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Strawberry Cheesecake Ice Cream Recipe

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4.4 from 1 review

  • Author: Sara
  • Total Time: 12 hours 20 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Strawberry Cheesecake Ice Cream is a rich and creamy no-churn dessert combining the tangy flavor of cream cheese with sweet strawberries and crunchy graham crackers. With a smooth vanilla-infused base and fresh strawberry chunks, it’s a refreshing, indulgent treat perfect for warm days or any time you crave homemade ice cream without an ice cream maker.

Ingredients

Base Mixture

  • 14 ounce can sweetened condensed milk
  • 4 ounces cream cheese (room temperature)
  • 2 teaspoons vanilla extract
  • pinch of salt

Whipped Cream

  • 2 cups heavy cream (cold)

Fruit and Garnish

  • 2 cups strawberries (1 cup blended smooth, 1 cup diced)
  • 6 sheets graham crackers (roughly crushed)

Instructions

  1. Prepare the cream cheese mixture: In a large bowl, using a hand mixer, beat together the sweetened condensed milk, room temperature cream cheese, vanilla extract, and a pinch of salt until smooth and fully combined. Set this mixture aside.
  2. Whip the heavy cream: In a separate medium bowl or stand mixer bowl, whip the cold heavy cream until stiff peaks form. Keeping the cream cold helps it whip more easily and maintain volume.
  3. Combine mixtures: Gently fold about ¼ of the whipped cream into the cream cheese mixture to lighten it, then carefully fold in the remaining whipped cream until fully incorporated. Place the blended mixture into the freezer for 3 to 4 hours to begin firming up.
  4. Prepare strawberries: Blend one cup of strawberries until smooth for mixing into the ice cream. Dice the other cup of strawberries into small pieces for texture.
  5. Crush graham crackers: Roughly crush six sheets of graham crackers to add a crunchy element to the ice cream.
  6. Mix in strawberries and crackers: After removing the ice cream mixture from the freezer, stir it well. Add the blended strawberries, most of the diced strawberries, and most of the crushed graham crackers to the mixture, reserving some diced strawberries and crushed crackers for topping. Stir everything together gently.
  7. Freeze the final mixture: Pour the combined ice cream mixture into a loaf or bread pan. Sprinkle the reserved diced strawberries and crushed graham crackers on top for garnish. Freeze for at least 8 hours or ideally overnight to allow the ice cream to fully set.
  8. Serve: Remove from the freezer and let the ice cream sit at room temperature for 5 to 10 minutes before scooping to achieve the perfect consistency.

Notes

  • Keeping the heavy cream cold is important to achieve stiff peaks when whipping.
  • Folding the whipped cream gently will help keep the ice cream light and airy.
  • You can substitute graham crackers with digestive biscuits if unavailable.
  • Allowing the ice cream to sit at room temperature before scooping prevents it from being too hard.
  • This recipe does not require an ice cream maker, making it easy to prepare at home.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/strawberry-cheesecake-ice-cream-recipe/