This No-Churn Strawberry Cheesecake Ice Cream consists of a cheesecake flavoured ice cream base that’s loaded with cheesecake and graham cracker pieces and a swirl of sweet homemade strawberry sauce. This simple and delicious dessert just screams summer!

Two incredible desserts come together to make this unbelievably creamy and silky Strawberry Cheesecake Ice Cream. This ice cream is a dream come true. It starts with a cream cheese flavoured ice cream base that has real cheesecake chunks and graham crackers loaded in. It’s then swirled with a ribbon of homemade strawberry sauce! Nowhere near diet-friendly, but it’s totally worth every bite of this sweet and creamy strawberry cheesecake in ice cream form! 

So here we go, another no-churn ice cream recipe (certainly not the last). It’s become my go-to recipe when the weather is getting too hot, because it’s so simple to make and the flavour variations are endless! For example: 

• Oreo
• Coffee Oreo Nutella Swirl
• Candied Pecan Caramel Swirl

And now Strawberry Cheesecake! I also have another no-churn ice cream coming — hint: it’s campfire themed!

The base of this ice cream consists of heavy cream, vanilla, cream cheese and sweetened condensed milk. It’s super easy to make, start by whipping the heavy cream and vanilla until stiff peaks form to give the ice cream its fluffy texture. Then you blend the cream with the condensed milk. Make sure the cream cheese is at room temperature so it’s soft enough to blend into the sweetened condensed milk smoothly. Next we fold the whipped cream with the cream cheese mixture, gently so you don’t deflate the cream. 

Here comes the fun part, the add-ins! Now it’s time to add the strawberry and the cheesecake part of this ice cream. I bought a plain 6” cheesecake at my local grocery store, chopped it up into small cubes and added it to the whipped cream mixture. This is optional but highly recommend, I mean chunks of cheesecake in every bite of ice cream? What’s not to love?

Although the cheesecake already had a graham cracker crust, I still decided to add a few larger pieces of crushed graham crackers to the ice cream to add a nice crunch to each bite. You can even take this recipe up a notch and mix in some fresh chopped strawberries for even more flavour! 

Speaking of strawberries, it’s time for my favourite part — the strawberry sauce swirl! I suggest you make this part first since it needs to chill and thicken in the refrigerator overnight. This sweet and luscious sauce only takes a few minutes to make and is the perfect addition to this creamy smooth ice cream. 

For this recipe I made an entire batch of my Homemade Strawberry Sauce. This recipe makes quite a bit of sauce, but this means you can swirl half of it into the ice cream, then use the other half as a yummy topping. So good! 

I feel like I should mention that I tried something knew with this no-churn ice cream and put it into a parchment lined springform pan instead of a loaf pan like I usually do. And honestly? I don’t think I’ll ever use a loaf pan for ice cream again! 

Not only does the ice cream look prettier in a springform pan, but the parchment paper makes clean up insanely easy. My aunt had asked if she could have the rest of the ice cream, so I took it to her house, then simply lifted the ice cream out of the pan and let her put it into a separate container. The pan was amazingly clean and all I had to do was rinse it out! So goodbye tiny loaf pans and hello big beautiful springform pan ice creams! 

This Strawberry Cheesecake Ice Cream is to die for! It has all the best flavours of a strawberry cheesecake wrapped up in one big bowl of creamy and dreamy ice cream. You’re gonna wanna enjoy this frozen treat all summer long!

Enjoy!

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Here are some of the tools I used to create today’s recipe: 

Stand Mixer | Hand Mixer | Springform Pan | Parchment Paper | 

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No-Churn Strawberry Cheesecake Ice Cream

Yield: one 9-inch springform pan or one 9x5-inch loaf pan

This No-Churn Strawberry Cheesecake Ice Cream consists of a cheesecake flavoured ice cream base that’s loaded with cheesecake and graham cracker pieces and a swirl of sweet homemade strawberry sauce. This simple and delicious dessert just screams summer!

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Ingredients

• 1 recipe of my Homemade Strawberry Sauce
• 2 cups Heavy Whipping Cream
• 1 tsp pure vanilla extract
• 1 (8-ounce) package cream cheese, softened to room temperature
• 14 oz (1 and 1/4 cup) sweetened condensed milk
• 3/4 cup graham cracker crumbs
• 1 store-bought 6”-inch cheesecake, cut into pieces (optional)

Instructions

Prepare one recipe of my Homemade Strawberry Sauce. Pour into an airtight jar and allow to chill and thicken in the refrigerator overnight.

In a large stainless steel bowl, whip the heavy cream and vanilla until soft peaks form, about 3-4 minutes.

In a separate bowl using a handheld mixer, beat cream cheese until smooth, about 2-3 minutes. Add sweetened condensed milk and mix on low speed until fully combined.

Add whipped cream to cream cheese mixture, 1/3 at a time and gently fold until smooth and combined.

Add crushed graham crackers and cheesecake pieces and gently fold into the cream until combined. Pour 1/3 of the mixture into a parchment lined 9-inch springform pan or a 9x5-inch loaf pan and spread evenly.

Drizzle some of the homemade strawberry sauce on top and use a butter knife to swirl. Pour 1/2 of the remaining cream mixture on top and drizzle more of the strawberry sauce on top and swirl. Repeat with the remaining ice cream mixture, spread into an even layer, then drizzle and swirl some more strawberry sauce on top. You can drizzle as much or as little as you want.

Sprinkle top with more cheesecake pieces and graham cracker crumbs, optional.

Cover with plastic wrap and freeze for up to 6 hours or overnight. Serve with the remaining strawberry sauce on top. Enjoy!

MORE ICE CREAM RECIPES YOU WILL LOVE

No-Churn Oreo Ice Cream 

No-Churn Coffee Oreo Nutella Swirl Ice Cream

No-Churn Candied Pecan Caramel Swirl Ice Cream 

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Love, Dedra

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