Go Back
Strawberry Cheesecake Swirl Ice Cream

Strawberry Cheesecake Swirl Ice Cream

Linda M. Harris
This Strawberry Cheesecake Swirl Ice Cream is a rich and creamy homemade dessert featuring a smooth cheesecake ice cream base, swirls of fresh strawberry sauce, and a delightful graham cracker crumble.
This no-churn recipe is easy to make and perfect for warm days or as a special treat for cheesecake lovers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 10 Servings
Calories 320 kcal

Equipment

  • 1 large mixing bowl
  • 1 medium saucepan
  • 1 Hand Mixer or Stand Mixer
  • 1 whisk
  • 1 Spatula
  • 1 Loaf pan or freezer-safe container
  • 1 Loaf pan or freezer-safe container

Ingredients
  

For the Ice Cream Base:

  • 2 cups heavy cream cold
  • 1 can 14 oz sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese softened
  • ¼ cup granulated sugar

For the Strawberry Swirl:

  • 1 ½ cups fresh strawberries chopped
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch optional, for thickening

For the Cheesecake Crumble (Optional):

  • 6 graham crackers crushed
  • 2 tablespoons melted butter
  • 1 tablespoon granulated sugar

Instructions
 

Step 1: Prepare the Strawberry Swirl

  • In a medium saucepan, combine chopped strawberries, sugar, and lemon juice over medium heat.
  • Stir frequently and cook for 5-7 minutes until the strawberries break down and the mixture thickens.
  • If needed, dissolve 1 teaspoon cornstarch in a little water and stir it in. Cook for another minute.
  • Remove from heat and let the strawberry sauce cool completely.

Step 2: Make the Cheesecake Ice Cream Base

  • In a large mixing bowl, beat cream cheese and sugar with a hand mixer until smooth.
  • Add vanilla extract and sweetened condensed milk, mixing until fully combined.
  • In a separate bowl, whip heavy cream until stiff peaks form.
  • Gently fold the whipped cream into the cheesecake mixture until smooth and airy.

Step 3: Assemble the Ice Cream

  • Pour half of the ice cream base into a loaf pan or freezer-safe container.
  • Spoon half of the strawberry swirl over the top and use a knife to gently swirl it into the mixture.
  • Sprinkle a layer of graham cracker crumble (if using).
  • Repeat with the remaining ice cream base, strawberry swirl, and graham cracker crumbs.
  • Lightly swirl everything together to create a marbled effect.

Step 4: Freeze and Serve

  • Cover with plastic wrap or foil and freeze for at least 6 hours or overnight.
  • Let the ice cream sit at room temperature for 5-10 minutes before scooping.
  • Serve in bowls or cones and enjoy!

Notes

  • For a smoother texture, strain the strawberry sauce to remove seeds before swirling.
  • To prevent freezer burn, press a piece of plastic wrap directly onto the ice cream’s surface before covering with a lid.
  • Want extra crunch? Add white chocolate chips or crushed cookies for texture variety.
  • Vegan Alternative: Use coconut cream, dairy-free sweetened condensed milk, and a plant-based cream cheese substitute.
  • Make it in advance! This ice cream stays fresh for up to 2 weeks when properly stored.
Keyword Strawberry Cheesecake Swirl Ice Cream