Go Back
- 2 cups fresh strawberries - 1 cup granulated sugar - 1 teaspoon vanilla extract Fresh strawberries bring bright flavor to our ice cream. I like to use ripe, juicy strawberries for the best taste. The sugar helps the strawberries release their juices. Macerating them for thirty minutes adds depth. This step makes a delicious sauce and keeps some chunks for texture. The vanilla extract provides a warm, sweet note that enhances the overall flavor. - 1 ½ cups heavy cream - 8 oz cream cheese Heavy cream is key for a rich, creamy texture. Chill the heavy cream before whipping. This helps you get stiff peaks, which make the ice cream light. Cream cheese adds a smooth, tangy base. Soften it before mixing to avoid lumps. The combination of these two dairy essentials creates a luscious mouthfeel. - ½ cup graham cracker crumbs - Pinch of salt Graham cracker crumbs add a delightful crunch. They mimic the crust in a cheesecake, giving our ice cream a fun twist. Just a pinch of salt balances the sweetness. It enhances the flavors without overpowering them. These simple ingredients contribute to the overall experience of this delightful treat. {{ingredient_image_1}} - Start by combining 2 cups of sliced strawberries with ½ cup of granulated sugar. - Toss them well and let them sit for about 30 minutes. This helps the strawberries macerate. - Afterward, use a fork to mash half of the strawberries. This will create a chunky sauce. Set the rest aside for texture. - In a mixing bowl, beat 8 oz of softened cream cheese with the remaining ½ cup of sugar. Mix until smooth and creamy. - In a separate bowl, whip 1 ½ cups of heavy cream until you see stiff peaks form. This will add fluffiness to your ice cream. - Carefully fold the whipped cream into the cream cheese mixture. Add 1 teaspoon of vanilla extract and a pinch of salt. This creates a light cheesecake base. - Now, gently fold in the mashed strawberry sauce and the remaining whole strawberry pieces. This adds flavor and texture. - In a suitable container, layer half of the cheesecake mixture. Then sprinkle ½ cup of graham cracker crumbs on top. - Add the rest of the cheesecake mixture and finish with the remaining crumbs. - Cover the container and freeze for at least 6 hours. Once firm, scoop the ice cream into bowls and enjoy! Using cold heavy cream is key. It whips better and gives your ice cream a light feel. Start with cream straight from the fridge. This helps create stiff peaks when you whip it. When folding the whipped cream into the cream cheese mix, do it gently. You want to keep the air you whipped into the cream. Use a spatula and fold in a circular motion. This keeps the texture light and fluffy, which is what we want. Serving this ice cream in waffle cones or bowls adds fun. The cones add a nice crunch that pairs well with the creamy ice cream. If using bowls, try to choose a bright color to make your dessert pop. For garnishes, fresh strawberry slices are a great touch. They add color and show off the flavors inside. A sprinkle of graham cracker crumbs on top adds a nice texture. You can also drizzle some strawberry sauce for extra sweetness. Pro Tips Use Ripe Strawberries: Ensure your strawberries are ripe and sweet for the best flavor in your ice cream. Chill Your Bowls: Chill your mixing bowls and beaters before whipping the cream for a quicker and fluffier result. Layering for Texture: When adding graham cracker crumbs, alternate layers to create a delightful texture throughout the ice cream. Let It Sit: Allow the ice cream to sit at room temperature for a few minutes before scooping for easier serving. {{image_2}} You can switch up the fruit for fun. Try using blueberries or raspberries instead of strawberries. Each berry gives a unique taste. Blueberries add a sweet burst, while raspberries bring a tangy twist. You can also mix berries for a colorful treat. Adding chocolate chips or crushed cookies is another great idea. The chocolate adds a rich flavor and sweetness. Cookies bring a nice crunch. Use graham crackers for a classic touch or try Oreos for something different. Just fold them in gently to keep the texture. Do you need a dairy-free option? You can find cream cheese made from nuts or soy. These options work well and keep the taste creamy. For a sweeter touch, use honey or maple syrup instead of sugar. Both add a deep flavor and are healthier choices. Just adjust the amount to taste. To keep your No-Churn Strawberry Cheesecake Ice Cream fresh, use the right containers. The best choices are airtight containers or freezer-safe glass jars. These materials help seal in flavors and prevent freezer burn. To prevent ice crystals in your ice cream, follow these simple tips: - Cover the surface: Press plastic wrap directly onto the ice cream before sealing the lid. This cuts off air exposure. - Freeze quickly: The faster your ice cream freezes, the less time it has to form ice crystals. For the best flavor and texture, enjoy your ice cream within two weeks. If kept in the freezer, it can last up to a month. However, the taste and creaminess may change over time. To know if your ice cream has gone bad, look for these signs: - Off smell: If it smells strange, it’s best to toss it. - Ice crystals: Large ice crystals on the surface mean it’s lost quality. - Change in texture: If it feels gritty or grainy, it may not taste good. To serve this ice cream, you have fun options. You can scoop it into waffle cones or bowls. A sprinkle of graham cracker crumbs on top adds crunch. Fresh strawberry slices make it look pretty. You can also pair it with a drizzle of chocolate sauce for extra flavor. Try serving it alongside a slice of cheesecake for a fun twist. Yes, you can make this ice cream ahead of time. I recommend freezing it for at least 6 hours. This helps it firm up nicely. You can make it a day or two before your event. Just keep it covered in the freezer. This way, you have a sweet treat ready when guests arrive. If your ice cream is too hard, don’t worry! Just take it out of the freezer. Let it sit at room temperature for about 5-10 minutes. This helps it soften up a bit. You can also scoop it with a warm spoon for easier serving. Enjoy it at the perfect creamy consistency! In this blog post, we explored how to make No-Churn Strawberry Cheesecake Ice Cream. We covered fresh ingredients, dairy essentials, and tips for great texture. You learned step-by-step instructions and ideas for variations. Remember to use the right containers to keep your ice cream fresh. With these techniques, you'll create a delicious treat that everyone will love. Enjoy making this easy dessert; your friends and family will thank you!

