Strawberry Cheesecake Ice Cream Cake takes all the best parts of a classic strawberry cheesecake and turns them into a chilled ice cream dessert: a crunchy graham cracker crust, silky cream cheese ice cream, and a bright, tangy strawberry jam topping.
Ice cream is comfort food for many occasions, and making it at home opens up endless flavor possibilities. If you have an ice cream maker, you can easily create a custom base and turn it into an impressive ice cream cake. With strawberries in season and cream cheese on hand, this Strawberry Cheesecake Ice Cream Cake is a great first-time ice cream cake project.
The finished cake is rich and refreshing. The cream cheese ice cream is smooth and slightly tangy, brightened with lemon. The graham cracker crust adds a buttery crunch that balances the creamy texture. A homemade strawberry jam layered on top brings fresh strawberry flavor and lively acidity that makes each slice taste like a frozen strawberry cheesecake.
Tips on Making Strawberry Cheesecake Ice Cream Cake
1. Adjust pan size
The recipe is written for an 8-inch (20 cm) springform pan. If you have a different size pan, adjust the quantities using the pan’s bottom area. Calculate the area (πr²) of both pans, divide your pan’s area by the recipe pan’s area, and multiply ingredient amounts by that ratio to keep the same cake height. For example, a 9-inch pan has about 64 sq in and an 8-inch pan about 50 sq in, so multiply the recipe by roughly 1.28 (about 125%) to fill the 9-inch pan.
2. Use egg yolks for a better texture
Adding egg yolks to the ice cream base creates a creamier, smoother texture and improves stability so the ice cream melts more slowly. It also gives the ice cream body without making it too dense. However, tempering the yolks is essential to avoid curdling:
- Heat the cream and milk until just simmering, then remove from heat.
- Whisk sugar and egg yolks together. Slowly add one or two ladles of the hot cream to the yolks while whisking constantly to gently raise their temperature.
- Return the tempered yolk mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not boil.
- If any curdling occurs, strain the base before churning.
3. Optional: add a splash of liquor
A small amount of alcohol lowers the freezing point, keeping the ice cream slightly softer and easier to slice once frozen. Use a neutral spirit such as vodka if you don’t want additional flavor. Alcohol is optional and should be added sparingly so it doesn’t prevent the mixture from setting.
4. How to cut ice cream cake cleanly
The trick to neat slices is using a warm knife. Let the cake sit at room temperature briefly, then heat and dry your knife between cuts:
- Thaw the cake at room temperature for 10–15 minutes.
- Dip a metal knife in hot water and wipe it dry.
- Slice with the warm, dry knife, wiping and reheating between cuts as needed.
More Cheesecake Recipes
If you enjoy this dessert, try other cheesecake varieties for inspiration.
- Blueberry Crumble Cheesecake
- No-Bake Blackberry Cheesecake
- No-Bake Thai Tea Cheesecake
- Basque Burnt Cheesecake
- No-Bake Oreo Cheesecake
Strawberry Cheesecake Ice Cream Cake
Ingredients
Graham Cracker Crust
- 2 cups (170 gr) graham cracker crumbs
- 1/2 cup (113 gr) unsalted butter, melted
- 1/3 cup (65 gr) granulated sugar
Cream Cheese Ice Cream
- 4 cups (1000 ml) heavy cream
- 2 cups (500 ml) milk
- 1/2 tsp salt
- 6 egg yolks
- 1 1/3 cups (265 gr) granulated sugar
- 8 oz (250 gr) cream cheese, softened
- 2 tbsp lemon juice
- Lemon zest, from 1 lemon
- 4 tbsp vodka, optional
- 1 tsp vanilla extract
Strawberry Jam
- 2 cups (300 gr) strawberries
- 3/4 cup (150 gr) granulated sugar
- 1 tbsp lemon juice
Topping
- 2 cups (300 gr) strawberries
Instructions
Graham Cracker Crust
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Grease an 8-inch (20 cm) springform pan.
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In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly incorporated.
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Press the crumb mixture into the pan, spreading it about 2 inches up the sides and flattening it evenly. Cover and chill for at least 30 minutes. (Crust can be made ahead.)
Cream Cheese Ice Cream
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In a large saucepan, heat heavy cream, milk, and salt over medium-low heat until it begins to simmer. Remove from heat.
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In a medium bowl, whisk egg yolks and granulated sugar until light in color. Add one or two ladles of the warm cream to the yolks while whisking constantly to temper them.
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Return the tempered yolk mixture to the saucepan and cook over low heat, stirring and scraping the bottom and sides, until the custard coats the back of a spoon. Do not let it boil.
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Let the mixture cool slightly. Press the cream cheese through a strainer into the warm custard and stir until smooth. Cool completely.
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Stir in lemon juice, lemon zest, vodka (if using), and vanilla until incorporated.
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Cover and chill the base for at least 6 hours or overnight.
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Churn the chilled mixture in your ice cream maker according to the manufacturer’s instructions.
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Pour the freshly churned ice cream over the prepared crust. Tap the pan to release air bubbles, cover, and freeze at least 4 hours to firm up.
Strawberry Jam
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Wash and hull strawberries, then chop into small pieces and place in a saucepan.
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Stir in lemon juice and sugar, then let sit for about 20 minutes to release juices.
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Cook over medium heat until the mixture boils and the fruit softens, stirring frequently.
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Allow the jam to cool in the pan for 15–20 minutes.
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Release and remove the sides of the springform pan. Pour the strawberry jam over the frozen ice cream cake and arrange fresh strawberries on top with the pointed ends up.
Notes
You can omit the vodka if preferred; it helps keep the ice cream slightly softer but is not required.