Homemade Fresh Strawberry Cheesecake Ice Cream – Made with Real Cheesecake! If you’re a cheesecake lover and ice cream fanatic, this dreamy dessert is about to become your new favorite!

This Fresh Strawberry Cheesecake Ice Cream is packed with 2½ cups of juicy strawberries and an entire baked cheesecake, yes, a whole cheesecake gets folded right in! Creamy, rich, and bursting with fresh berry flavor, this no-churn-style treat tastes like a slice of strawberry cheesecake straight from the freezer.

This beautiful Fresh Strawberry Cheesecake Ice Cream has 3 cups of fresh strawberries and a whole cheesecake! To create the ultimate ice cream recipe, blend fresh strawberries and half a cheesecake. Then, if that’s not enough, how about slices of fresh strawberries and chunks of cheesecake?

YES! Also, this Fresh Strawberry Cheesecake Ice Cream is a no-cook recipe! What does that mean? That means you can dump all the finished ingredients right into your ice cream maker. That’s right! You don’t have to make the base the day before.

How to Make Homemade Strawberry Cheesecake Ice Cream

Create a creamy, delicious ice cream without baking a cheesecake. How? Use a store-bought one from the freezer aisle instead ( I used a 17-ounce Sara Lee). Cut the cheesecake in half, and then cut each half into chunks—reserve one-half of the chunks for later use.

CREAMY STRAWBERRY ICE CREAM INGREDIENTS LIST- full printable recipe below in recipe card

1 (14.5-ounce) store-bought frozen cheesecake (I used Sara Lee)
2½ cups fresh strawberries, stemmed, sliced, and divided
1½ cups granulated sugar
1 cup whole milk
2¼ cups heavy cream
1½ teaspoons vanilla extract

THE BEST STRAWBERRY ICE CREAM RECIPE INSTRUCTIONS

Remove the lid, run the tip of a knife around the edge of the frozen cheesecake, and push up on the bottom of the pan until the cheesecake releases.
Place the cheesecake on a cutting board, cut in half, and while still frozen, cut each half into chunks. Separate the cheesecake chunks into two separate bowls. One is 5 ounces, and the other is the remaining cheesecake. Store in the refrigerator until ready to use.
Equally divide the sliced strawberries. Add half of the strawberries to a blender along with all the sugar. Also, add the 5-ounce portion of the cheesecake chunks. Blend until the mixture becomes a puree.
In a large bowl, whisk together the milk, heavy cream, puréed strawberry mixture, and vanilla until combined.
Turn the machine on, pour the mixture into the freezer bowl, and churn for approximately 25 minutes, or until the ice cream reaches a soft-serve texture.
Five minutes before mixing is complete, add the reserved strawberries and cheesecake pieces. Continue mixing until ready.
NOTE: The ice cream will be soft; for a firmer texture, transfer it to a container and freeze for an additional 2 hours.
TO SERVE: Let the ice cream sit on the counter for 10 minutes.

Watch How to Make Fresh Strawberry Cheesecake Ice Cream Video

BRIGHT FRESH STRAWBERRY FLAVOR WITH CHUNKS OF CHEESECAKE IN EVERY BITE! When you blend freshness with creativity, delicious things happen.

WATCH ON YOUTUBE

HOW TO RELEASE A FROZEN CHEESECAKE IN ONE PIECE

Take off the lid from the pan. Run the tip of a knife around the edge of the frozen cheesecake. Push up on the bottom of the pan until the cheesecake releases from the sides. Place the cheesecake on a cutting board and cut it in half.

TIPS FOR SUCCESS

Once you have transferred the ice cream to a freezer-safe container and it has become frozen solid, let it sit at room temperature for a few minutes (about 5-10 minutes) before serving.
When serving ice cream after a dinner party, I like to offer my guests three options. To keep costs down, the best options are those that don’t require any toppings. For example, an ice cream that already contains many ingredients, such as chopped candy bars and chocolate chips. Here are a few of my favorite ice cream recipes to serve after a dinner party. MONSTER COOKIE ICE CREAM. This ice cream is filled with two kinds of cookies: M&M’s and chocolate chips. CHURRO ICE CREAM. This ice cream has swirls of cinnamon and a surprise caramel center. ROCKY ROAD ICE CREAM, with a deep, rich chocolate base, marshmallows, and walnuts. The perfect way to end a great evening!
Use a dense cheesecake so it holds up in the ice cream without melting away.
Want more texture? Include the Graham cracker crust.

