No-churn Strawberry Cheesecake Ice Cream
I am back again with another unbelievably easy, no-churn ice cream recipe. No-churn strawberry cheesecake ice cream. It is sweet, tangy, loaded with fresh strawberries and a crunchy graham cracker crumble. And best of all, no ice cream maker required. Although I do have an ice cream maker, and love making homemade ice cream, I am still a sucker for an easy, no-churn recipe. You can customize them an infinite amount of ways and whip up any flavor combination you are craving. My first no-churn ice cream recipe on the blog is a chocolate ice cream base loaded with peanut butter and Oreos. It is PHENOMENAL! If you haven’t tried it yet, check out the recipe here.
Strawberry swirl:
Because the strawberry swirl is being cooked over the stove top it needs to be made prior to the ice cream base and have enough time to cool down. I suggest making it either the night before or the morning of, as long as you have a couple hours to let it sit in the refrigerator. Dice a pound of strawberries into chunks and add to a small pot with sugar, lemon zest, and lemon juice.
Cook this over medium to medium-high heat for about 8-10 minutes. Smash the berries as they begin to cook down, creating a jam-like texture. The mixture will have thickened and the strawberries will have broken down when it is ready. Due to the sweetness of your strawberries you may need to add more or less sugar. Once done, set aside to cool to room temperature. Allow time to refrigerate for about two hours before using in the ice cream base.
Graham cracker crust:
The graham cracker crust is also going to be made ahead of time. Roughly about two hours before you intend to use it as well. You’ll bake it in the oven for about 10 minutes on a cookie sheet and then you want to let it cool completely before breaking it into chunks and sprinkling it into your ice cream base. Using a food processor or rolling pin break the graham crackers into fine crumbs. Combine with sugar and melted butter. Spread the mixture onto a baking sheet and bake in a preheated 325 degree Fahrenheit oven for 10 minutes. Allow to cool completely before using.
Cheesecake no-churn ice cream:
The base of this no-churn strawberry cheesecake ice cream could not be easier. It’s made with 4 simple ingredients and comes together in minutes, minus the freezing time of course. Using a mixer, hand or stand mixer is fine, combine sweetened condensed milk and room temperature cream cheese until smooth and no lumps remain. Add in the cold heavy whipping cream and vanilla extract. Mix on medium-high speed for about two minutes.
Assembly:
Using an 8X8 or 9X9 loaf pan you will layer all of your components together. Start by spooning your ice cream mixture into the bottom of the pan. Next dollop on small spoonfuls of the strawberry filling. Sprinkle with graham cracker crust crumbs. Repeat this until you have used all of the ingredients. Using a butter knife gently swirl the ingredients together. Double wrap in foil and store in the freezer for six to eight hours, or overnight. Store in an airtight container once finished freezing and keep frozen.
No-churn Strawberry Cheesecake Ice Cream
Ingredients
Strawberry swirl
- 1 lb fresh or frozen strawberries
- 1/4 cup granulated sugar
- 1 tsp lemon zest
- 1 tbsp lemon juice
Graham cracker crust
- 3 full size graham crackers
- 1 tsp granulated sugar
- 2 tbsp unsalted butter, melted
No-churn cheesecake ice cream
- 14 oz sweetened condensed milk
- 8 oz cream cheese, softened to room temperature
- 2 cups heavy whipping cream
- 1 tsp vanilla extract
Instructions
Strawberry swirl
- Dice strawberries and add to a medium sauce pan with granulated sugar, lemon zest, and lemon juice.
- Cook over medium to medium-high heat for 8-10 minutes, smashing the berries as they cook down. Mixture should thicken and berries cook down into smaller pieces/jam-like consistency. Allow to cool at room temperature and then refrigerate in an airtight container for at least two hours before using in ice cream base.
Graham cracker crust
- Preheat oven to 325° with oven rack in the center. Grease a small cookie sheet.
- Using a food processor or a plastic zip bag and a rolling pin crush the graham crackers into crumbs. Mix together with the melted butter and sugar. Dump this onto the cookie sheet. Spread into a thin layer and press down so it sticks together.
- Bake for 10 minutes. Set aside to cool to room temperature before crumbling into pieces and using in the ice cream base.
No-churn cheesecake ice cream
- Using a hand or a stand mixer with the whisk attachment combine room temperature cream cheese and sweetened condensed milk on medium speed until smooth and no lumps remain. This will take about a minute. Add very cold heavy whipping cream and vanilla. Whip together on medium high speed for 1-2 minutes until it is fluffy and has medium peaks.
- In an 8X8 or 9X9 loaf pan using a cookie scoop or spoon layer the ice cream base. Using a smaller spoon add dollops of the strawberry jam. Sprinkle graham cracker crust crumbs over the top. Repeat this with all 3 components until the loaf pan is full and you have used all of the ingredients. Double wrap with foil and store in the freezer until solid, 6-8 hours.
- When frozen solid and ready to eat store in an airtight container in the freezer to keep it fresh.