Description
This decadent homemade ice cream combines tangy cheesecake ice cream, a sweet strawberry swirl, crunchy graham cracker ‘crust,’ and a crackly chocolate shell. It’s a nostalgic, crowd-pleasing dessert perfect for summer celebrations or anytime you want a showstopping treat.
Ingredients
- 2 cups fresh strawberries, hulled and diced (or frozen, thawed and drained)
- 1/3 cup granulated sugar (for strawberry swirl)
- 1 tsp lemon juice
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1 cup whole milk
- 1/2 cup granulated sugar (for ice cream base)
- 1/4 cup sour cream
- 1 tsp pure vanilla extract
- Pinch of salt
- 3/4 cup graham cracker crumbs (about 5–6 crackers, crushed)
- 2 tbsp unsalted butter, melted
- 1 tbsp sugar (optional, for graham crust)
- 1 cup semi-sweet chocolate chips or chopped bar chocolate
- 2 tbsp coconut oil
Instructions
- Make the Strawberry Swirl: Combine strawberries, 1/3 cup sugar, and lemon juice in a medium saucepan. Simmer over medium heat, stirring occasionally, until berries soften and mixture is thick and jammy (6-8 minutes). Let cool completely.
- Make the Graham Cracker ‘Crust’: In a small bowl, mix graham cracker crumbs, melted butter, and 1 tbsp sugar (if using). Stir until evenly moistened. Spread on a plate and chill for a few minutes to set.
- Prepare the Cheesecake Ice Cream Base: In a mixing bowl, beat cream cheese until smooth. Add heavy cream, milk, 1/2 cup sugar, sour cream, vanilla, and salt. Whisk or beat until completely smooth and silky.
- Churn or Freeze the Base: With an ice cream maker, churn the base according to manufacturer’s directions (about 20-25 minutes) until thick and soft-serve consistency. Without a machine, pour into a loaf pan, freeze for 1 hour, then stir vigorously every 30 minutes for 2-3 hours.
- Swirl and Assemble: Once ice cream is soft but thick, gently fold in cooled strawberry jam and chilled graham crumbs. Don’t overmix—aim for ribbons and crunchy bits. Spoon into a loaf pan or freezer container, smooth the top, cover, and freeze until firm (at least 4 hours or overnight).
- Make the Chocolate Shell: Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring each time, until smooth and glossy. Or melt gently using a double boiler. Let cool slightly before using.
- Serve and Dip: Scoop firm ice cream into bowls or cones. Drizzle or dip each scoop with melted chocolate shell. Wait a few seconds until it hardens. Enjoy immediately.
Notes
For best results, use ripe strawberries and full-fat dairy. Chill the graham crumbs before adding to prevent sogginess. If making ahead, the flavors deepen after a day in the freezer. For gluten-free, use gluten-free graham crackers. If ice cream is too hard, let it sit at room temp for 10 minutes before scooping.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (about 1/2 c
- Calories: 250
- Sugar: 18
- Sodium: 90
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 22
- Fiber: 1
- Protein: 4
Keywords: strawberry cheesecake ice cream, chocolate shell, summer dessert, homemade ice cream, no churn, frozen dessert, cheesecake, strawberry, chocolate dipped, party dessert