If you’re dreaming of a dessert that feels like a summer day wrapped up in a bowl, this No-Churn Strawberry Cheesecake Ice Cream Recipe is your new best friend. It’s creamy, luscious, and bursting with fresh strawberries and that iconic cheesecake tang, yet it’s incredibly simple to make without needing an ice cream machine. Every spoonful is a perfect harmony of sweet, tangy, and crunchy, transporting you straight to dessert heaven with minimal effort.
Ingredients You’ll Need
These ingredients may be few, but each one plays a crucial role in creating the delightful texture, flavor, and appearance of our ice cream. Let’s break down why every item is essential to this recipe.
- 3/4 cup diced strawberries: The star fruit adds natural sweetness and a vibrant pink hue that wakes up any dessert plate.
- 1/4 cup sugar: Helps macerate the strawberries, amplifying their juiciness and flavor explosion.
- 1 tablespoon vanilla extract: Adds warmth and depth, enhancing the overall richness of the ice cream.
- 2 cups heavy cream: Whipped to fluffy perfection, it creates the base’s smooth, airy creaminess.
- 1 (14 ounce) can sweetened condensed milk: A natural sweetener that keeps the ice cream creamy without the need for an ice cream maker.
- 8 ounces cream cheese, softened: Provides that classic cheesecake tang and luscious texture.
- 4 graham crackers, coarsely crumbled: Adds a delightful crunch and recreates that beloved cheesecake crust in every bite.
How to Make No-Churn Strawberry Cheesecake Ice Cream Recipe
Step 1: Macerate the Strawberries
Start by dicing the strawberries and mixing them with sugar in a bowl. Let this mixture sit for about 10 minutes to soften and release those brilliant juices. This simple step intensifies the strawberry flavor, turning them into little pockets of sweet, tangy goodness.
Step 2: Whip the Heavy Cream
In a separate bowl, whip the heavy cream until it forms stiff peaks—this usually takes around 3 to 5 minutes. This fluffy cream is what makes our ice cream so luscious and light, perfect for no-churn recipes where texture matters.
Step 3: Blend Cream Cheese and Sweetened Condensed Milk
Next, blend your softened cream cheese with the sweetened condensed milk until the mixture is silky smooth. Then, stir in the vanilla extract to bring out all those warm inviting flavors. This creamy base is the heart of the cheesecake element in the ice cream.
Step 4: Fold in the Whipped Cream
Gently fold the whipped cream into the cream cheese mixture, being careful to keep as much air in the mix as possible. This step is key for a light texture that melts beautifully on your tongue.
Step 5: Add Strawberries and Graham Crackers
Now, carefully fold in the macerated strawberries along with their syrup and the crumbled graham crackers. The graham crackers add a wonderful crunch that contrasts perfectly with the creamy ice cream.
Step 6: Freeze the Mixture
Finally, transfer everything into a freezer-safe container and pop it in the freezer for at least 8 hours or overnight. This sets the ice cream into a scoopable, dreamy dessert.
How to Serve No-Churn Strawberry Cheesecake Ice Cream Recipe
Garnishes
To really make your No-Churn Strawberry Cheesecake Ice Cream Recipe shine, think fresh and simple. A few sliced fresh strawberries, a sprinkle of crushed graham crackers, or even a drizzle of strawberry syrup elevate the presentation and flavor to elegant dessert status.
Side Dishes
This ice cream pairs beautifully with light desserts like angel food cake or a buttery shortbread cookie. Fresh berries or a simple fruit salad on the side also make fantastic companions that balance richness with bright freshness.
Creative Ways to Present
Serve this ice cream in clear glass bowls or vintage dessert dishes to showcase its gorgeous pink swirls and graham cracker flecks. You can even make ice cream sandwiches using graham crackers or waffle cones filled with this luscious treat for a fun twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and that’s totally possible), keep them in an airtight container in the freezer. This protects the ice cream from picking up any stray odors and maintains its creamy texture.
Freezing
The best way to freeze your No-Churn Strawberry Cheesecake Ice Cream Recipe is in a shallow container to speed up freezing and maintain smooth texture. Make sure to cover the surface with parchment paper or plastic wrap to avoid freezer burn.
Reheating
Unlike baked goods, this ice cream doesn’t need reheating. Instead, take it out of the freezer about 5 minutes before serving to soften slightly for the perfect scoop.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just thaw them fully and drain any excess liquid before macerating with sugar, so your ice cream doesn’t turn watery.
Do I really need to whip the cream separately?
Yes, whipping the cream separately and folding it in gently is what gives this ice cream its light, airy texture without churning.
How long does the ice cream keep in the freezer?
Stored properly in an airtight container, it should stay delicious for up to 2 weeks without losing flavor or texture.
Can I substitute the graham crackers with something else?
Sure! Crushed digestive biscuits or even finely chopped nuts can work as a crunchy mix-in, though graham crackers are the classic choice for that cheesecake vibe.
Is this recipe suitable for kids?
Definitely! It’s a fun, kid-friendly dessert with no raw eggs or complicated steps. Plus, the fresh strawberry flavor tends to be a big hit with little ones.
Final Thoughts
This No-Churn Strawberry Cheesecake Ice Cream Recipe is one of those magical treats that’s as fun to make as it is to eat. With just a handful of simple ingredients and no fancy equipment needed, you can have creamy, dreamy ice cream anytime. I absolutely encourage you to dive in and share this with your friends and family—they’ll be asking for it again and again!
Print
No-Churn Strawberry Cheesecake Ice Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This no-churn strawberry cheesecake ice cream is a rich, creamy dessert that combines the tangy flavor of cheesecake with the freshness of strawberries and the crunch of graham crackers. Perfect for a quick homemade treat without the need for an ice cream maker.
Ingredients
Strawberry Mixture
- 3/4 cup diced strawberries
- 1/4 cup sugar
Ice Cream Base
- 1 tablespoon vanilla extract
- 2 cups heavy cream
- 1 (14 ounce) can sweetened condensed milk
- 8 ounces cream cheese, softened
Add-ins
- 4 graham crackers, coarsely crumbled
Instructions
- Prepare Strawberries: Dice the strawberries and mix them with the sugar in a bowl. Let this mixture sit for 10 minutes to macerate, allowing the strawberries to release their juices and become sweeter.
- Whip Cream: In a separate bowl, use a mixer to whip the heavy cream until stiff peaks form, which should take about 3-5 minutes. This will provide the creamy texture for the ice cream.
- Blend Cream Cheese Base: Blend the softened cream cheese with the sweetened condensed milk until the mixture is smooth and creamy. Then add the vanilla extract and mix well to incorporate flavor.
- Fold Whipped Cream: Gently fold the whipped cream into the cream cheese and condensed milk mixture. Folding carefully preserves the airiness of the whipped cream, giving the ice cream its light texture.
- Add Strawberries and Graham Crackers: Incorporate the macerated strawberries along with their juice and the coarsely crumbled graham crackers into the ice cream base, mixing gently to combine without deflating the mixture.
- Freeze: Transfer the complete mixture into a freezer-safe container, cover it, and freeze for at least 8 hours or until firm. This no-churn method creates a delicious homemade ice cream without needing an ice cream maker.
Notes
- For best flavor, use ripe, fresh strawberries.
- Allow the cream cheese to soften fully for smooth blending.
- Be gentle when folding in the whipped cream to keep the mixture airy.
- You can substitute graham crackers with digestive biscuits if preferred.
- Store any leftovers covered in the freezer for up to one week.
