No-churn Strawberry Cheesecake Ice Cream

No-churn strawberry cheesecake ice cream with a tangy cream cheese base, a sweet strawberry swirl, and crunchy graham cracker crumbs.

Prep Time 30

Freezing Time 8

Course Dessert

Cuisine American

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.

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.

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.

Keyword Ice cream