Why You’ll Love This Recipe

Made with real strawberries: No artificial flavoring here—just sweet, ripe strawberries for a bold berry flavor.
Actual cheesecake in every bite: Skip the cream cheese base and go all in with a whole, pre-baked cheesecake mixed right into the ice cream.
Perfect texture: Creamy, smooth, and studded with swirls of cheesecake and chunks of graham cracker crust.

My Favorite Ice Cream Containers

These containers are perfect for holding ice cream. They’re only 2 quarts, so they’re small, have a tight-fitting lid, and are airtight, making them freezer-safe. CLICK HERE FOR THE LINK→(not an affiliate link) CAMBRO 2-QUART ROUND FOOD STORAGE CONTAINER WITH LID, SET OF 3. I also like storing my creamy ice cream in a metal loaf pan.

THE BEST WAY TO STORE HOMEMADE ICE CREAM

Store ice cream in the central part of the freezer. Do not store ice cream in the freezer door, where it is subject to more fluctuating temperatures because the door is repeatedly opened and shut. Keep the ice cream container lid tightly closed when storing in the freezer to reduce ice crystal formation.

The Perfect Dessert for Summer

Whether you’re hosting a backyard barbecue, planning a special occasion dessert, or simply craving something cold and indulgent, this strawberry cheesecake ice cream checks all the boxes. It’s nostalgic, luxurious, and surprisingly easy to make with just a handful of ingredients. And with a whole cheesecake in the mix, each scoop is a celebration of flavor and texture.

QUICK STRAWBERRY CHEESECAKE ICE CREAM RECIPE VERSUS COOKED STRAWBERRY CHEESECAKE ICE CREAM RECIPE AND THE END RESULT

Cooking your ice cream base with a mixture of sugar, half-and-half, egg yolks, powdered milk, and heavy cream will yield a full-bodied, very creamy ice cream. However, with all these ingredients added, the strawberry flavor is lost. Keeping it simple with sugar, milk, heavy cream, and vanilla lets the strawberry flavor shine through.

EASY TO MAKE ICE CREAM RECIPES

If you loved this fresh and creamy Strawberry Cheesecake Ice Cream, you’re going to want to dive into more of these easy-to-make ice cream recipes! Each one is packed with flavor, simple to prepare, and perfect for satisfying your sweet tooth all summer long. Whether you’re in the mood for something fruity, rich, and chocolatey or a fun twist on a classic favorite, the recipes below offer a delicious frozen treat for everyone to enjoy. That’s not all….CLICK HERE TO ENJOY OVER 40 ICE CREAM RECIPES→ ICE CREAM RECIPES

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Get ready to fall in love with the most decadent scoop of summer! Try it once, and you’ll want to make this again and again. Happy Summer!❤️Sheryl

Makes 2 Quarts

Fresh Strawberry Cheesecake Ice Cream

Create the ultimate ice cream with fresh strawberries and a whole cheesecake!

Ingredients

1 (14.5 ounce) store bought frozen cheesecake
2½ cups fresh strawberries, stemmed, sliced, and divided
1½ cups granulated sugar
1 cup whole milk
2¼ cups heavy cream
1½ teaspoons vanilla extract

Instructions

For the Cheesecake:

Remove the lid, run the tip of a knife around the edge of the frozen cheesecake, and push up on the bottom of the pan until the cheesecake releases.
Place the cheesecake on a cutting board, cut in half, and while still frozen, cut each half into chunks. Separate the cheesecake chunks into two separate bowls. One is 5 ounces, and the other is the remaining cheesecake. Store in the refrigerator until ready to use.

For the Strawberries:

Equally divide the sliced strawberries. Add half of the strawberries to a blender along with all the sugar. Also, add 5-ounce portion of the cheesecake chunks. Blend until the mixture becomes a puree.

For the Strawberry Ice Cream

In a large bowl, whisk together the milk, heavy cream, puréed strawberry mixture, and vanilla until combined.
Turn the machine on, pour the mixture into the freezer bowl, and churn for approximately 25 minutes, or until the ice cream reaches a soft-serve texture.
Five minutes before mixing is complete, add the reserved strawberries and cheesecake pieces. Continue mixing until ready.
NOTE: The ice cream will be soft; for a firmer texture, transfer it to a container and freeze for an additional 2 hours.
TO SERVE: Let the ice cream sit on the counter for 10 minutes.

Lady Behind the Curtain

Bringing the simplicity of entertaining into your life

Fresh Strawberry Cheesecake Ice Cream