Easy, creamy and delicious treat for summer; this no-churn Strawberry Cheesecake Ice Cream is perfect.
No complex ingredients, no ice cream machine needed and the whole thing needs under 30 minutes of active time. Taste the flavors of your favorite cheesecake in every bite!
Summer treats are always loved by everyone in our household. While the weather gets warm and the refrigerator and freezer fills up with sweet treats big and small, my toddler is always reaching out for home-made treats like ice creams and sorbets.
It is in this warm weather that one can enjoy a ton of ice-creams, and it is also the best time to experiment on flavors you might not have tried before.
Coming to flavors; rose falooda ice cream, mango basil ice cream, cookie monster ice cream and biscoff ice cream definitely top the list for us. These are not super popular at ice cream places and it is fun to make these from scratch.
While we can never settle whether fruits are made for ice cream or not; I am a true fruit based ice cream fan. Mango, litchi, peach, apricot and berries easily find their way in my bowl if I have to pick a flavor to make. And so I am sharing yet another fruity ice cream that can quickly become a favorite in every household!
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This Strawberry ice cream
This recipe is made with strawberries using a classic ice cream base and some add-ins. My idea was to have the flavors of a strawberry cheesecake and the result has been outstanding.
Sweet delicate berries, a creamy dreamy cream cheese and milk base and the perfect amount of Graham crackers make this treat. The only difference between this and a cheesecake is that you can taste all the ingredients in every part!
To make this one we go above and beyond simply adding strawberry bits or purée and make some classic roasted strawberry. This enhances the flavor profile and helps the strawberry from becoming icy in the ice cream. Though optional, this step sets the recipe apart from any regular strawberry ice-cream. And once you try this version, you cannot go back I promise!
What does no-churn ice cream mean
Ice creams are of various kinds. Classified by flavor, type of ingredients and how they are made. The most popular classification of ice creams includes churned or no-churn.
The former type is made using an ice cream machine and the process generally is difficult to follow without a machine; while the latter does not need one. While the flavors and taste of both ice creams are similar, the steps to add ingredients and the process varies.
No-churn ice creams are popular as they do not need any special equipment to make. All we need to do is whip cream till it form peaks, add in the flavoring and let everything set till firm. Most ice creams are easy to make using this process.
Why this recipe works
- The recipe does not need any ice cream maker.
- The flavors of strawberry cheesecake shine through every bite of the ice cream.
- We can easily scale up or down the recipe by simply changing the ingredients.
- The ice cream is great through summers while fresh berries are in season.
- This recipe comes together with only a few ingredients.
- We only need a few minutes of active time to make this ice cream.
- The recipe is super versatile.
- The recipe of Strawberry Cheesecake Ice Cream is naturally egg-free.
- It is easy to make the ice cream Vegan.
Ingredients and Substitutions
- Whipping Cream: We need good quality whipping cream or double cream for the recipe. As it is a no churn one, we need to ensure it is cold and so are the bowl and whipping attachment before we start.
- Cream Cheese: The easiest way to replicate the cheesecake texture in the ice cream is to use some cream cheese. However, leave it out if you do not want to add any. The ice cream does still taste as delicious.
- Sweetened Condensed Milk: I like to use condensed milk as the sweetener in the recipe. Sugar will work as well but it is difficult to melt it into the cold ingredients. Moreover, condensed milk adds to the creamy texture of the ice cream.
- Roasted Strawberries: Homemade roasted strawberries are the best in the ice cream. Make this ahead of time so it has a chance to chill before adding to the ice cream base. If not these, just use chopped strawberries. However, these tend to create small frost bits in the ice cream.
- Graham Crackers: The signature base texture of a classic cheesecake is achieved in the ice cream using graham crackers. I like to add them as is but it is also okay to make a mix of these with unsalted butter for a firmer texture. Use any brand of your choice in the recipe.
- Corn Starch: A natural stabilizer for the whipping cream and the easiest way to keep moisture off fruit based ice creams is to add a pinch of corn starch. However, this is an optional ingredient and can be skipped.
- Vanilla Extract: pure vanilla adds the perfect flavor to the ice cream. Swap with some strawberry essence for a more pronounced flavor in the recipe.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- Prepare the roasted strawberries and set aside in the refrigerator.
2- In a food processor add the graham crackers.
3- Process till crumbly and set aside.
4- In a large bowl add room temperature cream cheese.
5- Stir till the cream cheese is smooth.
6- Add in sweetened condensed milk.
7- Mix well till they both come together and are smooth in texture.
8- Then add in roasted strawberries and vanilla extract.
9- Whip using a hand blender and set aside.
10- In another bowl add whipping cream.
11- Also add some corn starch to the cream.
12- Whip using a hand blender till you have soft peaks.
13- Then add in the strawberry cream cheese mixture. Also add the crumbled graham crackers.
14- Mix everything well till combined.
15- Transfer to an ice cream mold and top with more graham cracker crumbs and roasted strawberries.
16- Swirl them well and freeze for 12 hours or overnight.
17- Remove from the freezer.
18- Scoop this Strawberry Cheesecake Ice Cream into bowls and serve with some more crackers and mint leaves.
Expert Tips and Notes
- Ingredient temperature: Ensure that the roasted strawberries and whipping cream are cold when added to the recipe. Plus, keep the cream cheese and condensed milk at room temperature so they distribute well in the recipe. Nothing should be warm else the texture tends to disrupt.
