Description
Cool down this summer with the creamiest, dreamiest homemade No-Churn Strawberry Cheesecake Ice Cream! It requires just a few simple ingredients and no complicated ice cream maker.
Ingredients
Scale
- 1 (8 ounce) package cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 1 cup fresh strawberries, finely chopped
- 1/2 cup graham cracker crumbs (for swirl)
Instructions
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar and vanilla extract to the cream cheese mixture, beating until fully combined and fluffy.
- In a separate, chilled bowl, whip the cold heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in two additions until just combined, being careful not to deflate the air.
- Gently fold in the finely chopped fresh strawberries.
- Layer half of the ice cream mixture into a loaf pan (or freezer-safe container). Sprinkle half of the graham cracker crumbs over the top. Add the remaining ice cream mixture and top with the remaining graham cracker crumbs. Create a slight swirl effect with a knife if desired.
- Cover the container tightly with plastic wrap or an airtight lid and freeze for at least 6 hours, or until firm.
- Let the ice cream sit at room temperature for 5-10 minutes before scooping and serving.
Notes
- For an extra rich flavor, use freeze-dried strawberries that have been rehydrated slightly, or substitute 1/4 cup of strawberry jam for fresh berries.
- Ensure the cream cheese is truly room temperature for the smoothest base.
- Store leftovers tightly covered to prevent ice crystals from forming.
- Prep Time: PT15M
- Cook Time: 0 minutes
- Category: No-Churn Ice Cream
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 14g
- Protein: 4g
- Cholesterol: 75mg