This easy, no-churn strawberry cheesecake ice cream is the perfect summer dessert. Combine roasted strawberries with a few simple ingredients and freeze until frozen. Each bite is smooth and creamy with a rich cheesecake flavor.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
This homemade strawberry cheesecake ice cream is super-easy to make and so delicious! The hardest part of this recipe is waiting for the ice cream to freeze!
If you love homemade ice cream, check out No Churn Haskap Berry Ice Cream, KitchenAid Chocolate Ice Cream, and Ninja Creami Strawberry Sorbet.
Jump to:
- Why you'll love this recipe
- Ingredients You'll Need
- How To Make No-Churn Strawberry Cheesecake Ice Cream
- Serving Suggestions
- Substitutions + Additions
- Equipment
- Storage
- Jeri's Top Tips
- Recipe FAQ's
- More Ice Cream Recipes
- More Sweet Treat Recipes
- No-Churn Strawberry Cheesecake Ice Cream
- About Jeri Walker
- Comments
Why you'll love this recipe
- Fantastic strawberry cheesecake flavor.
- Everyone loves it.
- It's quick and easy to make.
- No ice cream maker needed.
- This ice cream is loaded with roasted strawberries.
- It's the perfect recipe to make in strawberry season.
Ingredients You'll Need
This ice cream is easy to make with only a handful of ingredients you can easily find at any grocery store.
- Heavy whipping cream
- Sweetened condensed milk
- Vanilla extract
- Cream cheese
- Strawberries
- Golden Oreo cookies
See the recipe card at the bottom of this post for ingredient quantities.
How To Make No-Churn Strawberry Cheesecake Ice Cream
- Place strawberries on parchment paper on a baking sheet. Bake in a 350-degree Fahrenheit oven for 10 minutes. Set aside to cool.
- While the strawberries are in the oven, make the ice cream batter. In a large bowl, whip the heavy cream with an electric mixer at high speed until stiff peaks form. Add the can of sweetened condensed milk, vanilla extract, and softened cream cheese and blend until creamy.
- Add the Golden Oreo cookies to a food processor and pulse until they are broken into large chunks. If you do not have a food processor, place the cookies into a plastic bag and smash them with a rolling pin or potato masher. You want to have little cookie crumbs.
- Add strawberries to the food processor and pulse to make a strawberry sauce. You can also use a potato masher to break the strawberries into small pieces.
- Place the strawberries in the middle of the ice cream mixture with the crushed cookie crumbs. Use a spatula to mix it 3 or 4 times. Use a butter knife to make swirls with the strawberry mixture.
- Transfer the mixture to a loaf pan, baking dish, or freezer-safe container. Garnish the top of the ice cream with sliced strawberries and crushed Golden Oreos. Cover with plastic wrap and freeze for 6 hours or overnight.
TIP: When you're ready to serve, remove the ice cream from the freezer and let it sit at room temperature for 5 minutes to soften slightly.
Serving Suggestions
- Serve in a bowl, cone, or waffle cone.
- Put it in a sundae dish and add different toppings, such as fresh strawberries, white chocolate sauce, caramel sauce, whipped cream, and sprinkles.
Substitutions + Additions
Strawberries - Use any fresh berries or frozen berries. You can also use strawberry puree or strawberry jam.
Golden Oreo Cookies - You can use graham crackers instead to mimic the buttery graham cracker crust.
Chocolate Chips - Add a handful of white chocolate chips or chopped nuts.
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 can be stored in the freezer in an airtight container for up to 2 weeks. Wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn.
Jeri's Top Tips
- Use fresh strawberries for the best flavor.
- Use softened cream cheese. 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.
- Freeze the ice cream for at least 6 hours or overnight.
Recipe FAQ's
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. But this 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 ice cream is to place plastic wrap directly on it, smooth it down, and then put it in the freezer.
More Ice Cream Recipes
More Sweet Treat Recipes
Thanks for stopping by! Don't forget to SUBSCRIBE to my weekly newsletter for fresh NEW RECIPES and TIPS delivered to your inbox each week. If you enjoyed this recipe, save it now so you can easily find it later. Your support means the world to me! ❤️
- Jeri
No-Churn Strawberry Cheesecake Ice Cream
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
- Place strawberries on a parchment paper lined baking sheet. Bake at 350℉ for 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 baking dish. 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 5 minutes to soften slightly. Enjoy!
Video
Save This Recipe 💌
Enter your email below and I'll send the recipe straight to your inbox! Plus, you'll get new recipes from me each week!
Notes
- For best results, use softened cream cheese. 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.
- Freeze the ice cream for at least 6 hours or overnight.
- Freeze for up to 2 weeks in the freezer.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
Rod & Mary Ell says
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 says
I can't wait to make this with fresh strawberries from the garden this summer!
Amanda says
This ice cream is so good! The strawberry added a perfectly fresh flavor, and it was so rich and creamy.
Nancy says
I've been craving a treat like this.