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No-Churn Strawberry Cheesecake Ice Cream Recipe

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4.3 from 5 reviews

  • Author: Sara
  • Total Time: 6 hours 20 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This No-Churn Strawberry Cheesecake Ice Cream is a luscious, creamy dessert that combines the rich flavors of cheesecake with sweet strawberry compote and crunchy graham cracker crumbs. Perfect for a refreshing treat without the need for an ice cream maker, it layers whipped cream, cream cheese, and condensed milk for a smooth texture, marbled with strawberries and graham cracker bits for delightful contrast. Ideal for summer or any time you crave a homemade frozen dessert with authentic cheesecake taste.

Ingredients

Cheesecake Base

  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream, cold
  • 1 can (14 oz) sweetened condensed milk

Mix-ins

  • 3/4 cup graham cracker crumbs
  • 1 batch strawberry compote

Instructions

  1. Prepare the Cream Cheese Mixture: In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Set this mixture aside while you prepare the next step.
  2. Whip the Heavy Cream: In a separate chilled bowl, whip the cold heavy cream with an electric mixer until stiff peaks form. Be cautious not to over-whip as this can turn the cream into butter. Starting at a low speed and gradually increasing helps control the whipping process.
  3. Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture until thoroughly combined. Next, fold in the sweetened condensed milk gently until everything is fully incorporated, making sure to keep the mixture light and airy.
  4. Layer Ingredients for Swirling: In a loaf pan or large airtight container, spoon half of the cheesecake ice cream mixture. Dollop evenly with half of the strawberry compote and sprinkle half of the crushed graham cracker crumbs. Repeat the layering with the remaining cheesecake mixture, strawberry compote, and graham cracker crumbs. Use a knife to gently swirl the layers together, creating a marbled effect without overmixing to maintain distinct layers.
  5. Freeze: Cover the pan tightly with plastic wrap or a lid and freeze for at least 6 hours, preferably overnight, until firm and scoopable. Remove from the freezer a few minutes before serving for easier scooping.

Notes

  • Make sure the cream cheese is softened to room temperature for easier mixing and a smoother texture.
  • Do not over-whip the heavy cream to avoid turning it into butter.
  • The strawberry compote can be homemade or store-bought for convenience.
  • For best texture and flavor, allow the ice cream to freeze overnight.
  • If you want more crunch, add extra graham cracker crumbs right before serving.
  • Use an airtight container to prevent ice crystals from forming during freezing.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/no-churn-strawberry-cheesecake-ice-cream-recipe/