Decadent Strawberry Cheesecake Ice Cream Cake

Here is my favorite strawberry cheesecake ice cream cake recipe, with a buttery graham cracker crust, a creamy no-churn cheesecake ice cream made with lemon and vanilla, and a fresh strawberry topping.

This ice cream cake is the dessert I make every summer when strawberries are at their best. It’s become our go-to birthday cake because it sits in the freezer ready to go, and honestly, who doesn’t love cheesecake and ice cream combined?

What Kind of Strawberries Should I Use?

Fresh strawberries are definitely the way to go for this ice cream cake, and you’ll want to pick ones that are ripe and sweet since they’re the star of the show. Look for berries that are bright red all the way through with no white or green patches, and give them a sniff – they should smell sweet and fruity. If fresh strawberries aren’t in season or you can’t find good ones, frozen strawberries will work in a pinch, just make sure to thaw them completely and drain off any excess liquid before using. Smaller to medium-sized berries tend to have more flavor than those giant ones, so don’t be fooled by size when you’re shopping.

Options for Substitutions

This ice cream cake is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Graham cracker crumbs: You can use vanilla wafer cookies, digestive biscuits, or even Oreos (without the filling) crushed up. Just pulse them in a food processor until they’re fine crumbs.
• Heavy cream: While heavy cream is really important for that creamy texture, you could use half-and-half for part of it, though your ice cream will be slightly less rich. I wouldn’t recommend going below 2 cups of heavy cream though.
• Vodka: The vodka helps keep the ice cream scoopable, but you can leave it out if you prefer. Your cake will just be a bit firmer when frozen. You could also use another clear spirit like white rum.
• Cream cheese: Make sure to use full-fat cream cheese – the low-fat versions won’t give you that classic cheesecake flavor and texture. This one’s not really worth substituting.
• Fresh strawberries: Frozen strawberries work fine here, especially if fresh ones aren’t in season. Just thaw them completely and drain any excess liquid before using.
• Lemon juice and zest: Lime juice and zest can work in a pinch, though it’ll give you a slightly different flavor profile. The citrus really brightens up the cheesecake flavor, so I’d keep it in there.

Watch Out for These Mistakes While Making

The biggest mistake when making ice cream cake is not freezing each layer long enough, which leads to layers mixing together when you add the strawberry topping – make sure your ice cream layer is completely solid before adding anything on top. When making the custard base, rushing the tempering process by adding the hot cream too quickly to the egg yolks can scramble your eggs, so always add it slowly while whisking constantly. Another common error is skipping the straining step after cooking the custard, which can leave you with lumpy ice cream instead of a smooth, creamy texture. For the best results, let your strawberry topping cool completely to room temperature before pouring it over the frozen cake, and if you’re having trouble removing the pan sides, run a warm towel around the outside for a few seconds to loosen it up.

What to Serve With Strawberry Cheesecake Ice Cream Cake?

This ice cream cake is pretty much a showstopper on its own, but I love serving it with some fresh strawberries on the side or a simple strawberry sauce drizzled over each slice. A dollop of whipped cream adds an extra layer of creaminess, and if you’re feeling fancy, a sprinkle of crushed graham crackers on top gives it a nice crunch. Since this dessert is already rich and sweet, I usually keep things simple and just serve it with coffee or a glass of cold milk – it’s the perfect way to end a summer dinner party or birthday celebration.

Storage Instructions

Freeze: This ice cream cake needs to stay in the freezer to keep its shape and creamy texture. Cover it tightly with plastic wrap or aluminum foil to prevent freezer burn, and it’ll keep for up to 2 weeks. I like to let it sit at room temperature for about 5-10 minutes before slicing so it’s easier to cut through.

Make Ahead: Ice cream cakes are actually perfect for making ahead since they need time to freeze solid anyway. You can make this up to a week before you need it, which takes all the stress out of party prep. Just keep it well-wrapped in the freezer until you’re ready to serve.

