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 just like with my Oreo Mint Ice Cream Pie and my Apple Crumble Cheesecake Bars.
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!
Key Ingredients For This Recipe
- 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.
*See the recipe card for the complete list of ingredients and quantities.
How to Make This Strawberry Ice Cream Cake
Step 1: 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.
Step 2: Bake for 8-10 minutes at 325°F. Set aside to cool for 10-15 minutes, then place in the freezer for 30 minutes.
Step 3: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.
Step 4: Place about ⅔ of the strawberries into a food processor and purée them. Save the rest of the strawberries for the topping.
Step 5: 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.
Step 6: Gently fold ⅓ the strawberry purée into the remaining cream mixture. Add the rest of the strawberry purée and fold it in to make strawberry cheesecake ice cream.
Step 7: Spoon the strawberry cheesecake ice cream over the first layer in the pan and gently spread it out. Cover and freeze for 8 hours or overnight.
Step 8: 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.
Expert 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.
If you get a chance to make this Strawberry Ice Cream Cheesecake, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
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.
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!
Brianna says
Made this for my sister's birthday and it was a hit!
Emily says
So glad to hear it!! This makes a great bday cake!
Swathi says
Strawberry Ice cream cheesecake looks delicious
Emily says
Thank you, Swathi!
William Wagner says
Great, thanks!
Julia says
Wow, we love ice cream cake, ice cream cheesecake is even better!
Emily says
Ooooh yeah, the best of both worlds!
Ramona says
This ice cream cake not only looks magnificent, but it was a saviour for the hot days we have had lately. I am saving the recipe to repeat!
Emily says
That's exactly what it's for, I'm so glad you liked it!
Colleen says
This recipe is everything I love, cheesecake, ice cream, and strawberries. Perfection!
Emily says
Three of the major food groups, LOL! 🤣
Alex says
Thank you so much for this beautiful and simple recipe❤️
Emily says
You are so welcome, Alex!
Sara Welch says
What a beautiful dessert! Excited to give this a try; I love strawberries and this is no exception! Yum!
Emily says
Strawberries are my favorite too! Thanks, Sara!
Tara says
Such a fantastic summertime dessert! I absolutely love those layers and the sliced strawberries on top. Yum!
Emily says
Thanks, Tara!
Wanda says
This is what summer desserts should be! My mouth is watering right now thinking about fresh, juicy strawberries in this dessert. Bookmarking!
Emily says
Thank you, Wanda!
jess says
Holy moly! This recipe is EVERYTHING! It screams summer and my strawberry-loving boy is in Heaven!
Emily says
Horray! That's what I love to hear, and thank you 😊!
Debra says
Absolutely perfect for this super hot weather. Thank you.
Emily says
I totally agree, this is the perfect treat on a hot day!