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Creamy No-Churn Strawberry Cheesecake Ice Cream

no-churn strawberry cheesecake ice cream - featured image

A quick and easy no-churn ice cream recipe combining cream cheese and strawberries for a silky, tangy cheesecake flavor without the need for an ice cream maker.

Ingredients

Scale
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (240 ml) heavy whipping cream, cold
  • 14 oz (397 g) sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 ½ cups (225 g) strawberries, fresh or frozen, chopped
  • 1 tbsp lemon juice
  • ½ cup (60 g) graham crackers, crushed (optional)

Instructions

  1. Soften the cream cheese by letting it sit at room temperature for about 30 minutes until soft but not melted.
  2. Chop the strawberries and toss with lemon juice. Mash about half for a sauce effect, leaving some chunks for texture.
  3. Whip the cold heavy cream in a large chilled bowl with a hand or stand mixer until soft peaks form (3-5 minutes).
  4. In a separate bowl, beat the softened cream cheese with sweetened condensed milk and vanilla extract until smooth and creamy.
  5. Gently fold the whipped cream into the cream cheese mixture in thirds using a spatula to keep the airy texture.
  6. Fold in the chopped and mashed strawberries. If using, add crushed graham crackers and swirl lightly.
  7. Pour the mixture into a freezer-safe container, smooth the top, cover tightly, and freeze for at least 4 hours or overnight until firm.
  8. Before serving, let the ice cream sit at room temperature for 5-10 minutes for easier scooping and creamier texture.

Notes

Softening the cream cheese is essential to avoid lumps. Whip the cream to soft peaks only to maintain a smooth texture. Folding gently preserves the airy texture. If ice cream hardens too much, let it soften in the fridge for 15 minutes before scooping. Stirring once or twice during freezing can improve texture.

Nutrition

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