Creamy No-Churn Strawberry Cheesecake Ice Cream
A simple and delicious homemade no-churn ice cream combining the tangy richness of cheesecake with sweet strawberry swirls, perfect for summer and easy to make without an ice cream machine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 8 oz (225 g) cream cheese, softened
- 2 cups (480 ml) heavy whipping cream, cold
- 3/4 cup (150 g) granulated sugar
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 2 cups (300 g) fresh strawberries, hulled and chopped
- 1/4 cup (50 g) granulated sugar
- 1 tbsp fresh lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (optional)
Instructions
- Prepare the Strawberry Swirl: In a medium saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries release their juices and the mixture begins to thicken, about 8-10 minutes. If you want a thicker swirl, stir in the cornstarch slurry and cook for another minute until glossy. Remove from heat and let cool to room temperature.
- Whip the Cream Cheese: In a large bowl, beat the softened cream cheese with sugar and salt until smooth and creamy.
- Whip the Heavy Cream: Using an electric mixer, whip the cold heavy cream and vanilla extract until stiff peaks form. Be careful not to overwhip.
- Combine Cream Cheese and Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a spatula, keeping the mixture light and airy.
- Layer and Swirl: Pour half of the ice cream base into the freezer-safe container. Spoon half of the strawberry swirl on top, then gently swirl with a knife or skewer. Repeat with the remaining base and swirl for a marbled effect.
- Freeze: Cover and place in the freezer until firm, at least 6 hours or overnight. For best texture, take the ice cream out 5-10 minutes before serving to soften slightly.
Notes
Softened cream cheese is essential to avoid lumps. Whip cream to stiff peaks but do not overwhip. Use gentle folding to combine mixtures. Chill strawberry swirl if too runny before folding in. Freeze for at least 6 hours for best texture. Let ice cream soften 5-10 minutes before serving. Variations include vegan substitutions, berry medley swirl, chocolate swirl, low-sugar adaptations, and nutty crunch toppings.
Nutrition
- Serving Size: 1/8 of recipe (about
- Calories: 290
- Sugar: 16
- Sodium: 150
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 18
- Fiber: 1
- Protein: 4
Keywords: no-churn ice cream, strawberry cheesecake ice cream, homemade ice cream, easy dessert, summer dessert, no ice cream maker, creamy ice cream