I’ll never forget the summer my grandmother taught me to make ice cream the “cheater’s way” – no fancy machine, just good old elbow grease and a freezer. She’d wink and say, “Why fuss with all those gadgets when sweetened cream and fruit can work magic on their own?” That’s exactly the spirit behind this No-Churn Strawberry Cheesecake Ice Cream. When ripe strawberries hit my farmer’s market last weekend, I knew it was time to recreate that creamy dream with a cheesecake twist. The best part? You get luscious ribbons of strawberry swirl and crunchy graham cracker goodness without ever touching an ice cream maker. Just wait until you taste how the tangy cream cheese base makes each spoonful taste like frozen cheesecake heaven!
Table of Contents
Why You’ll Love This No-Churn Strawberry Cheesecake Ice Cream
This recipe is everything you want in a homemade dessert – simple, impressive, and packed with flavor. Here’s why it’ll become your new summer staple:
- No fancy equipment needed – Just a bowl and whisk (or hand mixer) stand between you and creamy perfection
- Real cheesecake flavor – The cream cheese base gives that authentic tang you crave
- Bursting with fresh fruit – Macerated strawberries create ruby-red ribbons throughout
- Ready in about 20 minutes – Then let the freezer do the rest of the work!
Seriously, this ice cream tastes like a scoopable version of your favorite strawberry cheesecake – graham cracker crunch and all!
For more refreshing options, try this delightful homemade strawberry ice cream for a more traditional scoop!
Ingredients for No-Churn Strawberry Cheesecake Ice Cream
Gathering these simple ingredients feels like opening a treasure chest – each one plays a special role in creating that perfect creamy-cheesecake texture. Here’s what you’ll need, grouped by their starring roles:
The Strawberry Magic
- 2 cups fresh strawberries, hulled and chopped – Look for those ruby-red berries that smell like summer (trust me, the flavor difference is worth it!)
- 1/4 cup granulated sugar – This helps the berries release their juices and intensifies their natural sweetness
The Dreamy Cheesecake Base
- 1 (14 oz) can sweetened condensed milk – This is our magic no-churn ingredient that keeps the ice cream scoopable
- 8 oz full-fat cream cheese, softened – Must be at room temperature or you’ll end up with lumpy batter (I learned this the hard way!)
- 1 tsp vanilla extract – The vanilla whisper that ties all the flavors together
- 2 cups heavy cream, chilled – Straight from the fridge for maximum fluff when whipped
The Graham Cracker Crunch
- 1 cup crushed graham crackers – About 8 full sheets crushed into coarse crumbs (leave some bigger pieces for texture!)
- 2 tbsp melted butter – Just enough to make those crumbs clump like the perfect cheesecake crust
See? No weird ingredients – just good stuff you probably already have. Now let’s turn these into something magical!
How to Make No-Churn Strawberry Cheesecake Ice Cream
Now comes the fun part – transforming those simple ingredients into creamy, dreamy ice cream! Don’t let the fancy-sounding name fool you; this process is easier than making a boxed cake mix. Just follow these steps for foolproof results every time.
Prepare the Strawberry Swirl
First, let’s give those strawberries some love. In a medium bowl, toss the chopped strawberries with sugar until they’re well coated. Set them aside for about 30 minutes – this maceration time is crucial as it draws out the berries’ natural juices. You’ll know they’re ready when there’s a pool of ruby-red syrup at the bottom of the bowl.
Transfer the berries and their juices to a blender or food processor. Pulse until you get a texture that’s mostly smooth but still has some tiny bits of strawberry for texture. This creates beautiful swirls rather than disappearing completely into the base. Set this aside while you work on the cheesecake mixture.
Mix the Cheesecake Base
Here’s where room-temperature cream cheese becomes your best friend. In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until it’s completely smooth – no lumps allowed! This usually takes about 2 minutes on medium speed. Scrape down the sides of the bowl to make sure everything gets incorporated.
Pour in the sweetened condensed milk and vanilla extract. Mix on low speed just until combined – overmixing can make the texture too dense. In a separate chilled bowl, whip the heavy cream to stiff peaks. This is key: the cream should hold its shape when you lift the beaters, but not look grainy.
