Strawberry Cheesecake Ice Cream
I love strawberries so much! 🍓 Sometimes my strawberries start to get a little too ripe and are almost ready to be thrown away, but instead of wasting them, I turn them into a compote. I usually make a big batch, but it can go bad quickly, so I decided to use it to make a no-bake strawberry cheesecake no-churn ice cream.
This is one of my favorite flavors to order at ice cream shops, but they never seem to add enough strawberries. That’s when I thought, why not make my own and load it up with as many strawberries as I want?
It turned out creamy, rich, and packed with fresh strawberry flavor, plus it’s a great way to use up extra strawberries and avoid food waste. Honestly, this might be my new favorite summertime treat!
Strawberry Cheesecake Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 14 ounces sweetened condensed milk 1 can
- 1 pound strawberries
- 1/3 cup granulated sugar
- 8 ounces cream cheese softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup graham crackers crushed
Instructions
- Wash and clean the strawberries. Remove the stems and cut the strawberries into small pieces.
- Add the strawberries and sugar to a pot. Cook over medium heat for 10–15 minutes, stirring occasionally, until the strawberries soften and the mixture thickens slightly. Remove from the heat and allow it to cool completely. For faster cooling, place it in the refrigerator.
- In a bowl, combine the cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract. Mix until smooth. Roll the mixture into small bite-sized balls.
- Place the cream cheese balls and crushed graham crackers into a zip-top bag. Gently shake until the cream cheese balls are coated. Transfer them to the freezer while you prepare the ice cream base.
- In a large bowl, whip the heavy cream and 1 teaspoon vanilla extract until it reaches almost stiff peaks.
- Gently fold in the sweetened condensed milk until fully combined.
- Pour half of the whipped cream mixture into a freezer-safe container. Add some of the strawberry mixture and a portion of the graham cracker-coated cream cheese balls. Swirl gently.
- Add the remaining whipped cream mixture, followed by the remaining strawberries and cream cheese balls. Sprinkle any remaining graham cracker crumbs on top and gently swirl again.
- Cover and freeze for at least 6 hours or overnight, until firm.
- Scoop, serve, and enjoy your homemade Strawberry Cheesecake Ice Cream!
Connie’s notes
Ratings help other people decide whether to try it — and they tell me which recipes are worth doing more of. It takes ten seconds.
↓ Leave your rating
