Description
A creamy, no-churn strawberry cheesecake ice cream that requires no ice cream machine. This easy dessert combines whipped cream, sweetened condensed milk, fresh strawberries, and cream cheese for a rich, tangy treat ready in just 10 minutes of active time.
Ingredients
Scale
- 2 cups (480ml) heavy whipping cream, cold
- 1 can (14oz / 397g) sweetened condensed milk
- 1 pound (450g) fresh strawberries, hulled and chopped
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 8oz (225g) full-fat block cream cheese, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup (50g) graham cracker crumbs
Instructions
- Macerate strawberries: Place chopped strawberries in a bowl with sugar and lemon juice. Let sit for 10-15 minutes until juices release.
- Puree strawberries: Blend the macerated strawberries until smooth. Optionally strain through a sieve to remove seeds.
- Whip cream: In a chilled large mixing bowl, beat the cold heavy cream on medium-high speed until stiff peaks form.
- Make cheesecake base: In a separate medium bowl, beat the softened cream cheese, vanilla extract, and salt until smooth and lump-free.
- Combine bases: Gently fold the sweetened condensed milk into the cream cheese mixture until combined.
- Fold in cream: Add one-third of the whipped cream to the cream cheese mixture to lighten it. Then, gently fold in the remaining whipped cream using a figure-eight motion until just combined.
- Add fruit and crumbs: Reserve 1/4 cup of strawberry puree for swirling. Fold the remaining puree into the cream mixture in two additions. Gently fold in the graham cracker crumbs.
- Swirl and freeze: Transfer mixture to a plastic-lined 9×5 inch loaf pan. Smooth the top, drizzle with reserved puree, and swirl with a knife. Cover tightly and freeze for at least 6 hours, ideally overnight.
- Serve: Let ice cream sit on the counter for 5-10 minutes before scooping to soften slightly.
Notes
Ensure heavy cream is very cold for best whipping results. Cream cheese must be softened to avoid lumps. Do not over-fold the whipped cream to maintain airiness. For a smoother texture, strain strawberry seeds. Can be stored in the freezer for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 380
- Sugar: 30
- Fat: 26
- Saturated Fat: 16
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
Keywords: no-churn ice cream, strawberry cheesecake, easy dessert, summer dessert, homemade ice cream, no ice cream machine