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Strawberry Cheesecake No Churn Ice Cream

Course Dessert
Cuisine American
Keyword no-churn-ice-cream-recipes, strawberry-cheesecake-ice-cream, strawberry-ice-cream
Prep Time 15 minutes
Cook Time 5 minutes
Freeze time 8 hours
Total Time 8 hours 20 minutes
Servings 10 servings
Calories 289kcal


  • 2 cups diced fresh strawberries (¼-1/2 inch chunks)
  • ½ cup granulated sugar
  • 2 tablespoon lemon juice
  • 2 tablespoon cold water
  • 1 tablespoon cornstarch
  • 1 8 oz block cream cheese softened
  • 1 14 oz can sweetened condensed milk
  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 6 full size graham crackers roughly crushed


  • In a small saucepan, combine strawberries, sugar and lemon juice. Mix together cold water and cornstarch, add to saucepan. Bring to a boil, then immediately lower the heat and simmer gently for 3-5 minutes or just until slightly thickened. Remove from heat. Mash with a fork so only small chunks remain. Set aside to cool, then chill thoroughly.
  • In a large mixing bowl, use an electric mixer to whip cream cheese until fluffy. Add condensed milk and continue to whip until fully combined and smooth. In a separate bowl, use mixer to whip heavy cream and vanilla together until stiff peaks form.
  • Fold vanilla whipped cream into cream cheese mixture by hand.
  • Pour half of ice cream mixture into the bottom of a 9 x 5 inch loaf pan. Dollop ½ strawberry mixture over cream and top with ½ crushed graham crackers. Use the sharp end of a knife to swirl through cream. Repeat layers with ice cream, strawberries and graham crackers. Swirl with a knife.
  • Freeze until set around 8 hours, or overnight.
  • Scoop into dishes or waffle cones for serving.


Serving: 1serving | Calories: 289kcal | Carbohydrates: 17g | Protein: 3g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 78mg | Sodium: 93mg | Potassium: 95mg | Fiber: 1g | Sugar: 13g | Vitamin A: 704IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 1mg