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
Scale
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.