Now for the gentle part: fold about 1/3 of the whipped cream into the cream cheese mixture to lighten it. Then carefully fold in the remaining whipped cream, using broad, sweeping motions to maintain all that air you worked so hard to incorporate.
Layer and Freeze
Grab your freezer-safe container (I love using a loaf pan lined with parchment for easy removal). Start by spreading about 1/3 of the cheesecake mixture in the bottom. Dollop spoonfuls of strawberry puree across the surface, then use a knife to gently swirl it through. Sprinkle with a handful of the buttered graham cracker crumbs.
Repeat these layers two more times, ending with a cheesecake layer on top. Give the pan a gentle tap on the counter to remove any air bubbles. Cover tightly with plastic wrap or aluminum foil, pressing it directly against the surface to prevent ice crystals from forming.
Now comes the hardest part – waiting! Freeze for at least 6 hours, though overnight is even better. The ice cream will be firm enough to scoop but still creamy thanks to our no-churn magic. When you’re ready to serve, let it sit at room temperature for about 5 minutes to soften slightly – just like they do at fancy ice cream shops!
Tips for Perfect No-Churn Strawberry Cheesecake Ice Cream
After making this recipe more times than I can count (okay, maybe I have a slight obsession), I’ve learned a few tricks to take your ice cream from good to “Oh my gosh, did you really make this?” levels of amazing:
Chill everything – seriously!
Pop your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream. Cold tools help the cream hold its structure better. I once tried skipping this step on a hot day, and let’s just say my “whipped cream” looked more like soup!
Choose strawberries with your nose
The best berries aren’t always the prettiest – sniff them! Ripe, fragrant strawberries will give you the most intense flavor. If they smell like nothing, they’ll taste like nothing in your ice cream. In winter, frozen berries work in a pinch (thaw and drain them first).
Fold, don’t stir
When combining the whipped cream and cheesecake mixture, use a big rubber spatula and fold gently like you’re turning the pages of a precious book. Overmixing deflates all that air we worked so hard to whip in, resulting in dense ice cream. A few streaks are okay – they’ll disappear as you fold.
Parchment paper is your freezer BFF
After layering, press a piece of parchment directly onto the ice cream’s surface before covering with the lid or foil. This creates an airtight seal that prevents those pesky ice crystals from forming. My grandma taught me this trick, and my ice cream stays creamy for weeks (not that it ever lasts that long!).
Variations for No-Churn Strawberry Cheesecake Ice Cream
One of my favorite things about this recipe is how easily you can mix things up! Here are some delicious twists I’ve tried (or have on my must-test list) that keep the spirit of our beloved strawberry cheesecake combo while adding new flavors:
Berry Swaps That Work Like Magic
While strawberries are classic, don’t be afraid to play with other fruits:
- Raspberry Dream: Swap strawberries for fresh raspberries – their tangy pop cuts through the richness beautifully
- Mixed Berry Medley: Use equal parts strawberries, blueberries, and blackberries for a triple berry effect
- Peach Paradise: Macerated peaches with a touch of cinnamon make a Southern-style version
Crunchy Mix-In Adventures
The graham cracker swirl is iconic, but here are some fun alternatives:
- Gluten-Free Option: Use gluten-free grahams or crushed vanilla wafers
- Cookie Dough Bits: Add chunks of edible cookie dough for a playful texture
- Chocolate Lover’s Twist: Replace half the graham crumbs with crushed Oreos
Next-Level Additions
Want to gild the lily? Try these indulgent extras:
- White Chocolate Chips: Fold in 1/2 cup mini chips for sweet little surprises
- Lemon Zest Brightness: Add 1 tbsp lemon zest to the cheesecake base
- Boozy Berry: Splash 1 tbsp Chambord into the strawberry puree (adults only!)
The possibilities are endless – I’d love to hear what creative combos you come up with! Just remember: when adding mix-ins, keep them to about 1 cup total so the ice cream stays creamy.