- Roasting the strawberries: Though an additional step, it is recommended to roast the strawberries before using. This step makes the flavors of the berries pop in the ice cream.
- Make a smooth ice-cream: I have added bits of roasted strawberries in the ice cream. However, it is easy to whip these up to a smooth texture before adding to the base. That way the bits will be broken and the ice cream will have a more pink tinge. Plus, it is okay to spread all the graham crackers in the base of the mold before adding the ice cream mix. That way the entire body is smooth.
- Add some strawberry jam: If you would like the ice cream to be light pink in color and have more strawberry flavor, simply add a couple of teaspoons of strawberry jam to the base. Either use store bought or use this strawberry chia jam in the recipe.
- Leave space for expansion: The ice cream expands on freezing. So make sure the box you use to freeze the ice cream has some space on top for allow for freezing. Else we risk the mix overflowing from the box.
- Use an air tight container: Using an air tight container to freeze the ice cream works best. If the container is not lidded or the lid is loose, the ice cream tends to develop a frost and does not taste too good.
Using an ice cream machine
It is easy to prepare the same ice cream using an ice cream machine. This Cuisinart ice cream machine is my go-to for all churned ice creams.
To use this, simply mix whipping cream, sweetened condensed milk, cream cheese and corn starch till smooth. Then chill this and add to the chilled bowl of the machine and start churning. Once the ice-cream begins to form, add the roasted strawberries and graham crackers. Switch off once the ice cream is thick and you can scoop it.
Enjoy directly for a soft serve consistency or freeze for 8-10 hours for a harder consistency. Serve with some more crackers and mint leaves.
Recipe FAQs
Yes for sure. While the perfect texture comes from cream cheese, it is okay to leave it out as well. Simply use 2 whole cups of whipping cream and skip the cream cheese.
Roasted strawberries have a lot of flavor and depth in them. However, regular strawberries can be used as well. Chop them fine and coat in some corn starch before adding to the ice cream base. That way they do not settle at the base of the ice cream.
Ice cream not frozen in air tight containers tend to develop freezer burn. Use an air tight lidded container to avoid this.
Yes certainly. I often swap strawberries with raw blueberries. The texture does vary but it is delicious. Moreover, canned peaches, pineapples or cherries work wonderfully.
More Delicious Strawberry Recipes
Some More Ice-creams to try
Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!
No-Churn Strawberry Cheesecake Ice Cream
Ingredients
For the ice cream base
- 1½ cups whipping cream
- 14 oz sweetened condensed milk (1 can)
- 6 oz cream cheese (softened)
- 1½ cups roasted strawberries
- 5-6 Graham crackers
- 1½ tablespoon corn starch
- 2 teaspoon vanilla extract
For the toppings
- 3-4 Graham crackers
- 3-4 mint leaves
- 4-5 fresh strawberries
Instructions
- Prepare the roasted strawberries and set aside in the refrigerator.1½ cups roasted strawberries
- In a food processor add the graham crackers.5-6 Graham crackers
- Process till crumbly and set aside.
- In a large bowl add cream cheese.6 oz cream cheese
- Stir till the cream cheese is smooth.
- Add in sweetened condensed milk.14 oz sweetened condensed milk
- Mix well till they both come together and are smooth in texture.
- Then add in roasted strawberries and vanilla extract.2 teaspoon vanilla extract
- Whip using a hand blender and set aside.
- In another bowl add whipping cream.1½ cups whipping cream
- Also add corn starch (if using) to the cream.1½ tablespoon corn starch
- Whip using a hand blender till you have soft peaks.
- Then add in the strawberry cream cheese mixture. Also add the crumbled graham crackers.
- Mix everything well till combined.
- Transfer to an ice cream mold and top with more graham cracker crumbs and roasted strawberries.
- Swirl them well and freeze for 12 hours or overnight.
- Remove from the freezer.
- Scoop this Strawberry Cheesecake Ice Cream into bowls and serve with some fresh strawberries, more crackers and mint leaves.3-4 Graham crackers, 3-4 mint leaves, 4-5 fresh strawberries
Video
Notes
- Ingredient temperature: Ensure that the roasted strawberries and whipping cream are cold when added to the recipe. Plus, keep the cream cheese and condensed milk at room temperature so they distribute well in the recipe. Nothing should be warm else the texture tends to disrupt.
- Roasting the strawberries: Though an additional step, it is recommended to roast the strawberries before using. This step makes the flavors of the berries pop in the ice cream.
- Make a smooth ice-cream: I have added bits of roasted strawberries in the ice cream. However, it is easy to whip these up to a smooth texture before adding to the base. That way the bits will be broken and the ice cream will have a more pink tinge. Plus, it is okay to spread all the graham crackers in the base of the mold before adding the ice cream mix. That way the entire body is smooth.
- Add some strawberry jam: If you would like the ice cream to be light pink in color and have more strawberry flavor, simply add a couple of teaspoons of strawberry jam to the base. Either use store bought or use this strawberry chia jam in the recipe.
- Leave space for expansion: The ice cream expands on freezing. So make sure the box you use to freeze the ice cream has some space on top for allow for freezing. Else we risk the mix overflowing from the box.
- Use an air tight container: Using an air tight container to freeze the ice cream works best. If the container is not lidded or the lid is loose, the ice cream tends to develop a frost and does not taste too good.
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