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Creamy No-Churn Strawberry Cheesecake Ice Cream

no-churn strawberry cheesecake ice cream - featured image

An easy, indulgent no-churn ice cream combining creamy cheesecake flavor with fresh strawberries, perfect for homemade dessert without an ice cream maker.

Ingredients

Scale
  • 1 ½ cups fresh strawberries, hulled and sliced (or thawed frozen strawberries)
  • ¾ cup granulated sugar (adjust to taste)
  • 8 ounces cream cheese, softened
  • 2 cups heavy whipping cream, cold
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Place sliced strawberries and ¼ cup sugar in a bowl and let sit for 10 minutes to macerate.
  2. Optionally pulse strawberries in a food processor for a few seconds, leaving some chunks.
  3. In a food processor or blender, combine softened cream cheese, macerated strawberries with juice, lemon juice, and vanilla extract; blend until smooth. Add 1-2 tablespoons milk if too thick.
  4. Using an electric mixer, whip cold heavy cream until soft peaks form.
  5. Gently fold sweetened condensed milk into the cream cheese-strawberry mixture.
  6. Carefully fold in the whipped cream to keep the mixture airy.
  7. Pour mixture into a freezer-safe container, smooth the top, cover tightly, and freeze for at least 6 hours or overnight.
  8. Optional: Stir gently a couple of times during the first 2 hours to prevent ice crystals.
  9. Before serving, let ice cream sit at room temperature for 5 minutes for easier scooping.

Notes

Use room temperature cream cheese for smooth blending. Chill bowl and beaters before whipping cream for best volume. Fold whipped cream gently to keep airiness. Macerate strawberries to enhance flavor. Optional: add ½ cup crushed graham crackers or cheesecake chunks before freezing for texture. For dairy-free, substitute heavy cream with coconut cream and use dairy-free cream cheese.

Nutrition

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