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Creamy Strawberry Cheesecake Ice Cream No-Churn Recipe

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A quick and easy no-churn strawberry cheesecake ice cream that combines creamy tangy cream cheese with sweet strawberries for a luscious homemade dessert.

Ingredients

Scale
  • 8 oz (225g) cream cheese, softened
  • 1 cup (240ml) heavy whipping cream, cold
  • 1 cup (200g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (225g) fresh strawberries, hulled and sliced
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the Strawberry Swirl: In a small saucepan, combine sliced strawberries, ¼ cup sugar, and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally, until the strawberries break down and the mixture thickens slightly. Let cool completely, then puree with a hand blender until smooth but still slightly chunky. Set aside.
  2. Whip the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy, about 3-4 minutes. It should be lump-free and fluffy.
  3. Whip the Cream: In another chilled bowl, whip the cold heavy cream and vanilla extract until stiff peaks form. Be careful not to overwhip—stop when the cream holds firm but is still silky.
  4. Fold the Cream Into Cream Cheese: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use light, sweeping motions to keep the mixture airy and smooth.
  5. Assemble the Ice Cream: Pour half of the cream mixture into your freezer-safe container. Dollop half of the strawberry puree on top, then swirl gently with a knife or skewer. Repeat with remaining cream and strawberry puree, making pretty swirls but don’t overmix.
  6. Freeze: Cover tightly and freeze for at least 6 hours or overnight until firm. For best texture, let the ice cream sit at room temperature for 5-10 minutes before scooping.

Notes

Soften cream cheese to room temperature to avoid lumps. Chill bowl and beaters before whipping cream for better peaks. Fold whipped cream gently to keep airiness. Drain extra liquid from strawberries if using frozen to keep swirl thick. Use a shallow container for faster freezing and easier scooping. Let ice cream soften 5-10 minutes before serving for best texture.

Nutrition

Keywords: strawberry cheesecake ice cream, no-churn ice cream, homemade ice cream, easy dessert, summer dessert, creamy ice cream, no ice cream maker

Find it online: https://gleefulfork.com/creamy-strawberry-cheesecake-ice-cream-no-churn-recipe-easy-homemade-dessert/