This amazing no-churn Strawberry Cheesecake Ice Cream, with its sweet-tart flavors and creaminess, will have you coming back for more. With the no-churn method, it is also super easy.
Want more delicious ice cream? Try our Pineapple Coconut Ice Cream (no-churn), Homemade Fresh Peach Ice Cream, Ube Ice Cream, Mint Chocolate Chip Ice Cream, or No-Churn Rhubarb Ice Cream Recipe. And finally, our Strawberry Banana Milkshake is like a sip of heaven.
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What is in Strawberry Cheesecake Ice Cream?
Doing a no-churn ice cream is so easy; no special equipment is needed, like an ice cream machine, and nothing special to buy either for ingredients.
Ingredients
Heavy whipping cream
Can of condensed milk
Pure vanilla extract
Block of cream cheese (at room temperature)
Fresh strawberries, cut into bits
Freshly squeezed lemon juice
Lemon zest
Granulated sugar
Cornstarch
Crushed graham crackers (usually 9 crackers)
How to Make No-Churn Strawberry Cheesecake Ice Cream
This lemon strawberry cheesecake ice cream recipe is easy; let me show you how. Leave the ice cream maker in the cupboard for this recipe.
We start first with a homemade strawberry puree. Place strawberries, lemon juice, lemon zest, and sugar in a medium saucepan. Cook over low-medium heat for 8 minutes or until the strawberries begin to break down into a strawberry puree.
Stir in cornstarch and cook for an additional 2 minutes until the sauce begins to thicken. When done, pour the sauce into a bowl and set it aside.
In a medium mixing bowl, combine the condensed milk and vanilla using a hand whisk or fork. Mix thoroughly until the vanilla is fully incorporated.
Add in the block of cream cheese and mix with an electric hand mixer until smooth. Set aside.
In a large mixing bowl, using an electric hand mixer or a stand mixer, whip your cream heavily for 4 minutes on high speed or until the cream reaches a fluffy, thick consistency. When done, the cream will look like whipped topping and keep the shape on its own.
When your cream is fully whipped, fold in your condensed milk and cream cheese mixture. Mix lightly for about a minute or until mixtures are fully combined. Your mixture will still be pretty thick.
Add in strawberry lemon sauce and most of the graham crackers. Leave a handful of graham crackers to the side.
Using a hand whisk, lightly stir until the sauce and crackers are fully incorporated. The crackers should suspend nicely into the ice cream.
Pour the ice cream mixture into a 9×5” loaf pan and sprinkle the remaining crushed graham crackers on top. Cover and place the ice cream base inside the freezer for 6 to 24 hours, best if overnight.
When chill time is complete, remove from the freezer and serve ice cream with a waffle cone or bowl.
Notes:
This ice cream is sweet, tart, and fruity. It’s perfect for the spring or summertime and doesn’t leave you feeling too “full”.
When mixing in the cream cheese, start on low speed and work your way to high medium speed. You will want to mix until there are no more lumps from the cream cheese.
Store covered inside the freezer for 10-14 days after preparing.
Be sure to keep your heavy whipping cream in the fridge when not using it. Otherwise, it may not arrive at the consistency needed. Your cream needs to be cold when whipped!
A tip for ensuring that your heavy whipping cream is nice and fluffy is to whip it in a chilled bowl. Also, be sure to whip at high speed! Start at low speed until bubbles form. This should take about 15-30 seconds.
Then gradually increase speed to high within a minute. You will need to keep the speed high until the
the cream is fluffy, tall, and keeps its shape.
If your sauce or graham crackers do not suspend within the ice cream and sink to the bottom, your cream is not whipped fully. This is okay; your ice cream will still be tasty. However, it will be a bit flatter.
Add cherries, chocolate sauce, whipped topping, and additional strawberries for added flair and flavor!
Pin it HERE!!
Pin it HERE!!
Strawberry Cheesecake Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 14 oz can of condensed milk
- 1 teaspoon pure vanilla extract
- 1 8 oz block of cream cheese (at room temperature)
- 2 cups fresh strawberries cut into bits
- ¾ cup fresh squeezed lemon juice
- ¼ cup lemon zest
- ⅓ cup granulated sugar
- 1-½ tablespoons cornstarch
- 1 sleeve of crushed graham crackers usually 9 crackers
Instructions
- We start first with a homemade strawberry puree. Place strawberries, lemon juice, lemon zest, and sugar in a medium saucepan. Cook over low-medium heat for 8 minutes or until the strawberries begin to break down into a strawberry puree.
- Stir in cornstarch and cook for an additional 2 minutes until the sauce begins to thicken. When done, pour the sauce into a bowl and set it aside.
- In a medium mixing bowl, combine the condensed milk and vanilla using a hand whisk or fork. Mix thoroughly until the vanilla is fully incorporated.
- Add in the block of cream cheese and mix with an electric hand mixer until smooth. Set aside.
- In a large mixing bowl, using an electric hand mixer or a stand mixer, whip your cream heavily for 4 minutes on high speed or until the cream reaches a fluffy, thick consistency. When done, the cream will look like whipped topping and keep the shape on its own.
- When your cream is fully whipped, fold in your condensed milk and cream cheese mixture. Mix lightly for about a minute or until mixtures are fully combined. Your mixture will still be pretty thick.
- Add in strawberry lemon sauce and most of the graham crackers. Leave a handful of graham crackers to the side.
- Using a hand whisk, lightly stir until the sauce and crackers are fully incorporated. The crackers should suspend nicely into the ice cream.
- Pour ice cream mixture into a 9×5” loaf pan and sprinkle the remaining crushed graham crackers on top. Cover and place the ice cream base inside the freezer for 6 to 24 hours, best if overnight.
- When chill time is complete, remove from the freezer and serve ice cream with a waffle cone or bowl.
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