Description
This Strawberry Cheesecake Ice Cream recipe blends fresh strawberries with creamy cheesecake layers, graham cracker swirls, and a rich whipped cream base to create a luscious and refreshing frozen dessert. Perfect for summer or any time you crave a delightful treat with the classic flavors of strawberry cheesecake transformed into ice cream.
Ingredients
Scale
Strawberry Compote
- 2 cups strawberries (fresh, leaves removed and quartered)
- â…“ cup white granulated sugar
- 2 tbsp lemon juice (fresh)
- Pinch salt
Graham Cracker Swirl
- ½ cup graham cracker crumbs
- 3 tbsp unsalted butter (melted)
- 1 tbsp white granulated sugar
Cheesecake Ice Cream Base
- 8 oz cream cheese (full-fat, at room temperature)
- 1 (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream
- 1 tbsp vanilla extract
- 1 tsp lemon zest
Instructions
- Prepare the Strawberry Compote: Combine strawberries, sugar, lemon juice, and a pinch of salt in a saucepan. Bring to a boil, then simmer for 10 minutes until the strawberries become soft and mushy. Set aside to cool.
- Make the Graham Cracker Swirl: In a medium bowl, mix graham cracker crumbs, melted unsalted butter, and sugar until the mixture resembles sandy crumbs. Set aside.
- Prepare the Cheesecake Base: Using a hand mixer, beat the cream cheese and sweetened condensed milk together on low to medium speed for 3 to 4 minutes until smooth and fully combined.
- Whip the Cream: In a separate bowl, beat the heavy whipping cream with vanilla extract for 7 to 8 minutes until soft peaks form. Gently fold the whipped cream into the cream cheese mixture in batches, taking care not to deflate the airy texture. Fold in the lemon zest.
- Incorporate Strawberry Compote: Stir the prepared strawberry compote into the ice cream base, reserving ¼ cup for later. Fold gently 2 to 3 times without overmixing to combine.
- Layer the Ice Cream: Sprinkle about 2 tablespoons of the graham cracker mixture into the bottom of a 9×5 inch loaf pan. Add approximately one-third of the ice cream base, then layer more graham cracker crumbs on top. Repeat the layering process two more times until the pan is full.
- Add Swirl Pattern: Spoon the reserved strawberry compote over the top and use a skewer or knife to create a swirl pattern throughout the ice cream layers.
- Chill and Freeze: Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours or overnight to allow the ice cream to set properly.
- Serve: Scoop the strawberry cheesecake ice cream into bowls or cones, and enjoy! Store any leftovers in an airtight container in the freezer.
Notes
- For best results, ensure the cream cheese is at room temperature before mixing to avoid lumps.
- You can substitute graham cracker crumbs with digestive biscuits if unavailable.
- This no-churn ice cream doesn’t require an ice cream maker, making it easy to prepare at home.
- Adjust the sweetness by using more or less sugar in the strawberry compote according to your taste.
- Use fresh strawberries for the best flavor; frozen strawberries may introduce excess water making the mixture too watery.
