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Strawberry Cheesecake Ice Cream

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Making strawberry cheesecake ice cream could not be easier. Try out this simple no churn recipe for homemade ice cream today!

There’s nothing like a delicious ice cream recipe to cool you off on a hot summer day. We are a household of ice cream lovers so we eat this sweet treat all year long but it’s especially delicious during the summer.

In the spring when fresh strawberries start popping up at the farmers market I grab them and immediately start making batches of this no churn strawberry cheesecake ice cream.

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Pin showing the finished strawberry cheesecake ice cream ready to eat title across the top.

If you’ve always wanted to make your own ice cream but have been skeptical because of the churning, special machines, bases, and Chopped ice cream machine fails (okay is that just me?! NEVER do an ice cream on Chopped…it’s common sense folks).

Anyway, you don’t have to worry about any of that with this tasty strawberry cheesecake ice cream. It’s a no churn recipe!

What’s the difference between churned and no churn ice cream recipes?

So here’s the deal. Churning ice cream adds air bubbles into the mix which helps the recipe stabilize, freeze properly, and become creamy. It’s actually not necessary to do a whole lot of churning or for the recipe to churn the whole time it’s freezing.

Featured image showing the finished strawberry cheesecake ice cream recipe ready to eat.

When you use an ice cream machine to make ice cream it’s essentially moving the liquid around the whole time to infuse air into the mixture.

Turns out you can get plenty of air into the base mixture by using a stand mixer when preparing the ingredients. I’ll show you below how to make a no churn recipe for ice cream that is plenty creamy and delicious without all the chaos of special machines, shaking, mixing, and otherwise obsessing.

A look at the finished ice cream with strawberries and graham crackers scooped into cones ready to serve.

What will I need to make this delicious homemade ice cream?

My version of strawberry cheesecake ice cream uses heavy whipping cream, some sweetened condensed milk, strawberries (we use fresh ones), graham crackers, and cream cheese.

If you like to serve your ice cream in cones you will also need some of those! That’s all! Nothing tricky, nothing difficult to find and in terms of equipment you will need a mixing bowl, I just use the bowl attached to my stand mixer, and you’ll need a whisk, a spatula, and a mixer! Stuff you likely already have on hand, right?!

Locate the full amounts and list of ingredients in the simple printable recipe card at the bottom of the post.

Kitchen essentials for making no churn ice cream:

When you head into the kitchen to make some of these great recipes (like strawberry cheesecake ice cream) you’ll want to have the best tools on hand. We’ll be using a casserole style baking dish for this recipe and here are some of my other favorite kitchen tools for baking, making ice cream, and more!

I like half sheet baking pans that are quality (hello no noisy pops or sloshed cookie dough from twisting), I line my cookie sheets with silicone baking mats. These are a must when doing cake mix recipes which can settle and become thin at lot easier than traditional cookie dough. 

Of course mixing bowls, a mixerspatula, and some whisks should be on your list if you don’t have ones that you love.

Another look at the finished cones of strawberry cheesecake ice cream.

How to make no churn strawberry cheesecake ice cream:

This recipe is really simple and easy to put together. If you’ve tried any of my other no churn homemade ice cream recipes like Coconut Pineapple Ice Cream, How To Make Pumpkin Pie Ice Cream, Delicious Homemade Apple Ice Cream, or Cotton Candy Ice Cream I’m sure you know it’s pretty straight-forward!

Let’s dive on in! Keep in mind that we used a 9 inch square baking pan to freeze the ice cream but you can use other sizes too. If you are doubling the recipe feel free to put it in a casserole style baking dish!

ingredients in the stand mixer ready to start blending.

Place heavy whipping cream in a stand mixer with the whisk attachment. This can also be done with a hand blender with whisk attachment but will take much longer. Blend for 4 minutes on low speed and adjust speed going up to 6 as it thickens. Once it resembles whipped topping then it’s ready.

heavy whipping cream being whipped up.

Fold in the can of sweetened condensed milk and cream cheese. Tip for cream cheese. I just add pieces here and there. It doesn’t have to mix in; we are just looking to fold it in. Fold in strawberries. Then pour some into a 9 inch square pan. 

strawberries and condensed milk being folded into the mixture.

Add graham cracker crumbles and push into the mixture all over in different places. 

recipe being smoothed into a pan to freeze.

Once the ice cream and graham crackers are all in the pan. Place in the freeze for at least 6 hours but best if frozen overnight.

A look at the finished ice cream with strawberries and graham crackers scooped into cones ready to serve.

Scoop and serve!

Looking for other delicious desserts to try?

If you like making easy dessert recipes you are going to love all of these amazing treats. Try them out today! Lots of no bake options for those of you who dread turning the oven on during these hot summer days!

You should also check out Feta Watermelon SaladPistachio SaladTomato Salad With BasilThe Most Refreshing Strawberry Lemonade With BlueberriesHomemade Coffee Whipped CreamStrawberry Cheesecake Bars, and The Best Fruit Salad Recipes!

Printable Strawberry Cheesecake Ice Cream Recipe:

Yield: 9 Servings

Strawberry Cheesecake Ice Cream

Featured image showing the finished strawberry cheesecake ice cream recipe ready to eat.

Making strawberry cheesecake ice cream could not be easier. Try out this simple no churn recipe for homemade ice cream today!

Prep Time 20 minutes
Freeze Time 1 day
Total Time 1 day 20 minutes

Ingredients

  • 4 cups heavy whipping cream
  • 14 oz can sweetened condensed milk
  • 1 regular basket of strawberries
  • 6 graham crackers; crumbled
  • 1 package of cream cheese
  • Ice cream cones

Instructions

  1. Place heavy whipping cream in a stand mixer with the whisk attachment. This can also be done with a hand blender with whisk attachment but will take much longer. Blend for 4 minutes on low speed and adjust speed going up to 6 as it thickens. Once it resembles whipped topping then it's ready.
  2. Fold in the can of sweetened condensed milk and cream cheese. Tip for cream cheese. I just add pieces here and there. It doesn't have to mix in; we are just looking to fold it in. Fold in strawberries. Then pour some into a 9 inch square pan.
  3. Add graham cracker crumbles and push into the mixture all over in different places.
  4. Once the ice cream and graham crackers are all in the pan. Place in the freeze for at least 6 hours but best if frozen overnight.
  5. Scoop and serve!

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 660Total Fat: 49gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 155mgSodium: 193mgCarbohydrates: 48gFiber: 1gSugar: 42gProtein: 10g

I am not a medical expert. These calculations are provided as a courtesy.

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