Description
A creamy, no-churn strawberry cheesecake ice cream that requires no ice cream machine. This easy summer party treat combines tangy cream cheese, sweet condensed milk, and fresh strawberry swirls for a dessert that is both indulgent and foolproof.
Ingredients
Scale
- 8 ounces (225g) full-fat cream cheese, softened
- 2 cups (480ml) heavy whipping cream, cold
- 14 ounces (397g) sweetened condensed milk (1 standard can)
- 1 teaspoon vanilla extract
- 1 pound (450g) fresh strawberries, hulled and chopped
- 1 tablespoon lemon juice
- 2 tablespoons sugar (optional, depending on strawberry sweetness)
- 1/2 cup (50g) graham cracker crumbs
- 1 tablespoon melted butter
Instructions
- Wash, hull, and chop strawberries. Blend with lemon juice and sugar (if using) until chunky puree. Set aside.
- In a large mixing bowl, beat softened cream cheese on medium-high speed until smooth and creamy. Scrape down sides.
- With mixer on low, slowly add sweetened condensed milk and vanilla extract. Mix until just combined.
- In a separate clean, cold bowl, whip heavy cream on high speed until stiff peaks form (3-5 minutes).
- Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Then, fold in the remaining whipped cream until no white streaks remain.
- Spread half of the ice cream mixture into a 9×5 inch loaf pan or freezer-safe container. Spoon half of the strawberry puree over the top and sprinkle with half of the graham cracker crumbs.
- Repeat layers with remaining ice cream mixture, strawberry puree, and crumbs.
- Use a knife or chopstick to gently swirl the strawberry puree into the base to create ribbons.
- Cover tightly with plastic wrap and a lid. Freeze for at least 6 hours or overnight.
- Before serving, let ice cream sit on the counter for 5-10 minutes to soften slightly for easier scooping.
Notes
Ensure cream cheese is fully softened to avoid lumps. Heavy cream must be very cold to whip properly. Do not substitute heavy cream with half-and-half as it lacks the fat content needed for stiff peaks. If using frozen strawberries, thaw and drain thoroughly to prevent icy texture. For best results, make the night before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 380
- Sugar: 28
- Sodium: 120
- Fat: 26
- Saturated Fat: 16
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
Keywords: no-churn ice cream, strawberry cheesecake, summer dessert, party treat, easy ice cream recipe, frozen dessert