Yield: 6 servings
No-Churn Strawberry Cheesecake Ice Cream
This easy No-Churn Strawberry Cheesecake Ice Cream has a velvety cream cheese base, with swirls of thick, jammy strawberry compote and graham cracker crumbs in every scoop.
Ingredients
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream, cold
- 1 can (14 oz) sweetened condensed milk
- ¾ cup graham cracker crumbs
- 1 batch strawberry compote
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Instructions
- In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.
- Whip the cold heavy cream in a separate bowl until stiff peaks form. Whip the heavy cream just until stiff peaks form. If you go too far, you’ll start making butter! Start on a lower speed and gradually increase to help you control it.
- Gently fold the whipped cream into the cream cheese mixture until well combined. Then gently fold in the sweetened condensed milk until fully incorporated.
- In a loaf pan or a large airtight container, spoon 1/2 of the cheesecake ice cream mixture, then dollop with half of the strawberry compote and half of the crushed graham cracker crumbs. Repeat the layers, then use a knife to gently swirl the layers together for a marbled effect. Be careful not to over-swirl, as you want to maintain distinct layers of cheesecake and strawberry.
- Cover the pan with plastic wrap or a lid and freeze for at least 6 hours or until firm, preferably overnight for best results.
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Notes
Store: Keep this strawberry cheesecake ice cream in the freezer in an airtight container, being sure to press plastic wrap directly onto the surface before sealing the container to reduce ice crystals. You can freeze it for up to 3 months, but it will have the best texture in the first 2 weeks.
Nutrition
Serving: 1 serving, Calories: 1013kcal, Carbohydrates: 140g, Protein: 11g, Fat: 49g, Saturated Fat: 30g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Cholesterol: 150mg, Sodium: 317mg, Potassium: 448mg, Fiber: 1g, Sugar: 90g, Vitamin A: 1871IU, Vitamin C: 18mg, Calcium: 292mg, Iron: 1mg