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Creamy, smooth, delicious no-churn strawberry cheesecake ice cream is made in minutes! It’s decadent, creamy and some of the best ice cream you’ll ever eat.
You’ll never need an ice cream maker again with this no-churn ice cream recipe! Join me in scooping up the easiest summertime inspired treat, easy enough for any day of the week.
As I was mixing up my favorite batch of no-churn cream cheese ice cream, I glanced over at a couple pounds of strawberries and thought about blending my two loves. Why not?
Garnished with some crushed graham cracker, it became a rich, creamy and cold strawberry cheesecake ice cream – perfect for hot summer days!
Often, the best recipes are the simplest. The fewer ingredients, the more each one shines. The result is strawberry cream perfection and unlike my mom’s favorite ice cream recipe, you don’t have to sit outside with an ice cream maker all afternoon!
This dreamy no churn strawberry cheesecake ice cream is made from just five ingredients in a few minutes of hands-on time. The rest of the magic happens in the freezer.
The Ultimate Ice Cream Guide
If you love ice cream as much as we do, don’t miss this incredible round up of 18 of the BEST no churn ice cream flavors. So easy and so good – no ice cream machine required.
Why You’ll Love this Strawberry Cheesecake Ice Cream
- Simple and Fresh
- Bright Strawberry Flavor
- Creamy and Smooth
- No Cooking, No Churning
- Making this strawberry cheesecake ice cream is almost as easy as eating it!
“My 3 yr old daughter and I just made this! It was fun and easy. And sooo good!!! We’re going to try making a new flavor every week!
And thank you for having recipes that don’t require another giant kitchen gadget.”
– Mary Beth
Ingredients and Substitutions
- Sweetened Condensed Milk – For the sweet cream texture of this ice cream.
- Heavy Cream – the creamy foundation of this recipe. You can use half and half instead, if that’s what you have on hand.
- Strawberries – You can use fresh, frozen, or even canned strawberries for this recipe.
- Cream Cheese – Full fat cream cheese is best for this recipe. Check out Can You Freeze Cream Cheese? for a comprehensive storage guide.
- Graham Crackers – You’ll want these to be crushed, to mimic the crust of cheesecake.
Variations
- Stir in white chocolate or milk chocolate chips for little bursts of chocolate and added texture.
- Mix in crumbled cookies.
- Fold in chunks of real cheesecake, too.
How to Make No Churn Strawberry Cheesecake Ice Cream
- Prep – Using a food processor, puree strawberries.
- Combine – Whip cream until stiff peaks form. Add sweetened condensed milk, cream cheese, strawberries and graham crackers. Blend until smooth.
- Freeze – Freeze 2+ hours until solid.
Tips
- Make sure you use really cold heavy whipping cream. Store it at the back of your refrigerator for best results.
- Put your mixing bowl in the fridge or freezer for a little bit before, as well. The colder your bowl and ingredients are, the more air will be trapped in your ice cream for a lighter, creamier finish.
- Five full graham crackers equals about one cup of crushed. You can use as much or as little as you like – these help mimic the texture of cheesecake crust.
- Your freezer’s coldest area is probably in the back. Store your ice cream there for a quicker freeze and to store.
Make More (or Less!)
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Frequently Asked Questions
Is cheesecake ice cream made like cheesecake?
This ice cream recipe captures the feeling and flavor of cheesecake without all the effort. No churning or baking is required!
Can you use frozen strawberries for strawberry ice cream?
Yes! You can use any kind of strawberries for this recipe, including fresh, frozen, and even canned strawberry pie filling.
Serving Suggestions
This ice cream is excellent all on its own, but there are so many ways to personalize it!
- Top with graham crackers
- Serve in a waffle cone
- Serve brownies a la mode
- Make an ice cream cake
- Make ice cream sandwiches using graham crackers instead of cookies!
- Fill a graham cracker crust with ice cream to make a pie.
- Fill an oreo pie crust for a fun twist
How to Store
- Freeze – Once the ice cream has frozen solid, you can cover it with plastic wrap and it will keep for up to weeks.
Dietary Considerations
- Gluten Free (Be sure to choose gluten free graham crackers)
- Vegetarian
- Nut Free
I hope you love my no churn strawberry cheesecake ice cream as much as I do. If you try it doesn’t forget to tell me all about it in the comments!
No Churn Strawberry Cheesecake Ice Cream
Creamy, smooth, delicious no-churn strawberry cheesecake ice cream made in minutes! You’ll never need an ice cream maker again with this no-churn ice cream!
Yield
Ingredients
- 2 cup fresh strawberries de-stemmed and washed (can substitute 1 cup frozen)
- 2 cups heavy whipping cream very cold
- 14 ounces sweetened condensed milk one can
- 8 ounces cream cheese bring to room temperature to soften
- ½ cup crushed graham crackers
Garnish
- ¼ cup crushed graham crackers
Instructions
- Using a food processor, purée strawberries. Set aside.
- In a large mixing bowl or mixer, beat heavy cream, gradually increasing speed until stiff peaks form. Add sweetened condensed milk, softened cream cheese and strawberries. Blend until smooth.
- Fold in crushed graham crackers.
- Pour into a loaf pan or airtight container. Freeze 2+ hours until solid. Serve with crushed graham crackers.
Tips
- Make sure you use really cold heavy whipping cream. Store it at the back of your refrigerator for best results.
- Put your mixing bowl in the fridge or freezer for a little bit before, as well. The colder your bowl and ingredients are, the more air will be trapped in your ice cream for a lighter, creamier finish.
- Five full graham crackers equals about one cup of crushed. You can use as much or as little as you like – these help mimic the texture of cheesecake crust.
- Your freezer’s coldest area is probably in the back. Store your ice cream there for quicker freeze time.
Nutrition Information
Calories: 486kcal (24%), Carbohydrates: 39g (13%), Protein: 8g (16%), Fat: 34g (52%), Saturated Fat: 21g (105%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 102mg (34%), Sodium: 192mg (8%), Potassium: 159mg (5%), Fiber: 1g (4%), Sugar: 34g (38%), Vitamin A: 1384IU (28%), Vitamin C: 22mg (27%), Calcium: 201mg (20%), Iron: 0.5mg (3%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Hannah says
I can’t believe how easy this is and it tastes amazing!
Laura says
HiI’m in Ireland an would love to try this, could you tell me what half and half is please ? Is it half milk half water ? Also your measurements are in cups would it be possible to find out what that is in ounces please and thank you.
Julie says
There’s 8 oz in a cup. Half and half is half heavy cream and half whole milk. I hope you enjoy it as much as we do!
Terri says
Julie, this looks amazing. I vow to make this (after I lose 5 lbs). 🙂
Love your posts and your IG.
xo Terri (windlost1)
Julie says
Love it! I should do the same, Terri! You are always so kind and inspiring! Now could you inspire me to lose 5 pounds?
Linda says
How many servings does this make?
Julie Blanner says
8 – you can adjust the servings on the right portion of the recipe card
ChiChi says
I love the easy it is to make no churn ice cream and your strawberry cheesecake ice cream looks really yummy.
Maria says
No churn ice cream is the best! Love this flavor!