Print

Creamy No-Churn Strawberry Cheesecake Ice Cream

no-churn strawberry cheesecake ice cream - featured image
Print Recipe

A quick and easy homemade no-churn strawberry cheesecake ice cream that combines creamy richness with fresh strawberry bursts and a subtle graham cracker crumble. Perfect for summer gatherings and sweet cravings without the fuss of an ice cream maker.

Ingredients

Scale
  • 2 cups (480 ml) heavy whipping cream, chilled
  • 8 oz (225 g) cream cheese, softened to room temperature
  • 1 cup (300 g) sweetened condensed milk
  • 1 ½ cups (225 g) fresh strawberries, hulled and chopped (frozen can be used, thawed and drained)
  • 1 cup (100 g) graham crackers, crushed roughly
  • 1 tsp (5 ml) vanilla extract
  • 1 tbsp (15 ml) fresh lemon juice (optional but recommended)
  • 2 tbsp (25 g) granulated sugar

Instructions

  1. Macerate the strawberries: In a small bowl, toss the chopped strawberries with granulated sugar and lemon juice. Let sit at room temperature for about 10 minutes until juicy but not mushy.
  2. Whip the cream: Using an electric mixer, whip the heavy cream in a chilled bowl until soft peaks form. Avoid overbeating to prevent graininess.
  3. Beat the cream cheese: In another bowl, beat the softened cream cheese until smooth and creamy with no lumps.
  4. Combine cream cheese and condensed milk: Add the sweetened condensed milk and vanilla extract to the cream cheese. Beat until fully incorporated, smooth, and fluffy.
  5. Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture in batches using a spatula to keep the mixture airy and smooth.
  6. Fold in strawberries and graham crackers: Add the macerated strawberries (with juices) and crushed graham crackers. Fold gently to distribute evenly without overmixing.
  7. Freeze: Transfer the mixture to a loaf pan or freezer-safe container. Cover tightly with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm.
  8. Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping for easier serving.

Notes

Do not overbeat the cream to avoid grainy texture. Soften cream cheese fully before mixing to prevent lumps. Fold ingredients gently to keep airiness and avoid ice crystals. Press parchment paper on surface before sealing to minimize ice crystals. Let ice cream soften 5-10 minutes before serving for best texture.

Nutrition

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

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