How to Store No-Churn Strawberry Cheesecake Ice Cream
Here’s the beautiful thing about this ice cream – it stays just as dreamy days after you make it (if it lasts that long in your freezer!). But proper storage is the secret to keeping that perfect creamy texture. Let me share the tricks I’ve learned through trial and error (and one unfortunate frostbite incident!).
The Airtight Container Rule
Always use an airtight container with a tight-fitting lid. Those cute vintage tins might look Instagram-worthy, but they let in too much cold air. My go-to is a rectangular glass container with a silicone seal – it keeps ice cream fresh for up to 2 weeks without developing that weird freezer taste. Metal loaf pans work too – just double-wrap them with plastic before the foil.
The Parchment Paper Trick
Before sealing your container, press a piece of parchment paper directly onto the ice cream’s surface. This creates a protective barrier against ice crystals – my grandma’s old diner trick! Make sure it touches every bit of exposed ice cream. I cut mine slightly smaller than the container so it doesn’t stick out and let air in.
Freezer Location Matters
Store your ice cream in the coldest part of your freezer (usually the back bottom shelf), and whatever you do, don’t put it in the door! The constant temperature changes from opening the freezer cause faster crystallization. I learned this after my first batch turned crunchy – what a tragedy!
With these simple steps, your strawberry cheesecake ice cream will stay scoopably soft and creamy. When you’re ready for another serving, just let it sit on the counter for 5 minutes – no need to microwave or run hot water over the container like some folks do (that actually melts the edges unevenly!).
More No-Bake Strawberry Treats
If you’re a cheesecake lover, check out this no-bake banana split cheesecake. And for something fancy yet easy, these cheesecake deviled strawberries are a must-try!
Looking for something a bit different? This fruity and elegant strawberry tiramisu will transport you to dessert heaven, or try our sweet and zesty strawberry lemon blondies for a bar-style option.
Common Questions About No-Churn Strawberry Cheesecake Ice Cream
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen berries work in a pinch – just thaw them completely first and drain off any excess liquid. I like to pat them dry with paper towels to prevent icy spots in the ice cream. The texture will be slightly softer than fresh, but the flavor still shines through beautifully. Pro tip: If using frozen, increase the sugar by a tablespoon since freezing dulls berries’ natural sweetness.
What if I don’t have graham crackers?
No problem – the ice cream will still be delicious without them! But if you want that signature cheesecake crunch, try these easy swaps: crushed digestive biscuits, vanilla wafers, or even shortbread cookies all make great stand-ins. Once when I was out of everything, I used toasted chopped pecans – the nutty crunch was surprisingly wonderful with the strawberries!
Help! My cream cheese is cold – how do I soften it fast?
Been there! Here’s my foolproof method: Unwrap the cream cheese and place it on a microwave-safe plate. Microwave at 50% power for 10 seconds, flip it over, then do another 10 seconds. Repeat in 5-second bursts if needed – it should feel slightly soft to the touch but not melted. Warning: Don’t be tempted to microwave at full power unless you want cream cheese soup (I learned that lesson the messy way!).
For more delicious recipes and inspiration, check out our Pinterest page!
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No-Churn Strawberry Cheesecake Ice Cream in 20 Minutes
- Total Time: 6 hours 20 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A creamy no-churn strawberry cheesecake ice cream with fresh strawberries and a graham cracker swirl. No ice cream maker needed.
Ingredients
- 2 cups fresh strawberries, hulled and chopped
- 1/4 cup granulated sugar
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 2 cups heavy cream, chilled
- 8 oz cream cheese, softened
- 1 cup crushed graham crackers
- 2 tbsp melted butter
Instructions
- Mix strawberries and sugar in a bowl. Let sit for 30 minutes.
- Blend strawberries until smooth.
- Beat cream cheese until smooth. Add condensed milk and vanilla. Mix well.
- In a separate bowl, whip heavy cream to stiff peaks.
- Fold whipped cream into cream cheese mixture.
- Combine crushed graham crackers with melted butter.
- Layer ice cream mixture, strawberry puree, and graham cracker crumbs in a loaf pan.
- Freeze for at least 6 hours.
Notes
- Use full-fat cream cheese for best texture.
- Chill the bowl and beaters before whipping cream.
- For a stronger strawberry flavor, add extra puree.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
