Strawberry Cheesecake Ice Cream
This strawberry cheesecake ice cream is a creamy, no-bake dessert packed with fresh strawberries, rich cream cheese, and crunchy graham cracker pieces. Easy to make and perfect for summer, it delivers classic cheesecake flavor in a smooth frozen treat.
Ingredients
- 2 cups fresh strawberries chopped
- 8 oz cream cheese softened
- 2 cups heavy cream cold
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup sour cream
- 1 cup graham crackers crushed
Instructions
- Mash half of the strawberries and leave the rest chunky.
- In a bowl, beat cream cheese and sugar until smooth.
- Add sour cream, vanilla extract, and lemon juice, then mix well.
- In a separate bowl, whip heavy cream until soft peaks form.
- Gently fold whipped cream into the cream cheese mixture.
- Fold in strawberries and crushed graham crackers.
- Pour mixture into an ice cream maker and churn for 20–25 minutes.
- Without ice cream maker:
- Freeze mixture and stir every 30 minutes for 2–3 hours.
- Transfer to a freezer-safe container and freeze for 3–4 hours until firm.
- Let sit for 5 minutes before scooping.
Notes
- Soften cream cheese fully to avoid lumps.
- Do not overmix whipped cream to keep texture light.
- Drain excess strawberry liquid to prevent iciness.
- Chill mixture before freezing for best results.
- Add graham crackers last to maintain crunch.