By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
1023 cal · 35 min
Strawberry Swirl Cheesecake Ice Cream
Recipe GLPR7f6cdf5605c767
A creamy, dreamy frozen treat that combines thawed cheesecake pieces with vanilla-infused ice cream base, then swirled with warm strawberry preserves. Made with an ice cream maker, this dessert delivers a soft, scoopable texture with delightful pockets of cheesecake and fruity swirls throughout.
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Ingredients
1 (17 ounce) frozen store-bought plain cheesecake, thawed
1 1/8 cups granulated sugar
3 cups heavy cream
1 1/2 cups milk
2/3 cup seedless strawberry preserves
1 1/2 tablespoons vanilla extract
Directions
Cut the thawed cheesecake into 8 equal wedges.
Cut 5 of the cheesecake wedges into bite-sized pieces. Using a fork, mash and combine the cheesecake filling and crust together until well blended.
Cut the remaining 3 cheesecake wedges into bite-sized pieces and set aside separately.
In a medium mixing bowl, combine the mashed cheesecake pieces from step 2, sugar, and vanilla extract. Beat with an electric mixer until the mixture becomes light and creamy.
Pour the milk into the mixture and stir until the sugar is completely dissolved. Gently fold in the heavy cream until fully incorporated.
Transfer the mixture to your ice cream maker's freezer bowl and turn the machine on. Churn according to manufacturer instructions, about 20 to 25 minutes, until the mixture reaches a soft-serve consistency. During the last 5 minutes of churning, add the reserved cheesecake pieces from step 3.
Heat the strawberry preserves in the microwave for 30 seconds until warm. Transfer the soft ice cream to a 48-ounce container. Spoon dollops of the warm strawberry preserves over the ice cream, then use a knife to gently swirl the preserves throughout. For a firmer texture, cover and freeze for 2 hours before serving.
Comments
This no-churn ice cream is genuinely quick and uses ingredients available everywhere in Charlotte—all of them are standard Harris Teeter, Food Lion, Walmart, or ALDI stock. The real catch is honesty: the stated 35 minutes ignores freezing time, which runs 4–6 hours minimum, so budget accordingly if you want ice cream for dinner. The cost per serving sits around $2.50–$3.00 when you use store-brand heavy cream and preserves, making it reasonable for a treat. It's a straight-ahead dessert with no fussy technique, and it reheats as leftovers if you scoop it into the fridge before it fully sets, though the texture is best eaten fresh from the freezer.
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