Strawberry Cheesecake Ice Cream (No-Churn)
User Reviews
5
Strawberry Cheesecake Ice Cream (No-Churn)
Description
Strawberry Cheesecake Ice Cream (No-Churn) features a homemade strawberry puree made by simmering chopped fresh strawberries with sugar, cornstarch, and lemon juice until thickened, then blended smooth and chilled. The ice cream base is created by folding whipped heavy cream into a mixture of sweetened condensed milk, vanilla, and a pinch of salt. Cubed cheesecake is incorporated to provide creaminess and texture. The no-churn method means the mixture is frozen without an ice cream maker, yielding a soft yet creamy frozen dessert with rich strawberry and cheesecake notes.
The strawberry puree’s simmering both softens the fruit and concentrates its flavor, while the cornstarch helps create a smooth yet slightly dense texture. The cold heavy cream whipped to stiff peaks adds lightness to the dense sweetened condensed milk base. Mixing cheesecake cubes through the frozen mixture introduces bursts of tangy, creamy texture that contrast nicely with the bright strawberry flavor.
This ice cream is ideal for summertime desserts where homemade ice cream is desired without specialized equipment. The strawberry and cheesecake combo works well served alone or alongside extra fresh berries for a refreshing treat.
Storing the strawberry puree a few days ahead enhances flavor development. The ice cream should be kept frozen but may soften quickly due to no-churn texture, so serve soon after thawing slightly for creaminess. Overall, it crafts a rich, fruity, creamy frozen dessert celebrating fresh strawberries and cheesecake.
Ingredients
For the strawberry puree
- 16 oz. strawberry fresh, about 2 cups, trimmed and chopped
- 1/3 cup granulated sugar
- 1 tsp. cornstarch
- 1 Tbsp. lemon juice freshly squeezed
For the ice cream
- 2 cups heavy cream cold
- 1, oz. can sweetened condensed milk
- 2 tsp. vanilla extract pure
- salt pinch
- 1 Cheesecake Discard the whipped cream on top if it comes with it. Cut into cubes, divided. (I didn’t use the entire cheesecake, but a majority of it. You’ll mix most of it into the ice cream and reserve some of the pieces to garnish on top, storebought, 7-inch size
Instructions
For the strawberry puree
- Note: the strawberry puree can be made up to 3 days in advance. I like doing this because the flavor intensifies as it sits.
- Add the strawberries, sugar, and cornstarch to a medium-sized saucepan and toss to combine. Then stir in the lemon juice. Bring to a boil and then turn the heat to medium-low to a simmer, stirring occasionally, until the strawberries are mostly cooked down (they will have some chunks) and the mixture has thickened. This will take ~15-20 minutes.
- Carefully transfer to a blender and blend until smooth. Allow to cool and then refrigerate while you start on the ice cream.
For the ice cream
- Whisk together the condensed milk, vanilla, and salt in a large bowl. Then, in the bowl of a stand mixer fitted with the whisk attachment or a hand mixer, beat the cold heavy cream for ~2 minutes on medium-high speed until stiff peaks form. (Start on a slow speed, then gradually increase the speed higher to prevent splattering). Be careful not to overbeat.
- Gently fold the whipped heavy cream into the condensed milk mixture with a rubber spatula a few times.
- Then add ~⅓ cup of the strawberry puree (or more if you want, based on preference!) and then cheesecake cubes, folding until combined. (This part looks pretty with the swirls)
- Transfer the ice cream to a 9x5-inch loaf pan or freezer-safe container, smoothing the top. Add a few more dollops of the strawberry puree on top and swirl with a knife. Then garnish the top with more cheesecake bites.
- Freeze for at least 6 hours or overnight. Allow to sit for ~10 minutes before scooping. Enjoy with any leftover strawberry puree!
Notes
- Make the strawberry puree up to three days ahead to deepen its flavor.
- Discard any whipped cream topping from storebought cheesecake before cubing.
- Store finished ice cream in the freezer for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 419kcal | 21% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 102mg | 34% |
| Sodium | 142mg | 6% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 1093IU | 22% |
| Vitamin C | 34mg | 38% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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