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Creamy No-Churn Strawberry Cheesecake Ice Cream

no-churn strawberry cheesecake ice cream - featured image
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A quick and easy no-churn ice cream recipe combining tangy cream cheese and fresh strawberries for a luscious, homemade dessert without the need for an ice cream maker.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and roughly chopped (or frozen, thawed, and drained)
  • 3/4 cup granulated sugar (150g), divided
  • 8 ounces cream cheese, softened
  • 2 cups heavy whipping cream, cold
  • 1 cup sweetened condensed milk (300g)
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup graham cracker crumbs
  • Optional: 1 teaspoon lemon zest
  • Optional: pinch of salt

Instructions

  1. Combine chopped strawberries with 1/4 cup (50g) sugar in a medium bowl and let sit for 10–15 minutes to macerate. Pulse briefly in a food processor or blender if a smoother texture is desired, but keep some chunks.
  2. Beat softened cream cheese with remaining 1/2 cup (100g) sugar in a large bowl until smooth and creamy, about 2 minutes using an electric mixer. Scrape down sides to avoid lumps.
  3. Add sweetened condensed milk and vanilla extract to the cream cheese mixture and mix until just combined.
  4. In a separate chilled bowl, whip cold heavy cream to soft peaks, about 3–4 minutes. Avoid overbeating.
  5. Gently fold whipped cream into the cream cheese mixture in three additions using a spatula to keep the mixture light and airy.
  6. Fold in the macerated strawberries with their juices and optional mix-ins like graham cracker crumbs and lemon zest until evenly distributed.
  7. Transfer mixture to a freezer-safe container, smooth the top, and cover tightly with a lid or plastic wrap.
  8. Freeze for at least 6 hours or overnight until firm but scoopable. Remove from freezer 10 minutes before serving to soften slightly.

Notes

Use softened cream cheese at room temperature to avoid lumps. Chill mixing bowls before whipping cream for better results. Fold whipped cream gently to keep airiness. Use fresh or well-drained thawed strawberries to prevent icy texture. Freeze at least 6 hours or overnight for best scoopability. Remove ice cream 10 minutes before serving to soften. Optional mix-ins like graham cracker crumbs or lemon zest add texture and flavor. For dairy-free version, substitute coconut cream and vegan cream cheese.

Nutrition

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

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