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Semi-Homemade Strawberry Cheesecake Ice Cream

This Semi-Homemade Strawberry Cheesecake Ice Cream is so delicious that even your fork will be jealous. How can you ever go wrong with cheesecake ice cream?
Prep Time20 mins
Total Time2 hrs 20 mins
Course: Dessert
Servings: 8
Calories: 540kcal
Author: Sandra


  • 1.5 quarts vanilla bean ice cream
  • 3/4 lb. fresh strawberries
  • 4 ounces Cool Whip
  • 1 1/2 tablespoons sugar
  • 12 ounce cream cheese softened
  • 1 cup graham cracker crumbs


  • After you have rinsed and drained the strawberries, add them to a food processor with sugar and puree until smooth, you should have about 1 – 1 1/4 cup of fresh strawberry puree.
  • Using a large bowl and hand mixer or KitchenAid mixer, which is what I used add cream cheese and beat until smooth. Add ice cream and Cool Whip and mix until combined. 
  • Add graham crackers crumbs and mix until all the crumbs are mixed in. 
  • Remove bowl from mixer and stir in ½ cup of the fresh strawberry puree into the ice cream. Add more if you would like, set the remaining puree in the fridge to serve as a topping.
  • Pour the ice cream into your serving bowl, cover and place in freezer for 2-3 hours until completely frozen. Then serve, enjoy and devour!


Total time includes 2 hours to freeze.


Calories: 540kcal | Carbohydrates: 62g | Protein: 10g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 103mg | Sodium: 421mg | Potassium: 557mg | Fiber: 2g | Sugar: 49g | Vitamin A: 1005IU | Vitamin C: 26.1mg | Calcium: 320mg | Iron: 0.8mg