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Creamy No-Churn Strawberry Cheesecake Ice Cream

no-churn strawberry cheesecake ice cream - featured image
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A luscious, creamy no-churn ice cream that tastes like strawberry cheesecake, made easily at home without an ice cream maker. Perfect for a quick, indulgent dessert with fresh strawberry flavor and a smooth, tangy texture.

Ingredients

Scale
  • 8 oz (225g) cream cheese, softened
  • 1 cup (240ml) heavy cream, cold
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon vanilla extract (or almond extract)
  • 1 1/2 cups (225g) fresh strawberries, hulled and chopped
  • 2 tablespoons (25g) sugar (optional)
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the Strawberry Swirl: In a small bowl, combine chopped strawberries, sugar, and lemon juice. Mash with a fork or pulse in a blender for about 30 seconds until chunky puree forms. Taste and adjust sweetness if needed. Set aside.
  2. Whip the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
  3. Add Sugar and Vanilla: Add granulated sugar and vanilla extract to the cream cheese. Beat until sugar is fully incorporated and mixture is silky, about 1-2 minutes.
  4. Whip the Heavy Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes on medium-high speed.
  5. Fold Whipped Cream into Cream Cheese Mixture: Gently fold half of the whipped cream into the cream cheese base to lighten it, then fold in the remaining whipped cream carefully to keep airiness.
  6. Layer and Swirl the Strawberry Puree: Pour half of the ice cream mixture into a freezer container. Dollop half of the strawberry puree on top and gently swirl with a knife or skewer. Repeat with remaining ice cream and strawberry puree.
  7. Freeze: Cover tightly and freeze for at least 6 hours or overnight until firm.
  8. Serve: Let ice cream sit at room temperature for 5 minutes before scooping and serving.

Notes

Use softened cream cheese for smooth texture. Chill cream and bowl before whipping for better volume. Fold whipped cream gently to keep airiness. Use a shallow container to freeze faster and prevent large ice crystals. Let ice cream soften 5 minutes before serving for easier scooping. Frozen strawberries can be used if thawed and drained. Optional additions include crushed graham crackers, strawberry jam, or chocolate chips.

Nutrition

Keywords: no-churn ice cream, strawberry cheesecake ice cream, homemade ice cream, easy dessert, no ice cream maker, creamy strawberry ice cream

Find it online: https://flurpchef.com/creamy-no-churn-strawberry-cheesecake-ice-cream-recipe-easy-homemade-dessert/