Center Stage: Blender Strawberry Cheesecake Ice Cream with If You Give a Blonde a Kitchen

Happy National Ice Cream Month! Haley here from If You Give a Blonde a Kitchen and today I’m sharing my recipe for strawberry cheesecake ice cream. Made with fresh strawberries, cream cheese, and graham cracker bits, this ice cream tastes just like strawberry cheesecake.


Blender Strawberry Cheesecake Ice Cream

I’m a fan of all desserts and my favorite method of mixing things up is combining two desserts into one. Ice cream is an excellent way to do so. Pick another dessert and make it an ice cream flavor!



That is exactly what I did—I made strawberry cheesecake-flavored ice cream. And yes, it tastes just as good as it sounds.

Blender Strawberry Cheesecake Ice Cream

To attain this delicious flavor, I used fresh-cut strawberries, fresh lemon juice, cream cheese, sour cream, and crushed up graham crackers. These ingredients combined with a basic vanilla ice cream base resulted in strawberry cheesecake ice cream.

Blender Strawberry Cheesecake Ice Cream

Instead of an ice cream maker, I combined the ingredients in a Hamilton Beach® Professional 1800 Watt Peak Power Blender. This made the ice cream incredibly smooth and processed the ingredients perfectly. It also made transferring the ice cream mixture into a baking dish a breeze.

After making the base in the blender, I stirred in the fresh-cut strawberries by hand and sprinkled on a layer of crushed graham crackers. This, plus the cream cheese in the base, made the ice cream taste exactly like strawberry cheesecake!

Blender Strawberry Cheesecake Ice Cream

Any ice cream lover or cheesecake fanatic would be a fan of this ice cream. It is the perfect recipe to make when celebrating National Ice Cream Month.

Save Recipe Save to BigOven
Center Stage: Blender Strawberry Cheesecake Ice Cream with If You Give a Blonde a Kitchen
Rate this recipe
2 ratings

Total Time: 6 hours, 15 minutes

Yield: 16 servings


  • 1 ¾ cups chopped strawberries (about 10 ounces)
  • 1/3 cup sugar
  • 2 teaspoons fresh-squeezed lemon juice
  • 1 3/4 cups heavy cream, cold
  • 1 cup (8 ounces) cream cheese, room temperature
  • 1 cup sour cream, cold
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh-squeezed lemon juice
  • Pinch of salt
  • 1/2 cup graham cracker crumbs (from 4 crackers), plus graham crackers for garnish


  1. In a medium bowl, stir together chopped strawberries, sugar and 2 teaspoons lemon juice. Place in refrigerator to chill while making the ice cream mixture.
  2. Put the heavy cream, cream cheese, sour cream, sugar, vanilla, and 1 tablespoon lemon juice and salt in Hamilton Beach® Professional 1800 Watt Peak Power Blender. Process on medium speed until very thick and fluffy, about 1 1/2 to 2 minutes.
  3. In a 2-quart baking dish (I used a 5x9-inch loaf pan), pour in half the ice cream mixture. Layer about ½ cup strawberries on top and gently stir. Sprinkle ¼ cup crushed graham crackers and layer on remaining ice cream mixture. Top again with ½ cup strawberries and stir gently. Finally sprinkle another ¼ cup crushed graham crackers.
  4. Cover with plastic wrap pressed directly against the surface; freeze until firm, at least 6 hours, but preferably overnight.
  5. Let ice cream sit at room temperature 20 minutes before scooping. Scoop into wafer cones or bowls and top with any remaining strawberries and additional graham crackers. Enjoy!

Haley Williams, If You Give a Blonde a Kitchen

Haley Williams of If You Give a Blonde a Kitchen is a self-taught baker, food photographer, and culinary writer. Oh, and blonde! Be sure to say hi on InstagramFacebookTwitter and Pinterest where you will also see what happens If You Give a Blonde a Kitchen.

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.