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Creamy No-Churn Strawberry Cheesecake Ice Cream

no churn strawberry cheesecake ice cream - featured image
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A quick and easy no-churn ice cream recipe that combines tangy cream cheese, fresh strawberries, and a graham cracker crust for a luscious homemade treat reminiscent of strawberry cheesecake.

Ingredients

Scale
  • 1 (14 oz / 396 g) can sweetened condensed milk
  • 8 oz (225 g) cream cheese, softened
  • 2 cups (480 ml) heavy whipping cream, cold
  • 1 tsp vanilla extract
  • 1/4 cup (50 g) granulated sugar
  • 2 cups (300 g) fresh strawberries, hulled and roughly chopped
  • 2 tbsp (25 g) granulated sugar
  • 1 tsp lemon juice
  • 1 cup (100 g) graham cracker crumbs
  • 3 tbsp (42 g) unsalted butter, melted
  • 1 tbsp (12 g) brown sugar

Instructions

  1. Prepare the strawberry swirl: In a medium bowl, combine the chopped strawberries, 2 tablespoons granulated sugar, and lemon juice. Stir gently and let it sit at room temperature for 20-30 minutes until juicy and slightly syrupy. Blend half of the mixture until smooth and leave the rest chunky for texture.
  2. Make the graham cracker crust crumbles: Mix the graham cracker crumbs, melted butter, and brown sugar in a small bowl until evenly combined. Set aside.
  3. Whip the cream cheese mixture: In a large bowl, beat the softened cream cheese with the sweetened condensed milk, vanilla extract, and granulated sugar until smooth and creamy.
  4. Whip the heavy cream: In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.
  5. Fold the whipped cream into the cream cheese mixture: Gently fold about one-third of the whipped cream into the cream cheese base to lighten it, then carefully fold in the remaining whipped cream until fully combined.
  6. Layer the ice cream: Pour half of the cream mixture into your prepared loaf pan or container. Spoon half of the pureed and chunky strawberries over the cream, then sprinkle half of the graham cracker crumbles. Repeat the layers with the remaining cream, strawberries, and crumbs. Use a knife or skewer to gently ripple the layers together.
  7. Freeze: Cover the container tightly with plastic wrap or a lid, and freeze for at least 6 hours or overnight until firm.
  8. Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly for easy scooping. Garnish with extra fresh strawberries or a drizzle of honey if desired.

Notes

Make sure cream cheese is softened to room temperature to avoid lumps. Whip cream to stiff peaks but do not overwhip. Fold whipped cream gently to keep air in the mixture. Drain excess liquid from strawberries if too watery. Use a loaf pan or container with depth to avoid icy texture. Let ice cream soften 5-10 minutes before scooping for best texture.

Nutrition

Keywords: no-churn ice cream, strawberry cheesecake ice cream, homemade ice cream, easy dessert, summer dessert, no ice cream maker, creamy ice cream

Find it online: https://juliamadeit.com/creamy-no-churn-strawberry-cheesecake-ice-cream-recipe-easy-homemade-treat/