No-Churn Strawberry Cheesecake Ice Cream
This no-churn strawberry cheesecake ice cream combines creamy cheesecake base with bright, fresh strawberries for a delightful dessert that’s easy to make and perfect for warm days.
Ingredients
For the Ice Cream Base
- 2 cups heavy cream Whipped until stiff peaks form
- 14 ounces sweetened condensed milk
- 8 ounces cream cheese Softened
- 1 tablespoon vanilla extract Aromatic
For the Strawberry Mixture
- 3/4 cup diced strawberries Bursting with sweetness
- 1/4 cup sugar To enhance natural flavor
For the Crunch
- 4 pieces graham crackers Coarsely crumbled
Instructions
Preparation
- Place the diced strawberries in a bowl and mix with sugar. Let sit for about 10 minutes.
- In another bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, blend the softened cream cheese and sweetened condensed milk until smooth, then mix in the vanilla extract.
Combine
- Gently fold the whipped cream into the cream cheese mixture.
- Carefully fold in the macerated strawberries and crumbled graham crackers until evenly distributed.
Freeze
- Transfer the mixture into a freezer-safe container and freeze for at least 8 hours, or until solid.
Notes
Chill mixing bowls and utensils before whipping the cream for better volume. You can also substitute other fruits or add extra cream cheese for richness.