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- Golden Oreo Strawberry Cheesecake Ice Cream
Golden Oreo Strawberry Cheesecake Ice Cream
This No Churn Strawberry Cheesecake Ice Cream is made with a vanilla cheesecake ice cream base, swirls of homemade strawberry jam, and buttery Golden Oreos. An easy homemade ice cream recipe with no ice cream maker required!
The Ultimate Golden Oreo Ice Cream
Some flavor combinations just understand the assignment. Peanut butter and chocolate. Cookies and cream. Strawberries and cheesecake. And those flavor combos? They shine in ice cream.
This No Churn Golden Oreo Strawberry Cheesecake Ice Cream starts with an ultra creamy vanilla ice cream base made with real cream cheese (because if we’re calling it cheesecake, we mean it). Then it’s swirled with ribbons of sweet strawberry jam and loaded with buttery Golden Oreo cookie pieces that soften just enough to become cake-like after freezing.
The best part? There’s no ice cream maker required. Just a bowl, a mixer, and enough patience to let it freeze overnight.
Which, admittedly, is the hardest part.
What Is Strawberry Cheesecake Ice Cream?
If cheesecake and strawberry shortcake had a baby…it would probably taste like this.
Instead of traditional cheesecake chunks, this recipe gets all of its cheesecake flavor from cream cheese that’s whipped directly into the ice cream base. The result is an unbelievably creamy, tangy vanilla ice cream that tastes just like the filling of your favorite cheesecake.
Swirl in generous ribbons of strawberry jam, fold in plenty of crushed Golden Oreos, and suddenly you’ve got an ice cream that somehow tastes nostalgic, bakery-worthy, and just a little bit over the top.
Basically our favorite kind of dessert.
What Ingredients Do You Need?
Cream Cheese
The star of the show. Cream cheese gives the ice cream its signature tangy cheesecake flavor while making it unbelievably creamy.
Sweetened Condensed Milk
Sweetened condensed milk is the secret to every great no churn ice cream. It adds sweetness while keeping the texture silky smooth without needing an ice cream maker.
Heavy Cream
Whipped heavy cream creates all the lightness and body that you’d normally get from churning.
Strawberry Jam
Good-quality strawberry jam creates beautiful ribbons throughout the ice cream. You can absolutely use homemade if you have some hanging out in the fridge.
Golden Oreos
In my opinion, Golden Oreos are wildly underrated.
They’re buttery, vanilla-forward, and basically taste like the cookie crust of a cheesecake, which makes them the perfect addition here. After freezing, they soften ever so slightly into little bites of vanilla cookie goodness.
Tips for Making the Creamiest No Churn Strawberry Cheesecake Ice Cream
- Use room temperature cream cheese: Cold cream cheese is the fastest way to end up with little lumps in your ice cream base. Let it soften completely before mixing.
- Don’t overmix the whipped cream: You’re looking for medium peaks, not butter. Once the cream holds its shape but still looks smooth and fluffy, you’re good to go.
- Fold gently: When combining the whipped cream with the cream cheese mixture, use a large spatula and fold gently to keep as much air in the mixture as possible. That’s what gives no churn ice cream its light, creamy texture.
- Swirl, don’t stir: When adding the strawberry jam, gently swirl it through the ice cream with a butter knife. Mixing it completely into the base will turn the whole thing pink and you’ll lose those gorgeous ribbons of strawberry.
- Save a few cookies for the top: A sprinkle of crushed Golden Oreos right before freezing makes the finished ice cream look bakery-worthy with almost zero effort.
How to Store Homemade No Churn Ice Cream
Store the ice cream tightly covered in a freezer-safe container for up to 2 months.
For the easiest scooping, let it sit at room temperature for about 5 minutes before serving. It’ll soften just enough to give you those perfect creamy scoops.
Can I Make This Ahead of Time?
Absolutely. In fact, you have to.
Since this is a no churn ice cream, it needs at least 8 hours in the freezer to fully set. I usually make it the night before so it’s ready whenever a dessert emergency strikes.
Because let’s be honest…those happen more often than we’d like to admit.
Happy baking, my friends!
XXX
PrintStrawberry Cheesecake Ice Cream
- Prep Time 40 minutes
- Cook Time 0 minutes
- Total Time 8 hours 40 minutes
- Yield 2 quarts
- Category Dessert
- Method no churn
- Cuisine American
Strawberry Cheesecake Ice Cream
- Prep Time 40 minutes
- Cook Time 0 minutes
- Total Time 8 hours 40 minutes
- Yield 2 quarts
- Category Dessert
- Method no churn
- Cuisine American
Ingredients
For the Strawberry Swirl
- 1 pint fresh strawberries, washed, hulled, and quartered
- 1/4 cup (50g) granulated sugar
- 1 tablespoon cornstarch
- Pinch of salt
For the Ice Cream
- 14 ounces sweetened condensed milk
- 6 ounces cream cheese, at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 cups (480g) heavy cream
- 12 golden oreos, roughly chopped
Instructions
- First, make the strawberry swirl. In a small saucepan, combine the strawberries, sugar, cornstarch, and salt. Place over medium-low heat and cook, stirring occasionally, until the strawberries break down and the mixture thickens into a jammy consistency, about 8 to 10 minutes. Use the back of a wooden spoon to gently mash the strawberries to get to a smoother consistency. Transfer to a medium bowl and set aside to cool completely.
- Once the strawberry swirl is cool, start the ice cream. In a large bowl, combine the sweetened condensed milk, cream cheese, vanilla extract, and salt. Use a silicone spatula to stir together until smooth and no lumps of cream cheese remain. Set aside.
- In a stand mixer fitted with the whisk attachment, beat the heavy cream on low speed, gradually increasing to high, until soft peaks form and the whipped cream just begins to hold its shape, about 1 minute.
- Pour the sweetened condensed milk mixture into the whipped cream and mix on low speed until just combined. Add the Golden Oreos and fold to combine.
- Get out two quart containers (any freezer-safe container works, though, like a 1-pound loaf pan or 9-inch round pan). Spoon the ice cream mixture into each quart container to fill it about one-third of the way. Dollop spoonfuls of the cooled strawberry swirl over the top. Repeat the process, layering with more ice cream and strawberry swirl until you reach the top of the containers.
- Use a butter knife to gently swirl everything together, then cover with a lid or plastic wrap and place in the freezer to set for at least 8 hours before serving. When tightly covered, the ice cream will keep in the freezer for up to 2 months.
- Prep Time 40 minutes
- Cook Time 0 minutes
- Total Time 8 hours 40 minutes
- Yield 2 quarts
- Category Dessert
- Method no churn
- Cuisine American
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