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Cheesecake Ice Cream

Cheesecake ice cream that tastes like frozen New York cheesecake—tangy, rich cream cheese ice cream swirled with graham cracker crumble and strawberry jam. No churn method gives a creamy scoop with soft cheesecake tang and visible swirls.
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Prep Time 20 minutes
Cook Time 10 minutes
freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake base
  • 2 cup heavy cream Cold for best whipping.
  • 1 can (14 oz) sweetened condensed milk
  • 8 oz cream cheese Softened to room temperature.
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Swirls and crumble
  • 1 cup graham cracker crumbles
  • 0.5 cup strawberry jam Warm slightly if too thick for easy swirling.

Equipment

  • 1 loaf pan

Method
 

Make the cheesecake base
  1. Beat the cream cheese until completely smooth and fluffy, about 2 to 3 minutes. The mixture should look lump-free and airy before you continue.
  2. Whisk in the sweetened condensed milk, lemon juice, vanilla, and salt until no lumps remain, about 1 to 2 minutes. Stop once everything is glossy and uniform in color.
Whip and combine
  1. Whip the heavy cream to stiff peaks, about 3 to 5 minutes on high. Lift the whisk and the tip should stand straight up without drooping.
  2. Fold the cheesecake mixture into the whipped cream gently until just combined. The batter should stay light with no streaks of cream cheese, with a few small visible air pockets ok.
Layer and freeze
  1. Layer the mixture into a 9x5 loaf pan, alternating graham cracker crumbles and dollops of strawberry jam swirled between layers. Swirl lightly with a spoon so you get ribbon-like streaks rather than fully mixing.
  2. Freeze at least 6 hours or overnight until firm. The ice cream should scoop cleanly with a dense, sliceable texture when pressed.

Notes

Pro tip: Soften the cream cheese fully and keep the heavy cream cold so the base stays silky and whips into stable stiff peaks. Store covered in the freezer for up to 2 weeks. Freezing is yes—freeze in the loaf pan, then wrap slices for easier servings. For a lighter option, use low-fat cream cheese (texture will be slightly softer, but still swirly).