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Creamy No-Churn Strawberry Cheesecake Ice Cream

creamy no-churn strawberry cheesecake ice cream - featured image
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An easy homemade no-churn ice cream recipe combining the rich flavor of cheesecake with fresh strawberry swirls, perfect for summer gatherings and quick desserts.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream, whipped to soft peaks
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 8 oz (225 g) cream cheese, softened
  • 1 ½ cups (225 g) fresh strawberries, hulled and sliced
  • 3 tbsp (38 g) sugar
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (5 ml) vanilla extract
  • ½ cup (60 g) graham cracker crumbs (optional)

Instructions

  1. Puree the hulled strawberries, sugar, and lemon juice in a blender or food processor until smooth. For a seed-free swirl, press the puree through a fine mesh strainer. Set aside. (About 5 minutes)
  2. In a large chilled bowl, whip the heavy cream with an electric mixer on medium-high speed until soft peaks form. (3-5 minutes)
  3. In a separate bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sweetened condensed milk and vanilla extract, mixing until fully combined and lump-free. (3-4 minutes)
  4. Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula to avoid deflating the cream.
  5. Pour half of the ice cream base into a loaf pan or freezer-safe container. Dollop half of the strawberry puree over the mixture and swirl gently with a knife or skewer.
  6. Sprinkle half of the graham cracker crumbs over the swirl layer if using.
  7. Repeat layers with the remaining ice cream base, strawberry puree, and graham cracker crumbs.
  8. Cover tightly with plastic wrap or an airtight lid and freeze for at least 6 hours, preferably overnight, until firm and scoopable.
  9. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping and creamier texture.

Notes

Chill mixing bowls and beaters before whipping cream for best results. Soft peaks are key to creamy texture. Fold whipped cream gently to preserve airiness. Swirl strawberry puree carefully to maintain visual appeal. Freeze overnight for best scoopability. For faster freezing, stir every hour during a 4-hour freeze to reduce ice crystals.

Nutrition

Keywords: no-churn ice cream, strawberry cheesecake ice cream, homemade dessert, easy ice cream recipe, summer dessert, no ice cream maker

Find it online: https://tempotaste.com/creamy-no-churn-strawberry-cheesecake-ice-cream-recipe-easy-homemade-dessert/