A no-churn ice cream that tastes like strawberry cheesecake! It's the best of both worlds if you ask me. This recipe is eggless, and you don't need an ice cream maker.
Strawberry cheesecake in a cone
If you're craving strawberry cheesecake and ice cream, this is the answer
What can I say about this recipe except that I urge you to try it? Hot days and Summer call for simple, no-bake ideas, and this one delivers big time.
This is a twist on our much-loved cheesecake ice cream recipe. Strawberry sauce is swirled together with graham crumbs to resemble a cheesecake bite. Of course, you can adjust the amount of mix-ins to your liking.
It's a fantastic dessert with popular flavors.
Once you start making no-churn ice cream, it's hard to stop. They're incredibly easy recipes and versatile with flavors. And I've yet to find someone who doesn't like them.
Make an ice cream bar
For a casual gathering or cookout, you can let each person create their own version of how this strawberry ice cream should be eaten!
Include other toppings, besides strawberries and graham cracker crumbs, like chocolate sauce, chocolate chips, crushed meringue cookies, sprinkles and caramel sauce.
Steps to make strawberry cheesecake ice cream
Electric mixer: it's recommended for the first step of beating cream and cream cheese together. You can also use a stand mixer, but the amount of ingredients is not large, and I don't think it's worth the trouble.
Whipping
First, the cream cheese and heavy cream are beaten until medium peaks form. This means that the tip is soft and falls slightly.
Ice cream base
The condensed milk is added to the whipped cheesecake mixture and is essential for this ice cream's sweetness and consistency.
Stir to fully incorporate but don't overwhip at this point.
Layers
I make two layers, but you can make more if you want extra add-ins. Or make them thicker.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Sweetened condensed milk: depending on the country, you might find sweetened and unsweetened (or evaporated milk). Make sure it has sugar.
- Container: any metal pan (round, loaf, square) is excellent for storing ice cream in the freezer. Cover them with plastic wrap.
- How long does it take for cheesecake ice cream to freeze? It depends on the amount of ice cream and the size and shape of the container, but it usually takes 4-6 hours to be ready to eat. I make it the day before and forget about it.
- To store it for an extended period of time, use an airtight container or tightly cover the one you froze it in with a double layer of plastic wrap.
- Using low-fat or non-dairy alternatives instead of condensed milk: I don't recommend it because the texture and flavor will not be as creamy or rich.
Related recipes you might like:
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Strawberry Cheesecake Ice Cream (no churn)
Ingredients
Cheesecake ice cream:
- 1 cup heavy cream
- 8 ounces cream cheese
- ½ can condensed milk, (⅔ cup)
- 1 teaspoon vanilla extract
Strawberry swirl:
- 1 pound whole strawberries, (about 3 ¾ cups, or about 3 cups strawberry chunks)
- 2 tablespoons lemon juice
- 3 tablespoons water
- 2 tablespoons sugar
- 2 teaspoons cornstarch
To serve:
- 1 cup graham cracker crumbs, coarsely chopped
- 1 cup fresh strawberries, sliced
Instructions
For the strawberry sauce swirl:
- Wash, hull, and cut 1 pound whole strawberries into pieces or chunks.
- Put half of them in a medium saucepan. Add 2 tablespoons sugar, 2 tablespoons lemon juice, and 2 tablespoons water. Cook until it boils and foams, stirring once in a while.
- Dissolve 2 teaspoons cornstarch in the remaining 1 tablespoon water and add to the strawberries in a thin stream. Stir constantly and cook for 1 minute.
- Remove from the heat, transfer to a bowl and let it cool. Stir in the remaining fresh strawberry pieces.
For the ice cream:
- Beat cold 1 cup heavy cream with 8 ounces cream cheese until thick and medium-stiff peaks form. Be careful not to overbeat and curdle the cream.
- Fold it into ½ can condensed milk with a spatula.
- Add 1 teaspoon vanilla extract and stir until smooth and even colored.
- Pour half of the mixture into a metal pan without a removable bottom (8-inch round or square, 2 medium loaf pans or 1 large loaf pan). Or another freezer-safe container.
- Add half the strawberry mixture and swirl lightly. Sprinkle with ½ cup graham cracker crumbs. Repeat with the remaining ice cream, strawberry mixture, and crumbs. You can lightly swirl it with a knife if you want to.
- Freeze for 4-6 hours or until completely firm.
- Scoop it into bowls or waffle cones and serve sprinkled with graham cracker crumbs and extra fresh strawberries.
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