Strawberry Cheesecake Ice Cream

Summer’s right around the corner, and that means it’s time to bring out the ice cream recipes. I’m kicking things off with this strawberry cheesecake version, because, well, it’s one of my favorite flavors. Like my Oreo ice cream recipe, this one has the same base: whipping cream and sweetened condensed milk, I just change the measurements depending on how sweet the other ingredients are.

If you have already read my Oreo ice cream recipe, you would know I made it to be used in 3 different ways: popsicles, soopable, and soft serve; but, this strawberry cheesecake one is only scoopable (although easily made into popsicles as well).

I still don’t have an ice cream machine, and honestly, I’m not planning on getting one. My freezer and mixer do the job just fine. And, most of us don’t have ice cream machines, so I’m happy that this recipe can be made by anyone!

So, if you love strawberry cheesecake like me, you’re going to love this ice cream flavor this summer!

Ingredients to make this easy strawberry cheesecake ice cream recipe:

• Whipping cream: This is what gives the ice cream its creamy, rich texture without needing a machine. I always go for whipping cream with at least 35% fat because lower-fat versions just don’t whip up the same way and can leave the ice cream icy instead of smooth.
• Sweetened condensed milk: This replaces both the sugar and the liquid base in traditional ice cream. It gives sweetness and that soft, scoopable texture we all want. No need to add extra sugar, this covers it.
• Cream cheese: Because it’s strawberry cheesecake ice cream, of course. I use full-fat cream cheese in all my dessert recipes, I once made a strawberry tart with low fat butter because I ran out of regular butter ans was too lazy to go buy some and boy that was a mistake! Anyway, full fat cream cheese is richer, creamier, and honestly just tastes better. Low-fat versions don’t hold up the same and can mess with the texture.
• Strawberry jam: I used my homemade strawberry jam recipe because it’s not overly sweet and has a good balance of fruitiness and texture. Store-bought works too, but they’re often sweeter, so keep that in mind when you’re mixing. You can also use strawberry purée (if you want something with no sugar). Just cook down fresh or frozen strawberries with a splash of lemon juice, mash or blend them, and simmer for 10 to 15 minutes until it thickens a bit. Let it cool before using. Strawberry purée is the perfect choice if you want your ice cream to be less sweet than usual.
• Digestive cookies: My go-to cookie for cheesecake anything. You can swap them with graham crackers or shortbread cookies, but I always come back to digestives.
• Vanilla extract: Totally optional and it’s up to you if you want to use it or not. I sometimes add a splash if I feel like rounding out the flavor a bit, but the ice cream tastes amazing even without it.

Measurements are posted in the recipe card below the instructions.

• In a mixing bowl, add the cream cheese and use a spoon or spatula to soften it until smooth.

• Pour in the sweetened condensed milk and mix well to combine. Make sure there are no lumps left. If you’re adding vanilla, stir it in now. Set these aside while we whip the cream.

• In a separate bowl, add the cold whipping cream. Start whipping on low speed (it splashes!) and increase once it thickens. You’re looking for stiff peaks, when you lift the beaters, the peaks should stand up and not fall over.
• Be careful not to overwhip, though. If you go too far, it’ll turn grainy and start separating into butter and liquid (yes, this is how you can make butter at home!).

• Add the cream cheese and condensed milk mixture into the whipped cream. Gently whip just until everything is fully combined and smooth.

• Crush a few digestive cookies straight into the bowl. I used 4, but it’s totally up to you, you can use more or less. Add a few dollops of strawberry jam or purée (again, the amount is your call).
• Give it a quick mix but don’t fully stir everything in, you want some swirls to show (just for the aesthetic not more).

• Pour the mixture into a loaf pan. Top with a few extra spoonfuls of jam and more crushed cookies. Swirl the top lightly with a spoon or knife to create a pretty pattern.
• Freeze for at least 4 hours or until firm enough to scoop.

Don’t forget to check the FAQs below for storage tips, especially how to prevent freezer burn if you plan to keep it overnight or longer.