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This sweet no churn strawberry cheesecake ice cream is the perfect combination of summer strawberries and creamy cheesecake flavor. This is homemade ice cream at its best!
Are you looking for the BEST summer no-churn ice cream?
Well, look no further than this delicious no-churn strawberry cheesecake ice cream!
If you have followed my blog for a while you’ll remember when I first posted my cheesecake stuffed strawberries that ignited my love of all things strawberry and cheesecake.
This ice cream is a nod to those flavors but made even easier by not needing an ice cream maker!
It’s really easy to make needs a few simple ingredients to pull it all together.
Trust me, if you’re looking for a tasty summer treat, this ice cream is just what you need!
Craving ice cream but want it to be filled with chocolate flavor? Try this chocolate marshmallow ice cream!
Table of Contents
- What is no-churn ice cream?
- What do I need to make ice cream without an ice cream maker?
- What’s the best strawberry jam for this recipe?
- How long can I store homemade ice cream?
- Do you love this no-churn strawberry cheesecake ice cream?
- No Churn Strawberry Cheesecake Ice Cream Recipe
- Strawberry Cheesecake Ice Cream Recipe
What is no-churn ice cream?
No-churn ice cream is ice cream made without using a traditional ice cream maker.
It’s an easier alternative to making homemade ice cream.
It’s typically made with heavy cream that has been whipped into stiff peaks mixed with sweetened condensed milk. Then you’ll add in your mixins to create the flavor profile you’re looking for.
For example – for this ice cream I added in some cream cheese, fresh strawberries, strawberry jam, and crushed-up graham crackers to create the strawberry cheesecake flavor.
What do I need to make ice cream without an ice cream maker?
You will need some basic kitchen equipment but nothing too fancy – I promise!
I used my stand mixer with my whisk attachment to whip up the heavy cream. This is recommended as it will make the job just a little easier.
If you don’t have a stand mixer you can also use a handheld mixer with whisk beaters, or mix by hand with a handheld whisk.
You’ll also need a metal loaf pan to freeze the ice cream.
What’s the best strawberry jam for this recipe?
You want to use a delicious strawberry jam but don’t go out of your way to order the best of the best for the recipe.
My most favorite jam is made by Christine Ferber but I can only find it in Paris and I’m not about to put it in ice cream. I’m gonna eat it on toast and savor each and every bite.
So that means for a recipe like this I typically grab an easy-to-find jam, like Smucker’s strawberry jam.
If you want something more homemade try my Vanilla Bean Strawberry Jam. It’s a fruit-packed homemade jam that adds in vanilla bean paste to really elevate the flavor and sweetness of the berries.
How long can I store homemade ice cream?
This ice cream will stay fresh in the freezer for up to 3 weeks.
You’ll want to keep it tightly covered with plastic wrap so no air gets to the ice cream.
Do you know what would be delicious? Sandwich some ice cream between these strawberry crunch cookies!
Do you love this no-churn strawberry cheesecake ice cream?
Why not try a few of my other delicious dessert recipes!
- Cheesecake Stuffed Strawberries
- Raspberry Chocolate Chip Ice Cream
- Roasted Strawberry Olive Oil Cake
- No Bake Strawberry Tartlets
- Old Fashioned Banana Pudding Ice Cream
No Churn Strawberry Cheesecake Ice Cream
Ingredients
- 2 cups heavy cream
- 2 ounces cream cheese, room temperature
- 1 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup crushed graham crackers
- 1/2 cup chopped strawberries
- 1/2 cup strawberry jam
Instructions
- Add the heavy cream to a bowl of a stand mixer fitted with the whisk attachment.
- Beat on medium speed until stiff peaks form, about 2 minutes.
- Add the cream cheese and mix on low speed just until it is combined, about 1 minute.
- Add the sweetened condensed milk and vanilla extract and fold them gently into the whipped cream. You don’t want to deflate the whipped cream so fold gently.
- When the mixture is combined fold in the graham crackers and chopped strawberries.
- Pour half of the whipped mixture into a 9×5 loaf pan and gently smooth.
- Add the strawberry jam on top of the whipped mixture in the pan and top with the remaining whipped mixture.
- Using a butter knife gently swirl the ice cream in the loaf pan so the strawberry jam will become distributed through the ice cream.
- Wrap the pan in plastic wrap and add to the freeze for a minimum of 12 hours, but overnight is preferred.
- Once the ice cream has hardened, scoop and serve and top with chocolate sauce if desired.
- Keep covered and frozen for up to 3 weeks.
Notes
- Heavy creamy whips and freezes into a light and fluffy ice cream. you cannot substitute lower-fat milk or milk alternatives for this recipe.
- Sweetened condensed milk adds sweetness and creaminess to the ice cream. Make sure you’re not using evaporated milk – it’s not the same.
- You can use vanilla bean paste in place of vanilla extract for extra flavor and color.
- Use your favorite store-bought or homemade strawberry jam.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Strawberry Cheesecake Ice Cream
Ingredients
- 2 cups reduced fat milk, I used 2%
- 1/2 cup heavy cream
- 2 teaspoons pure vanilla extract or vanilla bean paste
- 8 ounce Neufchatel cheese, softened to room temperature
- 3 large egg yolks
- 1/4 cup white sugar
- 4 cups fresh strawberries, chopped
- 10 shortbread cookies, coarsely crushed (homemade or store-bought)
Instructions
- In a small saucepan over medium heat, bring the milk and heavy cream to the scalding point (the point when small bubbles form around the edges; make sure not to let it boil). In a medium bowl, beat together the Neufchatel cheese, egg yolks, and sugar until light and fluffy. Very gradually, pour the scalding milk into the Neufchatel mixture while beating constantly (this mixture is the custard for the base of the ice cream). Strain the custard through a fine mesh sieve.
- Assemble a double boiler and transfer the custard along with 2 cups of strawberries to the bowl on top of the double boiler. (If you don’t have double boiler, you can use a pot with a couple inches of simmering water fitted with a heat-proof bowl.) Stir the custard constantly until it reaches 170F or coats the back of a wooden spoon (see picture below).
- Remove the custard from the heat and stir in the vanilla extract. Let the custard cool to room temperature, then refrigerate it for at least 6 hours (or overnight). The custard must be completely chilled before it can be processed in an ice cream machine.
- Transfer the custard to your ice cream machine and process the ice cream according to the manufacturer’s directions. Put the ice cream in a bowl and fold in the remaining 2 cups of strawberries and the crushed shortbread cookies. Transfer the ice cream to a freezer safe container and freeze until it reaches your desired consistency. Enjoy!
This is just outstanding! This is one of my favorite flavors right after mint chocolate chip. ;0)
amazing. you always outdo yourself!
You are torturing me right now with this blog post. It’s triple-digit temperatures outside right now and I can definitely use some ice cream to cool me down. Your version of the strawberry cheesecake ice cream looks delicioussssss!!! love it!