Strawberry Cheesecake Ice Cream has a rich and creamy no churn cream cheese base swirled with strawberry puree, chunks of fresh strawberry, and crushed up graham crackers. It is the perfect simple but delicious dessert for those warm summer days!
I am an ice cream girly, but making ice cream at home is not ideal. I don't want to buy another appliance that only has one use and thus no churn ice cream has become my best friend. Now I can walk right past the Blue Bunny or Haagen Dazs when I'm at the store and keep on driving when I pass a Dairy Queen because I've got this yummy homemade ice cream waiting for me at home! My Cookie Dough Ice Cream Recipe is sitting right next to this one in my freezer.
If you want more sweet dessert recipes packed with fruit check out my Raspberry and White Chocolate Cookies, Strawberry Cinnamon Rolls, or Strawberry Pop-Tarts.
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Why You'll Love This Recipe
- This ice cream is so easy to make. These Fudgy Brownies are an equally easy and tasty dessert.
- The creaminess of the cream cheese, the tartness of the fresh strawberries, and the sweet crunch of the graham crackers all work together for the perfect bite. You get the same bite with my Mini Strawberry Cheesecakes.
- No churn ice cream is so versatile. It is easy to add different mix ins, or leave some out, to suit your tastes.
- Ice cream is a nostalgic treat and one that is fun to make and eat! Strawberry Pop-Tarts are another nostalgic treat.
- This recipe combines two delicious desserts into one tasty bite! Just like my Apple Pie Filled Cinnamon Rolls.
Ingredients
Ingredient Notes
- Sweetened condensed milk will make the no-churn ice cream extra creamy. I also use this in my Frozen Lemonade Pie.
- The cream cheese needs to be at room temperature to ensure that it combines easily into the ice cream mixture. Cream cheese is the star of the show in my Strawberry Crunch Cheesecake.
- I used fresh strawberries, but frozen strawberries would work as well. Fresh strawberries also make up the filling of these Strawberry Cinnamon Rolls.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- The strawberries can be replaced with any berry of your choosing, like blueberries, raspberries, or blackberries. I use blueberries in these Lemon Blueberry Cookies.
- Add chunks of white chocolate to add more richness and texture to the ice cream. There are chunks of white chocolate in my White Chocolate Raspberry Blondies.
- Add lemon juice and zest to the ice cream base to make Strawberry Lemon Cheesecake Ice Cream. You can get more Lemon in my Lemon Curd Cake.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a large bowl with a hand mixer beat together the sweetened condensed milk, cream cheese, vanilla, and salt. Set aside.
STEP 2: In a medium bowl with a hand mixer or in the bowl of a stand mixer, beat the cold heavy cream until stiff peaks form. Keeping the cream cold until you are ready to use it will help it to whip up much easier.
STEP 3: Fold about ¼ of the whipped cream into the cream cheese mixture. This will lighten up the cream cheese mixture and help it fold easier into the rest of the whipped cream. Then fold in the rest of the whipped cream. Place the bowl in the freezer for 3 to 4 hours.
STEP 4: Blend one cup of the strawberries until smooth. Dice the other cup of strawberries. Roughly crush the graham crackers.
STEP 5: Remove the ice cream mixture from the freezer and stir well. Add all of the blended strawberries, most of the diced strawberries, and most of the crushed graham crackers. You want to save some of each of these to place on top before freezing. Stir to combine.
STEP 6: Pour the mixture into a dish, I used a bread pan. Sprinkle the remaining diced strawberries and crushed graham crackers on top. Place the dish in the freezer for at least 8 hours, ideally overnight. Remove the ice cream from the freezer and allow to sit at room temperature for 5-10 minutes before scooping.
Expert Tips
- Don't over whip the heavy cream. Whip the cream just to stiff peaks, any further could cause the cream to be gritty.
- Use cold heavy cream. The cream will whip up better if it is cold, so don't pull it out of your fridge until you are ready to make the whipped cream.
- Don't mix all of the mix-ins into the ice cream. Save a bit of the diced strawberries and graham crackers to sprinkle on top of the ice cream before freezing. This will make it even more aesthetically pleasing!
Recipe FAQs
The ice cream should only be stored in the freezer. If stored in an airtight container it will last up to 2 months in the freezer.
Regular ice cream is made by churning, which means it moved constantly to incorporate air into the mixture. This creates that delicious creamy ice cream texture, but it takes special equipment. No churn ice cream is made without churning but with a different base that freezes much better without being moved and still gives you that creamy and delicious result.
More Recipes You'll Love
If you tried this Strawberry Cheesecake Ice Cream or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Strawberry Cheesecake Ice Cream
Ingredients
For Cream Cheese Ice Cream Base:
- 14 ounce can sweetened condensed milk
- 4 ounces cream cheese room temperature
- 2 teaspoons vanilla extract
- pinch of salt
- 2 cups heavy cream cold
For Filling:
- 2 cups strawberries
- 6 sheets graham crackers
Instructions
- In a large bowl with a hand mixer beat together the sweetened condensed milk, cream cheese, vanilla, and salt. Set aside.
- In a medium bowl with a hand mixer or in the bowl of a stand mixer, beat the cold heavy cream until stiff peaks form. Keeping the cream cold until you are ready to use it will help it to whip up much easier.
- Fold about ¼ of the whipped cream into the cream cheese mixture. This will lighten up the cream cheese mixture and help it fold easier into the rest of the whipped cream. Then fold in the rest of the whipped cream. Place the bowl in the freezer for 3 to 4 hours.
- Blend one cup of the strawberries until smooth.
- Dice the other cup of strawberries.
- Roughly crush the graham crackers.
- Remove the ice cream mixture from the freezer and stir well. Add all of the blended strawberries, most of the diced strawberries, and most of the crushed graham crackers. You want to save some of each of these to place on top before freezing. Stir to combine.
- Pour the mixture into a dish, I used a bread pan. Sprinkle the remaining diced strawberries and crushed graham crackers on top. Place the dish in the freezer for at least 8 hours, ideally overnight. Remove the ice cream from the freezer and allow to sit at room temperature for 5-10 minutes before scooping.
Notes
- Don't over whip the heavy cream. Whip the cream just to stiff peaks, any further could cause the cream to be gritty.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
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