Strawberry Cheesecake Ice Cream (No Churn)
Strawberry Cheesecake Ice Cream is rich, creamy, tangy, and sweet… everything you could want in a frozen treat. And it’s no churn to boot!
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 1 1/2 cups fresh strawberries, 1/4 cup granulated sugar, 1 tablespoon fresh lemon juice, and 1 tablespoon lemon zest. Blend until smooth. Set aside.
- Make the Ice Cream Base: In a large mixing bowl, beat 1 (8-ounce) cream cheese, softened until smooth. Add 1 (14-ounce) can sweetened condensed milk, 1 teaspoon pure vanilla extract, and 1/4 teaspoon kosher salt. Mix until fully combined.
- Whip the Cream: Pour in cold 2 cups heavy cream. Beat with an electric mixer until stiff peaks form.
- Layer the Ice Cream: Spoon half of the mixture into a 9x5-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.
Notes
Storage: Store in an airtight container in the freezer for up to 2 weeks. For best texture, press parchment or plastic wrap directly onto the surface before sealing.
Freezing Tips: Let sit at room temperature for a few minutes before scooping. This helps achieve that perfect creamy texture.
Nutrition
Serving: 1 | Calories: 559cal | Carbohydrates: 55g | Protein: 8g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 112mg | Sodium: 250mg | Sugar: 50g | Fiber: 1g | Calcium: 253mg | Iron: 1mg