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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.
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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. I came up with this frozen Strawberry Ice Cream Cheesecake to get the best of a few worlds: strawberries, ice cream, and cheesecake!!
Ingredients Needed to Make Strawberry Ice Cream Cheesecake
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 are best, but you can also use frozen berries in a pinch, you just won’t have fresh strawberries on top.
How to Make This Strawberry Ice Cream Pie
- 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.
- Put about ⅔ of the strawberries in a food processor purée. 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 out. Cover and freeze for 8 hours or overnight.
- Remove the cake from the springform pan. Slice the remaining strawberries and place them on top.
Tools You Need to Make This No-Churn Strawberry Cheesecake Ice Cream
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 Cake
- 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 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.
More Summer Recipes to Check Out
- Fresh Cherry Tart Recipe
- Easy Lemon Curd Filled Cupcakes
- Blueberry Buckle Cupcakes
- Naked Marionberry Cake
- Air Fryer Pop Tarts
Did you Make this Strawberry Ice Cream Cheesecake?
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