About This Recipe

No-churn strawberry cheesecake ice cream is the summer dessert that makes people refuse to believe you made it at home. A cream cheese and condensed milk base whipped with heavy cream creates rich, scoopable ice cream without any equipment. Real strawberry sauce swirled through, with crushed graham crackers for crunch — every bite tastes exactly like frozen strawberry cheesecake.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • No ice cream maker — just a bowl and a freezer
  • Real strawberry swirls, cheesecake flavor, graham cracker crunch
  • Tastes like a professional ice cream shop creation
  • Make once, have dessert for two weeks

No-Churn Strawberry Cheesecake Ice Cream

No-Churn Strawberry Cheesecake Ice Cream
20 min
Prep
0 min
Cook
4 hr 20 min
Total
8
Servings
⭐ 4.9
Rating
420
Calories

Ingredients

  • 500g fresh strawberries, hulled
  • 3 tbsp sugar (for strawberries)
  • 250g cream cheese, softened
  • 400ml sweetened condensed milk
  • 480ml heavy whipping cream, cold
  • 2 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 cup crushed graham crackers

Instructions

  1. 1Make strawberry sauce Cook strawberries with 3 tbsp sugar over medium heat 10 minutes, mashing slightly, until jammy. Cool completely....
  2. 2Beat cream cheese Beat softened cream cheese until smooth. Add condensed milk, lemon juice, and vanilla. Beat until creamy....
  3. 3Whip the cream In a cold bowl, whip heavy cream to stiff peaks. Fold gently into cream cheese mixture in three additions....
  4. 4Layer and swirl Pour half the base into a loaf pan. Add half the strawberry sauce and swirl with a knife. Scatter half the graham cracke...
  5. 5Freeze Cover with plastic wrap pressed to the surface. Freeze at least 4 hours until completely solid....
  6. 6Serve Remove 5 minutes before scooping. Serve with extra strawberry sauce....

Ingredients

500g fresh strawberries, hulled 3 tbsp sugar (for strawberries) 250g cream cheese, softened 400ml sweetened condensed milk 480ml heavy whipping cream, cold 2 tsp vanilla extract 1 tbsp lemon juice 1 cup crushed graham crackers

Step-by-Step Instructions

  1. 1

    Make strawberry sauce

    Cook strawberries with 3 tbsp sugar over medium heat 10 minutes, mashing slightly, until jammy. Cool completely.

  2. 2

    Beat cream cheese

    Beat softened cream cheese until smooth. Add condensed milk, lemon juice, and vanilla. Beat until creamy.

  3. 3

    Whip the cream

    In a cold bowl, whip heavy cream to stiff peaks. Fold gently into cream cheese mixture in three additions.

  4. 4

    Layer and swirl

    Pour half the base into a loaf pan. Add half the strawberry sauce and swirl with a knife. Scatter half the graham crackers. Repeat.

  5. 5

    Freeze

    Cover with plastic wrap pressed to the surface. Freeze at least 4 hours until completely solid.

  6. 6

    Serve

    Remove 5 minutes before scooping. Serve with extra strawberry sauce.

Pro Tips

🏆 Chef Tips
  • Strawberry sauce must be completely cool before adding — warm sauce melts the base.
  • Fold whipped cream gently — overmixing deflates it and makes ice cream dense.
  • Press plastic wrap directly on surface to prevent ice crystals.
  • Sits at room temperature 5 minutes for easiest scooping.

Frequently Asked Questions

No — whipped cream creates the creamy texture without a machine.
Thaw completely, drain excess liquid, then cook down into sauce.
Up to 2 weeks in the freezer. After that texture suffers.
Usually from low-fat cream. Use full-fat heavy whipping cream only.

Nutrition Per Serving

420
Calories
6g
Protein
45g
Carbs
26g
Fat
1g
Fiber
38g
Sugar
180mg
Sodium
16g
Sat. Fat