This easy no-churn strawberry cheesecake ice cream is one of my favorites. Made with a homemade strawberry glaze, buttery graham cracker crumble, and a few other ingredients, find out how easy it is to make ice cream without an ice maker.
If you are loving this recipe, then check out my Easy Peach Cobbler and Banana Creme Brulee recipes, next!
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No-Churn Strawberry Cheesecake Ice Cream
This no-churn strawberry cheesecake ice cream recipe is one for keeps. Modeled after one of my favorite Ben and Jerry’s ice cream flavors, this strawberry ice cream delivers in both flavor and comfort.
I’m excited to share this recipe because once you try it for yourself, I guarantee you will be a forever fan.
Why This Recipe Works
- Incredibly delicious – I mean the name sells itself alone, but one thing that makes this ice cream really stand out from just traditional strawberry ice cream, is the graham cracker crumble and homemade strawberry syrup. Both are added in layers, creating a beautiful ribbon throughout the ice cream–truly swooning your tastebuds.
- No machine necessary – Just when you thought strawberry ice cream without an ice cream maker was not possible–think again. And nothing against ice cream makers, but I love this method of making ice cream–it never disappoints!
- Easy to make – Don’t let the thought of not using an ice cream machine intimidate you from making this no-churn ice cream. With just a few easy steps, you’ll be on your way to sweet, creamy decadence.
What Does No-Churn Ice Cream Mean?
No-churn ice cream simply means making this irresistible dessert without using an ice cream machine. The main kitchen tool you will need to help create the creamy consistency in the ice cream is a hand or stand mixer.
One key ingredient that ice cream made with using a maker calls for is eggs, specifically egg yolks.
The yolks help create a creamy texture and rich, custardy note.
But guess what? Even with making no-churn ice cream, you will still get the same creamy texture, rich mouthfeel and delightful flavors.
When making no-churn ice cream, the ice cream base and sweetener are combined and harden in the freezer after 5-6 hours.
Ingredients to Make Homemade Strawberry Cheesecake Ice Cream
- Strawberries – This recipe calls for using 12 ounces of strawberries that will be turned into a strawberry glaze.
- Pure vanilla extract – I like to use this pure vanilla extract whenever I make homemade ice cream, and add it to the strawberry glaze and cream mixture for this recipe.
- Granulated sugar – Added sweetness for the strawberry glaze.
- Heavy cream – Be sure to use heavy cream that is very cold. Cream is whisked using a stand or hand mixer to create air pockets, whipping the cream to a form stiff peaks, creating a creamy ice cream texture.
- Cream cheese – Adds a creamy mouthfeel and signature cheesecake taste.
- Sweetened condensed milk – A key ingredient when making no-churn ice cream as it is high in sugar and the moisture that was once in the milk has been cooked down.
- Graham Cracker – Lending this ice cream it’s “cheesecake” crust swirled throughout the ice cream.
- Brown Sugar – Added to the graham cracker mixture.
- Salted butter – Melted and added to the graham cracker mixture, creating a buttery graham cracker crumble.
- Kosher salt – A pinch is added to the cream mixture to balance out the sweetness and ¼ teaspoon is added to the graham cracker crumble.
How to Make No-Churn Ice Cream
- Add strawberries, sugar, and pure vanilla extract to a small saucepan and cook on medium heat for 15 minutes, until mixture reduces and thickens. Set aside and allow to cool for 30 minutes.
- Add graham cracker crumbs, melted butter, and brown sugar to a small mixing bowl and mix until well blended. Set aside.
- In a medium mixing bowl, add sweetened condensed milk, pure vanilla extract and a pinch of salt and mix until well combined. Set aside
- Using a stand mixer and the whisk attachment, add cream cheese to the mixing bowl and whip on high speed until light and whipped. Use a spatula to scrape the cream cheese from the sides and to the middle of the mixing bowl.
- Add very cold heavy cream to the mixing bowl and whisk on high speed until the cream turns into stiff peaks, 1-2 minutes.
- Add about 1 cup of the whipped cream to the condensed milk mixture and fold, using a spatula until combined. Then, carefully add the remaining whipped cream into the condensed mixture. Fold the mixture onto itself until well mixed. Now you have an ice cream mixture.
- Pour ⅓ of the ice cream mixture into a loaf pan, then add strawberry glaze and graham cracker crumble. Use a butter knife to swirl the mixture, starting from the top of the loaf pan to the bottom. Repeat this step until the loaf pan is filled to the top. Be sure to reserve enough strawberry glaze and graham cracker crumble for the top layer.
- Cover tightly with saran wrap and refrigerate for at least 5-6 hours.
Frequently Asked Questions?
- How long does no-churn ice cream last in the freezer? When covered properly, no-churn ice cream will last for two months in the freezer.
- How do you make a swirl in no-churn ice cream? Simply layer the ice cream mixture, then the strawberry glaze and finally the graham crackle crumble. Then, use a butter knife to lightly stir the mixture from side to side. You don’t have to follow a specific pattern, just be sure to start from the top of the pan and continue through until you reach the bottom.
- What type of pan should you use? I typically use a loaf pan, specifically this one, as it is the perfect size to use when making no-churn ice cream.
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Are You Loving This Strawberry Cheesecake Ice Cream Recipe?
It’s one of our favorite desserts, and for good reason! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!
No-Churn Strawberry Cheesecake Ice Cream
Equipment
- Blender, for strawberries and graham cracker crumbles
- Stand mixer
- Loaf pan
Ingredients
Strawberry Glaze
- 12 ounces strawberries, lightly pulsed in blender
- ⅓ cup sugar
- 1½ teaspoons pure vanilla extract
Graham Cracker Crumble
- ½ cup graham cracker, pulsed until coarse crumbs
- 2 tablespoons salted butter, melted
- 1½ tablespoons brown sugar, packed
- ⅛ teaspoon kosher salt
Cream Mixture
- 4 ounces cream cheese, softened
- 2 cups whipping cream, very cold
- 1 can sweetened condensed milk, 14 ounces
- 1 teaspoon pure vanilla extract
- pinch kosher salt
Instructions
- Add strawberries, sugar, and pure vanilla extract to a small saucepan and cook on medium heat for 15 minutes, until mixture reduces and thickens. Set aside and allow to cool for 30 minutes.
- Add graham cracker crumbs, melted butter, and brown sugar to a small mixing bowl and mix until well blended. Set aside.
- In a medium mixing bowl, add sweetened condensed milk, pure vanilla extract and a pinch of salt and mix until well combined. Set aside.
- Using a stand mixer and the whisk attachment, add cream cheese to the mixing bowl and whip on high speed until light and whipped. Use a spatula to scrape the cream cheese from the sides and to the middle of the mixing bowl.
- Add very cold heavy cream to the mixing bowl and whisk on high speed until the cream turns into stiff peaks, 1-2 minutes. Add about 1 cup of the whipped cream to the condensed milk mixture and fold, using a spatula until combined. Then, carefully add the remaining whipped cream into the condensed mixture. Fold the mixture onto itself until well mixed. Now you have an ice cream mixture.
- Pour 1/3 of the ice cream mixture into a loaf pan, then add strawberry glaze and graham cracker crumble. Use a butter knife to swirl the mixture, starting from the top of the loaf pan to the bottom. Repeat this step until the loaf pan is filled to the top. Be sure to reserve enough strawberry glaze and graham cracker crumble for the top layer.
- Cover tightly with saran wrap and refrigerate for at least 5-6 hours.