No Churn Strawberry Cheesecake Ice Cream
Creamy, sweet, and fruity, this Strawberry Cheesecake No Churn Ice Cream is sure to be your new summer time favorite! Forget the ice cream maker because this ice cream recipe is a no-churn style ice cream – meaning it is extremely easy and simple to make! This recipe starts with a creamy ice cream base that features sweetened condensed milk, cream cheese, and whipped cream. A thick, fruity strawberry compote and a sweet graham cracker crust is swirled through out, giving the ice cream that cheesecake-vibe. And finally, little chunks of store-bought cheesecake are optionally sprinkled into the batter, adding that extra-little-something that takes this Strawberry Cheesecake Ice Cream to the next level!
What is no-churn ice cream?
No Churn ice cream, like this Strawberry Cheesecake No Churn Ice Cream, is seriously one of the greatest dessert inventions ever! It requires basically no special tools (a stand mixer or hand mixer makes whipping the cream easier, however) – just a few bowls and a spatula for folding! No-churn ice creams, at their very core, require just 2 ingredients as well – heavy cream (whipping cream) and sweetened condensed milk!
The theory behind why no-churn ice cream works is because whipping the cream gives that same level of aeration that churning ice cream does – thereby creating very similar textures! The sweetened condensed milk, with its high sugar content, works by adding sweetness to the ice cream, but more importantly, this high sugar content actually lowers the freezing point of the ice cream. This means that the ice cream will be nice and smooth when it’s frozen, rather than being a rock-hard solid!
How to make the strawberry compote
The base to this Strawberry Cheesecake No Churn Ice Cream is the strawberry compote! Now, don’t be alarmed by fancy names like compote – we are simply cooking down strawberries with some sugar and lemon juice! Start by slicing up your strawberries – I like to use medium sized strawberries and slice them vertically in 4-5 slices. Take these sliced strawberries and add them to a medium saucepan with the sugar and the fresh lemon juice. Bring the compote up to a boil and then reduce it to a simmer, then cook the compote for 15 minutes. When the compote is ready, it should look thickened and the strawberries should be very soft. Now simply allow the strawberry compote to come down to room temperature before adding to the ice cream batter – this will be around an hour.
Making the Graham Cracker Swirl
Another component of this amazing Strawberry Cheesecake No Churn Ice Cream is, of course, the buttery sweet graham cracker swirl! Making the graham cracker swirl takes only 2 steps. The first step is to whisk together graham cracker crumbs and sugar. Second, pour some melted butter over the sugary crumbs, and mix it all together! I actually like to use my hands to work the butter into the graham cracker crumbs – yes it is messy but it is so much faster and easier! Just let this graham cracker mixture sit at room temp until you’re ready to add it to the ice cream batter.
How to make Strawberry Cheesecake No Churn Ice Cream
1. Combine sweetened condensed milk and cream cheese: In a large mixing bowl, whisk together the sweetened condensed milk and the room temperature cream cheese until the mixture is smooth and no more lumps appear. It is extremely important to use room temperature cream cheese for this, otherwise you’re going to be whisk for a very long time to break up all those cream cheese lumps!
2. Whip the cream: Add the heavy cream to your stand mixer, or to a large mixing bowl, and beat on medium until stiff peaks have formed.
3. Fold together whip cream with sweetened condensed milk mixture: Pour the sweetened condensed milk/cream cheese mixture into the whipped cream, and fold them together until they are well combined!
4. Add compote, graham cracker swirl, and cubed cheesecake: Add the cooled compote, the graham cracker mixture, and the cubed cheesecake pieces (if you’re using them) to the bowl, then lightly fold these into the ice cream batter. It is perfectly okay, and actually preferred, if you can see a few streaks of compote here and there!
5. Freeze: Add the batter to a 9×5” baking pan, then cover it with some plastic wrap and place into the freezer to set for at least 8 hours, or preferably overnight!
Get the Recipe: No Churn Strawberry Cheesecake Ice Cream
Ingredients
Strawberry Compote
- 2 cups Sliced Strawberries
- 1/2 Juice of a Lemon
- 2 tbsp White Sugar
Graham Cracker Swirl
- 6 tbsp Graham Cracker Crumbs
- 2 tsp White Sugar
- 2 tbsp Melted Unsalted Butter
Strawberry Cheesecake No Churn Ice Cream
- 14 oz Sweetened Condensed Milk
- 3/4 cup Cream Cheese,, at room temperature
- 2 cups Heavy Cream,, very chilled
- 2-3 slices of Cheesecake,, cut into small cubes (Optional)
- Strawberry Compote, (above)
- Graham Cracker Swirl, (above)
Instructions
Strawberry Compote
- Add all ingredients to a medium saucepan. Bring to a boil, then reduce to medium-low and simmer for 15 minutes. When done, allow to come down to room temperature
Graham Cracker Swirl
- In a medium mixing bowl, whisk together the graham cracker crumbs and sugar. Pour the melted butter over top and work into the mixture with your hands or a fork. Set aside for later.
Strawberry Cheesecake No Churn Ice Cream
- In a medium-large mixing bowl, add the sweetened condensed milk and the room temperature cream cheese. Whisk together until smooth and no more lumps remain.
- Meanwhile, in a large bowl or a stand mixer, add the chilled heavy cream and beat on medium speed until stiff peaks have formed.
- Pour the sweetened condensed milk mixture into the whipped cream, and fold together with a spatula until well-combined.
- Add in the cooled compote, graham cracker swirl, and cheesecake chunks (if using), and lightly fold them into the ice cream batter. A few visible streaks of compote here and there are great, but still ensure that that everything is well-dispersed.
- Add the batter to a 9×5” or 7″ square baking pan, cover with plastic, and place into the freezer to set for at least 8 hours, or preferably overnight!
Me and my sister made this. It turned out amazing. I would recommend this everyone! Just be careful with strawberry compote, it burns easily. We had do ours again.
This recipe is amazing. The ice cream turned out really good, Just be careful with strawberry compote and make sure it doesn’t burn out.
Could I ask what brand of store bought cheesecake you would use. Thanks
I used Compliments (Sobeys) Strawberry Swirl Cheesecake!