Strawberry Cheesecake Ice Cream (No Churn)
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Say hello to the creamiest no-churn Strawberry Cheesecake Ice Cream, packed with tangy swirls of fresh strawberry sauce and crunchy graham cracker bits. And it comes together in no time at all… until you’re counting down the minutes until it’s ready to dig in, that is. This recipe is the ultimate frozen twist on a classic dessert, combining luscious ice cream with strawberry cheesecake flavor, all without an ice cream machine. Enjoy summery goodness in every scoop!!
Table of Contents
Strawberry Cheesecake Ice Cream
This recipe was born from my obsession with all things cheesecake… and all things easy.
I’ve made more batches of no-churn ice cream than I can count (honestly, we probably need to start an ice cream freezer support group), and this one is hands down a favorite in my house.
The secret? Letting the cream cheese sit at room temp so it whips into the silkiest base ever. Oh, and don’t even think about skipping the graham crackers. They give it that classic cheesecake vibe without extra work.
I also learned that a chilled loaf pan keeps the first scoop from melting too fast.
You know I’m all about that rich, creamy texture… and this strawberry cheesecake ice cream recipe totally delivers.
It’s the kind of dreamy dessert that tastes like it took forever… but nope. Just 20 minutes of prep and you’ve got a freezer full of happy.
INGREDIENT NOTES
- Fresh Strawberries: Wash, hull, and pat dry before chopping. No need to be precise, as these are going in a blender anyway! When they’re not in season, thaw and drain frozen strawberries instead.
- Lemon: Use both the zest and the juice for brightness. If needed, replace the lemon zest with orange or lime zest.
- Cream Cheese: Full-fat, block cream cheese is ultra-rich and creamy, and that translates directly into the ice cream. Soften it on the counter for at least 20 minutes before getting started.
- Sweetened Condensed Milk: The secret to any good no-churn ice cream. Scrape out every last drop from the can.
- Heavy Cream: This whips up so much better if it’s very cold, so leave it in the fridge until you’re ready. Chill the bowl and beaters too… it makes a big difference!
- Kosher Salt: Enhances the sweetness of the strawberry cream cheese ice cream, so don’t skip it!
- Graham Crackers: For a sweet crunch that mimics cheesecake crust. Swap with crushed vanilla wafers, shortbread cookies, or digestive biscuits if needed.
VARIATIONS
Simple Strawberry Swirl: Leave out the graham crackers for a lighter, just fruit dessert.
Berry Medley: Use a mix of raspberries, blueberries, and strawberries for a mixed berry cheesecake flavor.
Chocolate Chunk: Add chopped white chocolate or chocolate chips for added richness.
Nutty Crunch: Swap chopped toasted pecans or almonds in place of the graham crackers.
Cheesecake-Loaded Bites: Chop a slice of cheesecake into small cubes and fold them into the ice cream base.
STRAWBERRY CHEESECAKE ICE CREAM RECIPE FAQ
Sure! The texture will be a bit thicker, which may work out in your favor… we’re talking literal ribbons of berry goodness.
I’ve got an incredible homemade version that delivers tiny chunks of berries as well, so it’s a double texture win!!
Use full-fat ingredients and be patient while whipping the heavy cream. It needs to reach the stiff-peak stage before you combine it with the cream cheese base.
Also, avoid overmixing when swirling in the strawberries and graham crackers. This could cause the whipped cream to lose its fluffiness.
Aside from messing up the base, the biggest culprit for texture issues is how you freeze it!
Press a layer of parchment or plastic wrap directly onto the surface of the ice cream, then wrap the whole pan tightly in plastic wrap. This keeps air out and prevents ice crystals or freezer burn.
Keep no-churn ice cream well sealed in the freezer for up to 2 weeks and let it warm on the counter for a few minutes before scooping. As it softens, it’ll get nice and creamy again!
As the creator of The Slow Roasted Italian, I’ve spent over a decade turning indulgent desserts into approachable, everyday recipes. This no-churn Strawberry Cheesecake Ice Cream is one of those gems born from years of testing texture, sweetness balance, and freezer-friendliness.
One thing I’ve learned? Room-temperature cream cheese makes all the difference. It whips smoother and blends seamlessly into the base, giving you that rich, velvety bite with no lumps.
Freezing the loaf pan before filling helps the mixture start to set right away. A little trick I swear by for scoopable texture that lasts for days.
And let’s talk about those crushed graham crackers. They’re not just a topping… They’re that crunchy cheesecake magic that brings the whole flavor home. We love crunch in our ice cream!!! Am I right???
I test these recipes the same way I cook for my family: real ingredients, smart shortcuts, and no unnecessary fuss. These little upgrades make it feel like a fancy bakery treat… made right in your kitchen.
DONNA’S PRO TIPS
- Use room-temp cream cheese. This ensures a smooth, lump-free base. Cold cream cheese can cause clumping.
- Whip cream to stiff peaks. It gives your ice cream structure and that scoopable texture.
- Don’t over-swirl. Gently swirl the strawberry mixture into the base so you still get gorgeous ribbons of flavor and color.
- Chill the loaf pan first. Popping the loaf pan in the freezer for 15 minutes before adding the ice cream mixture helps it freeze faster and more evenly.
- For neater slices: Dip your ice cream scoop or knife in warm water to slice cleanly through the frozen layers.
TOOLS NEEDED
- Food processor or blender
- Hand or stand mixer
- Large mixing bowl
- 9×5-inch loaf pan
- Spatula
Enjoy!
With love, from our simple kitchen to yours.
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Strawberry Cheesecake Ice Cream (No Churn)
Ingredients
- 1 1/2 cups fresh strawberries, roughly chopped
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1 (8-ounce) cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 2 cups heavy cream, very cold
- 3 full graham cracker sheets, crushed
Instructions
- Prepare the Strawberry Mixture: In a food processor or blender, combine strawberries, sugar, lemon juice, and lemon zest. Blend until smooth. Set aside.
- Make the Ice Cream Base: In a large mixing bowl, beat cream cheese until smooth. Add sweetened condensed milk, vanilla extract, and salt. Mix until fully combined.
- Whip the Cream: Pour in cold heavy cream. Beat with an electric mixer until stiff peaks form.
- Layer the Ice Cream: Spoon half of the mixture into a 9×5-inch loaf pan. Swirl in half the strawberry mixture and sprinkle with half the crushed graham crackers. Repeat with remaining ingredients. Gently swirl the top layer of strawberry mixture into the ice cream.
- Freeze: Cover and freeze for at least 6 hours or until firm.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
