No-Churn Strawberry Cheesecake Ice Cream
Make delicious ice cream without an ice cream maker! Creamy, cool, and filled with swirls of homemade strawberry sauce and real cheesecake pieces.
Servings: 8 servings
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
This ice cream can be stored in the freezer for up to 3 months. To serve, simply scoop out and use like regular ice cream!
Try not to leave big 'blobs' of strawberry sauce when swirling it into your ice cream. Because strawberry sauce has a lot of water in it, it can freeze harder than the ice cream itself. Swirling it throughout helps it scoop easier!