Serve: For the best texture, let the cake sit out for about 10 minutes before cutting. Use a sharp knife dipped in hot water and wiped dry between slices for clean cuts. Any leftovers should go right back into the freezer, covered well to keep them fresh.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5700-6100
• Protein: 45-55 g
• Fat: 360-400 g
• Carbohydrates: 540-590 g

Ingredients

For the crust:

• 2 cups graham cracker crumbs
• 0.66 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the ice cream:

• 4 cups heavy cream
• 2 cups whole milk
• 3/4 teaspoon salt
• 6 large egg yolks
• 1.5 cups granulated sugar
• 8 oz cream cheese, room temperature
• 2.5 tablespoons lemon juice
• 1 tablespoon lemon zest
• 4 tablespoons vodka
• 2 teaspoons pure vanilla extract

For the strawberry sauce:

• 2 cups strawberries, sliced 1/4-inch thick
• 0.75 cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch

For the topping:

• 2.5 cups fresh strawberries, some sliced and some whole for decoration

Step 1: Prepare and Chill the Graham Cracker Crust

• 8-inch springform pan
• 2 cups graham cracker crumbs
• 0.66 cup unsalted butter, melted
• 1/4 cup granulated sugar

Grease an 8-inch springform pan with butter or cooking spray.

In a bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar, mixing until the texture resembles wet sand.

Press this mixture firmly into the bottom of the prepared pan and up the sides about 2 inches, using the bottom of a measuring cup to create an even layer.

Place the crust in the freezer while you prepare the ice cream base—this prevents it from becoming soggy when the ice cream is added later.

Step 2: Make the Cheesecake Ice Cream Base

• 4 cups heavy cream
• 2 cups whole milk
• 3/4 teaspoon salt
• 6 large egg yolks
• 1.5 cups granulated sugar

Heat the heavy cream, whole milk, and salt in a pot over medium heat until it reaches a gentle simmer.

In a separate bowl, whisk together the egg yolks and 1.5 cups granulated sugar until pale and thick, about 2-3 minutes.

Slowly add two large spoonfuls of the hot cream mixture to the yolks while whisking constantly to temper them, preventing scrambled eggs.

Pour the egg mixture back into the pot with the remaining cream and cook over low heat, stirring constantly, until it coats the back of a spoon (about 170°F if using a thermometer).

Strain the hot custard through a fine-mesh sieve into a bowl to remove any cooked egg bits, then let it cool to room temperature for about 15-20 minutes, stirring occasionally.

Step 3: Incorporate Cream Cheese and Flavorings

• cooled custard from Step 2
• 8 oz cream cheese, room temperature
• 2.5 tablespoons lemon juice
• 1 tablespoon lemon zest
• 4 tablespoons vodka
• 2 teaspoons pure vanilla extract

While the custard cools, bring the room-temperature cream cheese to room temperature if it isn’t already, ensuring it’s soft enough to blend smoothly.

Once the custard has cooled, whisk in the cream cheese until completely smooth and well incorporated—I use a whisk rather than a blender here to avoid overworking the mixture and incorporating too much air.

Stir in the lemon juice, lemon zest, vodka (which prevents ice crystals from forming), and vanilla extract.

Refrigerate this mixture for at least 6 hours, or ideally overnight, until thoroughly chilled—this is crucial for proper ice cream texture.

Step 4: Prepare the Strawberry Compote

• 2 cups strawberries, sliced 1/4-inch thick
• 0.75 cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch

While the ice cream base chills, combine the 2 cups sliced strawberries, 0.75 cup sugar, 1 tablespoon lemon juice, and cornstarch in a pot.

Let this mixture sit at room temperature for 20 minutes to allow the strawberries to release their juices.

Bring the mixture to a boil over medium-high heat, stirring occasionally, and continue cooking until the strawberries are very soft and the liquid has thickened slightly, about 8-10 minutes.

The cornstarch will help it set properly once cooled.

Pour the compote into a bowl and let it cool completely to room temperature, about 15-20 minutes, before using.

Step 5: Churn and Assemble the Cake

• chilled cheesecake base from Step 3
• graham cracker crust from Step 1

Once the cheesecake base from Step 3 is fully chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes, until it reaches a soft-serve consistency.

Remove the chilled crust from the freezer and pour the churned ice cream directly over it, smoothing the top with a spatula.

Freeze the assembled cake for at least 4 hours, or until the ice cream is completely firm.

Step 6: Finish and Serve

• assembled cake from Step 5
• strawberry compote from Step 4
• 2.5 cups fresh strawberries, some sliced and some whole for decoration

Remove the cake from the freezer 5 minutes before serving to make it easier to slice.

