Strawberry Cheesecake Ice Cream
strawberries
This strawberry cheesecake ice cream is full of fresh strawberry flavor swirled into the cream cheese ice cream which gives it a rich, tangy cheesecake-like flavor. This no-churn version requires just heavy cream, cream cheese, sweetened condensed milk, and vanilla for the base and fresh berries for the sauce and also graham crackers for the full strawberry cheesecake experience. It is simple to make and requires no specialized equipment and yields a velvety, scoopable texture without turning icy.
Strawberry Cheesecake Ice Cream Recipe Ingredients
- STRAWBERRIES: We prefer this recipe with fresh strawberries. But in a pinch you could use frozen berries - thaw, pat dry and dice before using in the recipe. Fresh raspberries will also work well.
- STRAWBERRY JAM: Adding strawberry jam to fresh strawberry sauce is a great way to thicken it, balance its natural tartness, and add a deeper red color.
- SUGAR: Granulated sugar is what I use for making the strawberry sauce.
- VANILLA: Pure vanilla extract to flavor the berries and the ice cream. Pure vanilla extract for best flavor
- LEMON: Freshly zested and squeezed lemon juice is best
- HEAVY CREAM: Heavy whipping cream that is chilled and is 35% fat or more
- SWEETENED CONDENSED MILK: This is a must for this recipe - adds sweetness to the filling and also makes the filling super creamy
- CREAM CHEESE: We use full-fat cream cheese for this recipe for best texture and flavor. It needs to be softened. Bring it to room temperature until it’s easy to mix.
- GRAHAM CRACKERS: We use about 4 whole graham crackers in this recipe. Feel free to adjust amount to taste. We crumble or chop them up and fold half into the ice cream and sprinkle the other half on top. You can also use Nilla wafers or digestive biscuits in a pinch too.
How to Make No-Churn Ice Cream
No-churn ice cream means there’s no need for an ice cream machine. So you can make ice cream that’s creamy, and ready to scoop out and lick in no time. Most homemade ice creams start with an egg custard base usually made with egg yolks that is cooked and then placed in an ice cream maker. This no-churn ice cream recipe requires a hand mixer, a couple of bowls and takes just a few ingredients folded into one another to make the ice cream base + the strawberry filling and cracker crumbs. Here is how it’s done:
- Make Strawberry Filling: Simmer the strawberries with the sugar, jam, lemon zest/peel lemon juice and vanilla until thickened. Chill in the refrigerator while you prepare the rest of the recipe.
- Make Ice cream Base: Simply whip the cream until stiff peaks form. Mix the cream cheese with condensed milk, and vanilla. Fold the whipped cream into the sweetened condensed milk mixture. Do not over mix or the finished result won’t be as light and airy. Fold in half the graham cracker crumbs.
- Assemble Layers: Layer the cream mixture with the strawberry syrup swirling into the cream - in a freezer-safe container. Top with remaining graham cracker crumbs.
- Seal Tightly & Freeze: for 6-8 hours or until completely set - preferably overnight.
How Long Does Homemade Ice Cream Last?
This homemade no-churn ice cream will last for 1-2 months in the freezer. Keep the container tightly sealed wrapped with several layers of plastic warp to ward off any freezer burn.
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Recipe
Ingredients
For the Strawberry Sauce
- 2 cups diced fresh strawberries
- 2 tablespoons strawberry jam
- 3 tablespoons granulated sugar
- Zest from one lemon
- 1 tablespoon lemon juice
- ¼ teaspoon vanilla extract
For the Ice Cream
- 2 cups cold heavy whipping cream
- 8 oz cream cheese, softened and room temperature
- 14 oz can of sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 4 Graham crackers or digestive biscuits, chopped or crumbled
Directions
For the Strawberry Sauce
- In a small sauce pan add diced strawberries, jam, sugar, lemon juice, lemon juice and vanilla and bring to a boil over medium-high heat, simmer stirring 5-8 min or until thickened and juices have reduced.
- Let the sauce cool completely - chill in the fridge to cool faster (This can be made 1-3 days in advance and stored in an airtight container in the fridge if making ahead)
For The Cream Base
- In a large mixing bowl and using a hand mixer or stand mixer with whisk attachment, whip the cream until stiff peaks, approximately 2-5 mins. Set aside.
- In a separate large mixing bowl beat cream cheese, until smooth and no lumps then beat in vanilla and condensed milk until nice and smooth and combined.
- Gently fold whipped cream into the cream cheese mixture being careful not to deflate it until its is combined.
- Gently fold or stir in half the crumbled graham crackers.
Assemble Layers
- Transfer half of the ice cream base mixture into ice cream container. Spoon or dollop half of the cooled strawberry sauce on top and swirl with a knife. Repeat with the remaining ice cream mixture, and strawberry sauce.
- Sprinkle over remaining crumbled graham crackers.
- Cover with plastic wrap. I like to gently press the plastic wrap so that it is touching the ice cream or crumbs. Then add an extra layer of foil on top.
- Transfer to freezer and freeze for 6-8 hours or ideally overnight.
- Before serving, let the ice cream sit on the counter for a few minutes so it’s not so frozen. Scoop out and enjoy on a waffle cone/ bowl or as is!
Recipe Note
- Prepare recipe in an ice cream container or tub or 9×5-inch loaf pan will work too or in this case I used and 8-8 or 9x9 container for this recipe too and it worked out great!
