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Creamy No-Churn Strawberry Cheesecake Ice Cream

no-churn strawberry cheesecake ice cream - featured image
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A rich and creamy no-churn ice cream combining fresh strawberry puree, cream cheese, and a crunchy graham cracker swirl for a perfect homemade dessert without the fuss of an ice cream maker.

Ingredients

Scale
  • 2 cups heavy cream (480 ml)
  • 1 can sweetened condensed milk (14 oz / 396 g)
  • 8 oz cream cheese, softened (225 g)
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • 1 ½ cups fresh strawberries, hulled and chopped (225 g)
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 cup graham crackers, crushed (100 g)
  • 2 tbsp butter, melted (28 g)

Instructions

  1. Prepare the Strawberry Swirl: Combine chopped strawberries, granulated sugar, and lemon juice in a small bowl. Let sit at room temperature for about 15 minutes until macerated. Pulse briefly in a blender or food processor for a smoother swirl, keeping some chunks for texture.
  2. Make the Graham Cracker Crumbs: Crush graham crackers into coarse crumbs using a food processor or place in a sealed plastic bag and crush with a rolling pin. Mix crumbs with melted butter until evenly coated. Set aside.
  3. Whip the Cream: In a large chilled bowl, whip the heavy cream with an electric mixer until stiff peaks form, about 5-7 minutes.
  4. Blend Cream Cheese and Condensed Milk: Beat softened cream cheese until smooth. Gradually add sweetened condensed milk, vanilla extract, and a pinch of salt. Mix until fully combined and creamy.
  5. Combine Mixtures: Gently fold whipped cream into the cream cheese mixture using a spatula with slow, sweeping motions to keep the mixture light and airy.
  6. Layer the Ice Cream: Pour half of the ice cream base into a freezer-safe pan. Spoon half of the strawberry mixture over it, then sprinkle a layer of graham cracker crumbs. Repeat with remaining ice cream base, strawberry swirl, and graham crackers. Use a knife or skewer to gently swirl layers for a marbled effect without overmixing.
  7. Freeze: Cover the pan with plastic wrap or lid and freeze for at least 6 hours, preferably overnight. For best texture, stir gently after 2 hours if ice crystals form.
  8. Serve: Let ice cream sit at room temperature for 5 minutes before scooping for perfect creamy softness.

Notes

If cream cheese lumps during mixing, microwave briefly for 10 seconds to smooth. Fold whipped cream gently to keep air in mixture. For dairy-free, substitute cream cheese with coconut yogurt and heavy cream with coconut cream. For gluten-free, use gluten-free cookies or crushed nuts instead of graham crackers. Let ice cream soften 5 minutes before serving for best texture.

Nutrition

Keywords: no-churn ice cream, strawberry cheesecake ice cream, homemade dessert, graham cracker swirl, easy ice cream recipe, summer dessert

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