Picture this: It’s the height of summer, the sun is blazing, and all you want is something cold and creamy to beat the heat. That’s exactly where my No-Churn Strawberry Cheesecake Ice Cream comes in! No fancy ice cream maker required – just simple ingredients and a little patience while it freezes. This recipe takes me back to childhood summers when my grandma would surprise us with homemade treats after playing outside all day. The combination of sweet strawberries, rich cream cheese, and buttery graham crackers is pure magic. Trust me, once you taste this easy dessert, you’ll never go back to store-bought again!
Table of Contents
Table of Contents
Why You’ll Love This No-Churn Strawberry Cheesecake Ice Cream
Okay, let me count the ways this recipe will steal your heart (and probably become your new summer obsession):
- No fancy equipment: Forget expensive ice cream makers – a simple mixing bowl and spoon are all you need!
- Creamy dreamy texture: The combo of whipped cream and sweetened condensed milk creates the smoothest, richest ice cream you’ll ever taste.
- Real strawberry flavor: Using fresh mashed berries gives that bright, fruity punch artificial flavors can’t touch.
- Cheesecake vibes: The cream cheese adds that irresistible tangy richness we all love in cheesecake.
- Graham cracker magic: That crunchy, buttery layer? Absolute game-changer.
Honestly, I make this whenever strawberries are in season – it’s THAT good. And the best part? You probably have most ingredients in your fridge right now!
Ingredients for No-Churn Strawberry Cheesecake Ice Cream
Here’s what you’ll need to make this dreamy strawberry cheesecake ice cream happen:
- 2 cups heavy whipping cream: This is your ice cream’s fluffy backbone – cold straight from the fridge works best
- 1 (14 oz) can sweetened condensed milk: The secret to creamy, scoopable texture without ice crystals
- 8 oz cream cheese, softened: Leave it on the counter for an hour – lump-free mixing is key!
- 1 cup fresh strawberries, mashed: I like leaving some small chunks for texture (but blend if you prefer smooth)
- 1 tsp vanilla extract: Pure vanilla makes all the difference
- 1/2 cup graham cracker crumbs: For that signature cheesecake crust flavor
Pro tip: Taste your strawberries first – if they’re not super sweet, you might want to macerate them with a tablespoon of sugar before mashing!
Equipment You’ll Need
Don’t worry – you won’t need anything fancy for this no-churn wonder! Here’s my go-to lineup:
- Large mixing bowl: Big enough to whip that cream into peaks
- Hand mixer or stand mixer: Your arm will thank you
- Rubber spatula: For gently folding everything together
- 9×5 inch loaf pan: My favorite for perfect layering
- Measuring cups/spoons: Precision matters with no-churn treats
That’s it! Now let’s get mixing…
How to Make No-Churn Strawberry Cheesecake Ice Cream
Alright, let’s dive into making this dreamy dessert! The process is super simple, but I’ll walk you through each step to ensure ice cream perfection.
Step 1: Whip the Cream
First things first – grab that cold heavy cream and whip it into glorious stiff peaks. I like to use my hand mixer on medium-high speed. You’ll know it’s ready when the cream holds its shape when you lift the beaters (and doesn’t drip back down). Pro tip: Chill your bowl beforehand for faster whipping!
Step 2: Mix the Base
In another bowl, beat the softened cream cheese until it’s smooth and lump-free – this is crucial! Then mix in the sweetened condensed milk, mashed strawberries (with all their juicy goodness), and vanilla. The mixture should be velvety smooth with little flecks of strawberry throughout. Taste it – isn’t that flavor incredible already?
Step 3: Layer and Freeze
Now the magic happens! Gently fold the whipped cream into the strawberry mixture using a rubber spatula. Don’t overmix – we want to keep all that airiness. Pour half into your loaf pan, sprinkle with graham crumbs, add the remaining mixture, and top with more crumbs. Pop it in the freezer for at least 6 hours (overnight is even better). The hardest part? Waiting!
When you’re ready to serve, let it sit at room temperature for 5-10 minutes for the perfect scoopable texture. Then dig into that creamy, strawberry-packed, cheesecake-inspired heaven!
Tips for Perfect No-Churn Ice Cream
After making this strawberry cheesecake ice cream dozens of times (and taste-testing every batch, of course!), I’ve learned a few secrets to no-churn success:
- Full-fat is non-negotiable: Low-fat dairy makes icy, grainy ice cream – splurge on the good heavy cream and cream cheese!
- Patience pays off: Letting the ice cream soften slightly before scooping prevents crumbling and gives that dreamy soft-serve texture.
