No Churn Strawberry Cheesecake Ice Cream
Love ice cream but hate the hassle of churning? This no churn strawberry cheesecake ice cream is the perfect solution! It requires just a handful of ingredients, and no ice cream maker is needed.
Suitable for vegetarian diets.
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You’ll fall in love with this no churn strawberry cheesecake ice cream. It’s a blend of rich cream cheese, sweet strawberries, and crunchy graham cracker crumbles in every bite. And the best part? You don’t have to leave home to enjoy this creamy treat.
Oh and by the way, you might like this easy Ninja Creami strawberry ice cream as well as these 25+ easy Ninja Creami recipes.
Ready to make the easiest no churn ice cream ever?
Table of Contents
Strawberry cheesecake ice cream
This no churn strawberry cheesecake ice cream has simple, easy-to-find ingredients. We’re talking graham cracker crumbles, sweetened condensed milk, and luscious cream cheese.
The cream cheese makes it rich and smooth, while the jam adds a fruity swirl. And those graham cracker crumbles? They bring that classic cheesecake taste we all crave.
Making this ice cream is really so super simple. Mix the graham crackers with sugar and melted butter. Beat the cream cheese, heavy cream, and vanilla until it’s all fluffy. Fold in the sweetened condensed milk, layer with jam and crumbs, and pop it in the freezer. No churning, no fuss. Just delicious homemade ice cream ready to enjoy.
Why Make This Recipe
- No ice cream maker required – Save time and money by making this delicious Summer treat without any special equipment.
- Simple and quick – Just 20 minutes of prep and let the freezer do the rest of the work.
- Creamy and so flavorful – Enjoy the perfect combination of cheesecake and strawberry flavors, and also create your own combinations.
Ingredient Notes
- Graham cracker crumbles – We’ve used graham crackers crushed up. But you can also use your favorite crushed cookies, such as Oreos or chocolate wafers.
- Sugar – This sweetens the graham cracker mixture. Use different sweeteners, such as honey or maple syrup. It may slightly alter the taste and texture of the ice cream.
- Butter – It helps bind the graham cracker crumbles.
- Cream cheese – Use full-fat for the best results. You can use low-fat cream cheese. Keep in mind that it may affect the texture and creaminess of the ice cream.
- Heavy cream – For a rich, creamy consistency. You can use low fat but it will affect the taste.
- Vanilla extract – Adds a great flavor.
- Sweetened condensed milk – Sweetens and smoothens the ice cream. I don’t recommend any substitutes for this.
- Raspberry or strawberry jam – Adds a fruity taste throughout.
- Fresh fruit of your choice for garnish (optional) – For extra freshness and presentation.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How to make no churn strawberry cheesecake ice cream
Get complete ingredients list and instructions from the recipe card further below.
Step 1 – Combine the graham cracker crumbles, sugar, and melted butter in a medium bowl. Mix until the ingredients are well combined and have a sandy texture. Set aside.
Step 2 – In a large mixing bowl, beat the cream cheese, heavy cream, and vanilla extract until smooth and creamy. Beat the mixture at medium to high speed until it thickens and forms stiff peaks.
Step 3 – Gradually fold the sweetened condensed milk until the mixture is smooth and well incorporated.
Step 4 – Line a loaf pan or a freezer-safe container with parchment paper or plastic wrap. Pour half of the ice cream base mixture into the prepared pan and smooth the surface.
Step 5 – Spoon half of the raspberry or strawberry jam and sprinkle the graham cracker mixture over the ice cream base.
Step 6 – Pour the remaining ice cream base on top and spread it evenly. Add the remaining jam and graham cracker mixture. Freeze for at least 6 hours. Serve and enjoy!
Tips For Success
- The cream cheese needs to be at room temperature to blend smoothly.
- Don’t overmix. Fold gently to keep a creamy texture.
- Chill thoroughly. Allow enough time for the ice cream to firm up in the freezer.
Delicious Variations
- Chocolate Cheesecake Ice Cream – Swap out the jam for chocolate syrup and add chocolate chips.
- Lemon Cheesecake Ice Cream – Use lemon curd instead of jam.
- Different jams – Add mixed berry jam or your favorite jam.
Prep And Storage
- Prep Ahead – Prepare the mixture and freeze up to 2 days in advance.
- Store – Keep in the freezer for up to 2 weeks.
- Freeze – Store in an airtight container to prevent freezer burn.
FAQs
No churn ice cream is made without an ice cream maker and needs sweetened condensed milk and whipped cream for a creamy texture.
Regular ice cream needs churning in an ice cream maker to add air into it and prevent ice crystals.
If it’s left in the freezer for too long or if the ratio of cream to condensed milk is off it will be hard.
To stop this from happening, make sure to whip the cream to stiff peaks for more air, and let the ice cream sit at room temperature for a few minutes before scooping.
It adds sweetness and helps create a smooth, creamy texture without the need for an ice cream maker.
It also prevents ice crystals from forming, so the ice cream stays soft and scoopable.
Similar Recipes
- Ninja Creami vanilla ice cream.
- Ninja Creami banana ice cream.
- Air Fryer fried Ice cream.
- Easy mango ice cream.
Serve With:
- Top Homemade Waffles with this no-churn ice cream for a great treat.
- Add a Summer Fruit Salad for a healthy side.
- The best one is to sandwich it in between these Air Fryer Brownie Mix Cookies.
Recommended Tools
- This set of measuring cups and spoons so you have the correct quantities.
- A large mixing bowl for combining the yummy ingredients.
- A stand mixer or handheld electric mixer to blend the ingredients. You can also use a whisk.
- For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
Thank you for reading my Strawberry cheesecake ice cream recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
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No churn strawberry cheesecake ice cream
Ingredients
- 1 cup (100g) graham cracker crumbles
- ¼ cup (50g) sugar
- ¼ cup (60g) butter melted
- ½ pound (225g) cream cheese softened
- 1 cup (240ml) heavy cream
- 1 teaspoon vanilla extract
- 1¼ cups (400ml) sweetened condensed milk
- ½ cup (150g) raspberry or strawberry jam
- Fresh fruit of your choice for garnish optional
Instructions
- Combine the graham cracker crumbles, sugar, and melted butter in a medium bowl. Mix until the ingredients are well combined and have a sandy texture. Set aside.
- In a large mixing bowl, beat the cream cheese, heavy cream, and vanilla extract until smooth and creamy. Beat the mixture at medium to high speed until it thickens and forms stiff peaks.
- Gradually fold in the sweetened condensed milk until the mixture is smooth and well incorporated.
- Line a loaf pan or a freezer-safe container with parchment paper or plastic wrap.
- Pour half of the ice cream base mixture into the prepared pan and smooth the surface.
- Spoon half of the raspberry or strawberry jam and sprinkle the graham cracker mixture over the ice cream base.
- Pour the remaining ice cream base on top and spread it evenly.
- Repeat the process by adding the remaining jam and sprinkling the graham cracker mixture, swirling it gently, if desired.
- Cover the pan with plastic wrap and freeze for at least 6 hours or overnight until firm.
- Once fully frozen, remove the ice cream from the freezer and allow it to sit at room temperature for a few minutes to soften slightly before scooping.
- Serve in bowls or cones, garnished with fresh fruit, and add more jam or graham crackers for extra crunch.
Video
Notes
- The cream cheese needs to be at room temperature to blend smoothly.
- Don’t overmix. Fold gently to maintain a creamy texture.
- Chill thoroughly. Allow enough time for the ice cream to firm up in the freezer
- Store – Keep in the freezer for up to 2 weeks.
I LOVED this ice cream! the jam made it even better