Strawberry Cheesecake Ice Cream (No Churn)

scoops of strawberry cheesecake ice cream

No ratings yet

Strawberry Cheesecake Ice Cream (No Churn)

This strawberry cheesecake ice cream can be made without an ice cream maker! Try this no-churn method to make a creamy cheesecake ice cream with beautiful strawberry swirls and graham crackers.

Prep Time25

Cook Time5

Freezing8

Total Time8 30

Course: Dessert

Cuisine: American

Servings: people

Calories: 508kcal

Author: Tania

Equipment

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

For the 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

Mix-ins and topping

⅓ cup graham crackers roughly crushed

Instructions

Prepare the strawberry sauce: In a saucepan, combine strawberries, sugar, lemon juice, cornstarch, and water. Cook it down over medium-low, stirring occasionally until thickened, about 5 minutes. Puree using an immersion blender or a regular blender until smooth. Transfer to a shallow bowl and let it cool completely, it will continue to thicken.
Using an electric hand mixer, beat the softened cream cheese until fluffy. Then, add the sweetened condensed milk and vanilla extract, and continue beating until evenly combined. Set aside.
In a separate bowl, use a stand mixer or hand mixer to whip the heavy cream until smooth and stiff peaks are just formed. Be careful not to overwhip. Note: You have stiff peaks when it holds a firm, upright point that doesn’t droop when you lift the whisk. Tip: If it’s overwhipped (if it looks clumpy or curdled), start over as this will affect the texture.
Next, gently fold half of the whipped heavy cream into the cream cheese mixture, being careful not to deflate it. Then fold in the rest of the whipped cream until smooth, fluffy, and airy.
Assemble: Spread half of the ice cream base mixture into an oval ice cream container or tub (or 9x5-inch loaf pan will work too). Spoon some of the cooled strawberry sauce on top and swirl with a knife, then sprinkle with half the crushed graham crackers. Repeat with the remaining ice cream mixture, more strawberry swirls, and the rest of the graham crackers.
Cover tightly and freeze for at least 8 hours or overnight. Let it sit on the counter for a few minutes before serving so it's not so frozen. Enjoy!

Notes

Don’t substitute the sweetened condensed milk. It’s an essential ingredient. Without it, your ice cream will be icy.
Whip cream to stiff peaks (it should stand upright without drooping) to ensure lightness and airiness in the final ice cream.
Use a stand or electric mixer for best results, it’s much easier and more effective at incorporating air than whisking by hand.
No ice cream tub? Use a 9x5 loaf pan instead. Wrap tightly in several layers of plastic wrap to prevent freezer burn.
Shortcut: Store-bought strawberry jam works in a pinch, but fresh-cooked strawberries are best!
For long-term storage (1-2 months), use an insulated ice cream tub with a tight-fitting lid.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition