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Cheesecake Ice Cream

Cheesecake ice cream made with tangy cream cheese ice cream that tastes like frozen New York cheesecake. This no-churn cheesecake ice cream is layered with graham cracker crumble and strawberry jam swirls for a rich, spoonable frozen dessert.
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Prep Time 20 minutes
Cook Time 10 minutes
freezing (rest time) 6 hours
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake ice cream base
  • 2 cup heavy cream Keep cold for best whipping.
  • 1 can (14 oz) sweetened condensed milk
  • 8 oz cream cheese Softened to room temperature so the mixture is smooth.
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1 cup graham cracker crumbles Use for layering and texture throughout.
  • 0.5 cup strawberry jam Warm slightly if it’s too thick to swirl.

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 so no lumps remain. Aim for a thick, satin texture before moving on.
  2. Whisk in the sweetened condensed milk, lemon juice, vanilla, and salt until no lumps remain. Continue until the mixture looks glossy and uniform.
Whip and combine
  1. Whip the heavy cream to stiff peaks so the surface holds a peak that stands straight. This usually takes 3 to 5 minutes with cold cream.
  2. Fold the cream cheese mixture into the whipped cream gently until just combined. Stop as soon as you see no streaks to keep the ice cream light.
Layer and freeze
  1. Layer a portion of the mixture into a 9x5 loaf pan, then sprinkle graham cracker crumbles over the top. Add a few dollops of strawberry jam, then swirl lightly for streaks.
  2. Repeat with the remaining mixture, finishing with graham cracker crumbles and a final swirl of strawberry jam on top. Use a butter knife to marble the jam without fully mixing.
  3. Freeze at least 6 hours or overnight until firm. For clean scoops, let it sit 5 minutes at room temperature before serving.

Notes

Pro tip: Soften the cream cheese fully before beating—this is what makes the texture taste like New York cheesecake. Store covered in the freezer up to 2 months; thaw in the fridge overnight for easiest scooping, or microwave just 10–15 seconds per serving. Freezing is best; the texture may soften after prolonged fridge storage. For a lighter option, use reduced-fat cream cheese and light sweetened condensed milk if available, and expect a slightly less rich flavor.