This easy strawberry cheesecake ice cream recipe is a no-churn version, so there's no need for an ice cream maker. Simply combine the ingredients and freeze. The strawberries are roasted to bring out their flavor and mixed with cream cheese; this is the perfect treat for hot summer days. If you dream of creamy, delicious ice cream with swirls of strawberry cheesecake goodness, this recipe is for you!
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This creamy, strawberry cheesecake ice cream is super-easy to make, and it's so delicious! It's perfect for summertime, and it's a great way to cool down on a hot summer day. Plus, it only requires a few simple ingredients.
Each bite of this ice cream is smooth and creamy, with a rich cheesecake flavor. The strawberries add such a lovely sweetness with fresh flavors.
The hardest part of this recipe is waiting for the ice cream to freeze!
So if you're looking for a quick and easy ice cream recipe, this is the one to try!
If you love homemade ice cream, check out Haskap Berry Ice Cream (No Churn), Smore's Ice Cream (No-Churn), Raspberry Rhubarb Ice Cream, and Chocolate Ice Cream.
Jump to:
- Why you will love this no-churn strawberry ice cream recipe
- Ingredients for no-churn ice cream recipe
- Instructions for creamy cheesecake ice cream
- How to serve the no-churn strawberry cheesecake ice cream
- Substitutions
- Variations
- Equipment
- Storage
- Top tips
- Frequently Asked Questions (FAQs)
- Other recipes you might like
- 📋 Recipe
- 💬 Comments
Why you will love this no-churn strawberry ice cream recipe
There are a lot of reasons why you will love strawberry cheesecake ice cream, but here are just a few of the biggest reasons:
- Great cheesecake flavor. Who doesn't love cheesecake? It's creamy, delicious, and perfect for any occasion. And when you combine it with strawberries, you get a classic flavor combination that everyone will love.
- Homemade strawberry ice cream is always a crowd-pleaser. Whether serving it at a party or just enjoying it on a hot day, this sweet treat will always be a hit.
- There's no need to churn it, so it's quick and easy to make.
- This ice cream is loaded with roasted strawberries to bring out their flavor, and it pairs perfectly with the delicious cheesecake flavor. This is the perfect recipe to make during strawberry season.
Ingredients for no-churn ice cream recipe
This ice cream is easy to make with only a handful of ingredients you can easily find at any grocery store.
- Heavy whipping cream, 35% milkfat.
- Sweetened condensed milk
- Vanilla extract
- Cream cheese, softened
- Strawberries, chopped. You can use fresh or frozen strawberries.
- Golden Oreo cookies
See the recipe card for quantities.
Instructions for creamy cheesecake ice cream
First of all, you want to make a homemade strawberry sauce. Roasting the strawberries gives the ice cream a super fresh strawberry flavor.
Place strawberries on parchment paper on a baking sheet. Bake in a 350 degree F oven for about 10 minutes. Set aside to cool.
While the strawberries are in the oven, make the ice cream batter.
Whip the heavy cream with an electric mixer at high speed in a large mixing bowl until stiff peaks form.
Next, add the can of sweetened condensed milk and vanilla and blend until you have a creamy texture.
Add the softened cream cheese to the mixture, and blend until you have a creamy texture.
In a food processor, add the Golden Oreo cookies and pulse until they are broken into small chunks. If you do not have a food processor, place the cookies into a plastic bag and smash with a rolling pin or crush with a potato masher. You want to have little cookie crumbs.
Add strawberries to the food processor and pulse in a food processor until they are in small pieces. Alternatively, if you do not have a food processor, you can use a potato masher to break the strawberries into smaller pieces.
Place the strawberries in the middle of the ice cream mixture. Add the crushed cookie crumbs as well. Use a spatula to mix it 3 or 4 times. You can also make swirls with the strawberries.
Pour the mixture into a loaf pan or freezer-safe container.
Cover with plastic wrap, and freeze for 6 hours or overnight.
Enjoy!
Hint: When you're ready to serve, remove the ice cream from the freezer and let it sit at room temperature for about 5 minutes to soften slightly.
How to serve the no-churn strawberry cheesecake ice cream
The most popular way to serve this ice cream is in a bowl. It is so good you don't need any additional toppings.
Another way to serve it is in a cone or waffle cone.
