Creamy No-Churn Strawberry Cheesecake Ice Cream
A quick and easy homemade no-churn ice cream combining tangy cream cheese and fresh strawberry puree for a creamy, indulgent dessert without the need for an ice cream machine.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 8 oz (225 g) cream cheese, softened
- 14 oz (397 g) sweetened condensed milk
- 1 ½ cups (360 ml) heavy whipping cream, chilled
- 1 ½ cups (225 g) fresh strawberries, hulled and pureed
- 2–3 tbsp (25–38 g) granulated sugar
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (15 ml) lemon juice
- Optional: ½ cup (50 g) crushed graham crackers or digestive biscuits
Instructions
- Hull and roughly chop 1 ½ cups of fresh strawberries. Toss with 2 tablespoons of sugar and 1 tablespoon lemon juice in a bowl. Let sit for 10 minutes to macerate, then puree in a blender or food processor until smooth but still slightly textured. Set aside.
- Place 8 oz (225 g) of cream cheese in a mixing bowl. Beat with an electric mixer until smooth and creamy, no lumps.
- Pour in the entire 14 oz (397 g) can of sweetened condensed milk and 1 teaspoon vanilla extract. Beat until fully combined and silky smooth.
- In a separate chilled bowl, whip 1 ½ cups (360 ml) of heavy whipping cream to soft peaks.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, using slow, sweeping motions to keep it airy and light.
- Pour half the strawberry puree into the mixture and fold gently to marble the color and flavor. Pour half into your loaf pan or container, then add crushed graham crackers if using, followed by the remaining ice cream mixture. Top with the rest of the strawberry puree and a few more crumbs for texture.
- Cover tightly with plastic wrap or parchment paper. Freeze for at least 6 hours or overnight until firm enough to scoop.
- Let the ice cream sit at room temperature for 5 minutes before scooping for easier serving.
Notes
Softening cream cheese properly and whipping the cream to soft peaks are key to a smooth, creamy texture. Fold whipped cream gently to keep airiness. Use a shallow, wide container for faster freezing and easier scooping. Let ice cream soften at room temperature for 5 minutes before serving. Frozen strawberries can be used if thawed and drained well. Optional graham cracker swirl adds crunch but omit for gluten-free version.
Nutrition
- Serving Size: ½ cup (120 ml)
- Calories: 280
- Sugar: 22
- Fat: 18
- Carbohydrates: 26
- Protein: 4
Keywords: no-churn ice cream, strawberry cheesecake ice cream, homemade ice cream, easy dessert, no ice cream machine, creamy ice cream, strawberry dessert