Picture this: impossibly creamy, perfectly sweet strawberry ice cream swirled with thick chunks of New York cheesecake. You NEED this dreamy no churn strawberry ice cream in your life. The best part? It is so easy to make. I’m talking, 10 minutes prep time for some fancy $15 ice cream shoppe status ice cream.
I scream. You scream! And no, not because it’s Monday (but that too). We scream for ICE CREAM! Introducing this No Churn Strawberry Cheesecake Ice Cream. Yeah, you read that right. Let me set the scene: impossibly creamy, perfectly sweet strawberry ice cream swirled with thick chunks of New York cheesecake. The best part? It is so easy to make. I’m talking, 10 minutes prep time for some fancy $15 ice cream shoppe status ice cream.
How to make Strawberry Ice Cream without an Ice Cream Machine?
You do NOT need an ice cream machine to make ice cream. I used to never make homemade ice cream, but now that we have this amazing no churn ice cream recipe. I always am thinking up what flavors to make because it’s just too easy! Simply whip heavy cream until it’s light and fluffy, fold in sweetened condensed milk and your flavoring and then freeze over night!
Listen. I know strawberry ice cream can be a polarizing flavor. I feel like people either love it or hate it–there’s no in between. But what’s the beef with strawberry ice cream? What did he ever do to you? It’s something I simply can’t understand. Because strawberry ice cream is one of my absolute favorite flavors. You can judge me, I don’t care.
And even if you don’t like strawberry ice cream, I think you probably like strawberry cheesecake and that’s exactly what this tastes like.
If you’ve never made no churn ice cream you are in for a real treat with this strawberry cheesecake ice cream. It is so easy, we almost couldn’t believe it. You only need 4 simple ingredients:
Heavy Whipping Cream
Sweetened Condensed Milk
Strawberries
Pre-Made Frozen Cheesecake
AND THAT’S IT. It literally comes together in 10 minutes. Pop it in the freezer overnight and you’ll have ice cream when you wake up in the morning. And I don’t know about you but I am definitely not opposed to ice cream for breakfast…
Kick off ice cream szn with this easy and delicious no churn strawberry cheesecake ice cream AKA creamy strawberry ice cream with huge chunks of cheesecake!
Kick off ice cream szn with this easy and delicious no churn strawberry cheesecake ice cream AKA creamy strawberry ice cream with huge chunks of cheesecake!
1 premade frozen cheesecake (we got ours at Trader Joes!), defrosted and cut into cubes
Instructions
Line two 8 inch rounds with parchment paper and set aside.
Defrost the frozen strawberries in a large sauce pan and use an imersion blender (or transfer to a normal blender) to liquefy the strawberries. Set aside and allow to cool completely.
In a mixing bowl with a whisk attachment, whip the heavy cream until medium peaks form. Fold in the vanilla extract and salt.
Pour the sweetened condensed milk and the strawberries on top of the cream and fold gently until everything comes together. Add the cheesecake chunks to the ice cream and carefully fold to mix everything together.
Freeze for at least 12 hours before serving!
Keywords: no churn strawberry cheesecake ice cream, strawberry cheesecake ice cream, no churn strawberry ice cream
Why does the first step say “Line two 8 inch rounds with parchment paper and set aside”? Was that step added in by accident? I don’t think that makes no sense for this ice cream recipe. Also, the recipe calls for 2 pints of heavy cream but that’s way too much. Most other no-churn recipes use 1 pint heavy cream. My ice cream also did not turn out nearly as pink as the picture. Overall, the ice cream tasted good but wished the recipe was refined a bit more.
We don’t put the nutrition facts on the blog! There are tons of online tools you can input the ingredients into if you need to know for health reasons!
I followed the recipe exactly and although it was tasty, the texture was flaky rather than creamy and I think it needed more strawberries for flavor and color because it wasn’t as strawberry flavored as you would expect and certainly wasn’t the same color as yours in the picture.
Leave a comment and rate this recipe!
Why does the first step say “Line two 8 inch rounds with parchment paper and set aside”? Was that step added in by accident? I don’t think that makes no sense for this ice cream recipe. Also, the recipe calls for 2 pints of heavy cream but that’s way too much. Most other no-churn recipes use 1 pint heavy cream. My ice cream also did not turn out nearly as pink as the picture. Overall, the ice cream tasted good but wished the recipe was refined a bit more.
★★★
Hi! Could you use fresh strawberries instead of frozen?
Alexandra
Absolutley!
How can we find out the calories?
We don’t put the nutrition facts on the blog! There are tons of online tools you can input the ingredients into if you need to know for health reasons!
This recipe is incredible! I am wondering if you think I could half this recipe with the same results??
Absolutely! You can even 1/4 it!
I followed the recipe exactly and although it was tasty, the texture was flaky rather than creamy and I think it needed more strawberries for flavor and color because it wasn’t as strawberry flavored as you would expect and certainly wasn’t the same color as yours in the picture.
★★★
Hi Eileen! If the texture was flaky you probably overwhipped your heavy cream! When the cream is too stiff it leads to an icier/flakier texture!