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Creamy No-Churn Strawberry Cheesecake Ice Cream

creamy no-churn strawberry cheesecake ice cream - featured image
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A quick and easy no-churn ice cream recipe combining creamy cheesecake flavor with fresh strawberry swirls, perfect for summer gatherings and homemade dessert cravings.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 8 oz (225 g) cream cheese, softened
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 ½ cups (225 g) fresh strawberries, hulled and sliced
  • ¼ cup (80 g) strawberry jam or preserves
  • 1 tsp vanilla extract
  • 1 tbsp freshly squeezed lemon juice
  • Optional: pinch of salt
  • Optional: 1 tsp powdered sugar

Instructions

  1. Rinse and hull 1 ½ cups of fresh strawberries. Slice half for folding into the ice cream later.
  2. Place the other half in a small saucepan with 1 tablespoon of lemon juice and ¼ cup of strawberry jam or preserves. Warm over low heat for 5 minutes, stirring occasionally, until the mixture thickens slightly. Let cool completely.
  3. In a large bowl, beat 8 oz (225 g) of softened cream cheese with an electric mixer until smooth and creamy.
  4. Pour in the entire 14 oz (396 g) can of sweetened condensed milk and 1 teaspoon of vanilla extract. Mix until fully combined and creamy.
  5. In a separate bowl, whip 2 cups (480 ml) of heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture using a spatula.
  7. Fold in the sliced fresh strawberries gently, distributing evenly without breaking them down too much.
  8. Pour half of the ice cream base into your freezer-safe container. Spoon half of the cooled strawberry puree on top, then swirl it gently with a butter knife or skewer.
  9. Repeat with the remaining ice cream base and strawberry puree, swirling again to create beautiful marbling.
  10. Cover the container with a lid or plastic wrap and freeze for at least 6 hours or overnight until firm. Stir the ice cream once or twice during the first 2 hours of freezing to prevent ice crystals from forming.
  11. Before serving, let the ice cream sit at room temperature for 5 minutes for easier scooping.

Notes

Use softened cream cheese to avoid lumps. Whip heavy cream to stiff peaks but avoid over-whipping. Fold whipped cream gently to maintain airy texture. Stir ice cream once or twice during freezing to prevent ice crystals. Let ice cream soften 5 minutes before scooping for best texture. For dairy-free version, substitute heavy cream with canned coconut cream and use vegan cream cheese alternatives.

Nutrition

Keywords: no-churn ice cream, strawberry cheesecake ice cream, homemade dessert, easy ice cream recipe, summer dessert, creamy ice cream

Find it online: https://cheerycrisp.com/creamy-no-churn-strawberry-cheesecake-ice-cream-recipe-easy-homemade-dessert-3/