No-Churn Strawberry Cheesecake Ice Cream

No-churn strawberry cheesecake ice cream is the perfect easy dessert to have on rotation this summer. It is super creamy and rich, with layers of homemade strawberry compote and crushed honey graham crackers.

Info and tips for no-churn strawberry cheesecake ice cream

Here’s some of my tips for the best no-churn ice cream:

• Make sure your cream cheese is fully softened so it blends smoothly. Cold cream cheese can leave little lumps, which will throw off the fina texture of the ice cream.
• Make sure you don’t over or under whip your cream. You want to whip the cream just until you see medium stiff peaks. Overwhipping will create a grainy, curdled texture, and underwhipping will give a denser ice cream.
• Make sure your strawberry compote is completely cool before swirling into the cream mixture. Warm fruit can melt the whip cream and collapse the air you just whipped into it.

Equipment

I love using my KitchenAid for so many different things. Definitely worth the investment!

Ingredients for no-churn strawberry cheesecake ice cream

• 1 can sweetened condensed milk (300ml)
• 1 block cream cheese (250g)
• 1 tsp vanilla
• 2 cups heavy cream
• 1 cup chopped fresh strawberries
• ¼ cup sugar
• 1 tsp cornstarch
• 1 cup crushed graham crackers

Instructions

1. Begin by gently cooking down the strawberries, sugar, and cornstarch over low/medium heat. Cook until most of the strawberries have broken down (about 5-10 minutes) and you are left with a syrupy liquid (it will thicken more as it cools).
2. Next whisk the cream cheese, sweetened condensed milk, and vanilla in a bowl until combined and few lumps remain.
3. Whisk the cream in a separate bowl or stand mixer until medium stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, careful not to deflate the air.
4. To a loaf pan build your ice cream layers, alternating between the cream, strawberry compote, and crushed graham crackers until everything is used up. I like to run a knife or toothpick through the layers to get a swirled look.
5. Freeze for 6-8 hours or preferably overnight. Let sit out at room temp for 5-10 minutes before scooping and serving. Enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Strawberry Milk Cookies
• Peach Cheesecake Crumb Bars
• Dreamy Pink Strawberry Loaf

Print Recipe

No-churn Strawberry Cheesecake Ice Cream

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Desserts

By Kenna's Cooks – Serves: 1 loaf pan

Prep Time: 20 minutes – Cooking Time: 10 minutes – Total Time: 30 minutes

No-churn strawberry cheesecake ice cream is super creamy and rich, with layers of homemade strawberry compote and crushed honey graham crackers.

Ingredients

• 1 can sweetened condensed milk (300ml)
• 1 block cream cheese (250g)
• 1 tsp vanilla
• 2 cups heavy cream
• 1 cup chopped fresh strawberries
• ¼ cup sugar
• 1 tsp cornstarch
• 1 cup crushed graham crackers

Instructions

1

Begin by gently cooking down the strawberries, sugar, and cornstarch over low/medium heat. Cook until most of the strawberries have broken down (about 5-10 minutes) and you are left with a syrupy liquid (it will thicken more as it cools).

2

Next whisk the cream cheese, sweetened condensed milk, and vanilla in a bowl until combined and few lumps remain.

3

Whisk the cream in a separate bowl or stand mixer until medium stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, careful not to deflate the air.

4

To a loaf pan build your ice cream layers, alternating between the cream, strawberry compote, and crushed graham crackers until everything is used up. I like to run a knife or toothpick through the layers to get a swirled look.

5

Freeze for 6-8 hours or preferably overnight. Let sit out at room temp for 5-10 minutes before scooping and serving. Enjoy!