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strawberry ice cream cake

Strawberry Ice Cream Cheesecake

This strawberry ice cream cheesecake combines two classic desserts without the hassle of baking. It's made by folding store-bought cheesecake pieces into softened ice cream, then freezing—requiring minimal effort. The graham cracker crust provides satisfying crunch, while strawberry ice cream delivers bright, fruity sweetness. Topped with thawed strawberries and juice, the dessert offers layered flavors that feel elegant yet comforting. It's ideal for summer gatherings, quick weeknight treats, or when you want an impressive dessert with minimal stress.
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Prep Time 25 minutes
Freezing Time 4 hours
Servings: 10
Course: Dessert
Cuisine: American
Calories: 299
Ingredients Method Notes

Ingredients
  

  • 1 3/4 quarts Breyer’s strawberry ice cream or approximately 1/2 gallon of other premium ice cream brands
  • 1 1/2 cups finely ground graham cracker crumbs
  • 6 tablespoons melted butter salted butter
  • 1/4 cup sugar
  • 1 store-bought cheesecake 8-9 inches with graham cracker crust, at room temperature

Method
 

  1. Begin by preparing the crust and softening your ice cream. Remove 1 3/4 quarts of Breyer's strawberry ice cream (or approximately 1/2 gallon of other premium ice cream) from the freezer and set it on the counter for 30 minutes to thaw.
  2. While the ice cream softens, prepare the graham cracker crust by combining 1 1/2 cups of finely ground graham cracker crumbs, 6 tablespoons of melted salted butter, and 1/4 cup of sugar in a bowl and mixing with a fork until the mixture resembles wet sand.
  3. Transfer this mixture to a 9-inch springform pan and press it firmly over the bottom and slightly up the sides using your fingers. Use the bottom of a glass to flatten and compact the crust, then set the pan aside.
  4. Once the ice cream has reached a soft but not melted consistency, transfer it to a large bowl and mix thoroughly with a wooden spoon until smooth and creamy (alternatively, use a mixer with a paddle attachment for easier blending).
  5. Break the store-bought cheesecake (8-9 inches with graham cracker crust), which should be at room temperature, into manageable pieces and gently fold them into the softened ice cream until evenly distributed throughout. Pour the ice cream and cheesecake mixture onto the prepared crust in the springform pan, smoothing out the top with a spatula to create an even layer.
  6. Place the assembled dessert in the freezer and allow it to set for four hours until completely frozen and firm. When you're ready to serve, remove the sides of the springform pan and let the cheesecake ice cream sit on the counter for approximately 15 minutes before slicing—this resting period allows the dessert to soften slightly, making cutting cleaner and easier.
  7. Serve each slice topped with thawed sweetened strawberries and their juice for an elegant finishing touch.

Notes

What To Serve With Strawberry Ice Cream Cheesecake

How do you round out a dessert that’s already pretty much dessert perfection? Honestly, you don’t need much. I’d suggest keeping things simple since this cheesecake ice cream is already doing heavy lifting.
Fresh whipped cream works beautifully—just whip heavy cream with a touch of sugar and vanilla. A drizzle of strawberry sauce complements the dessert without overwhelming it. If you’re feeling fancy, try a balsamic reduction over fresh berries for something sophisticated yet unexpected.
For texture contrast, crushed graham crackers or shortbread crumbles add that satisfying crunch. Chocolate sauce appeals to people who can’t resist mixing flavors, though I find it unnecessary here.
Really though, serve it with strong coffee or fresh lemonade. The beverage pairing matters more than any garnish. Your guests will be too busy enjoying the creamy, cheesecakey goodness to notice if you kept the sides minimal anyway.