Gluten Free Strawberry or Cherry Cheesecake Ice Cream (With or Without Machine)

This cheesecake ice cream recipe will definitely be our go-to ice cream this summer. It tastes just like rich cheesecake. You can top it or fold in your choice of fruit and garnish with homemade gluten free graham cracker crumbs. (They taste like the real thing!) There is no need to defrost the ice cream before serving. Use a machine to speed up freezing or not. 

Note: Freezing time varies between 20 minutes for machines to 8 hours for some freezers.

Gluten Free Strawberry Cheesecake Ice Cream (With or Without Machine)

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: Makes approx. 5 cups

Gluten Free Strawberry Cheesecake Ice Cream (With or Without Machine)


  • 2 packages (8-ounce) gluten free cream cheese (Philadelphia), softened
  • 1/3 cup¬†evaporated milk
  • 1-1/4 cups heavy whipping¬†cream
  • 2 teaspoons gluten-free/pure vanilla extract
  • 1-1/4 cups granulated sugar
  • 1/8 teaspoon fine salt
  • 2 cups sliced frozen fruit (optional)
  • 1 can gluten free pie filling (Comstock or Wilderness) (optional)
  • Gluten Free Graham Cracker Crumbs Recipe (optional


  1. Beat together the cream cheese, sugar, and salt on high speed in the bowl of your electric mixer until creamy.
  2. Slowly pour in the evaporated milk until each addition is thoroughly incorporated. Scrape the sides and bottom of the bowl at least two times during this step. Then beat them together without adding more until it reaches a creamy consistency.
  3. Slowly add the whipping cream and vanilla while beating on medium speed until fluffy and similar to the texture of whipped cream.
  4. If using, fold in frozen or canned fruit/fruit filling fold it in. (Or set it aside to use as a topping.) I prefer to use can fruit filling as a topping because the fruit freezes when folded in.)
  5. Transfer the ice cream mixture to a freezer-safe container, cover, and freeze for 8 hours or until firm. (No need to defrost to serve.)
  6. Top with can pie filling and/or gluten free graham cracker crumbs. I've even used Chocolate Ganache, but it makes it even more rich.


To prevent the vanilla ice cream from turning pink, try adding about 1 cup of ice cream to the freezer container and fold in a little filling. Then repeat four more times.


Add 1/2 cup gluten free cocoa powder for a chocolate cheesecake version.


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