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Easy No Churn Strawberry Cheesecake Ice Cream is a rich and creamy homemade treat bursting with fresh strawberry and cheesecake flavor! Made with sweet strawberries, cream cheese, and a delicious strawberry swirl, this easy frozen dessert requires no ice cream maker.
Easy No Churn Strawberry Cheesecake Ice Cream
This easy No Churn Strawberry Cheesecake Ice Cream recipe is creamy, delicious, and packed with fresh strawberry and cheesecake flavor in every bite. Made with sweet strawberries, cream cheese, and crunchy graham cracker pieces, this no churn ice cream is the perfect summer treat. Best of all, you don’t need an ice cream maker to make it!
And if you love easy homemade ice cream recipes, you’ll definitely want to try my No Churn Cookies and Cream Ice Cream next. It’s another simple, creamy dessert that requires no ice cream maker and is loaded with crunchy Oreo cookies. Both recipes are perfect for keeping your freezer stocked with delicious homemade treats all summer long.
Why You’ll Love This Easy Ice Cream Recipe
- No Ice Cream Maker Needed – No fancy equipment here! This is a no-churn ice cream recipe, which means you can make delicious homemade ice cream without an ice cream machine. Just mix, freeze, and enjoy.
- Simple Ingredients – This recipe is made with easy-to-find ingredients you can grab at any grocery store. Nothing complicated or hard to find. Just simple ingredients that come together to make an amazing dessert.
- Rich and Creamy – Every bite is rich, creamy, and full of delicious strawberry cheesecake flavor. The cream cheese gives it that classic cheesecake taste, while the sweetened condensed milk makes the ice cream extra smooth and velvety.
- Perfect for Making Ahead – Make this ice cream the day before you plan to serve it and let the freezer do the rest of the work. It’s an easy make-ahead dessert that’s perfect for summer parties, cookouts, or whenever you want a sweet treat waiting in the freezer.
Strawberry Cheesecake Ice Cream Ingredients
- Heavy Cream – Heavy cream creates the thick, smooth, and creamy texture that makes this homemade ice cream so delicious.
- Cream Cheese – Softened cream cheese adds that classic cheesecake flavor while also making the ice cream extra rich and creamy.
- Sweetened Condensed Milk – Sweetened condensed milk adds the perfect amount of sweetness and helps create the smooth, velvety texture that makes no-churn ice cream so good.
- Vanilla – A splash of vanilla enhances the strawberry and cheesecake flavors and brings everything together.
- Graham Crackers – Graham crackers add a delicious crunch and give the ice cream that classic graham cracker cheesecake crust flavor.
- Strawberries – Fresh, ripe strawberries add a burst of sweet strawberryflavor. For the best results, choose plump, juicy berries that are perfectly ripe.
- Strawberry Jam – Strawberry jam adds even more fruity flavor and creates delicious ribbons of strawberry throughout the creamy ice cream.
How to Make The Best Strawberry Cheesecake Ice Cream
Here’s a quick overview with step-by-step photos to guide you. Scroll down to the recipe card for full ingredients and detailed instructions.
- First, Add the heavy whipping cream to the bowl of a stand mixer fitted with the whisk attachment. A hand mixer can also be used with a large mixing bowl. Beat on medium-high speed until the cream forms stiff peaks.
- Next, add the cream cheese and mix on low speed until it is combined. Add the sweetened condensed milk and vanilla extract and fold them gently into the whipped cream. You don’t want to deflate the cream so make sure to fold gently.
- Once all of the condensed milk has been incorporated, add the graham crackers and chopped strawberries and fold them into the ice cream base.
- Pour half of the ice cream mixture into a 9×5 loaf pan. Add the strawberry jam on top of the first layer and then top the jam with the remaining half of the ice cream base. Swirl the jam into the ice cream base to create the strawberry swirl and then wrap the loaf pan with plastic wrap.
- Place the ice cream base in the freezer to harden. Once the ice cream has hardened, scoop and serve with your favorite toppings.
Best Way to Scoop Ice Cream For Serving
No churn ice cream can freeze pretty hard. So allowing the ice cream to sit on the counter for about 5 minutes before scooping is going to help a lot. Then I use the warm water and ice cream scoop hack I learned years ago.
