No-Churn Strawberry Cheesecake Ice Cream
Indulge in a heavenly dessert with No-Churn Strawberry Cheesecake Ice Cream, a delightful blend of creamy cheesecake and fresh strawberries that’s perfect for warm afternoons or summer gatherings. This easy-to-make recipe requires no ice cream maker, allowing you to whip up a luscious treat in just 15 minutes of prep time. With its velvety texture and customizable toppings, this no-churn ice cream is an instant crowd-pleaser that fits any occasion—from family dinners to garden parties. Serve it alongside your favorite desserts or enjoy it on its own for a refreshing experience.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Ingredients
Scale
- 3/4 cup diced strawberries
- 1/4 cup sugar
- 1 tablespoon vanilla
- 2 cups heavy cream
- 1 (14 ounce) can sweetened condensed milk
- 8 ounces cream cheese, softened
- 4 graham crackers, coarsely crumbled
Instructions
- Dice strawberries and sprinkle with sugar; let sit for 10 minutes.
- In a bowl, blend softened cream cheese and sweetened condensed milk until smooth.
- Whip the heavy cream in a separate bowl until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture until combined.
- Add macerated strawberries and crumbled graham crackers; fold gently.
- Transfer the mixture to a freezer-safe container, cover tightly, and freeze for at least 8 hours or overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 22g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg