Is strawberry cheesecake ice cream a thing?

Absolutely! Strawberry cheesecake ice cream is a beloved flavor that combines creamy cheesecake with fresh strawberries and crunchy graham crackers. It's like eating a slice of your favorite summer dessert — but frozen and even more irresistible. One whiff of that sweet berry scent and I’m right back at a family picnic, bare feet in the grass.

What brand makes strawberry cheesecake ice cream?

Brands like Häagen-Dazs, Ben & Jerry’s, and Breyers all make versions, but homemade is in a league of its own. It's so much creamier, fresher, and fully customizable! (P.S. If you're curious, I did a fun "store-bought vs homemade" ice cream taste test [over here]!)

What does strawberry cheesecake ice cream taste like?

Imagine rich, tangy cheesecake blended with sweet, juicy strawberries and a buttery graham cracker swirl — creamy, refreshing, and packed with flavor in every spoonful. It's like a little party happening right there on your tongue. Perfect for summer barbecues, beach days, or backyard nights under twinkle lights.

Strawberry Cheesecake Ice Cream (Easy & Creamy!)

Description

Creamy, dreamy, and packed with real strawberries and buttery graham cracker goodness, this no-churn Homemade Strawberry Cheesecake Ice Cream is pure summer magic in every bite — no ice cream maker needed!

Ingredients

Scale

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!)

Instructions

Prep the Strawberries:
Wash and dice your strawberries. If you’d like them extra juicy, toss with a teaspoon of sugar and let them sit for about 10–15 minutes to release their sweet juices.
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.
Whip the Cream:
In a separate cold bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture — keep it light and fluffy!
Fold In the Goodies:
Gently fold in the diced strawberries and most of the graham cracker crumbs (saving some for topping). If you’d like, swirl in some extra pureed strawberries for a beautiful marbled effect.
Freeze:
Transfer the mixture into a 9×5-inch loaf pan or freezer-safe container. Sprinkle the reserved graham cracker crumbs on top, cover, and freeze for at least 6 hours (overnight is even better!).
Scoop and Enjoy:
Let it sit for a few minutes at room temperature before scooping — then enjoy your homemade scoop of sunshine!

Notes

For deeper flavor, roast your strawberries at 350°F for 15 minutes before folding them in.
Swap strawberries for roasted peaches in late summer for a delicious twist.
Add extra layers of graham cracker crumbs if you love extra buttery crunch!
Kids love helping sprinkle the sugar on the strawberries — it’s a messy little mission that’s perfect for tiny hands.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Churn, Freezing
Cuisine: American

Keywords: Strawberry Cheesecake Ice Cream, No-Churn Ice Cream, Homemade Ice Cream, Summer Desserts, Easy Ice Cream Recipes, Creamy Strawberry Ice Cream, Family-Friendly Desserts