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Cheesecake Ice Cream

Cheesecake ice cream with a no-churn method that turns tangy, rich cream cheese ice cream into a frozen New York cheesecake experience. Swirled with strawberry jam and layered with graham cracker crumble for a creamy, spoonable frozen dessert.
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Prep Time 20 minutes
Cook Time 10 minutes
freezing (resting) 6 hours
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake ice cream base
  • 8 oz cream cheese softened to room temperature for a lump-free mix
  • 1 can (14 oz) sweetened condensed milk
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 2 cup heavy cream very cold for best whipping
Cheesecake swirl and crumble
  • 1 cup graham cracker crumbles store-bought or homemade crumbs
  • 0.5 cup strawberry jam for swirling through the layers

Equipment

  • 1 stand mixer
  • 1 9x5 loaf pan

Method
 

Make the cream cheese mixture
  1. Beat the cream cheese until completely smooth and fluffy, scraping the bowl as needed for even texture.
  2. Whisk in sweetened condensed milk, fresh lemon juice, vanilla extract, and salt until no lumps remain.
Whip the cream
  1. Whip the heavy cream until stiff peaks form, so the ice cream holds its shape after freezing.
Combine and layer
  1. Fold the cream cheese mixture into the whipped cream gently until just combined, keeping the mixture airy.
  2. Layer the mixture into a 9x5 loaf pan with graham cracker crumbles and dollops of strawberry jam swirled between each layer.
  3. Freeze for at least 6 hours or overnight, until scoopable and firm.

Notes

For the smoothest, cheesecake-like result, use softened cream cheese and fold gently so you don’t deflate the whipped cream. Cover and freeze leftovers up to 2 weeks (best texture within 1 week); thaw in the fridge for 10–15 minutes before scooping. For a lower-fat option, use reduced-fat cream cheese and reduced-fat sweetened condensed milk, keeping whipping and folding the same.