Imagine everything you love about strawberry cheesecake—sweet berries, creamy decadence, graham cracker crunch—all swirled into a dreamy ice cream, no ice cream maker required. Trust me, once you try this no-churn version, there’s no going back!
Why You’ll Love This Recipe
This recipe brings back sweet memories of summers with my kiddos, when we’d pick fresh strawberries and turn them into something magical. You don’t need fancy equipment—just a few simple ingredients and a bit of freezer patience!
- No churn = no stress (no ice cream machine needed)
- Rich, tangy cream cheese flavor in every bite
- Strawberry swirls and chunks keep it fresh and fruity
- Graham cracker crumbs add that perfect cheesecake crunch
- A make-ahead dessert that’s ideal for entertaining
Ingredients Breakdown
Essentials
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 2 tablespoons sugar (for strawberries)
- 1/2 cup crushed graham crackers
Pro Tips
- Let the cream cheese come to room temp for easy mixing—no lumps here!
- If strawberries aren’t in season, use frozen (just thaw and drain first)
- Skip the graham crackers if you’re going gluten-free or sub with GF cookies
- Chill your mixing bowl and beaters for faster whipped cream peaks
- For extra flavor, add a squeeze of lemon juice to the strawberries
Step-by-Step Instructions
- In a small saucepan, combine chopped strawberries and sugar. Cook over medium heat for about 5–7 minutes, stirring occasionally, until the fruit softens and forms a jammy texture. Let cool completely.
- In a large bowl, beat the cream cheese until smooth and creamy. Add sweetened condensed milk and vanilla extract, and mix until well combined.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in batches, being careful not to deflate the air.
- Pour half of the mixture into a 9×5” loaf pan. Drop spoonfuls of strawberry mixture and sprinkle graham cracker crumbs. Swirl gently.
- Repeat with the remaining ice cream base, strawberries, and graham crackers. Swirl one last time for that marbled effect.
- Cover with foil or plastic wrap. Freeze for at least 6 hours or overnight, until firm.
- To serve, let sit at room temp for 5 minutes for easy scooping. Enjoy!
Chef’s Tips and Tricks
- Fold, don’t stir too hard—keep that whipped cream fluffy!
- Layer the mix-ins to get an even swirl throughout
- Taste your strawberries; if they’re tart, add a bit more sugar
- Let your ice cream rest on the counter a few minutes before scooping to soften perfectly
- Store in an airtight container to prevent freezer burn
Recipe Variations and Serving Suggestions
- Add mini white chocolate chips for a fun twist
- Drizzle with caramel or strawberry sauce before serving
- Swap strawberries for raspberries or blueberries
- Crushed Oreos or vanilla wafers work great instead of graham crackers
- Serve in sugar cones or fancy dessert cups topped with whipped cream
FAQs
Can I use frozen strawberries?
Yes! Just thaw and drain them first so the syrup doesn’t make the ice cream too icy.
How long does no-churn ice cream keep in the freezer?
It’s best within 1–2 weeks for peak flavor and texture, but it can last up to a month if stored well.
Can I make this dairy-free?
You can try using dairy-free whipped topping and vegan cream cheese, but I recommend testing a small batch first to make sure the texture stays creamy.
Recipe Card
Prep Time: 20 minutes
Cook Time: 7 minutes (for berries)
Total Time: 6 hours 30 minutes (including freeze time)
Ingredients:
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 2 tablespoons sugar
- 1/2 cup crushed graham crackers
Instructions:
- Cook strawberries with sugar until soft and jammy. Cool completely.
- Beat cream cheese until smooth, then mix in condensed milk and vanilla.
- Whip heavy cream until stiff peaks form.
- Fold whipped cream into cream cheese mixture gently.
- Layer half the ice cream base into a loaf pan with strawberries and graham crackers. Swirl. Repeat with remaining layers.
- Freeze at least 6 hours or overnight. Enjoy!
Nutrition: 320 calories per serving
If you give this no-churn strawberry cheesecake ice cream a try, I’d love to hear about it! Leave a star rating and comment below, or snap a photo and tag me on Instagram @thekitchensaid—seeing your creations absolutely makes my day!
