Creamy No-Churn Strawberry Cheesecake Ice Cream
A quick and easy no-churn ice cream recipe combining creamy cheesecake flavor with fresh strawberry swirls, perfect for summer and made without an ice cream maker.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (360 ml) heavy whipping cream
- 8 oz (225 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 1 tsp vanilla extract
- 1 ½ cups (225 g) fresh strawberries, hulled and chopped
- 1 tbsp lemon juice
Instructions
- Wash, hull, and roughly chop strawberries. Blend with lemon juice until smooth but slightly textured. Set aside.
- Beat softened cream cheese with sugar and vanilla extract until smooth and creamy, about 2-3 minutes.
- Whip heavy cream in a chilled bowl until stiff peaks form, about 3-5 minutes.
- Gently fold whipped cream into the cream cheese mixture using a spatula to keep air in.
- Fold half of the strawberry puree into the mixture to create swirls. Reserve the rest for topping.
- Transfer mixture to a freezer-safe container, drizzle remaining strawberry puree on top, and swirl with a skewer or knife.
- Cover tightly and freeze for at least 6 hours or overnight until firm.
- Before serving, let ice cream sit at room temperature for 5-10 minutes to soften.
Notes
Use full-fat cream cheese for best texture. If cream cheese is not soft, microwave for 10 seconds before mixing. Fold whipped cream gently to keep air bubbles for a light texture. Frozen strawberries can be used if thawed and drained. Let ice cream soften 5-10 minutes before scooping for easier serving.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 280
- Sugar: 14
- Sodium: 110
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 16
- Fiber: 1
- Protein: 4
Keywords: no-churn ice cream, strawberry cheesecake, homemade ice cream, easy dessert, summer dessert, no ice cream maker