No-Churn Strawberry Cheesecake Ice Cream

A delicious and creamy no-churn ice cream made with fresh strawberries and cheesecake flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 6 hours 15 minutes
Course Dessert
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup granulated sugar, divided
  • 1.5 cups heavy cream
  • 8 oz cream cheese, softened
  • 1 teaspoon vanilla extract
  • 0.5 cup graham cracker crumbs
  • 1 pinch salt

Instructions
 

  • In a medium bowl, combine the sliced strawberries and ½ cup of sugar. Toss together and let them sit for about 30 minutes, allowing the strawberries to macerate and their juices to release.
  • Using a fork, mash half of the macerated strawberries to create a chunky sauce, leaving the rest intact for texture. Set aside.
  • In a mixing bowl, beat the softened cream cheese with the remaining ½ cup of sugar until smooth and creamy.
  • In a separate bowl, whip the heavy cream until stiff peaks form.
  • Carefully fold the whipped cream into the cream cheese mixture, adding the vanilla extract and a pinch of salt. This will create a light and fluffy cheesecake base.
  • Gently fold in the mashed strawberry sauce along with the intact strawberry pieces to incorporate them into the mixture.
  • In a suitable container for freezing, add half of the cream cheese and strawberry mixture, then sprinkle half of the graham cracker crumbs on top.
  • Add the remaining cheesecake mixture, finishing with the rest of the graham cracker crumbs scattered on top.
  • Cover the container with a lid or plastic wrap, and freeze for at least 6 hours or until firm.
  • Once frozen, scoop the ice cream into bowls and enjoy!

Notes

Serve in waffle cones or bowls, garnished with fresh strawberry slices and graham cracker crumbs.
Keyword cheesecake, ice cream, no-churn, strawberry