No Churn Strawberry Cheesecake Ice Cream
This insanely delicious No Churn Strawberry Cheesecake Ice Cream features strawberry compote, cheesecake chunks, and a graham cracker crust swirl!
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 9x5” or 7" square baking pan, cover with plastic, and place into the freezer to set for at least 8 hours, or preferably overnight!