This No-Churn Strawberry Cheesecake Ice Cream is creamy, refreshing, delicious and super easy to make. Cream cheese, sugar and heavy cream make up the ice cream base with fresh, sweetened strawberries added in. It’s fabulous!
I’ve mentioned it several times before, but in case you didn’t know, we are ice cream fanatics at our house. I grew up having homemade ice cream at so many family parties and get togethers. It’s one of my favorite memories from my childhood.
Even now when we get together, homemade ice cream is still one of our favorite things to have. My brother David makes killer homemade ice cream. Most of the time he makes an ice cream base and then adds in whatever and doesn’t really measure. So when I ask him for the recipe it’s something like “well a little of this, and a handful of that, etc. He gets that from my mom (haha)!
This No Churn Strawberry Cheesecake Ice Cream is amazing!
Did you even know that no churn ice cream was a thing? I actually didn’t until a couple years ago. It’s kind of a game changer, especially if you don’t have an ice cream maker.
SO WHAT IS NO CHURN ICE CREAM?
Most no churn ice creams require two main ingredients; whipping cream and sweetened condensed milk (YUM!). You simply whip the cream until stiff peaks form, then fold it into the sweetened condensed milk. This makes the base for a vanilla ice cream. Easy peasy. At this stage of the game you can leave it as vanilla ice cream, or you can fold in any desired flavorings or mix-ins. Google “no churn ice cream recipes” and you’ll find so many flavor ideas.
That being said, this No Churn Strawberry Cheesecake Ice Cream is slightly different. It calls for whipping cream, cream cheese and sugar as the main ingredients. Then you add in fresh, sweetened strawberries. It’s fantastic!
Honestly, you can’t mess up no churn ice creams. Simple ingredients and easy to throw together.
I think this would also be delicious with some graham crackers pieces added in. You could also use raspberries in place of strawberries. I would make sure you taste the raspberries after pulsing them in the food processor because they may need a little more sugar than strawberries do. Side note, dipping brownie brittle into this ice cream is amazing, I’m just saying.
TIPS FOR MAKING NO CHURN STRAWBERRY CHEESECAKE ICE CREAM:
- Make sure your cream cheese is at room temperature. This will make a huge difference in how it mixes up. I take mine out of the refrigerator a couple hours before I’m ready to use it.
- Remember to scrape down the sides of the bowl while you’re mixing.
- Use fresh, ripe strawberries that are sweet and flavorful.
- Use heavy whipping cream
- Because this homemade ice cream recipe requires so few ingredients, it’s important that you use the ingredients listed. Don’t try to substitute lower fat or lower sugar alternatives otherwise your ice cream won’t turn out quite right.
1 1/2 cups diced, fresh strawberries
1/4 cup sugar
12 oz cream cheese (softened)
1 cup sugar
1 teaspoon vanilla
1 cup heavy cream
- Using a food processor (or blender) puree the diced strawberries and 1/4 cup sugar to the desired consistency. (I pulse mine a few times until just a few small pieces of strawberries are left). Set mixture aside.
- Using a stand mixer (or electric hand mixer), beat the cream cheese on medium high speed until smooth, scraping down sides as necessary. Add sugar and vanilla and continue mixing until well combined.
- With the mixer on low, slowly pour the heavy cream into the mixing bowl and mix until just combined. Increase speed and continue mixing until mixture thickens up. Add the pureed strawberries and mix on low until just combined.
- Pour into a loaf pan and place a piece of plastic wrap right up against the ice cream. Cover pan with another piece of plastic wrap or foil.
- Freeze for at least 2 to 3 hours.