Have you ever taken a bite of Ben & Jerry’s Strawberry Cheesecake Ice Cream and felt pure bliss? That creamy cheesecake base, luscious strawberry swirls, and delightful graham cracker crunch—it’s the kind of magic that makes you reach for the spoon before you even grab a bowl!

How to make Ben & Jerry’s Strawberry Cheesecake Ice Cream

Ben & Jerry’s Strawberry Cheesecake Ice Cream is a premium ice cream flavor that combines a creamy cheesecake‑style ice cream base with swirls of strawberry and bits or crumbs of graham‑cracker‑style cookies, designed to taste like a strawberry cheesecake dessert in ice cream form.

Ingredients

To keep things simple, I’ve broken the ingredients into three parts: the ice cream base, the strawberry swirl, and the graham cracker mix-in.

For the Cheesecake Ice Cream Base:

2 cups heavy cream
1 cup whole milk
8 oz cream cheese (softened and at room temperature)
3/4 cup granulated sugar
1 tbsp lemon juice
1 tsp vanilla extract
A pinch of salt

For the Strawberry Swirl:

1 1/2 cups fresh or frozen strawberries (hulled and chopped)
1/4 cup granulated sugar
1 tbsp lemon juice

For the Graham Cracker Mix-In:

1 cup graham cracker crumbs (roughly crushed, not powdery)
2 tbsp unsalted butter (melted)
1 tbsp brown sugar

Instructions

Let’s break this down step-by-step to ensure everything turns out perfectly:

Step 1: Make the Cheesecake Base

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Gradually whisk in the sugar until fully dissolved.
Add the heavy cream, whole milk, lemon juice, vanilla extract, and a pinch of salt. Whisk or blend everything together until smooth.
Cover the mixture and chill it in the refrigerator for at least 2-4 hours (or overnight). A well-chilled base churns better in the ice cream maker.

Step 2: Prepare the Strawberry Swirl

In a small saucepan, combine the strawberries, sugar, and lemon juice over medium heat.
Cook the mixture, stirring occasionally, until the strawberries break down and the sauce thickens (about 8-10 minutes). You can mash some of the strawberries for more texture or blend for a smoother swirl.
Let the strawberry mixture cool completely, then chill in the fridge.

Step 3: Make the Graham Cracker Mix-In

In a small bowl, combine the crushed graham crackers, melted butter, and brown sugar.
Toss the mixture until the cracker crumbs are evenly coated. Spread the crumbs onto a baking sheet lined with parchment paper.
Toast the graham cracker mixture in an oven preheated to 350°F (175°C) for about 5 minutes, or until lightly golden. Let it cool completely and break it into small chunks.

Step 4: Bring It All Together

Once your cheesecake base is chilled, churn it in an ice cream maker according to the manufacturer’s instructions. It should take about 15-20 minutes to reach a thick, soft-serve consistency.
Gently fold the cooled graham cracker chunks into the churned ice cream.
In a freezer-safe container, layer the ice cream with spoonfuls of the strawberry swirl. Alternate between layers of ice cream and strawberry swirl to create a marbled effect. Avoid over-mixing—you want distinct ribbons of strawberry!

Step 5: Freeze and Serve

Cover the container and freeze the ice cream for 4-6 hours (or until firm).
When ready to serve, let the ice cream sit at room temperature for a minute or two to soften slightly. Scooping will be easier, and the flavors will shine through!

Top Tips for Perfect Ice Cream

Chill Ingredients Thoroughly: Starting with cold ingredients helps the ice cream churn properly and achieve a smooth texture.
Adjust Sweetness: If you like your ice cream slightly less sweet, you can reduce the sugar in the base or strawberry swirl to taste.
Customize the Swirl: Prefer chunkier pieces of strawberries in your ice cream? Don’t fully puree the strawberry mixture when making the swirl.
Toast the Graham Crackers: Toasting the graham cracker crumbs enhances their flavor and prevents them from turning soggy in the ice cream.
Get Creative: Love chocolate? Add white chocolate chips or a drizzle of white chocolate ganache for extra decadence!

Ingredients Substitutes

Sometimes, you may find yourself needing ingredient substitutions when making Ben & Jerry’s Strawberry Cheesecake Ice Cream recipe—whether due to dietary restrictions, preferences, or simply because you’ve run out of something.

1. Cream Cheese

Original Ingredient: Cream cheese adds the distinctive tangy cheesecake flavor.

Substitutes:

Mascarpone cheese: A milder, creamier alternative that still offers richness. Note that mascarpone isn’t as tangy as cream cheese, so you may need to add a touch more lemon juice.
Greek yogurt (full-fat): For a lighter version, Greek yogurt can mimic the tanginess of cream cheese without the extra indulgence. Blend it well to ensure a smooth texture.
Silken tofu (for vegans): Blend silken tofu in place of cream cheese for a plant-based substitute—add extra vanilla extract and lemon juice to recreate the signature cheesecake taste.

2. Heavy Cream

Original Ingredient: Heavy cream is key for creating the smooth, rich texture of the Ben & Jerry’s Strawberry Cheesecake Ice Cream.

Substitutes:

Half-and-half: A mix of milk and cream that’s slightly lower in fat, but still creates a creamy texture.
Full-fat coconut milk (for vegans or dairy-free): Coconut milk is rich enough to mimic the texture of heavy cream. Be aware that it will add a subtle coconut flavor to the Ben & Jerry’s Strawberry Cheesecake Ice Cream.
Cashew cream (for vegans): Blend soaked cashews with water to create a creamy base. It’s neutral enough not to disrupt the flavor profile.

3. Whole Milk

Original Ingredient: Whole milk balances the base and keeps it from being overly heavy.

Substitutes:

2% milk: Slightly lighter, but still offers a decently creamy consistency.
Oat milk (for dairy-free): Oat milk has a naturally creamy consistency and mild flavor that works well in ice cream recipes.
Almond milk: Another good dairy-free option, but make sure to use unsweetened almond milk to avoid overly altering the flavor.

4. Granulated Sugar

Original Ingredient: Sugar sweetens and enhances the flavors in the ice cream base.

Substitutes:

Honey or maple syrup: Use these natural sweeteners for a more earthy or floral sweetness. Keep in mind that both will add subtle flavor notes to the base.
Agave syrup (for vegans): A great plant-based alternative that dissolves easily and adds sweetness.
Coconut sugar: Offers a slight caramel flavor to the ice cream, which can complement the graham cracker mix-in.
Monk fruit sweetener or Stevia (for sugar-free diets): Use these as low-calorie options, but ensure you adjust the quantity since they are much sweeter than sugar.

5. Lemon Juice

Original Ingredient: Lemon juice adds brightness and tang, mimicking the flavor of cheesecake.

Substitutes:

Lime juice: Lime offers a similar citrus tang and freshness.
White vinegar: Use sparingly as it provides acidity.
Apple cider vinegar: A mild vinegar that works in small amounts for tanginess and depth.

6. Vanilla Extract

Original Ingredient: Vanilla extract enhances the flavor of the ice cream base.

Substitutes:

Vanilla bean paste: Provides an even richer vanilla flavor and tiny specks of vanilla throughout the ice cream.
Almond extract: Adds a different nutty flavor profile, but use it sparingly as it’s more intense than vanilla.
Maple extract: Works if you want to introduce a warm sweetness to the cheesecake base.

Final Thoughts

You’ve now made a homemade version of Ben & Jerry’s Strawberry Cheesecake Ice Cream. Every spoonful is bursting with creamy, fruity, and crunchy goodness—perfect for any occasion.

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