Homemade Strawberry Cheesecake Ice Cream Recipe
My husband LOVES strawberry ice cream, but most of the time it either tastes artificial or it’s just missing that creamy, rich part that makes it feel like a treat.
So after I made a vanilla protein ice cream and cookies and cream ice cream in a Ninja Creami, I decided to try out making a homemade strawberry cheesecake ice cream recipe too, and it worked SO well I had to share!
Here is my simple recipe for you to enjoy so you can have a healthy summer snack too!
Why this one’s worth making
What makes this one work is how each piece balances everything out:
- Cream cheese gives that tangy, cheesecake flavor and makes it extra creamy instead of icy
- Heavy cream adds richness so it actually feels like dessert, not just frozen fruit
- Fresh strawberries keep it from feeling too heavy and give you real flavor, not that artificial strawberry taste
- Allulose keeps it sweet but also helps with a softer texture after freezing without all that sugar
- Biscuit pieces bring in that cheesecake crust feel and a little crunch, which honestly makes the whole thing
It ends up right in that middle spot where it feels indulgent, but not overly heavy, and you actually taste all the layers!
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Strawberry Cheesecake Ice Cream Recipe
Course: Dessert
Prep Time: 10 minutes
Freeze Time: 24 hours
Spin Time: 2-4 minutes
Total Time: 24 hours
Servings: 1 pint
Ingredients
- 1 cup (240 ml) whole milk
- ¾ cup (180 ml) heavy cream
- ⅓ cup powdered allulose
- ½ cup full-fat cream cheese, softened
- 1 cup chopped fresh strawberries
- ½ teaspoon vanilla extract
- 1 small vanilla biscuit, crushed
Instructions
Add the milk, cream, powdered allulose, cream cheese, ½ cup strawberries, and vanilla extract to a blender.
Blend until completely smooth. You don’t want any cream cheese lumps here.
Pour into your Ninja Creami pint container, leaving a little space at the top.
Freeze flat for 24 hours until fully solid.
Place into the Ninja Creami and run the Ice Cream cycle.
After the first spin:
- Make a small well in the center
- Add remaining strawberries and half the crushed biscuit
Run the Mix-In cycle.
Scoop and top with the rest of the biscuit crumbs and extra strawberries.
Notes
- Make sure your cream cheese is softened before blending, or it won’t fully smooth out
- Blend longer than you think you need to. Smooth base = better texture
- If it comes out crumbly after spinning, just add a splash of milk and re-spin!
- Don’t skip adding the strawberries after the first spin. That’s what gives you those real fruit pieces
- Taste your base before freezing. Strawberries can vary a lot in sweetness!
Easy ways to serve it
- Add a quick strawberry sauce or mash a few extra berries on top
- Top with whipped cream if you want it to feel like a full dessert
- Sprinkle extra biscuit crumbs for that “cheesecake crust” vibe
Or just eat it straight from the pint, which is usually what happens.
Storage notes
- Store in the Creami pint with the lid on for up to 2 weeks
- Let sit out for 5-10 minutes before scooping if it firms up too much
Final Thoughts
This homemade strawberry cheesecake ice cream is one of those recipes that feels a little extra, but it’s actually really simple once you do it!
If you’ve been wanting a strawberry cheesecake Creami ice cream that actually tastes like the real thing, this is a solid go-to. It’s creamy, fresh, and healthier than what you will find at the store.
And once you get the hang of it, you can start playing around with other easy no-churn ice cream style ideas or different mix-ins too!
Let me know in the comments if you end up making it!
