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Creamy No-Churn Strawberry Cheesecake Ice Cream

no-churn strawberry cheesecake ice cream - featured image
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A luscious, no-churn ice cream combining the tangy richness of cream cheese with fresh strawberry swirls and a crunchy graham cracker crust. This easy homemade recipe delivers a smooth, indulgent dessert without the need for an ice cream maker.

Ingredients

Scale
  • 2 cups (480 ml) heavy whipping cream, cold
  • 14 oz (400 g) sweetened condensed milk
  • 8 oz (225 g) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar (for cream cheese base)
  • 1 cup (150 g) fresh strawberries, hulled and chopped
  • 2 tablespoons granulated sugar (for strawberry swirl)
  • 1 teaspoon lemon juice
  • 1 cup (100 g) graham cracker crumbs
  • 3 tablespoons (45 g) unsalted butter, melted

Instructions

  1. Prepare the Strawberry Swirl: In a small bowl, combine chopped strawberries, 2 tablespoons sugar, and 1 teaspoon lemon juice. Stir gently and let sit for about 10 minutes until strawberries release juice and sugar dissolves. Warm the mixture over low heat for 3-4 minutes or microwave in 30-second intervals until slightly thickened. Set aside to cool completely.
  2. Make the Graham Cracker Crust: Mix graham cracker crumbs with melted butter until evenly moistened. Set aside.
  3. Whip the Heavy Cream: Using an electric mixer, beat cold heavy cream in a large bowl until soft peaks form (about 5-7 minutes).
  4. Mix Cream Cheese Base: Beat softened cream cheese with 2 tablespoons granulated sugar until smooth and creamy. Add sweetened condensed milk and vanilla extract, mixing until fully combined with no lumps.
  5. Combine Mixtures: Gently fold whipped cream into cream cheese mixture in three additions using a spatula, keeping mixture light and airy.
  6. Assemble Ice Cream: Pour half of the ice cream base into a prepared loaf pan or container. Spoon dollops of strawberry mixture and graham cracker crumbs over the base. Repeat with remaining ice cream base, strawberries, and crumbs. Use a knife or skewer to gently swirl the strawberry and crust without fully blending.
  7. Freeze: Cover container tightly with plastic wrap or lid and freeze for at least 6 hours or overnight until firm.

Notes

Use Philadelphia cream cheese for best smoothness. Frozen strawberries can be used if thawed and drained well. For gluten-free, substitute graham cracker crumbs with almond flour. For vegan, use coconut cream, dairy-free cream cheese, and sweetened condensed coconut milk. Chill bowl and beaters before whipping cream for better peaks. Fold whipped cream gently to keep airiness. Warm strawberry mixture slightly to thicken and prevent watery swirl. Freeze at least 6 hours or overnight. Dip spoon in warm water before scooping for easier serving.

Nutrition

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

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