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Strawberry Cheesecake Ice Cream
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5 from 1 vote

Strawberry Cheesecake Ice Cream

A delicious strawberry cheesecake ice cream. So easy and no ice cream machine required!
Prep Time 6 hours
Total Time 6 hours
Author Holly


  • 1 can (14 ounces) sweetened condensed milk
  • 1 container (8 ounces) Cool Whip, thawed
  • 1 block (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened and divided
  • 1 Tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 15 Golden Oreo cookies
  • 1 can (21 ounces) Strawberry Pie filling ( I used Duncan Hines)


  • In a large bowl, add the sweetened condensed milk, cool whip, cream cheese, 1/4 cup butter, lemon juice and vanilla extract. With a hand mixer, beat on medium speed until smooth. Set aside.
  • In a food processor (or you can use a large ziplock bag and rolling pin) add the Golden Oreos and remaining 1/4 cup butter. Combine and crush together until crumbly.
  • Dump the oreo crumbs into the center of the batter, then pour the can of Strawberry pie filling over the oreo crumbs. Using a large rubber spatula, gently fold the filling and crumbs into the ice cream batter. *Only fold 2 or 3 times. You want swirls in the ice cream, so don’t over mix. Pour mixture into a standard loaf pan and cover tightly with saran wrap.
  • Freeze atleast 6 hours or overnight. Then serve and enjoy! ♥