Did you know you can make an amazing ice cream dessert with only TWO simple ingredients, and then flavour it with whatever combination your heart desires?! This No-Churn Strawberry Cheesecake Ice Cream is the perfect dessert for a hot summer night. It’s cool, creamy, and packed with strawberry cheesecake flavour. What’s not to love?
And the best part? It’s sooooo easy!
What is no-churn ice cream?
In the most basic sense, no-churn ice cream is a blend of whipped cream and sweetened condensed milk that freezes into a quick and easy ice cream dessert. Yup, that’s it! The rich, thick milk sweetens the whipped cream and helps create the rich texture of the dessert. It’s magic.
Does no-churn ice cream taste like ice cream?
Honest answer? It’s not exact, but it’s pretty darned close. Ice cream is typically made using an egg-based custard. No-churn ice cream uses whipped cream and no eggs. This results in a slightly different flavour, but I can assure you that given how quick and easy no-churn ice cream is to make, you’re going to be making it more than once. My whole family loves it, and the ability to make it whatever flavour we like adds to the charm.
No-churn ice cream also has such simple ingredients. It’s nice to know exactly what you’re eating. Many ice creams and ‘frozen desserts’ are filled with ingredients that this recipe simply doesn’t need. It’s a quick and easy dessert with simple ingredients. Excellent.
What is in No-Churn Strawberry Cheesecake Ice Cream?
For this no-churn ice cream you will need:
- whipping cream
- sweetened condensed milk (not evaporated milk!)
- plain cream cheese
- graham crackers
- strawberry sauce (try our Simple Strawberry Sauce recipe or use store-bought)
- premade frozen cheesecake (usually in the frozen desserts section of grocery stores)
Once you have these ingredients together, making this ice cream is quick and easy.
How to make No-Churn Strawberry Cheesecake Ice Cream
1. In a large bowl, whip cream until stiff peaks form.
2. In a separate bowl, beat softened cream cheese until smooth. Pour in sweetened condensed milk and beat until well-combined.
3. Place approximately 1 cup of the whipped cream into the cream cheese/condensed milk mixture. Fold gently to combine. (See pictures below)
4. Gently pour the cream cheese mixture into the rest of the whipped cream. Sprinkle with chopped cheesecake pieces.
5. Being very delicate, fold the cheesecake and condensed milk mixture into the whipped cream, being careful not to deflate the cream.
6. Pour ice cream into a freezer-safe container (leaving some room at the top of the container to add toppings). Spoon strawberry sauce randomly over ice cream and sprinkle with graham cracker pieces. Using a butter knife, gently swirl strawberry sauce and graham pieces into the ice cream. You are looking to have ribbons of strawberry sauce throughout. Cover and freeze until firm.
This ice cream is so versatile, you can mix up the toppings any way you like. Perhaps blueberry cheesecake ice cream with some lemon zest added. Or chocolate cheesecake ice cream! Just add some cocoa to your condensed milk and use chocolate cheesecake pieces instead of vanilla. Feel free to play around and create your own flavours!
The Recipe
No-Churn Strawberry Cheesecake Ice Cream
Ingredients
- 2 cups 35% whipping cream
- 14 oz can sweetened condensed milk
- 1 8 oz package plain cream cheese, softened
- 1½ cups strawberry sauce (homemade or store-bought) try our recipe at Simple Strawberry Sauce – A Little Hint of This…
- ½ cup graham crackers, broken into bite-sized pieces
- 1½ slices frozen plain/vanilla cheesecake, chopped into bite-sized pieces store-bought is perfect for this recipe!
Instructions
- In a large bowl, whip cream until stiff peaks form.
- In a separate bowl, beat softened cream cheese until smooth. Add sweetented condensed milk and beat until smooth and no lumps remain.
- Add approximately 1 cup of whipped cream into the cream cheese/condensed milk mixture. Fold carefully to combine. Gently pour entire bowl back into the bowl of whipped cream.
- Sprinkle with chopped cheesecake pieces. Very gently fold everything together, being careful not to deflate the whipped cream. Pour into a freezer-safe container (large enough that it leaves some room at the top to add the toppings) .
- Add several dollops of strawberry sauce all over ice cream and sprinke with graham cracker pieces.
- Using a butter knife, gently swirl in sauce and crackers to combine throughout the ice cream. Cover and freeze until firm.
Notes
Like this recipe?
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No-Churn Strawberry Cheesecake Ice Cream
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