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.
Make the homemade strawberry sauce. Add the sliced strawberries, lemon juice, and brown sugar to a medium saucepan. Bring to a boil cook until it thickens.
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.
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 full 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. Let the ice cream sit in the freezer for at least 5 hours before digging in. For best results let it freeze overnight! Enjoy!