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Strawberry Cheesecake Ice Cream in a pan with an ice cream scoop.

Strawberry Swirl Cheesecake Ice Cream

Dalya Rubin
This Strawberry Cheesecake Ice Cream recipe is easy to make and SO delicious! It's creamy, sweet, indulgent, and impressive (but without the fuss). If you're looking for an easy summer dessert, this homemade ice cream is truly one of the best!
5 from 30 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling/Freezing Time 8 hours
Total Time 8 hours 35 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 379 kcal

Ingredients
  

Strawberry Compote

  • 1 pound strawberries, chopped small
  • 1/3 cup maple syrup
  • 1 Tablespoon lemon juice
  • 2 teaspoon cornstarch

Cheesecake Ice Cream

  • 1/2 cup canned coconut cream at room temperature
  • 1 cup heavy whipping cream
  • 8 ounces cream cheese softened at room temperature
  • 1/2 cup maple syrup
  • 1/2 cup granulated sugar
  • 1/8 teaspoon salt
  • 1 Tablespoon pure vanilla extract

Other

  • 1 1/2 cups graham crackers, broken into small pieces 3 oz; 6 large graham crackers

Instructions
 

Make The Strawberry Compote

  • Optionally line your 9”x5” loaf pan with parchment paper. This will prevent your ice cream scoop from scratching your pan when you scoop the ice cream later.
  • To make the strawberry compote, mix together the chopped strawberries, maple syrup, lemon juice, cornstarch, and 3/4 cup water in a medium pot.
  • Bring to a boil over medium-high heat. Reduce to a simmer over medium-low heat and cook for 20 minutes, stirring occasionally.
  • Turn off the heat and let cool for 10 minutes, then transfer to a bowl or container and place in the freezer for 30 minutes to chill, stirring halfway through. Alternatively, place in the fridge to chill for 1 hour.

Make The Cheesecake Ice Cream

  • To make the cheesecake ice cream, place all ingredients in a blender and blend on high until smooth, 1-2 minutes until fully smooth.
  • Place the ice cream mixture into a large mixing bowl.
  • Add 3/4 of the strawberry compote and 3/4 of the graham crackers pieces (save remaining for later). Fold everything together, only 2-3 times, so that strawberry compote streaks remain.
  • Transfer the ice cream mixture to a prepared loaf pan.
  • Swirl remaining strawberry sauce over the top of the ice cream and sprinkle with remaining graham crackers pieces.
  • Cover with plastic wrap or foil and freeze for at least 8 hours (or overnight).
  • Allow to sit on the counter at room temperature for 10-15 minutes before scooping and enjoying!

Nutrition

Calories: 379kcal
Keyword Strawberry Cheesecake Ice Cream
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