No Churn Strawberry Cheesecake Ice Cream

Easy Strawberry Cheesecake Ice Cream (No Churn) is a delicious and easy to make summer dessert! This no churn ice cream is made with just a few simple ingredients and doesn't require an ice cream maker. 

1½ cups sliced strawberries  – 2 cups heavy whipping cream  – 1 can sweetened condensed milk  – 1 tsp vanilla extract – 8 oz cream cheese – 16 Golden Oreo cookies


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.