Creamy No-Churn Strawberry Cheesecake Ice Cream
A quick and easy no-churn strawberry cheesecake ice cream recipe that combines the tang of cream cheese with sweet strawberries for a creamy, indulgent homemade dessert without the need for an ice cream maker.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 ml) heavy cream
- 3/4 cup (150 g) granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups (225 g) fresh or frozen strawberries, hulled and chopped
- 2–3 tbsp granulated sugar
- 1 tbsp lemon juice
- Optional: Crumbled graham crackers or digestive biscuits for topping
- Optional: Fresh strawberry slices for garnish
Instructions
- Prepare the Strawberry Sauce: In a small saucepan, combine chopped strawberries, 2-3 tablespoons sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly, about 10 minutes. Remove from heat and let cool completely.
- Whip the Cream Cheese: In a large bowl, beat the softened cream cheese with 3/4 cup sugar and vanilla extract until smooth and creamy.
- Whip the Heavy Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form.
- Fold Cream Cheese and Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the mixture.
- Combine with Strawberry Sauce: Swirl the cooled strawberry sauce into the cream cheese mixture. For a marbled look, fold just a few times; for full strawberry flavor, fold more thoroughly.
- Freeze: Transfer the mixture into a freezer-safe container. Press parchment paper or plastic wrap directly on the surface to prevent ice crystals. Freeze for at least 6-8 hours or overnight until firm.
- Serve: Let the ice cream sit at room temperature for 5-10 minutes before scooping. Garnish with crumbled graham crackers and fresh strawberry slices if desired.
Notes
Use full-fat cream and cream cheese for best creamy texture. Avoid overwhipping the cream to prevent grainy ice cream. Press parchment or plastic wrap on the surface before freezing to prevent ice crystals. Let ice cream soften 5-10 minutes before serving for best scoopability. Frozen strawberries should be thawed and drained to avoid watery sauce.
Nutrition
- Serving Size: Approximately 1/2 cu
- Calories: 210
- Sugar: 13
- Fat: 16
- Carbohydrates: 15
- Protein: 3
Keywords: no-churn ice cream, strawberry cheesecake, homemade dessert, easy ice cream recipe, no ice cream maker, creamy ice cream, strawberry swirl