Strawberry Cheesecake Ice Cream (no churn)
A no-churn ice cream that tastes like strawberry cheesecake! The best of both worlds if you ask me. It's eggless and you don't need an ice cream maker.
Servings 8 servings
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.
Notes
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.
How to store it for a longer period: use an airtight container or 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 as the texture (and possibly flavor) will vary.
