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Strawberry cheesecake ice cream in a baking dish in the background, with two waffle cones filled with the creamy ice cream.

Easy Strawberry Cheesecake Ice Cream (No Churn)

Jeri Walker
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!
5 from 57 votes
Prep Time 15 mins
Freeze time 6 hrs
Total Time 6 hrs 15 mins
Course Dessert, Snack
Cuisine American
Servings 16 servings
Calories 334 kcal


  • 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


  • 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


  • 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!



Nutritional information is approximate and is meant as a guideline only.
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.
  • 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.


Serving: 0.5cupCalories: 334kcalCarbohydrates: 43.8gProtein: 2.7gFat: 16.7gSaturated Fat: 3.6gCholesterol: 17.8mgSodium: 227.2mgPotassium: 45.3mgFiber: 0.3gSugar: 25.5gVitamin A: 63.6IUVitamin C: 8.5mgCalcium: 19mgIron: 0.1mg
Keyword no churn ice cream, strawberry cheesecake ice cream recipe
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