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roasted strawberry cheesecake ice cream

Roasted Strawberry Cheesecake Ice Cream

  • Author: Elizabeth Buuck
  • Prep Time: 30 min
  • Cook Time: 6 hrs chill time
  • Total Time: 6 hrs 30 minutes
  • Yield: 6 C Ice Cream 1x


Creamy vanilla cheesecake no churn ice cream swirled with homemade roasted strawberry jam and buttered graham cracker crumbs.



For the Roasted Strawberry Jam

  • 1 Pint Strawberries
  • 1/4 C Granulated Sugar
  • Zest & Juice of 1 Lemon
  • Pinch of Salt
  • 2 tsp Cornstarch
  • 1 tsp Water

For the Buttered Graham Cracker Crumble

  • 1 Sleeve Graham Crackers (9 Crackers)
  • 4 TBSP Salted Butter
  • 2 TBSP Brown Sugar
  • Pinch of Salt

For the Vanilla Cheesecake Ice Cream Base

  • 14 oz (1 can) Sweetened Condensed Milk
  • 2 TBSP Pure Vanilla Extract
  • 1/2 tsp Salt
  • 4 oz (1/2 block) Cream Cheese, softened
  • 2 1/2 C Heavy Cream


For the Roasted Strawberry Jam

  • Preheat the oven to 375 and line a cookie sheet with parchment paper.
  • Slice the strawberries in half and toss them with the sugar, lemon zest, lemon juice and salt. Spread them into an even layer on the parchment lined cookie sheet. Bake for 10 minutes.
  • Puree the roasted strawberries with a food processor or blender until smooth.
  • Add to a small sauce pan with a slurry of cornstarch and water. Bring to a boil, then reduce to a simmer and cook until it thickens up enough to coat the back of a wooden spoon. Set aside to cool. It will continue to thicken even more as it cools.

For the Buttered Graham Cracker Crumble

  • Melt the butter. Crush the graham crackers, leaving some large chunks and some fine crumbs. Stir together the melted butter, crushed grahams, brown sugar, and salt. Set aside.

For the Vanilla Cheesecake Ice Cream Base

  • In a small bowl, stir together the sweetened condensed milk, vanilla, and salt. Set aside.
  • In a large bowl, beat the cream cheese with a hand mixer until light and fluffy – about 3 minutes. Pour in the heavy cream and beat slowly until combined with the cream cheese. Then turn speed up to high and beat until stiff peaks form.
  • Take 1 C of the whipped cream and stir it into the sweetened condensed milk. Then take the entire sweetened condensed milk mixture and fold it into the remaining whipped cream.
  • In a freezer safe dish lined with parchment, add half of the ice cream base and spread into an even layer. Dollop 1/3 of the roasted strawberry jam all over the top and sprinkle with 1/2 of the graham crackers. Using a butter knife, make swirls throughout. Repeat with the remaining ice cream base and graham cracker crumble and 1/3 of the roasted strawberry jam. Save the last 1/3 of the strawberry jam for topping the ice cream later.
  • Freeze for at least 6 hours, up to overnight.


Ice cream will last in the freezer up to 3 months.

Keywords: no churn ice cream, strawberry cheesecake ice cream, roasted strawberry ice cream