After making my Lavender Honey Ice Cream, I just want to make all of the ice cream flavors! Next on the list was Strawberry Cheesecake Ice Cream! It's another no churn recipe, so it's super simple to whip up! Cheesecake is one of my favorite desserts and with strawberries in season, this is the perfect summer treat! It's made with real fresh or frozen strawberries, cream cheese, and graham crackers (because we can't forget about the crust!) Now, I've never had Ben & Jerry's Strawberry Cheesecake Ice Cream, but really can you beat homemade?? Especially when it's this quick & easy!
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What You Need to Make This Recipe
- Graham crackers: One of my favorite parts of cheesecake - the crust!
- Strawberries: You can use fresh or frozen! If you use frozen, be sure to thaw them before you chop and measure.
- Cream cheese: The main ingredient in cheesecake flavored ice cream! It also helps create more of a creamy texture.
- Heavy whipping cream: You can't have ice cream without cream, right?! During the final steps, whip the cream to soft peaks and gently fold the strawberry mixture into it!
- Salt & vanilla extract: What would our desserts be without these lovely flavor enhancers?
- Sour cream: Another no bake cheesecake staple & creamy component!
- Sugar: Creates that sweet ice cream flavor we all love!
- Egg yolks: Providing a flavorless fat to help with the creaminess!
- A frozen dish: No ice cream maker needed here! Just plop a clean, dry metal loaf pan or shallow pan into the freezer a few hours before you get started.
- Hand mixer: I like using my hand mixer for this recipe, but a stand mixer with paddle and whisk attachments would work as well. (Paddle for the cream cheese mixture & whisk for the heavy whipping cream.)
As with most of my fruity recipes, you can use fresh or frozen berries! I recommend getting your hands on some juicy summer strawberries, but I want you to be able to enjoy this recipe year-round, so frozen also works! To make things even easier, you don't need an ice cream machine to make this! Literally just pour the ice cream mixture into a pan, place it in the freezer, and forget about it for a few hours. Then, it's ready to eat!
I don't like to use sweetened condensed milk in my ice cream recipes because I find its flavor to be overpowering. Instead, the cream cheese and egg yolks provide the fats to make it creamier! I did find it a bit more difficult to make this recipe as creamy as my Lavender Honey Ice Cream since it doesn't have syrups. However, it helps if you let the ice cream sit at room temperature for about 10-20 minutes before scooping into it!
Tips & Storage
Yes! Feel free to leave out the graham crackers or use gluten free ones.
Egg whites can be stored in a clean, airtight container in the refrigerator for 4 days max. When you're ready to use them, I recommend these recipes:
Dirty Chai Macarons
Chocolate Cranberry Macarons
Sweet Potato Cupcakes
or you could make pavlova, meringue cookies, or angel food cake!
If you're using a pan or don't have a lid for the container, you can layer some plastic wrap directly on top of the ice cream. If it happens to still be around after a few days, be sure to eat it up within a month of making it!
Did you try this recipe?
Tag @brokenovenbaking on Instagram and rate & comment below!
Strawberry Cheesecake Ice Cream
- 8-9" loaf pan or shallow metal pan
- Mixing bowls
- Small pot
- Hand mixer
- Measuring spoons
- Measuring cups and/or scale
- 1 cup diced strawberries fresh or frozen (if frozen, thaw and then measure)
- ½ cup (100g) granulated sugar divided
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 5 large egg yolks
- 4 ounces (½ block) cream cheese softened
- 2 tablespoons sour cream
- 1 cup heavy whipping cream cold
- 3 whole graham crackers crushed
- Place a clean & dry metal loaf pan, or shallow round or square pan, in the freezer.
- Combine the strawberries, ½ of the sugar (¼ cup), salt, and vanilla in a small pot over low-medium heat. Stir occasionally until the strawberries are mushy and the mixture is thick like jam. Remove from heat.
- Add the egg yolks to a small heat-resistant bowl. While stirring the yolks, slowly mix some of the hot strawberries into the yolks. Then, while stirring, add the strawberry/yolk mixture into the hot pan of the remaining strawberries. Mix to combine well and then set aside to cool.
- With a hand mixer, whisk the cream cheese until it's smooth. Add the sour cream and remaining ½ of the sugar (¼ cup) and combine well.
- When the strawberry mixture has cooled to room temperature, add it to the cream cheese mixture and mix well. Place in the refrigerator to cool while you whip the heavy whipping cream.
- In a large bowl using a hand mixer with clean attachments, whisk the heavy whipping cream until it reaches soft peaks (the cream should hold together well when lifted on the whisk, but still be a bit droopy).
- Gently fold the strawberry cream cheese mixture into the whipped cream, half at a time.
- Alternately layer the ice cream mixture and chopped graham crackers into the frozen pan. Top with graham crackers and freeze for at least 6 hours.