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Creamy No-Churn Strawberry Cheesecake Ice Cream

no-churn strawberry cheesecake ice cream - featured image
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A quick and easy no-churn ice cream recipe that tastes like a slice of strawberry cheesecake, perfect for summer treats and parties without the need for an ice cream maker.

Ingredients

Scale
  • 8 ounces (225g) cream cheese, softened (full-fat recommended)
  • 1 cup (240ml) heavy whipping cream, cold
  • 1 cup (130g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh strawberries, hulled and chopped
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • Optional toppings or mix-ins: graham cracker crumbs, white chocolate chips or chunks, fresh mint leaves

Instructions

  1. Make the Strawberry Swirl: In a small saucepan, combine chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries break down and mixture thickens slightly (about 10 minutes). Remove from heat and let cool completely. Mash with a fork for chunkier texture or blend smooth. Optionally press through a fine mesh sieve to remove seeds.
  2. Prepare the Ice Cream Base: Beat softened cream cheese in a large bowl until smooth and creamy. Gradually add sifted powdered sugar and beat until fully incorporated. Add vanilla extract and salt, mixing briefly.
  3. Whip the Heavy Cream: In a separate chilled bowl, whip cold heavy cream until stiff peaks form, being careful not to overwhip.
  4. Fold Ingredients Together: Gently fold about one-third of whipped cream into cream cheese mixture to lighten it. Then fold in remaining whipped cream carefully to keep mixture light and creamy.
  5. Assemble the Ice Cream: Spoon half of the ice cream base into a freezer-safe container. Dollop half of the cooled strawberry sauce on top and swirl gently with a butter knife or skewer. Repeat with remaining ice cream and strawberry sauce. Optionally sprinkle graham cracker crumbs on top.
  6. Freeze: Cover tightly and freeze for at least 6 hours or overnight until firm. Let sit at room temperature for 5-10 minutes before scooping.

Notes

Do not overwhip the cream to avoid turning it buttery. Soften cream cheese properly to avoid lumps. Cook strawberry sauce on moderate heat and stir often. Fold whipped cream gently to keep air in the mixture. Strawberry sauce can be made ahead and refrigerated. For dairy-free version, substitute coconut cream and dairy-free cream cheese. For lower sugar, use erythritol or other powdered sugar substitutes but texture may vary.

Nutrition

Keywords: no-churn ice cream, strawberry cheesecake, easy dessert, summer treat, no ice cream maker, creamy ice cream

Find it online: https://sofiaspice.com/creamy-no-churn-strawberry-cheesecake-ice-cream-recipe-easy-and-perfect-dessert/