5.0 from 3 votes
No churn strawberry cheesecake ice cream
This No churn strawberry cheesecake ice cream is super easy to make and is the perfect summer treat!
Prep Time
20 mins
Additional Time
6 hrs
Total Time
6 hrs 20 mins
Servings: 8 servings
Calories: 543 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup (100g) graham cracker crumbles
- ¼ cup (50g) sugar
- ¼ cup (60g) butter melted
- ½ pound (225g) cream cheese softened
- 1 cup (240ml) heavy cream
- 1 teaspoon vanilla extract
- 1¼ cups (400ml) sweetened condensed milk
- ½ cup (150g) raspberry or strawberry jam
- Fresh fruit of your choice for garnish optional
Instructions
- Combine the graham cracker crumbles, sugar, and melted butter in a medium bowl. Mix until the ingredients are well combined and have a sandy texture. Set aside.
- In a large mixing bowl, beat the cream cheese, heavy cream, and vanilla extract until smooth and creamy. Beat the mixture at medium to high speed until it thickens and forms stiff peaks.
- Gradually fold in the sweetened condensed milk until the mixture is smooth and well incorporated.
- Line a loaf pan or a freezer-safe container with parchment paper or plastic wrap.
- Pour half of the ice cream base mixture into the prepared pan and smooth the surface.
- Spoon half of the raspberry or strawberry jam and sprinkle the graham cracker mixture over the ice cream base.
- Pour the remaining ice cream base on top and spread it evenly.
- Repeat the process by adding the remaining jam and sprinkling the graham cracker mixture, swirling it gently, if desired.
- Cover the pan with plastic wrap and freeze for at least 6 hours or overnight until firm.
- Once fully frozen, remove the ice cream from the freezer and allow it to sit at room temperature for a few minutes to soften slightly before scooping.
- Serve in bowls or cones, garnished with fresh fruit, and add more jam or graham crackers for extra crunch.
Cup of Yum
Notes
- The cream cheese needs to be at room temperature to blend smoothly.
- Don’t overmix. Fold gently to maintain a creamy texture.
- Chill thoroughly. Allow enough time for the ice cream to firm up in the freezer
- Store - Keep in the freezer for up to 2 weeks.
Nutrition Information
Calories
543kcal
(27%)
Carbohydrates
59g
(20%)
Protein
7g
(14%)
Fat
32g
(49%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
94mg
(31%)
Sodium
287mg
(12%)
Potassium
289mg
(8%)
Fiber
1g
(4%)
Sugar
48g
(96%)
Vitamin A
1.128IU
(0%)
Vitamin C
3mg
(3%)
Calcium
203mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 543
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 59g | 20% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 94mg | 31% |
| Sodium | 287mg | 12% |
| Potassium | 289mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 1.128IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 203mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.