Run a thin knife around the inside edge of the pan and carefully release the springform sides.

Pour or spread the cooled strawberry compote from Step 4 over the top of the cake.

Arrange the fresh whole and sliced strawberries decoratively over the compote.

I like to let the cake sit at room temperature for about 10 minutes before cutting—this makes slicing cleaner and the texture creamier while still keeping the ice cream frozen solid.

Decadent Strawberry Cheesecake Ice Cream Cake

Delicious Decadent Strawberry Cheesecake Ice Cream Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 3 hours hrs 35 minutes mins

Cook Time 7 hours hrs 15 minutes mins

Total Time 10 hours hrs 50 minutes mins

Servings 12 slices

Calories 5900 kcal

Ingredients

  

For the crust

• 2 cups graham cracker crumbs
• 0.66 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the ice cream

• 4 cups heavy cream
• 2 cups whole milk
• 3/4 teaspoon salt
• 6 large egg yolks
• 1.5 cups granulated sugar
• 8 oz cream cheese, room temperature
• 2.5 tablespoons lemon juice
• 1 tablespoon lemon zest
• 4 tablespoons vodka
• 2 teaspoons pure vanilla extract

For the strawberry sauce

• 2 cups strawberries, sliced 1/4-inch thick
• 0.75 cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch

For the topping

• 2.5 cups fresh strawberries, some sliced and some whole for decoration

Instructions

 

• Grease an 8-inch springform pan with butter or cooking spray. In a bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar, mixing until the texture resembles wet sand. Press this mixture firmly into the bottom of the prepared pan and up the sides about 2 inches, using the bottom of a measuring cup to create an even layer. Place the crust in the freezer while you prepare the ice cream base—this prevents it from becoming soggy when the ice cream is added later.
• Heat the heavy cream, whole milk, and salt in a pot over medium heat until it reaches a gentle simmer. In a separate bowl, whisk together the egg yolks and 1.5 cups granulated sugar until pale and thick, about 2-3 minutes. Slowly add two large spoonfuls of the hot cream mixture to the yolks while whisking constantly to temper them, preventing scrambled eggs. Pour the egg mixture back into the pot with the remaining cream and cook over low heat, stirring constantly, until it coats the back of a spoon (about 170°F if using a thermometer). Strain the hot custard through a fine-mesh sieve into a bowl to remove any cooked egg bits, then let it cool to room temperature for about 15-20 minutes, stirring occasionally.
• While the custard cools, bring the room-temperature cream cheese to room temperature if it isn't already, ensuring it's soft enough to blend smoothly. Once the custard has cooled, whisk in the cream cheese until completely smooth and well incorporated—I use a whisk rather than a blender here to avoid overworking the mixture and incorporating too much air. Stir in the lemon juice, lemon zest, vodka (which prevents ice crystals from forming), and vanilla extract. Refrigerate this mixture for at least 6 hours, or ideally overnight, until thoroughly chilled—this is crucial for proper ice cream texture.
• While the ice cream base chills, combine the 2 cups sliced strawberries, 0.75 cup sugar, 1 tablespoon lemon juice, and cornstarch in a pot. Let this mixture sit at room temperature for 20 minutes to allow the strawberries to release their juices. Bring the mixture to a boil over medium-high heat, stirring occasionally, and continue cooking until the strawberries are very soft and the liquid has thickened slightly, about 8-10 minutes. The cornstarch will help it set properly once cooled. Pour the compote into a bowl and let it cool completely to room temperature, about 15-20 minutes, before using.
• Once the cheesecake base from Step 3 is fully chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions, usually 20-25 minutes, until it reaches a soft-serve consistency. Remove the chilled crust from the freezer and pour the churned ice cream directly over it, smoothing the top with a spatula. Freeze the assembled cake for at least 4 hours, or until the ice cream is completely firm.
• Remove the cake from the freezer 5 minutes before serving to make it easier to slice. Run a thin knife around the inside edge of the pan and carefully release the springform sides. Pour or spread the cooled strawberry compote from Step 4 over the top of the cake. Arrange the fresh whole and sliced strawberries decoratively over the compote. I like to let the cake sit at room temperature for about 10 minutes before cutting—this makes slicing cleaner and the texture creamier while still keeping the ice cream frozen solid.