We love ice cream in any form, but especially in the form of Ice Cream Sandwiches, Ice Cream Cake, or Pistachio Ice Cream! Don’t miss all our no-bake desserts!
We have so many fresh strawberries and I’ve been using them to make my favorite homemade Strawberry Jam and Strawberry Lemonade. I made sure to set some aside for this amazing Strawberry Cheesecake Ice Cream, too!
What I LOVE about this ice cream recipe:
No ice cream maker necessary: No churning necessary! All you need is a freezable dish. You could use a bowl, a loaf pan, or any other freezer-safe pan. Adaptable: feel free to throw in some walnuts, blueberries, or any other mix-ins that you love! Six simple ingredients including cream cheese, sweetened condensed milk, heavy cream, lemon zest, strawberries, and graham crackers.
How to Make Strawberry Cheesecake Ice Cream:
Combine ice cream ingredients: Mix the cream cheese, sweetened condensed milk, lemon zest, and whipping cream with an electric mixer until combined.
Freeze for about 4 hours or until semi-solid.
Add strawberries and graham crackers: Place strawberries in food process or and pulse several time until mashed, but some small chunks remain. Remove cream cheese mixture from the freezer and stir well. Add diced strawberries and graham cracker pieces and stir to combine.
Freeze: Pour ice cream into a (freezer friendly) serving dish–I use a large bread pan. Cover well and Freeze for at least 8 hours or until firm.
Serve: Remove from the freezer 5-10 minutes before serving, to make it easier to scoop.
To use an ice cream maker:
While this recipe doesn’t require an ice cream maker, if you have one and you’re dying to use it you can do that too! First, make sure that your freezer bowl is frozen before churning. It should be put in the freezer for at least 24 hours! Follow step 1-2 of the recipe (skipping the part where it asks you to freeze it) and pour the ice cream mixture into the frozen bowl. Then follow the directions of your particular ice cream maker.
Storing and Freezing:
Store ice cream in a freezer safe container with an airtight lid. Store it for up to 1 month and allow it to thaw slightly before scooping. You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes! RATE and COMMENT below! I would love to hear your experience. I originally shared this recipe May 2016. Updated July 2020 with process photos and clearer instructions.
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