- Freeze it fast: Cover the surface with parchment paper before freezing to prevent ice crystals from forming.
- Sweet spot: If your berries are tart, add an extra tablespoon of condensed milk – the sugar helps keep the ice cream scoopable.
- Mix-ins matter: Add extra graham crumbs or strawberry chunks halfway through freezing for fun texture surprises!
Trust me, these small touches make all the difference between good ice cream and “wow, you made this?!” ice cream.
Variations and Substitutions
One of my favorite things about this recipe is how easily you can mix it up! Here are some delicious twists I’ve tried:
- Berry swaps: Raspberries give a gorgeous pink color and tart flavor, while blueberries create a sweeter profile (just mash them well!).
- Gluten-free option: Use crushed gluten-free cookies or almond flour mixed with butter instead of graham crackers.
- Dairy-free version: Substitute coconut cream for heavy cream and use dairy-free cream cheese (the texture will be slightly less firm).
- Flavor boosts: Add a tablespoon of lemon zest to brighten the strawberries, or swirl in some chocolate sauce for decadence.
- Frozen fruit hack: In winter months, thawed frozen strawberries work perfectly – just drain excess liquid before mashing.
The possibilities are endless – have fun making it your own!
Serving and Storage
Here’s the scoop (literally!) on enjoying your strawberry cheesecake ice cream at its best. When you’re ready to serve, take it out of the freezer and let it sit on the counter for 5-10 minutes – this little wait makes all the difference! The ice cream softens just enough to get perfect, creamy scoops without crumbling. I like using a warmed ice cream scoop (just run it under hot water) for smooth serving.
For storage, keep it tightly covered with plastic wrap or in an airtight container in the freezer. It stays delicious for about 2 weeks – if it lasts that long! If you notice any ice crystals forming (rare with this recipe), just give it a quick stir before serving. Pro tip: For individual portions, freeze the ice cream in small mason jars – they’re adorable and make grabbing a quick treat so easy!
Nutritional Information
Here’s the nutritional breakdown per serving (based on 1/2 cup portions). Remember, these are estimates – actual values may vary slightly depending on your exact ingredients. Each creamy scoop packs about 320 calories with 22g of that dreamy richness coming from fat. It’s definitely an indulgent treat, but hey – summer desserts are meant to be enjoyed!
FAQs About No-Churn Strawberry Cheesecake Ice Cream
I get asked these questions all the time about my strawberry cheesecake ice cream, so let me share what I’ve learned through trial and (delicious) error!
Can I use frozen strawberries instead of fresh?
Absolutely! Thaw frozen berries completely and drain the excess liquid before mashing. The flavor will still be fantastic – I actually keep a bag in my freezer for winter cravings. Just know the texture might be slightly softer since frozen berries have more water content.
Why does my ice cream get icy?
This usually happens if the cream wasn’t whipped enough or if you used low-fat dairy. Make sure to whip that cream to stiff peaks (it should hold its shape) and always use full-fat ingredients. Another trick? The sweetened condensed milk prevents iciness, so don’t skimp on it!
How long will this keep in the freezer?
About 2 weeks for peak freshness, though mine never lasts that long! Store it in an airtight container with parchment pressed directly on the surface. If you see crystals forming (rare with this recipe), just give it a quick stir before serving.
Can I make this without an electric mixer?
You bet – it just takes some elbow grease! Use a whisk and really put some muscle into whipping the cream. Pro tip: Chill your bowl and whisk first, and take breaks if your arm gets tired. The end result will be just as dreamy!
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Irresistible No-Churn Strawberry Cheesecake Ice Cream in 3 Easy Steps
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple no-churn strawberry cheesecake ice cream recipe that doesn’t require an ice cream maker. Creamy, rich, and packed with fresh strawberry flavor.
Ingredients
- 2 cups heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 8 oz cream cheese, softened
- 1 cup fresh strawberries, mashed
- 1 tsp vanilla extract
- 1/2 cup graham cracker crumbs
Instructions
- Beat the heavy cream until stiff peaks form.
- In a separate bowl, mix the sweetened condensed milk, cream cheese, mashed strawberries, and vanilla until smooth.
- Gently fold the whipped cream into the strawberry mixture.
- Pour half of the mixture into a loaf pan.
- Sprinkle half of the graham cracker crumbs over the mixture.
- Add the remaining ice cream mixture and top with the rest of the graham cracker crumbs.
- Freeze for at least 6 hours or until firm.
Notes
- Use full-fat cream cheese for the best texture.
- For a smoother consistency, blend the strawberries before adding.
- Let the ice cream sit for 5-10 minutes before scooping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
