Ingredients
Equipment
Method
Make the cheesecake base
- Beat the softened cream cheese until smooth, then whisk in the sweetened condensed milk and vanilla extract until fully combined, scraping the bowl as needed.
Whip and fold
- Whip the heavy whipping cream to stiff peaks until it holds a clean shape.
- Fold the whipped cream into the cream cheese mixture until no streaks remain and the texture looks thick and uniform.
Swirl and freeze
- Pour half of the mixture into a loaf pan, then swirl in half of the strawberry sauce and sprinkle half the graham cracker crumbs over the top.
- Pour the remaining cheesecake mixture over the first layer, then add the remaining strawberry sauce and graham cracker crumbs.
- Swirl gently with a knife to create ribbon-like streaks through the ice cream base without fully blending them.
- Freeze for at least 6 hours, or until firm enough to scoop.
Notes
Pro tip: room-temperature cream cheese prevents lumps, and cold whipping cream whips faster to stiff peaks. Store covered in the freezer for up to 2 months; thaw in the refrigerator 10–15 minutes for easier scooping. For a brighter, less sweet swirl, swap the strawberry jam for fresh strawberry compote.