Description
This no-churn Strawberry Cheesecake Ice Cream is a luscious, creamy dessert that combines the tartness of fresh strawberry sauce with the rich flavor of cream cheese and graham crackers. Easy to make without an ice cream machine, it offers a smooth, airy texture with delightful swirls of strawberry and crunchy graham cracker bits, perfect for warm days or any occasion.
Ingredients
Strawberry Sauce
- 1 ½ cups fresh strawberries, diced
- 3 tablespoons granulated sugar (plus more to taste)
- 1 tablespoon fresh lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons water
Ice Cream Base
- 8 ounces full fat cream cheese (softened at room temperature)
- 14 ounces canned sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
Topping
- ⅓ cup graham crackers (roughly crushed)
Instructions
- Prepare the strawberry sauce: In a saucepan over medium-low heat, combine diced strawberries, granulated sugar, fresh lemon juice, cornstarch, and water. Cook, stirring occasionally, until the mixture thickens, about 5 minutes. Remove from heat and puree the mixture with an immersion blender or transfer to a regular blender until smooth. Pour into a shallow bowl and allow it to cool completely; it will continue to thicken as it cools.
- Make the cream cheese mixture: Using an electric hand mixer, beat the softened cream cheese until fluffy and smooth. Add the sweetened condensed milk and vanilla extract, then continue to beat until the ingredients are fully combined and creamy. Set this mixture aside.
- Whip the heavy cream: In a clean bowl, use a stand mixer or hand mixer to whip the heavy whipping cream until stiff peaks form. Be careful not to overwhip; stiff peaks mean the cream holds a firm, upright point without drooping when the whisk is lifted. Overwhipping causes clumping and curdling, which affects texture.
- Combine cream and cream cheese mixtures: Gently fold half of the whipped cream into the cream cheese mixture, taking care not to deflate the whipped cream. Then fold in the remaining whipped cream until the mixture is smooth, fluffy, and airy.
- Assemble the ice cream: Spread half of the ice cream base into an oval ice cream container or a 9x5-inch loaf pan. Spoon half of the cooled strawberry sauce over the base and swirl it with a knife to create a marbled effect. Sprinkle half of the crushed graham crackers on top. Repeat the layers with the remaining ice cream base, strawberry sauce swirls, and crushed graham crackers.
- Freeze: Cover the container tightly and freeze for at least 8 hours or overnight to allow the ice cream to set properly. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping. Enjoy your homemade strawberry cheesecake ice cream!
Notes
- For best texture, do not overwhip the heavy cream; this ensures a light and airy ice cream base.
- You can adjust the sweetness of the strawberry sauce by adding more sugar to taste.
- If you don’t have an immersion blender, a standard blender works perfectly to puree the strawberries.
- Store leftovers in an airtight container to prevent freezer burn and maintain freshness.
- Allowing the ice cream to soften for 5–10 minutes before serving helps scoopability.
