Strawberry Cheesecake Ice Cream

There’s something about that first lick of strawberry cheesecake ice cream that feels like pure summer magic. Sweet, creamy, a little tangy, with those buttery graham cracker bits — it’s a whole memory on a spoon.

And if you’re looking for even more dreamy, easy strawberry treats, don’t miss my Strawberry Banana Cheesecake Salad — it’s like a cheesecake you can scoop with a spoon, no baking required.

Growing up, summers meant constant travel for our family. We lived like modern nomads, following my dad’s hospitality work across the globe. But no matter where we landed, my mom always made sure we had a “first day of summer” tradition: a big picnic, complete with a cooler full of homemade ice cream. Some years it was mango, some years it was lemon. But the year we spent a sticky, sun-drenched summer in southern Italy? That was the year of strawberries. I can still smell the roadside stands overflowing with berries warmed by the sun.

This No-Churn Strawberry Cheesecake Ice Cream is a little love letter to those days.

And bonus: it’s crazy easy. No ice cream maker. No complicated steps. Just simple, honest ingredients that turn into something so good, you’ll be sneaking spoonfuls straight from the freezer.

If you’re hungry for even more oven-free favorites, check out my No-Bake Strawberry Cheesecake Desserts.

Ingredients You’ll Need

• 8 oz cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 2 cups heavy whipping cream, cold
• 1½ tsp pure vanilla extract
• 1 to 1½ cups fresh strawberries, diced (macerating optional)
• ¾ to 1 cup graham cracker crumbs (plus extra for topping)
• Optional: 1 tsp lemon zest (for a bright, tangy kick!)

Step-by-Step Instructions

1. Prep Your Strawberries

Wash and dice your strawberries into small pieces. If you want extra juicy, flavorful berries, toss them with a teaspoon of sugar and let them sit for 10-15 minutes. (That’s called “macerating,” and it draws out the natural juices. Like magic!)

Eva’s Tip: Sometimes Emma gets the job of “strawberry fairy,” sprinkling the sugar and giving everything a stir with her little hands. It’s a messy little mission that tiny hands absolutely love!

2. Make the Creamy Base

In a large bowl, beat the softened cream cheese until smooth. Pour in the sweetened condensed milk and vanilla, then mix until everything is silky smooth.

In a separate cold bowl (a tip I learned in Italy: chilling your bowl makes cream whip faster!), whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture. Take your time here — you want to keep all that airy fluffiness.

3. Fold In the Good Stuff

Add your diced strawberries and most of the graham cracker crumbs. (Save a handful for sprinkling on top!) Gently fold everything together.

Optional: If you want beautiful swirls, you can also puree some strawberries separately and gently swirl them into the mix before freezing.

(P.S. If you’re into show-stopping, no-bake strawberry treats, you have to check out these Cheesecake Deviled Strawberries — they’re adorable, easy, and always disappear fast at parties.)

4. Freeze It!

Pour the mixture into a 9×5-inch loaf pan or similar freezer-safe container. Sprinkle the reserved graham cracker crumbs on top.

Cover with plastic wrap or a lid and freeze for at least 6 hours, preferably overnight.

Then scoop, smile, and savor every dreamy bite.

Simple Seasonal Variations

• Roasted Strawberries: Roast your berries at 350°F for 15 minutes before folding them in. It deepens the flavor like you wouldn’t believe!
• Peachy Twist: In late summer, swap strawberries for roasted peaches. So good you’ll want to make a second batch.
• Extra Crunch: Add even more graham cracker crumbs between layers for big pockets of buttery crunch.
• Bonus Easy Dessert: If you love easy-peasy strawberry cheesecake magic, you’ll fall for my Strawberry Cheesecake Dump Cake — it’s one of those recipes you make once and suddenly everyone’s begging you for it again!

FAQs About Strawberry Cheesecake Ice Cream

Why You’ll Love This Recipe

• No ice cream maker required!
• Real, fresh strawberries — no artificial flavors here.
• Creamy, rich cheesecake base that’s surprisingly easy.
• Perfect mix of sweet, tangy, and crunchy.
• Kid-approved and perfect for little helpers.

Plus, there’s just something magical about opening your freezer on a hot day and finding a tub of homemade goodness, made with love.

Thanks for hanging out in my kitchen today, friend. ❤️ I hope you make a batch of this strawberry cheesecake ice cream, find a sunny spot outside, and let it melt just a little before you dive in. It’s a scoop of sunshine — and you’ve more than earned it.

With love and a strawberry-stained apron,

Eva

Printable Recipe: Strawberry Cheesecake Ice Cream

Print