No Churn Strawberry Cheesecake Ice Cream Recipe
If you love strawberry cheesecake, this cheesecake strawberry ice cream is about to become your newest obsession. It's certainly mine! With a tangy cream cheese base, sweet strawberry swirl, and buttery graham cracker crumble, it delivers all the flavor of the classic dessert with no churn or ice cream maker needed.
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Servings: 8
Equipment
- dry measuring cups
- measuring spoons
- liquid measuring cup
- small saucepan
- 2 medium bowls
- hand mixer
- large bowl
- rubber spatula
- metal pan
Ingredients
For the strawberry swirl:
- 1 ½ cups strawberries
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
For the graham cracker crumble:
- 1 cup graham cracker crumbs
- ¼ cup salted butter, melted
- 2 tablespoon brown sugar
- Pinch of kosher salt
For the cream cheese ice cream:
- 1 (8-ounce) block cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoon vanilla extract
- 2 cups heavy cream
- ¼ teaspoon kosher salt
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Instructions
- Make the strawberry swirl. Combine the strawberries, granulated sugar, and cornstarch in a small saucepan over medium heat. Cook the strawberries for 5 minutes or until the mixture creates a sauce and is thickened. Remove from the heat and let cool completely.
- Make the graham cracker crumble. Stir together the graham cracker crumbs, melted butter, brown sugar, and salt in a medium bowl. Set aside and let cool.
- Make the ice cream base. Beat the cream cheese in a medium bowl until smooth and creamy. Add the sweetened condensed milk, vanilla, salt, lemon juice, and lemon zest and beat until smooth.
- In separate large bowl, beat the heavy cream to soft peaks. Fold into the cream cheese mixture until combined.
- Pour half of the ice cream base into the bottom of a metal pan. Top with half of the strawberry swirl and half of the graham cracker crumble. Repeat the process with the remaining ingredients.
- Using a knife, swirl the layers together. Cover and freeze for 8 hours or until the ice cream is firm.
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Notes
- For the best results, use well-chilled heavy cream. This helps the cream form soft peaks faster. You can also chill the bowl and beaters that you use to whip the cream.
- Use room temperature cream cheese. Softened cream cheese will blend in more smoothly and there will be no lumps in sight.
- Cool the strawberry sauce fully. You don't want to swirl hot strawberry sauce with the cream cheese mixture. It'll melt the whipped cream and ruin the texture of the ice cream.
- Don't over-whip the cream. If you take the cream past stiff peaks, you'll end up with butter.