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Cheesecake Ice Cream

Cheesecake ice cream with a tangy, rich cream cheese base swirled with strawberry jam and graham cracker crumble. This no-churn cheesecake ice cream delivers a frozen New York cheesecake flavor in every scoop.
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Prep Time 20 minutes
Cook Time 10 minutes
freeze time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake ice cream base
  • 2 cup heavy cream Cold heavy cream helps whip faster and hold stiff peaks.
  • 1 can (14 oz) sweetened condensed milk
  • 8 oz cream cheese, softened Use fully softened cream cheese to avoid lumps.
  • 2 tbsp fresh lemon juice Adds tangy cheesecake flavor.
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Cheesecake swirl and crumb
  • 1 cup graham cracker crumbles Use for layers and quick “crust” texture.
  • 0.5 cup strawberry jam (for swirling) Warm slightly if thick for easier dollops and swirling.

Equipment

  • 1 stand mixer
  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Make the cream cheese mixture
  1. Beat the softened cream cheese until completely smooth and fluffy, scraping the bowl as needed to remove any lumps. Stop when the texture looks airy and uniform.
  2. Whisk in the sweetened condensed milk, fresh lemon juice, vanilla extract, and salt until no lumps remain. Continue mixing until the base is glossy and smooth.
Whip and combine
  1. Whip the heavy cream until stiff peaks form. The mixture should hold a peak stand-up when you lift the whisk.
  2. Fold the cream cheese mixture into the whipped cream gently until just combined. Stop as soon as no streaks remain to keep the ice cream airy.
Layer and freeze
  1. Layer a portion of the graham cracker crumbles and dollops of strawberry jam into a 9x5 loaf pan, then spoon in some cheesecake ice cream and repeat to build even layers. Swirl the jam lightly between layers so streaks show throughout.
  2. Freeze at least 6 hours or overnight until firm enough to scoop. Cover once set to prevent freezer odors from affecting flavor.

Notes

For the smoothest “frozen New York cheesecake” texture, ensure the cream cheese is fully softened before mixing. Store covered in the freezer up to 2 weeks; thaw 5–10 minutes for easiest scooping. Freezing is yes—do not refrigerate long-term. Dietary swap: use a lactose-free cream cheese and lactose-free sweetened condensed milk if needed for a lactose-free version.