Strawberry Cheesecake Swirl Ice Cream
A creamy cheesecake-style ice cream layered with a bright strawberry swirl and bits of crushed graham cracker throughout. Rich but refreshing, with that classic strawberry cheesecake flavor in every scoop. Perfect for summer gatherings or a make-ahead dessert that feels nostalgic and special.
Instructions
- 1
Make the Strawberry Swirl Add the strawberries, sugar, and lemon juice to a small saucepan.
- 2
Cook over medium heat for 5–8 minutes, stirring occasionally, until the berries soften and the mixture thickens slightly.
- 3
For a thicker, ribbon-like swirl, mix the cornstarch with 1 tsp water and stir it into the sauce. Cook 1 additional minute.
- 4
Remove from heat, cool completely, then refrigerate until fully chilled.
- 5
Make the Ice Cream Base In a medium saucepan, combine the whole milk, sugar, and salt. Warm over medium heat, stirring until the sugar dissolves. Do not boil.
- 6
Place the cream cheese in a bowl. Pour a small amount of the warm milk mixture over the cream cheese and whisk until smooth. Return the mixture to the saucepan and whisk until fully blended.
- 7
Remove from heat and stir in the heavy cream and vanilla. Chill the base for at least 4 hours or overnight. A fully cold base ensures the creamiest churn.
- 8
Churn Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions until thick and soft-serve in texture.
- 9
Layer and Freeze Spoon a layer of ice cream into a freezer-safe container. Add spoonfuls of strawberry swirl and sprinkle with graham cracker crumbs. Repeat layers until all components are used.
- 10
Use a knife to gently swirl. Do not overmix. Freeze for 4–8 hours, until scoopable.