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
Scale
- 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