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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 strawberry cheesecake ice cream recipe that combines creamy texture with fresh strawberry bursts, perfect for a homemade dessert without an ice cream maker.

Ingredients

Scale
  • 2 cups (480 ml) heavy whipping cream, cold
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (300 g) sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 ½ cups (225 g) fresh strawberries, hulled and chopped (or frozen, thawed and drained)
  • 2–3 tbsp granulated sugar, adjust based on berry sweetness
  • ½ cup (60 g) graham crackers, crushed
  • 1 tbsp freshly squeezed lemon juice

Instructions

  1. Combine chopped strawberries, sugar, and lemon juice in a bowl. Let sit for 10-15 minutes to macerate and release juices. Optionally pulse in a blender for a few seconds for smoother texture.
  2. Beat the softened cream cheese in a medium bowl until smooth and creamy, about 2-3 minutes with an electric mixer on medium speed.
  3. In a chilled large bowl, whip the heavy cream on high speed until soft peaks form, about 3-5 minutes. Stop as soon as peaks hold but still look glossy.
  4. Gently fold the sweetened condensed milk and vanilla extract into the whipped cream using a spatula to keep the mixture light and airy.
  5. Fold the whipped cream cheese into the cream mixture gently but thoroughly until just combined with no streaks.
  6. Fold in most of the macerated strawberries (reserve some for garnish) and crushed graham crackers, creating a swirled and marbled texture without overmixing.
  7. Pour the mixture into a freezer-safe container, smoothing the top. Scatter reserved strawberries and a few graham cracker crumbs on top.
  8. Cover and freeze for at least 6 hours or overnight until firm but scoopable.
  9. Let the ice cream sit at room temperature for 5 minutes before scooping for the perfect creamy consistency.

Notes

Chill your bowls and beaters before whipping cream for better volume. Use softened cream cheese to avoid lumps. Fold ingredients gently to keep the mixture airy. Macerate strawberries to enhance sweetness and flavor. Avoid over-blending berries to maintain texture. Freeze overnight for best scoopable texture. Keep ice cream tightly covered to prevent ice crystals.

Nutrition

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

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