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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 creamy cheesecake flavor with a fresh strawberry swirl, perfect for summer gatherings and homemade dessert cravings.

Ingredients

Scale
  • 8 oz (225 g) cream cheese, softened
  • 1 ½ cups (360 ml) heavy whipping cream, cold
  • ¾ cup (150 g) granulated sugar, divided
  • 1 tsp pure vanilla extract
  • 1 cup (150 g) fresh strawberries, hulled and chopped (or ½ cup strawberry jam)
  • 1 tbsp lemon juice
  • Optional: ½ cup (50 g) graham cracker crumbs

Instructions

  1. Prepare the Strawberry Swirl: In a small saucepan, combine chopped strawberries, lemon juice, and 2 tablespoons of sugar. Cook over medium heat for about 5 minutes until strawberries break down and mixture thickens slightly. Remove from heat and let cool completely (about 20 minutes). For a smoother swirl, mash or pulse briefly.
  2. Whip the Cream: In a large chilled bowl, beat cold heavy cream with an electric mixer on medium-high speed until soft peaks form. Gradually add ¼ cup sugar while whipping until stiff peaks form (about 4-5 minutes). Avoid overwhipping.
  3. Beat the Cream Cheese: In a separate bowl, combine softened cream cheese, remaining ½ cup sugar, and vanilla extract. Beat on medium speed until smooth and creamy (about 2 minutes).
  4. Fold in the Whipped Cream: Gently fold half of the whipped cream into the cream cheese mixture using a spatula. Then fold in the remaining whipped cream carefully to keep mixture light and airy.
  5. Layer the Ice Cream: Pour half of the cream cheese mixture into a freezer-safe container. Spoon half of the cooled strawberry mixture over it. Repeat with remaining cream cheese mixture and strawberry swirl. Gently swirl with a knife or skewer to create marbled patterns without over-swirl.
  6. Add the Crunch: If using graham cracker crumbs, sprinkle half over the first layer before adding strawberry swirl, and again on top for crunch.
  7. Freeze: Cover container with lid or plastic wrap and freeze for at least 4 hours or overnight until firm. Let soften at room temperature for 5-10 minutes before scooping if too hard.

Notes

Use cold cream and a chilled bowl for best whipping results. Fold whipped cream gently to keep texture airy. Cook strawberries down to avoid icy chunks. Freeze overnight for best firmness. Let soften before scooping. Variations include using jam, mixed berries, or adding chocolate chips. For dairy-free, use dairy-free cream cheese and coconut cream. For gluten-free, omit graham cracker crumbs or use gluten-free cookies.

Nutrition

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

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