A creamy no-churn ice cream recipe that tastes better than store-bought. No ice cream machine is required! This strawberry cheesecake no-churn ice cream is layered with homemade strawberry filling and a buttery graham cracker crust.
Strawberry Cheesecake No-Churn Ice Cream
Move over vanilla ice cream, the queen has arrived! This rich and creamy cheesecake ice cream, tastes just like cheesecake filling. It’s swirled with a homemade strawberry filling and graham cracker crust.
Whip up this creamy cheesecake ice cream for any event, it’s easy to make and perfect for parties. Did I mention no ice cream machine is required for this ice cream recipe!
Strawberry Cheescake Ice Cream Ingredients
This layered strawberry cheesecake ice cream is made up of 3 different components. The strawberry filling, graham crackers crust, and creamy cheesecake ice cream.
- sweetened condensed milk
- cream cheese
- heavy cream
- fresh strawberries
- graham crackers
- butter
- sugar
Made with just a few ingredients and in a few simple steps, you will become the ice cream master in no time. Skip the first few steps if you have premade strawberry jam/pie filling. I’m all about saving time when it comes to recipes, however, I hope you try my version of homemade strawberry filling in the future.
How to make homemade strawberry filling
It’s time to make the perfect homemade strawberry sauce. To start you will need to slice the strawberries to your preferred size. I like chunky strawberries in my ice cream, so I made sure to leave a few large slices mixed in. Add the strawberries, lemon juice, and brown sugar to a medium saucepan.
Bring to a boil and then let it cook down on medium heat till it’s thick. I used a potato masher to speed up the process, however, you do not need to do this. Once it is finished cooking, set it aside to cool.
How to make buttery graham cracker crust
This buttery graham cracker crust is a game-changer. Crush the graham crackers in a small ziplock bag or on a cutting board, careful to leave different-sized chunks. Add them into a small mixing bowl with sugar.
In a small saucepan melt the butter and then add it to the small mixing bowl. Mix until well combined and then set it aside.
How to make No-Churn Ice Cream
In a large bowl, mix together the condensed milk and cream cheese until it is smooth. Please make sure your cream cheese is at room temperature. We want it to be soft to the touch so we don’t end up with chunks of cream cheese throughout our ice cream.
Using a stand mixer, or hand mixer. Beat the heavy whipping cream until soft peaks form. Do not over whip the cream. Add half of the whipped cream into the cream mixture, and gently fold it. Careful not to overmix! Fold in the remaining whipped cream.
How to layer the no-churn ice cream
Grab a loaf pan and begin layering all of the ingredients. Starting with the first layer of cheesecake ice cream, filling the loaf pan to about 1/3 of the way. Next, you will add a large spoon fulls of strawberry sauce and a healthy coating of the graham cracker crust. Swirl the strawberries gently in an S formation. Careful not to over mix.
Repeat 2 more times until you have used up all of your ingredients. You may have leftover strawberries and graham cracker crust, please feel free to toss, eat or use it up!
Let the ice cream sit in the freezer for at least 5 hours before digging in. For best results let it freeze overnight! Enjoy!
No-Churn Ice Cream Tips
- Store your strawberry cheesecake ice cream in the freezer for up to 4 weeks. Tightly cover it with plastic wrap to ensure peak freshness.
- I found it easier to scoop the ice cream after I run the ice cream scooper under hot water.
- Please soften your cream cheese, no one wants a lumpy ice cream.*
- This recipe calls for a standard loaf pan.
Strawberry Cheesecake Ice Cream
Did I mention how addicting this ice cream is? I love how rich this ice cream is and how it really does taste like a strawberry cheesecake. If you love cheesecake that’s topped with fresh strawberries, this is the perfect recipe for you!
Feel free to mix it up and add other berries into the mix! The possibilities are endless with this easy no-churn ice cream recipe.
Ice Cream Recipe Idea’s
Looking for more summer treats or ice cream recipes? Try some of my other popular dessert recipes on my blog, like my Homemade Waffle Cones. Easy to make and super fresh! Enjoy them with your favorite ice cream and toppings.
Strawberry Cheesecake No-Churn Ice Cream
Ingredients
Strawberry Sauce
- 2 Cyps Sliced Strawberries
- 1/2 lemon juiced
- 1/4 cup brown sugar
Cheesecake Ice Cream
- 2 Cups Heavy Cream
- 14 oz can of condensed milk
- 8 oz of cream cheese (room temp)
Ghram Cracker Crust
- 5 whole ghram crackers (crushed)
- 2 tbs sugar
- 3 tbs melted butter
Instructions
Strawberry Sauce
- Slice the strawberries to your prefered size. Add the strawberries, lemon juice and brown sugar to a medium saucepan.
- Bring to a boil and then let it cook down till it's thick. Once it is done, set it aside to cool. See recipe notes above about how to make the perfect strawberry sauce.
Ghram Cracker Crust
- Crush the ghram crackers, careful to leave different sized chunks. Add them into a small mixing bowl with the sugar.
- In a small saucepan melt the butter and then add it to the small mixing bowl. Mix until well combined and then set it aside.
Cheesecake No-Churn Ice Cream
- In a large bowl, mix together the condensed milk and cream cheese until it is smooth.
- Using a stand mixer, or hand mixer. Beat the whipping cream until soft peaks form. Do not over whip the cream.
- Add half of the whipped cream into the cream cheese, and gently fold it. Careful not to overmix! Fold in the remaining whipped cream, gently of course.
- Grab a loaf pan and begin layering all of the ingredients. Starting with the first layer of cheesecake ice cream, filling the loaf pan to about 1/3 of the way.
- Next, you will add a large spoon fulls of strawberry sauce and a healthy coating of the ghram cracker crust. Swirl the strawberries gently in an S formation. Careful not to over mix.
- Repeat 2 more times until you have used up all of your ingredients. You may have leftover strawberries and graham cracker crust, please feel free to toss, eat or use it up!
- Let the ice cream sit in the freezer for at least 5 hours before digging in. For best results let it freeze overnight! Enjoy!