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!
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.