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Creamy No-Churn Strawberry Cheesecake Ice Cream

no-churn strawberry cheesecake ice cream - featured image
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Velvety ribbons of strawberry swirled through thick, creamy cheesecake ice cream with a smooth, rich texture and subtle tang. This easy no-churn recipe requires no ice cream maker and is perfect for summer gatherings.

Ingredients

Scale
  • 2 cups heavy whipping cream (480 ml)
  • 1 can sweetened condensed milk (14 oz / 396 g)
  • 8 oz cream cheese, softened (225 g)
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, hulled and chopped (150 g)
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • Optional: ½ cup graham cracker crumbs (60 g)

Instructions

  1. Prepare the strawberry puree: Combine fresh strawberries, sugar, and lemon juice in a blender or food processor. Blend until smooth but still slightly chunky, about 30 seconds. Set aside.
  2. Whip the heavy cream: In a large mixing bowl, whip the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form, about 3-4 minutes. Do not overwhip.
  3. Mix cream cheese and condensed milk: In a separate bowl, beat the softened cream cheese with sweetened condensed milk and vanilla extract until completely smooth and creamy, about 2 minutes.
  4. Fold together: Gently fold the whipped cream into the cream cheese mixture using a spatula with slow, sweeping motions to keep airiness.
  5. Layer the ice cream: Pour half the cream mixture into a freezer-safe container. Spoon half the strawberry puree over it in dollops and swirl lightly with a knife or skewer. Repeat with remaining cream and strawberry puree.
  6. Add optional graham cracker crumbs: Sprinkle crumbs on top or layer between cream and strawberry layers before swirling if desired.
  7. Freeze: Cover tightly and freeze for at least 6 hours or overnight until firm. Let sit at room temperature for 5-10 minutes before serving if too hard.

Notes

Let cream cheese soften at room temperature for at least 30 minutes to avoid lumps. Stop whipping cream at soft peaks to prevent graininess. Fold gently to preserve airiness. Use a shallow, wide container for faster freezing and easier scooping. Frozen strawberries can be used if thawed and drained. Optional graham cracker crumbs add a crunchy cheesecake crust texture.

Nutrition

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

Find it online: https://prismtaste.com/creamy-no-churn-strawberry-cheesecake-ice-cream-recipe-easy-homemade-dessert-2/