Strawberry Cheesecake Ice Cream

Strawberry season for the most part is over but I couldn’t let the summer go by without sharing one of my favorite ice cream flavors.

Cheesecake in ice cream form! The stuff summer dreams are made of.

Ruby-red strawberries dominate every bite along with the richness of tangy cream cheese mixed with chewy bites of graham crackers. Sheer decadence.

So go out and raid your strawberry patch! Or your neighbor’s.

Just don’t tell them I sent you.

If you do get caught – present them with a peace offering.

A scoop of pretty pink ice cream. All will be forgiven.

Strawberry Cheesecake Ice Cream

Rating: 51

Prep Time: 10 minutes

Total Time: 35 minutes

Yield: 1 + 1/3 quarts

Strawberry Cheesecake Ice Cream

Ruby-red strawberries, tangy cream cheese mixed with chewy bites of graham crackers make this ice cream the next best thing to cheesecake!


1 quart fresh strawberries
8 ounces cream cheese, softened
3/4 cup sugar
1 cup milk
1 tablespoon lemon juice
a pinch of salt
1/2 cup heavy cream
1 cup graham crackers, in bite-size pieces


  1. To make the ice cream, purée the strawberries in a food processor or blender with the cream cheese, sugar, milk, lemon juice, and salt. Stir in the heavy cream and chill completely at least 3 hours or overnight.
  2. Add the strawberry mixture to an ice-cream maker. Churn 20-25 minutes adding the graham crackers during the last 5 minutes. Store in freezer. Makes about 1 and 1/3 quarts.


Adapted from Epicurious and inspired by Finding Joy In My Kitchen

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