Strawberry Cheesecake Ice Cream

August 5, 2018Holly Wade
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Strawberry Cheesecake Ice Cream

It’s still the season of ice cream, and to say I’m indulging would be an understatement. Well, you don’t know good ice cream until you’ve made homemade ice cream! When your next ice cream craving hits, skip the frozen food aisle and make your own in the form of this strawberry cheesecake ice cream.


  • 3 cups heavy whipping cream
  • 1 ½ cups milk of choice (whole milk will be creamier)
  • 1 ½ cups granulated sugar
  • 2 teaspoons pure vanilla extract, high quality
  • 1 tablespoon lemon juice
  • 10 strawberries, finely chopped
  • 5 graham crackers, crushed
  • 1 slice of cheesecake, cubed (from the bakery aisle)
  • Rock salt, for churning
  • Ice, for churning


  • 1)

    Combine all ingredients except for the cheesecake in the ice cream machine canister.

  • 2)

    Fill sides of the canister with layers of ice and salt, according to the directions for your ice cream maker. Turn on and churn until finished.

  • 3)

    Remove the paddle and stir in the cheesecake chunks with a spatula.

  • 4)

    For soft ice cream, serve immediately, or move to a freezer-safe container. Freeze for about 4 hours for scoopable ice cream.


For best results, enjoy the ice cream within one week.


  • happy wheels

    September 4, 2018 at 8:45 pm

    Thanks so much! I always use a tripod and a remote so the camera doesn’t move when I shoot each photo.

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