This Strawberry Ice Cream Cheesecake is the perfect dessert for summer parties, BBQs, celebrations, and more! This ice cake is quite the showstopper with two layers of no-churn homemade ice cream in a graham cracker crust.
It's strawberry season here in the Pacific Northwest which means my family has already gone to the strawberry patch and picked as many strawberries as we could carry. This also means I need to get to it in the kitchen so none of those delicious strawberries go to waste.
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Why I Love This Strawberry Ice Cream Cheesecake
This frozen Strawberry Ice Cream Cheesecake recipe was created to get the best of a few worlds: strawberries, ice cream, and cheesecake! I love this recipe because it's easy to make with a handful of ingredients and it's all from scratch so you can impress all of your friends and family.
I also love that this strawberry dessert is not only frozen but has an element of freshness from the fresh strawberries making it the perfect choice for a late spring or summer treat. And, one of the best things about making this homemade ice cream pie is that it's no churn so you get delicious ice cream with no special gadgets!
Ingredient Tips for This Recipe
You only need a handful of ingredients to make this easy and delicious ice cream cake. You may even have most of these ingredients in your pantry and fridge already.
Fresh Strawberries - fresh strawberries are best, but you can also use frozen berries in a pinch, you just won't have fresh strawberries on top.
Graham Crackers - it's easy to get graham cracker crumbs using a food processor or just mashing them in a bag. Sometimes, you can find pre-crushed graham crackers if you want to skip a step.
Cream Cheese- I recommend using full-fat cream cheese for this recipe to get the best results, however, you can also use low-fat cream cheese if desired.
How to Make This Strawberry Ice Cream Cake
Combine the graham cracker crumbs, melted butter, and salt and stir until combined. Put the mixture into the 7" springform pan and press it into the bottom and halfway up the sides.
Bake for 8-10 minutes at 325°F. Set aside to cool for 10-15 minutes, then place in the freezer for 30 minutes.
Place the condensed milk, cream cheese, and vanilla in a large bowl and beat with a hand mixer until combined. Add the heavy cream and beat on high speed until peaks form.
Place about ⅔ of the strawberries into a food processor and purée them. Save the rest of the strawberries for the topping.
Remove the graham cracker crust from the freezer and spoon the cream mixture into the bottom filling it halfway. Spread it out evenly with a spatula.
Gently fold ⅓ the strawberry purée into the remaining cream mixture. Add the rest of the strawberry purée and fold it in.
Spoon the strawberry cheesecake ice cream over the cheesecake ice cream in the pan and gently spread it out. Cover and freeze for 8 hours or overnight.
Once the pie is frozen, carefully remove the cake from the springform pan. Slice the remaining strawberries and place them on top to decorate.
Tools You Need to Make This Recipe
A few tools you will need to make this cake include a 7" springform pan, a food processor, a hand mixer, and some mixing bowls. If you have a larger springform pan, this recipe makes enough for up to a 9-10" pan.
Tips for Making Ice Cream Pie
- This strawberry ice cream cake is easiest to slice with a warm knife. Just run your knife under warm/hot water for a few seconds, wipe it off, and slice through the cake with no problem!
- Fresh strawberries are always best. If you can't find them you can use frozen strawberries. Of course, you won't have fresh berries for the top, but you could puree the berries with a little sugar and make a beautiful syrup to go on top instead.
- The graham cracker crust needs to be firm which is why is baked first. To get the best results make sure you pack the graham cracker crumble firmly into the pan. A flat-bottomed measuring cup or glass will work great.
- When you remove the cake from the freezer wait a minute or two after removing it before trying to release the cake from the springform pan
- Store this cake covered in the freezer for 3-4 days. I left the fresh strawberry slices on mine when storing and the next day had a fully frozen and delicious treat.
Strawberry Ice Cream Cheesecake Recipe
Equipment
- 2 mixing bowls
- 7" springform pan
Ingredients
Graham Cracker Crust
- 10 sheets graham crackers, crumbled
- 6 tablespoon butter, melted
- 1 pinch kosher salt (if using unsalted butter)
Strawberry Ice Cream Cheesecake Filling
- 1⅔ cup heavy whipping cream
- 1 can sweetened condensed milk
- ½ cup cream cheese
- 1½ teaspoon vanilla bean paste (or vanilla extract)
- 15-20 medium fresh strawberries
Instructions
Graham Cracker Crust
- Preheat the oven to 325°F. In a mixing bowl, combine the graham cracker crumbs, melted butter, and salt and stir until combined. Put the mixture into the 7" springform pan and press it into the bottom and halfway up the sides (I use the bottom measuring cup to press and pack it in). Bake for 8-10 minutes. Set aside to cool for 10-15 minutes, then place in the freezer for 30 minutes.
