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Creamy No-Churn Strawberry Cheesecake Ice Cream

creamy no-churn strawberry cheesecake ice cream - featured image
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A creamy, no-churn strawberry cheesecake ice cream that combines tangy cream cheese with sweet strawberries for a luscious homemade dessert without the need for an ice cream machine.

Ingredients

Scale
  • 1 cup (240 ml) heavy whipping cream, cold
  • 8 oz (225 g) cream cheese, softened
  • 3/4 cup (150 g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120 ml) whole milk
  • 1 1/2 cups (225 g) fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Instructions

  1. Prepare the Strawberry Swirl: In a small saucepan over medium heat, combine sliced strawberries, 2 tablespoons sugar, and lemon juice. Stir occasionally until the berries soften and release juices, about 10 minutes. Mash gently with the back of a spoon for a chunky sauce. Remove from heat and let cool completely.
  2. Whip the Cream: Using an electric mixer, whip the cold heavy cream in a large bowl until stiff peaks form. Set aside in the fridge to keep cold.
  3. Mix the Cream Cheese Base: In a separate bowl, beat softened cream cheese with granulated sugar until creamy and smooth. Add vanilla extract and whole milk, mixing until fully combined. The mixture should be thick but pourable.
  4. Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture in batches. Use a spatula and fold carefully to keep the airy texture—don’t overmix or you’ll lose volume.
  5. Assemble the Ice Cream: Pour half of the ice cream base into your freezer container. Spoon half of the cooled strawberry swirl over it. Use a knife or skewer to gently swirl the berries into the ice cream. Repeat with remaining ice cream base and strawberry swirl, swirling again to create a marbled effect.
  6. Freeze: Cover the container tightly and freeze until firm, at least 4 hours. Let it sit at room temperature for 5 minutes before scooping to soften slightly.

Notes

Keep the heavy cream cold for best whipping results. Fold whipped cream gently to maintain airiness. Cool strawberry swirl completely before folding in to avoid melting the cream. Freeze at least 4 hours. Let ice cream soften 5 minutes before serving for ideal texture. Use parchment paper on surface before sealing container to prevent ice crystals. Frozen strawberries can be used if thawed and drained. For vegan version, substitute coconut cream and dairy-free cream cheese.

Nutrition

Keywords: no-churn ice cream, strawberry cheesecake ice cream, homemade dessert, easy ice cream recipe, no ice cream machine, summer dessert

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