You can also put it in a sundae dish and add different toppings like extra strawberries, chocolate sauce, caramel sauce, whipped cream, and sprinkles.
Substitutions
Strawberries - Use fresh berries or frozen berries. You can also use strawberry puree or strawberry jam.
Golden Oreo Cookies - You can use graham crackers instead.
Variations
There are a few variations you can try on this recipe. For example, you could:
- Use different kinds of fruit
- Use jam instead of roasted strawberries.
- Add some mini chocolate chips.
- Add in chopped nuts for added texture.
Be creative and have fun with it!
Equipment
- Stand mixer with a whisk attachment, or a hand mixer or immersion blender
- Food processor or potato masher
- Loaf pan or baking dish
- Plastic wrap
Storage
Once it's frozen, the ice cream will keep in the freezer for up to 2 weeks. Be sure to wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn.
Top tips
If you want to ensure that your ice cream comes out perfectly, here are a few tips:
- For best results, make sure that your cream cheese is very soft before beginning. This will help make sure that the mixture is smooth. I like to slice it into thin slices so it blends quickly.
- Beat the cream and cream cheese until they're very smooth, but avoid overmixing. Overmixing will cause the ice cream to be dense and icy.
- Freeze the ice cream for at least 6 hours or overnight. This will help it to be nice and firm.
Frequently Asked Questions (FAQs)
Cheesecake ice cream tastes like a creamy, rich, and slightly tangy dessert. The flavor is reminiscent of classic cheesecake but with a frozen twist. This ice cream is perfect for anyone who loves the taste of cheesecake and wants to enjoy it in a new way.
Strawberry cheesecake ice cream has about 334 calories per ½ cup serving.
A regular strawberry ice cream is made with just strawberries and cream. In contrast, a strawberry cheesecake ice cream contains cream cheese and chunks of Golden Oreo cookies to resemble the taste of strawberry cheesecake.
It will take about 3-6 hours to freeze the ice cream.
The best way to store the ice cream is to place plastic wrap directly on the ice cream, smooth it down, and then place it in the freezer.
Other recipes you might like
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📋 Recipe
Easy Strawberry Cheesecake Ice Cream (No Churn)
Equipment
- Stand mixer with a whisk attachment or a hand mixer or immersion blender
- Food processor or potato masher
- Loaf pan or baking dish
- Plastic wrap
Ingredients
- 1½ cups sliced strawberries fresh or frozen
- 2 cups heavy whipping cream 35% milkfat
- 1 can sweetened condensed milk (300 mL)
- 1 teaspoon vanilla extract
- 8 oz cream cheese softened and sliced
- 16 Golden Oreo cookies
Instructions
- First, make the strawberry sauce by placing strawberries on a parchment paper lined baking sheet. Bake at 350 degrees F for about 10 minutes. Set aside to cool.
- While the strawberries are roasting, make the ice cream batter. Whip the heavy cream with an electric mixer at high speed until stiff peaks form.
- Add the sweetened condensed milk and vanilla and blend until smooth.
- Add the cream cheese and blend until creamy.
- Pulse Golden Oreo cookies in a food processor until you have smaller cookie crumbs.
- Place strawberries in a food processor and pulse until they are in smaller pieces.
- Place strawberries and cookie crumbs in the middle of the ice cream mixture. Use a spatula to mix it 3 or 4 times.
- Pour the mixture into a loaf pan or freezer-safe container. Cover with plastic wrap, and freeze for 6 hours or overnight.
- When you're ready to serve, remove the ice cream from the freezer and let it sit at room temperature for about 5 minutes to soften slightly.
- Enjoy!
Video
Notes
- For best results, make sure that your cream cheese is very soft before beginning. This will help make sure that the mixture is smooth. I like to slice it into thin slices so it blends quickly.
- Beat the cream and cream cheese until they're very smooth, but avoid overmixing. Overmixing will cause the ice cream to be dense and icy.
- Freeze the ice cream for at least 6 hours or overnight. This will help it to be nice and firm.
Rod & Mary Ell
Tried this recipe last night, wow it started our taste buds going I tell yuh!
You have to try this one for sure, wont be disappointed!
Katrina
I can't wait to make this with fresh strawberries from the garden this summer!
Amanda
This ice cream is so good! The strawberry added a perfectly fresh flavor, and it was so rich and creamy.
Nancy
I've been craving a treat like this.