Strawberry Ice Cream Cheesecake Filling
- Put the condensed milk, cream cheese, and vanilla in a large bowl and beat with a hand mixer until combined. Add the heavy cream and beat on high speed until peaks form. This takes about 5 minutes.
- Place ⅔ of the strawberries in a food processor or blender and purée. Save the rest of the strawberries for the topping.
- Remove the graham cracker crust from the freezer and spoon some of the cream mixture into the pan filling it halfway. Spread it out evenly with a spatula or a spoon. Gently fold ⅓ the strawberry purée into the remaining cream mixture. Add the rest of the strawberry purée and fold it in. Spoon the strawberry cheesecake ice cream over the cheesecake ice cream in the pan and gently spread out. Cover and freeze for 8 hours or overnight.
- Remove the cake from the freezer and the springform pan (if you wait a minute or two after removing it from the freezer it is much easier to remove from the pan). Right before serving, slice the remaining strawberries and place them on top of the cake. Use a warm knife to slice pieces of the cake and serve immediately.
Notes
- This ice cream cake is easiest to slice with a warm knife. Just run your knife under warm/hot water for a few seconds, wipe it off, and slice through the cake with no problem!
- Fresh strawberries are always best. If you can't find them, you can use frozen berries. Of course, you won't have fresh berries for the top but you could puree the berries with a little sugar and make a beautiful syrup to go on top instead.
- The graham cracker crust needs to be firm which is why is baked first. To get the best results, make sure you pack the graham cracker crumble firmly into the pan. A flat-bottomed measuring cup or glass will work great.
- When you remove the cake from the freezer wait a minute or two after removing it before trying to release the cake from the springform pan
- Store this cake covered in the freezer for 3-4 days. I left the fresh strawberry slices on mine when storing and the next day had a fully frozen and delicious treat.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Did You Make This Recipe?
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AISilva says
My whole family loves any cake with strawberries. I can't wait to try this, they will love it!
Emily says
You can never go wrong with strawberries in cake form, enjoy!
Meenakshi Thakur says
Wow... it looks heavenly. Going to give it a try this weekend, thanks for the recipe.
Emily says
Heavenly is a good word for this ice cream cheesecake. Enjoy!!
Cindy Mom the Lunch Lady says
Ok I think my whole family would be fighting over the last piece of this one. This is such a great idea and absolutely gorgeous!
Emily says
If your family is anything like mine then that may be true...LOL. But, totally worth it!
Ghanashyam K says
This looks absolutely delicious! I can only wonder how much time and effort went into arranging those strawberry slices perfectly on top, haha!
Emily says
LOL, it actually didn't take too much time, but I am kind of a perfectionist. No matter how you arrange it, it will still taste delicious!
Lilly says
So delicious! I could eat the whole cheesecake by myself!
Emily says
Me too!! LOL, luckily I made sure I had help otherwise I would have 😆.
zen says
This recipe looks and sounds like a dream! I need to stock up on some strawberries ASAP!
Emily says
It's that time of year and you can never have too many strawberries, IMO!!
Mihaela | https://theworldisanoyster.com/ says
You really have combined in this recipe all that is worth living for!:)) I love it!!!!!
Melinda says
Where has this recipe been all my life?! Thank you for sharing. I love strawberries, cheesecake and ice cream so this is the perfect trifecta!!
Emily says
YES!!! That was basically where my head was at when creating this one 😀. I know you are going to love it!!
Jeannie says
Ice cream cake is always a good idea! I remember making similar few years ago but the idea of having no churn strawberry ice cream included in this is perfect! Something to try again.
Emily says
I feel like strawberry ice cream is sometimes forgotten in a world with such crazy flavors nowadays, but this one is simple and delicious. I hope you get a chance to make it!
Sue says
Fantastic dessert! Delicious and truly a show stopper! I'll be making this for our Fourth of July party this year!
Emily says
Oh good, this one is perfect for the fourth. I'm so glad you liked it!