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bowl of strawberry cheesecake ice cream with fresh berries

Strawberry Cheesecake Ice Cream

Kara Cook
Cream cheese ice cream loaded with chunks of fresh strawberries and graham cracker crust. A perfect homemade ice cream during the summer!
5 from 6 votes
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Prep Time 30 minutes
Additional Time 5 hours
Total Time 5 hours 30 minutes
Course Dessert: Frozen
Cuisine American
Servings 7 servings
Calories 625 kcal

Equipment

Ingredients
  

Crust:

  • 1 cup graham cracker crumbs about 5
  • 2 Tbsp sugar
  • 4 tbsp butter

Ice Cream Base:

  • 1 14 oz can sweetened condensed milk
  • 8 oz cream cheese
  • 1 ½ cups cream
  • 1 tsp lemon juice
  • 1 pint strawberries chopped or mashed

Instructions
 

  • For crust: combine crumbs, sugar, and butter in a small bowl. Press into a pie plate and bake at 350° for 7-8 minutes. Cool completely and crumble. Chill or freeze.
  • Beat cream cheese in a large bowl until smooth. Gradually beat in sweetened condensed milk. Whisk in cream and lemon juice.
  • Chill for several hours or till very cold.
  • Add strawberries and freeze in an ice cream maker according to manufacturer's instructions.
  • In a freezer safe container, layer the ice cream and the crumble bits.
  • Place in the freezer for 2-3 hours to set up and blend flavors.

Nutrition

Serving: 1gCalories: 625kcalCarbohydrates: 54gProtein: 10gFat: 43gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 128mgSodium: 324mgPotassium: 444mgFiber: 2gSugar: 45gVitamin A: 1555IUVitamin C: 42mgCalcium: 260mgIron: 1mg
Keyword Strawberry Cheesecake Ice Cream
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