This is a cream cheese ice cream loaded with fresh strawberry pieces and buttery graham cracker crumble folded throughout. It takes about 45 minutes of active work, then the freezer does the rest — and the result scoops cleaner and tastes richer than most store-bought strawberry cheesecake options.
Before you start
Two things will make or break this batch. First, your cream cheese must be fully softened — cold cream cheese will leave tiny lumps in the base that no amount of blending will fix. Pull it from the fridge at least an hour before you begin. Second, dissolve the sugar completely into the heavy cream before it meets the cream cheese. Undissolved sugar makes the finished ice cream feel gritty, especially after it firms up in the freezer. Whisk the cream and sugar together and give it a full two minutes — you should feel no graininess when you rub a little between your fingers.
About the ingredients
- Cream cheese: Full-fat block-style cream cheese only. The spreadable kind in tubs has added stabilizers that thin the base and affect how it freezes.
- Heavy cream: Higher fat content means a creamier, less icy result. Do not substitute half-and-half.
- Graham crackers: Crush them to a coarse, uneven texture — some fine crumbs, some small chunks. Uniform powder turns gummy once frozen. Skip the garnish of extra crumble on top of the finished scoop — not worth the extra dish.
- Strawberries: Frozen strawberries work well for the pureed portion; save fresh ones for the chunks added at the end if you want cleaner texture in the final scoop.
Keeping it fresh
Transferred to a shallow, wide container with a tight lid, this ice cream keeps well in the freezer for up to three weeks. Press a sheet of plastic wrap directly onto the surface before sealing the lid — this prevents ice crystals from forming on top. If you’re packing it as a gift, a pre-chilled pint container works well; freeze the filled container for at least four hours before handing it off, and include a note that it should go straight into the freezer on arrival. For best scoopability, let it sit at room temperature for five minutes before serving. Do not refreeze a batch that has fully melted.
If something goes sideways
- The base looks curdled or lumpy before churning: The cream cheese wasn’t smooth enough or was still cold when the liquids were added. Pour the mixture into a blender and blend on high for 30 seconds — this usually rescues it.
- The ice cream is icy rather than creamy after freezing: This usually means the sugar wasn’t fully dissolved, or the mixture was poured into the machine before it was properly chilled. Next time, refrigerate the base for 30 minutes before churning.
- The graham cracker pieces are soggy: They were added too early in the churn, or the butter ratio was too low. The butter coating is what slows moisture absorption — make sure every crumb is coated before adding to the machine.
- The ice cream is rock-hard and won’t scoop: Store it in a shallower container so it freezes more evenly and thaws faster at the edges. A wider surface area makes a real difference compared to a deep, narrow tub.
- Strawberry chunks turned icy and hard: Large pieces freeze harder than small ones. Cut the add-in chunks to roughly half-inch pieces before the final five minutes of churning.
Strawberry Cheesecake Ice Cream
Equipment
- Ice Cream Maker
- Mixing Bowls
- Whisk
- Blender or food processor
- Rubber spatula
Ingredients
- 8 oz cream cheese softened
- 1 cup heavy cream preferably organic
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 tsp vanilla extract pure
- 1.5 cup strawberries hulled and halved, fresh or frozen
- 1 cup graham crackers roughly crushed
- 3 tbsp unsalted butter melted
Instructions
- In a medium mixing bowl, beat the softened cream cheese until smooth. Set aside.
- In a blender or food processor, combine half of the hulled strawberries with whole milk. Puree until smooth. Leave other half for later use.
- In a separate bowl, whisk together the heavy cream, sugar, and vanilla extract until sugar is dissolved.
- Gradually add the strawberry milk mixture to the cream cheese, blending until completely smooth. Follow by folding in the cream mixture.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (usually about 20-30 minutes).
- While churning, prepare graham cracker crumble by mixing crushed graham crackers with melted butter. Set aside.
- During the last 5 minutes of churning, add the remaining strawberry pieces and graham cracker mixture into the ice cream machine.
- Once churned, transfer the ice cream to a lidded container and freeze for at least 2 hours to firm up.
Notes
Tammy’s Tips:Â
- For an extra tangy kick, add a teaspoon of lemon zest to the cream cheese mixture.
- Substitute graham crackers with digestive biscuits for a twist.
- If fresh strawberries are not available, opt for high-quality frozen strawberries.
Nutrition
FAQ
Do I really need an ice cream maker for this recipe?
Yes — the recipe card lists an ice cream maker as required equipment, and the churning step is what gives this its creamy texture. Without it, the base freezes into a solid, icy block rather than a scoopable ice cream.
Can I make this a day or two ahead?
Yes, and it actually benefits from it. Making the batch one to two days before you need it gives the graham cracker pieces time to soften slightly into the ice cream, which improves the overall texture. Just keep the container tightly sealed.
How do I package this as a gift without it melting in transit?
Use a pre-chilled, lidded pint container and wrap it in several layers of newspaper or place it inside an insulated bag with a frozen gel pack. It will hold for roughly 30 to 45 minutes in transit — beyond that, plan to deliver it directly to a freezer.
Can I double the batch?
Only if your ice cream maker’s bowl is large enough — most home machines max out at 1.5 to 2 quarts, and overfilling prevents proper churning. Make two separate batches back to back rather than trying to fit everything in at once.
If you liked this one
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- Tropical Coconut Cardamom Ice Cream
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- Elegant Strawberry Champagne Sorbet