Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Cheesecake Ice Cream (No Churn) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 41 reviews

  • Author: Ava
  • Total Time: 8 hours 35 minutes
  • Yield: 8 servings

Description

This no-churn Strawberry Cheesecake Ice Cream combines creamy, tangy cheesecake flavors with sweet, fresh strawberry swirls and crunchy graham cracker bits. Made without an ice cream maker, this easy recipe uses simple ingredients like cream cheese, sweetened condensed milk, and heavy cream to create a luscious, homemade ice cream perfect for summer treats or anytime indulgence.

Ingredients

Strawberry Sauce

  • 1 ½ cups fresh strawberries, diced
  • 3 tablespoons granulated sugar (plus more to taste)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 2 tablespoons water

Ice Cream Base

  • 8 ounces full fat cream cheese, softened at room temperature
  • 14 ounces canned sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 2 cups heavy whipping cream

Topping

  • ⅓ cup graham crackers, roughly crushed

Instructions

  1. Prepare the strawberry sauce: In a saucepan over medium-low heat, combine diced strawberries, sugar, lemon juice, cornstarch, and water. Stir occasionally and cook until thickened, about 5 minutes. Then puree the mixture using an immersion blender or regular blender until smooth. Transfer the sauce to a shallow bowl and let it cool completely; it will continue to thicken as it cools.
  2. Make the cream cheese mixture: Using an electric hand mixer, beat the softened cream cheese until fluffy and smooth. Add sweetened condensed milk and vanilla extract, then continue beating until fully combined and creamy. Set this mixture aside.
  3. Whip the heavy cream: In a separate bowl, use a stand mixer or hand mixer to whip the heavy cream until stiff peaks form. Be careful not to overwhip; the cream should hold a firm, upright point without drooping when the whisk is lifted.
  4. Combine whipped cream and cream cheese mixture: Gently fold half of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream until the mixture is smooth, fluffy, and airy, taking care not to deflate the whipped cream.
  5. Assemble the ice cream: Spread half of the ice cream base into a suitable container such as an oval ice cream tub or a 9×5-inch loaf pan. Spoon some of the cooled strawberry sauce on top and use a knife to gently swirl it through. Sprinkle half of the crushed graham crackers evenly over the swirl. Repeat the layering process with the remaining ice cream mixture, more strawberry sauce swirls, and the rest of the graham crackers.
  6. Freeze: Cover the container tightly and freeze for at least 8 hours or overnight to allow the ice cream to firm up. Before serving, let it sit at room temperature for a few minutes to soften slightly for easier scooping. Enjoy the creamy, fruity dessert!

Notes

  • Be careful not to overwhip the heavy cream as it will turn clumpy and ruin the texture.
  • Let the strawberry sauce cool completely before layering to prevent melting the ice cream base.
  • This recipe requires no ice cream maker and relies on whipping and folding techniques to achieve a creamy texture.
  • You can adjust sugar amounts in the strawberry sauce according to berry sweetness.
  • For best results, use full-fat cream cheese and heavy cream for richness and stability.
  • Graham crackers add a crunchy texture contrast but can be omitted for a smooth ice cream.
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/strawberry-cheesecake-ice-cream-no-churn-recipe/