Description
Craving rich, creamy ice cream but don’t own an ice cream maker? This No-Churn Strawberry Cheesecake Ice Cream recipe delivers all the tangy, sweet flavor of cheesecake in a perfectly scoopable, homemade frozen treat. It requires only five base ingredients and minimal effort!
Ingredients
Scale
- 2 cups (1 pint) heavy whipping cream, very cold
- 1 (14-ounce) can sweetened condensed milk, chilled
- 8 ounces cream cheese, softened to room temperature
- 1 teaspoon vanilla extract
- 1 cup strawberry sauce or jam (store-bought or homemade)
- 1/2 cup graham cracker crumbs (for mix-in/topping)
Instructions
- In a large bowl, beat the heavy whipping cream using an electric mixer (handheld or stand mixer with whisk attachment) until stiff peaks form. This usually takes 3-5 minutes. Set aside.
- In a separate medium bowl, beat the softened cream cheese until completely smooth and free of lumps.
- Gradually pour in the chilled sweetened condensed milk while mixing on low speed until just combined and smooth. Beat in the vanilla extract.
- Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, gently fold in the remaining whipped cream until no white streaks remain. Be careful not to overmix, as this will deflate the volume.
- Take about 1/4 cup of the strawberry sauce and swirl it lightly through the base mixture using a knife or spatula. Do not fully incorporate; you want ribbons of color.
- Pour half of the ice cream base into a freezer-safe loaf pan (about 9×5 inches) or an airtight container. Drizzle half of the remaining strawberry sauce over the top, and sprinkle with half of the graham cracker crumbs.
- Repeat the layering with the remaining ice cream base, sauce, and graham cracker crumbs.
- Cover the container tightly with plastic wrap, pressing the wrap directly onto the surface of the ice cream to prevent ice crystals.
- Freeze for a minimum of 6 hours, or preferably overnight, until firm.
- Let sit at room temperature for 5-10 minutes before scooping and serving.
Notes
- For best results, chill your mixing bowl and whisk attachment in the freezer for 15 minutes before whipping the cream.
- If you prefer larger chunks of cheesecake flavor, fold in 4 ounces of cubed, softened cream cheese at the very end instead of blending it completely smooth with the condensed milk.
- To make homemade strawberry sauce, simmer 1 cup of fresh or frozen strawberries with 2 tablespoons of sugar until thick. Cool completely before using.
- Prep Time: PT15M
- Cook Time: 0 minutes
- Category: No-Churn Ice Cream
- Method: Mixing and Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 380
- Sugar: 35g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 15g
- Protein: 6g
- Cholesterol: 85mg