until juices have released, berries have softened and sauce has thickened a little.
  • Remove berries from heat and allow them to cool then place in refrigerator for 1 hour to completely cool them down.

For the Ice Cream

  • Add cream cheese to bowl of stand mixer or medium sized bowl if using hand mixer.
  • Beat on medium high speed then slowly add in condensed milk and vanilla extract and mix until completely smooth.
  • Turn off mixer and fold whipped cream into cream cheese mixture using a spatula.
  • Once whipped cream is folded in, carefully fold strawberries into batter only folding 3-4 times just until the strawberries have distinctly swirled through batter (don’t over fold the strawberries because you will turn the entire ice cream mixture red).
  • To freeze, alternate adding ice cream mixture and graham cracker crumbs to freezer safe containers. Freeze for at least 5-7 hours then serve.


Calories: 316kcal | Carbohydrates: 30g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 269mg | Potassium: 247mg | Fiber: 1g | Sugar: 19g | Vitamin A: 655IU | Vitamin C: 36.2mg | Calcium: 126mg | Iron: 0.9mg