Go Back
+ servings
Print

No-Churn Strawberry Cheesecake Ice Cream

This No-Churn Strawberry Cheesecake Ice Cream recipe is so rich and creamy, you won't believe it's made without an ice cream maker! The perfect summer dessert recipe!
Course Dessert
Cuisine American
Keyword berries, cheesecake, frozen, ice cream, ice cream recipe, no-churn, strawberry, strawberry cheesecake
Prep Time 20 minutes
Freeze time 4 hours
Total Time 20 minutes
Servings 8 people
Author Jesseca

Ingredients

Strawberry Sauce:

  • 1 pint strawberries diced
  • 1/3 cup sugar
  • 1 teaspoon pure vanilla extract

No-Churn Cheesecake Ice Cream:

  • 6 oz cream cheese softened
  • 1 (14 oz) can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 cups heavy cream
  • graham crackers optional

Instructions

Strawberry Sauce:

  • Combine all of the ingredients for the sauce in a medium sauce pan. Simmer 15 minutes. Remove from heat and cool completely. 

No-Churn Cheesecake Ice Cream:

  • Using an electric mixer, whisk together the cream cheese and sweetened condensed milk until fully incorporated and no clumps remain. Stir in the vanilla. 
  • In a separate bowl, whisk the heavy cream until light and fluffy. 
  • Gently fold into the cream cheese mixture. Pour half into an ice cream pan. 
  • Drizzle half of the strawberry sauce onto the ice cream.
  • Spread the remaining ice cream batter directly on top of the drizzled strawberry sauce. Top with more sauce. Use a pointed knife to swirl the ice cream and sauce. 
  • Freeze for 4 hours or until solid. 
  • Serve with crushed graham crackers and sliced strawberries.