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!
8ouncescream cheesebring to room temperature to soften
½cup crushed graham crackers
Garnish
¼cupcrushed 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.
Video
Notes
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.