Go Back
To make this tasty ice cream, gather these ingredients: - 2 cups fresh strawberries, hulled and sliced - 1 cup cream cheese, softened - 1 cup heavy whipping cream - ½ cup sweetened condensed milk - ½ cup granulated sugar - 1 teaspoon vanilla extract - 1 tablespoon lemon juice - ½ cup graham cracker crumbs - A pinch of salt Fresh strawberries are key to this recipe. They add sweet flavor and vibrant color. When choosing strawberries, look for ones that are bright red and firm. Avoid any with white or green spots, as they are not fully ripe. Take a moment to smell them; ripe strawberries have a sweet scent. If you can, buy organic strawberries. They often taste better and are free from harmful sprays. You can swap out sugar for different sweeteners. Maple syrup or honey works well if you want a natural option. If you prefer a low-calorie option, try stevia or erythritol. Adjust sweeteners to taste, especially if your strawberries are very sweet. For a dairy-free version, use coconut cream instead of heavy cream and cream cheese. This keeps the texture creamy while adding a new flavor twist. First, take your fresh strawberries. Slice them and place them in a medium bowl. Add two tablespoons of sugar and one tablespoon of lemon juice. Let the strawberries rest for about 15 minutes. This will help the strawberries release their sweet juices. You want them to become soft and syrupy. In a large bowl, set your softened cream cheese. Use an electric mixer to beat it until creamy. This should only take a few minutes. Next, add the sweetened condensed milk, granulated sugar, and vanilla extract. Mix it all together until smooth and well blended. The cream cheese should be light and fluffy. In another bowl, pour in your heavy whipping cream. Use a mixer to whip it until stiff peaks form. This means the cream should hold its shape when you pull the beaters out. Once whipped, gently fold the cream into your cream cheese mixture. Be careful not to deflate the whipped cream. You want to keep it light and airy. Now, take your macerated strawberries with their juices. Gently fold them into the cream cheese mixture. Be cautious not to overmix; you want to keep those lovely pink swirls. After that, add a pinch of salt and fold in the graham cracker crumbs. Save some crumbs for later to sprinkle on top. Transfer your ice cream mixture to an airtight container. Spread it evenly and smooth the top with a spatula. Sprinkle the reserved graham cracker crumbs on top for extra crunch. Cover it with a lid or plastic wrap. Freeze for at least six hours or until firm. When ready to serve, scoop the ice cream into chilled bowls. You can add fresh strawberry slices or a mint sprig for a nice touch. Enjoy your no-churn strawberry cheesecake ice cream! To get a creamy texture, start with room-temperature cream cheese. Beat it well until smooth. This helps avoid lumps. Whipping the heavy cream is also key. Whip it until stiff peaks form. This adds air and lightness. Gently fold the whipped cream into the cream cheese mix. Use a spatula, so you keep the air in. This makes your ice cream fluffy and creamy. To stop ice crystals, freeze the ice cream in a shallow container. This helps it freeze faster. Stir the mixture once or twice while it freezes. This breaks up any forming ice crystals. You can also add a little alcohol, like vodka, to the mix. Alcohol lowers the freezing point, keeping it creamy. When ready to serve, scoop the ice cream into chilled bowls. This keeps it from melting too fast. For a nice touch, top with fresh strawberry slices. A sprig of mint adds color and freshness. You can also sprinkle extra graham cracker crumbs on top for crunch. Presentation matters, so make it look nice! {{image_2}} You can change up the flavor of your ice cream easily. Try adding different extracts. Almond extract adds a nice twist. A tablespoon of cocoa powder gives a rich chocolate flavor. You can use a spoonful of peanut butter for a nutty taste. These small changes keep the base fresh and fun. You can use many fruits in place of strawberries. Fresh peaches work beautifully in summer. In fall, try ripe pears or apples. Berries like raspberries or blueberries are great too. Just remember to adjust the sugar, as some fruits are sweeter than others. Mix and match to create your favorite flavor! While graham crackers are classic, you have other choices. Try crushed Oreos for a chocolatey base. Vanilla wafer crumbs add a lovely sweetness. If you want a nutty flavor, use crushed almonds or pecans. Each option brings a unique taste and texture to your ice cream. Get creative and find your perfect crust! To keep your no-churn strawberry cheesecake ice cream fresh, store it in an airtight container. Make sure to press a piece of plastic wrap directly on the surface of the ice cream before sealing the lid. This helps stop ice crystals from forming and keeps it creamy. If you have leftover ice cream, always scoop it out with a warm spoon. This makes it easier to serve without melting. No-churn strawberry cheesecake ice cream lasts about two weeks in the freezer. After this time, it may start to lose flavor and texture. To enjoy it at its best, try to eat it within that time frame. If you notice any off-smells or changes in color, it's best to toss it. If you need to re-freeze your ice cream, do it carefully. Let it soften a bit before scooping. Then, put it back into its container and freeze again. Avoid repeated thawing and refreezing, as this can lead to ice crystals and affect the taste. For best results, only take out what you plan to serve. This way, your ice cream stays smooth and tasty. Yes, you can use frozen strawberries. They will work well in this recipe. Just remember to thaw them first. Drain any extra liquid before mixing. This helps keep the texture right. Frozen strawberries may not taste as fresh, but they add great flavor. Yes, you can make a dairy-free version. Use dairy-free cream cheese and coconut cream instead of heavy cream. For sweetness, use coconut condensed milk. This keeps the taste rich and creamy. You won’t miss the dairy at all! To achieve a smooth texture, mix the cream cheese and sweetened condensed milk well. Whip the heavy cream until it forms stiff peaks. Gently fold everything together. This method helps keep air in the mixture. Air creates a light and fluffy ice cream. This article covered the key steps to make No-Churn Strawberry Cheesecake Ice Cream. We explored fresh strawberries, alternative sweeteners, and techniques for creamy, smooth texture. Remember to store your ice cream properly to keep it fresh. You can also try different flavors or crusts to make it your own. Making ice cream at home is fun and rewarding. Enjoy each scoop of your delicious creation!

