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!

  • Serves 8 people
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

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

Procedure

  1. In a saucepan, combine strawberries, water, and sugar. Stir over medium heat until the sugar is dissolved.
  2. Lower the heat and simmer for 5 minutes or until the sauce is thickened.
  3. Transfer to a bowl and let it cool to room temperature.
  4. Combine cream cheese, condensed milk and heavy cream in a blender or food processor. Process until the mixture is well combined, fluffy, and smooth.
  5. Pour the cheesecake mixture into a 9×5 loaf pan.
  6. Chill in the fridge for 20 minutes or until it starts to form.
  7. Add the strawberry sauce and swirl everything around.
  8. Cover with cling wrap and freeze until firm, about 4 hours. If you want firmer ice cream, freeze overnight.
  9. Let sit at room temperature for 10 minutes before scooping.

recipe 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.

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about chef sheilla

Hi! I’m Sheilla Lopez. I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy. Read more…

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