This No-Churn Strawberry Cheesecake Ice Cream is fresh, delightful and it’s made with 6 ingredients only. This recipe requires no ice cream maker but gives you an exceptionally smooth and creamy texture!
No-Churn Strawberry Cheesecake Ice Cream
This No-Churn Strawberry Cheesecake Ice Cream is fresh, delightful and it’s made with 6 ingredients only. This recipe requires no ice cream maker but gives you an exceptionally smooth and creamy texture!
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RateServings: 8
Ingredients
Strawberry Sauce
- 2 1/2 cups Fresh Strawberries medium dice
- 1/2 cup Water
- 1/2 cup White Granulated Sugar
Cheesecake Mixture
- 1 cup Cream Cheese
- 1 1/4 cups Condensed Milk
- 2 cups Heavy or Whipping Cream
Instructions
- In a saucepan, combine strawberries, water, and sugar. Stir over medium heat until the sugar is dissolved.
- Lower the heat and simmer for 5 minutes or until the sauce is thickened.
- Transfer to a bowl and let it cool to room temperature.
- Combine cream cheese, condensed milk and heavy cream in a blender or food processor. Process until the mixture is well combined, fluffy, and smooth.
- Pour the cheesecake mixture into a 9×5 loaf pan.
- Chill in the fridge for 20 minutes or until it starts to form.
- Add the strawberry sauce and swirl everything around.
- Cover with cling wrap and freeze until firm, about 4 hours. If you want firmer ice cream, freeze overnight.
- Let sit at room temperature for 10 minutes before scooping.
Notes
Passive Time: 4 hours
It’s very important to chill the cheesecake mixture for at least 20 minutes or until it starts to form before adding the strawberry sauce. This is to avoid the sauce to seep through to the bottom of the loaf pan.