Get a bowl with warm water in it, not hot. Then place your ice cream scoop in the water. Let it sit for a minute or two. Then dry off the ice cream scoop quickly, and scoop up the ice cream. Allow the scoop to get warm, will help in getting a nice scoop of ice cream.
Tip: Make sure to wipe the warm water off the scoop because you don’t want water dripping into the ice cream as you go to the scoop. It will create ice on top of the ice cream if you happen to not wipe off the excess water on the scoop.
Variations To This Homemade Ice Cream Recipe
- You can swap the strawberries with any type of fruit. Diced pineapple, peaches, blueberries, etc. Or add in other fruit along with the strawberries for added flavor.
- Leave out the graham crackers if you don’t want a crunchy texture.
- Swap the graham crackers with vanilla wafer cookies or even Golden Oreos. Just crush them up and sprinkle in the ice cream.
- Add in other mix-in items: crushed cookies, mini chocolate chips, a drizzle of hot fudge, etc. The mix-in items are endless.
- Reduce the amount of sugar by using a reduced-sugar strawberry jam. Ripe strawberries also add plenty of natural sweetness without adding extra sugar.
Storing Homemade Ice Cream
You can store your strawberry ice cream in the freezer in a loaf container that is covered for up to 3-6 months.
Press a piece of plastic wrap directly onto the surface before sealing the container to help prevent ice crystals.
Placing the ice cream farther back in the freezer will help ensure the ice cream stays the same temperature when you open and close the freezer door, and will extend the life of the ice cream.
Frequently Asked Questions
What is the difference between churned and no-churn ice cream?
Generally churned ice cream is made with an ice cream machine and contains eggs. It creates more of a custard-like thich texture. No churn ice cream doesn’t use a machine to churn the ice cream and doesn’t contain eggs in the ingredients.
How long does it take for no-churn ice cream to freeze?
As a good rule of thumb, you want at least 12 hours of freezer time, if not overnight. The ice cream will take quite some time to fully freeze.
Can I use frozen strawberries?
Yes! Thaw and drain them well before adding them to the mixture so the extra liquid doesn’t create ice crystals.
Can I make this ahead of time?
Absolutely. This ice cream is a great make-ahead dessert since it needs several hours to freeze.
Can I use low-fat cream cheese?
You can, but full-fat cream cheese gives the ice cream the richest cheesecake flavor and the creamiest texture.
More Strawberry Dessert Recipes
No Churn Strawberry Cheesecake Ice Cream
Ingredients
- 2 cups heavy cream
- 2 ounces cream cheese at room temperature
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1/2 cup cup crushed graham crackers
- 1/2 cup chopped fresh strawberries
- 1/2 cup strawberry jam
Instructions
- Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed, until stiff peaks form – about 2 minutes.
- Next, add the cream cheese and mix on low speed just until it is combined– about 1 minute.
- Add the sweetened condensed milk and vanilla extract and fold them gently into the whipped cream. You don’t want to deflate the cream so make sure to fold gently.
- Once all of the condensed milk has been incorporated, add the graham crackers and chopped strawberries and fold them into the ice cream base.
- Pour half of the base into a 9×5 loaf pan. Add the strawberry jam on top and then top the jam with the remaining half of the ice cream base.
- Swirl the jam into the ice cream base and then wrap the loaf pan with plastic wrap.
- Place the ice cream base in the freezer to harden– at least 12 hours, but overnight is preferred.
- Once the ice cream has hardened, scoop and serve with your favorite toppings.
- Store any leftover ice cream in the loaf pan, wrapping in plastic wrap, for up to three weeks.
Notes
- Heavy cream whips and freezes into a light and fluffy ice cream. Unfortunately you can’t substitute lower fat milks or milk alternatives.
- Sweetened condensed milk adds the sweetness and creaminess to the ice cream. Make sure you’re not using evaporated milk – it’s not the same!
- Vanilla helps enhance the sweetness of the ice cream.
- Cream cheese helps provide the tangy “cheesecake” flavor.
- Graham crackers provide a nice crunch!
- Fresh strawberries help bring out the bright strawberry flavor.
- Strawberry jam brings it all together to create that delicious “strawberry cheesecake” flavor. If you don’t have any jam on hand, you can substitute your favorite strawberry sauce.