No-Churn Strawberry Cheesecake Ice Cream

Indulge in this irresistible no-churn strawberry cheesecake ice cream that’s incredibly easy to make! With fresh strawberries, creamy cheesecake, and a delightful graham cracker crunch, every bite is pure bliss. Perfect for warm days and gatherings, this dessert will impress your friends and family. Ready to treat yourself? Click to discover the full recipe and enjoy a delicious scoop of summer in a bowl!
Print Recipe Pin Recipe

Ingredients
  

2 cups fresh strawberries, hulled and sliced

1 cup cream cheese, softened

1 cup heavy whipping cream

½ cup sweetened condensed milk

½ cup granulated sugar

1 teaspoon vanilla extract

1 tablespoon lemon juice

½ cup graham cracker crumbs

A pinch of salt

Instructions
 

In a medium mixing bowl, combine the sliced strawberries with 2 tablespoons of sugar and the lemon juice. Allow them to sit for about 15 minutes until they release their juices.

    In a separate large bowl, beat the softened cream cheese using an electric mixer until creamy and smooth.

      Gradually add the sweetened condensed milk, granulated sugar, and vanilla extract to the cream cheese, continuing to mix until well blended and smooth.

        In another bowl, whip the heavy cream until stiff peaks form.

          Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

            Gently fold in the macerated strawberries and their juices, being careful not to overmix to maintain the pretty pink swirls.

              Add a pinch of salt and then fold in the graham cracker crumbs, reserving some for sprinkling on top later.

                Transfer the mixture into an airtight container, spreading it evenly. Smooth the top with a spatula.

                  Sprinkle the reserved graham cracker crumbs over the top for added texture.

                    Cover the container with a lid or plastic wrap and freeze for at least 6 hours or until firm.

                      Prep Time: 15 minutes | Total Time: 6 hours 15 minutes | Servings: 6-8

                        - Presentation Tips: Serve the ice cream scoops in chilled dessert bowls, garnished with fresh strawberry slices or a sprig of mint for an extra pop of color.