No-Churn Strawberry Cheesecake Ice Cream
A delightful and creamy no-churn ice cream that combines the flavors of cheesecake and fresh strawberries, perfect for summer treats.
Ingredients
Main Ingredients
- 8 oz Cream Cheese Provides the signature cheesecake flavor and creamy texture.
- 2 cups Heavy Whipping Cream Creates the light and airy base for your ice cream.
- 14 oz Sweetened Condensed Milk Acts as a sweetener and helps achieve a smooth consistency.
- 2 cups Fresh Strawberries The star of the show, adding natural sweetness and fruity flavor.
Seasonings
- 1 tsp Vanilla Extract Enhances the flavor profile.
- 1 tbsp Sugar Optional, to adjust sweetness if strawberries are tart.
Optional Add-Ins
- 1/2 cup Graham Cracker Crumbs For classic cheesecake crust texture.
- 1/2 cup Chocolate Chips To add a hint of chocolate flavor.
- 1 cup Other Fruits Can swap out strawberries for other berries.
Instructions
Preparation
- Prepare the Strawberries: Wash, hull, and chop fresh strawberries into small pieces.
- Beat the Cream Cheese: In a mixing bowl, beat the cream cheese until smooth and free of lumps.
- Add Sweetened Condensed Milk: Gradually mix in the sweetened condensed milk until well combined.
- Flavor It Up: Stir in vanilla extract and add sugar if desired.
- Whip the Cream: In a separate bowl, beat the heavy whipping cream until stiff peaks form.
- Fold in the Cream: Gently fold the whipped cream into the cream cheese mixture.
- Add Strawberries: Fold in chopped strawberries, reserving some for garnish.
- Transfer to a Container: Pour the mixture into a freezer-safe dish and smooth the top.
- Freeze: Cover the dish and freeze for at least 4 to 6 hours or until solid.
- Serve: Scoop and serve the ice cream, garnished with reserved strawberries.
Notes
Make sure your heavy cream is cold before whipping for best volume. Use ripe strawberries for the sweetest flavor. Consider pureeing half of the strawberries for more intense flavor.