No-Churn Strawberry Cheesecake Ice Cream
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!
Servings: 10
Calories: 376kcal
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.
Nutrition
Calories: 376kcal | Carbohydrates: 37g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 202mg | Potassium: 234mg | Fiber: 1g | Sugar: 29g | Vitamin A: 873IU | Vitamin C: 4mg | Calcium: 163mg | Iron: 1mg