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strawberry ice cream cheesecake pie with sliced fresh strawberries on top

Strawberry Ice Cream Cheesecake

A Frozen Strawberry Ice Cream Cheesecake with a graham cracker crust.
5 from 24 votes
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Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 8 hours 30 minutes
Total Time: 9 hours
Servings: 10 slices
Calories: 293kcal
Author: EmilyFabulous


  • 2 mixing bowls
  • food processor
  • 7" springform pan


Graham Cracker Crust

  • 10 sheets graham crackers
  • 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
  • teaspoon vanilla bean paste (or vanilla extract)
  • 15-20 medium fresh strawberries


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.
    graham cracker crust in a springform pan

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.
    cream cheese ice cream mixture with peaks
  • Place ⅔ of the strawberries in a food processor or blender and purée. Save the rest of the strawberries for the topping.
    strawberries pureed in a food processor (1)
  • 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.
    strawberry ice cream cheesecake pie before freezing
  • 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.
    top of strawberry cheesecake ice cream pie


  • 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 and 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.


Calories: 293kcal | Carbohydrates: 30.9g | Protein: 4.7g | Fat: 17.1g | Saturated Fat: 10.3g | Cholesterol: 56mg | Sodium: 158mg | Potassium: 88mg | Fiber: 0.9g | Sugar: 24.8g | Calcium: 120mg | Iron: 1mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.