No Churn Strawberry Cheesecake Ice Cream

Name: No Churn Strawberry Cheesecake Ice Cream
Prep time: 15 min
Cook time: 12 h
Total time: 12 h 15 min
Yield: 10 servings
Ingredients: 2 cups heavy cream; 2 ounces cream cheese; 1 14 ounce can sweetened condensed milk; 1 teaspoon vanilla extract; 1/2 cup crushed graham crackers; 1/2 cup chopped strawberries; 1/2 cup strawberry jam

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Prep Time
15 mins
Cook Time
12 hrs
Total Time
12 hrs 15 mins
Servings
10 servings
Calories
261 kcal
Course
Dessert

No Churn Strawberry Cheesecake Ice Cream

Benjamin Ramirez

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This sweet no churn strawberry cheesecake ice cream is the perfect combination of summer strawberries and creamy cheesecake flavor. This is homemade ice cream at its best!

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Ingredients

Servings

2 cups heavy cream
2 ounces cream cheese room temperature
1 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup crushed graham crackers
1/2 cup chopped strawberries
1/2 cup strawberry jam

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Instructions

Add the heavy cream to a bowl of a stand mixer fitted with the whisk attachment.
Beat on medium speed until stiff peaks form, about 2 minutes.
Add the cream cheese and mix on low speed just until it is combined, about 1 minute.
Add the sweetened condensed milk and vanilla extract and fold them gently into the whipped cream. You don't want to deflate the whipped cream so fold gently.
When the mixture is combined fold in the graham crackers and chopped strawberries.
Pour half of the whipped mixture into a 9x5 loaf pan and gently smooth.
Add the strawberry jam on top of the whipped mixture in the pan and top with the remaining whipped mixture.
Using a butter knife gently swirl the ice cream in the loaf pan so the strawberry jam will become distributed through the ice cream.
Wrap the pan in plastic wrap and add to the freeze for a minimum of 12 hours, but overnight is preferred.
Once the ice cream has hardened, scoop and serve and top with chocolate sauce if desired.
Keep covered and frozen for up to 3 weeks.

Equipments used:

Notes

Heavy creamy whips and freezes into a light and fluffy ice cream. you cannot substitute lower-fat milk or milk alternatives for this recipe.
Sweetened condensed milk adds sweetness and creaminess to the ice cream. Make sure you're not using evaporated milk - it's not the same.
You can use vanilla bean paste in place of vanilla extract for extra flavor and color.
Use your favorite store-bought or homemade strawberry jam.

Nutrition Information

Show Details

Serving 1g Calories 261kcal (13%) Carbohydrates 19g (6%) Protein 2g (4%) Fat 20g (31%) Saturated Fat 12g (60%) Polyunsaturated Fat 6g Trans Fat 1g Cholesterol 61mg (20%) Sodium 60mg (3%) Sugar 13g (26%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 261 kcal

% Daily Value*

Serving	1g
Calories	261kcal	13%
Carbohydrates	19g	6%
Protein	2g	4%
Fat	20g	31%
Saturated Fat	12g	60%
Polyunsaturated Fat	6g	35%
Trans Fat	1g	50%
Cholesterol	61mg	20%
Sodium	60mg	3%
Sugar	13g	26%