This no-churn strawberry cheesecake ice cream combines sun-ripened strawberries with rich, creamy cheesecake flavor — an easy homemade ice cream you can make without an ice cream maker.
Looking for the best summer no-churn ice cream? This strawberry cheesecake version is simple, crowd-pleasing, and made with just a handful of ingredients.
If you follow this blog you may remember the cheesecake-stuffed strawberries that sparked a love for strawberry-and-cheesecake combinations. This recipe captures those same flavors but is even easier since it requires no ice cream machine.
With whipped heavy cream, sweetened condensed milk, cream cheese, fresh strawberries, a swirl of jam, and crushed graham crackers, you’ll have a decadent frozen dessert ready after an overnight chill.
What is no-churn ice cream?
No-churn ice cream is homemade ice cream made without a traditional ice cream machine. The common method uses whipped heavy cream folded into sweetened condensed milk to create a creamy base that freezes smooth and scoopable. From there you fold in flavor components and mix-ins to create the finished dessert.
For this recipe the cheesecake notes come from softened cream cheese, the strawberry flavor from fresh berries and jam, and texture from crushed graham crackers.
What do I need?
Equipment is minimal: a stand mixer with the whisk attachment makes whipping heavy cream quick and easy, but a handheld mixer or a sturdy whisk will also work. Use a metal loaf pan or another freezer-safe container for freezing.
Which strawberry jam should I use?
Choose a jam you enjoy — it doesn’t need to be gourmet. A familiar store brand works well and balances sweetness and strawberry flavor. If you prefer homemade jam, a vanilla-studded strawberry jam adds a lovely depth that complements the cheesecake base.
Storage
Store the ice cream in the freezer, tightly covered, for up to three weeks. Wrapping the pan with plastic wrap or using an airtight container prevents freezer burn and helps retain creaminess.
Other dessert ideas
If you enjoy fruity, creamy desserts, try other treats that combine berries and cheesecake elements like cheesecake-stuffed strawberries, strawberry tarts, or a fresh berry ice cream variation.
No Churn Strawberry Cheesecake Ice Cream
This no-churn strawberry cheesecake ice cream blends summer strawberries with creamy cheesecake flavor for an easy homemade treat.
Equipment
- Stand mixer or handheld mixer (whisk attachment)
- 9×5 loaf pan or another freezer-safe container
Ingredients (makes about 10 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
Instructions
- Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium until stiff peaks form, about 2 minutes.
- Add the cream cheese and mix on low just until combined, about 1 minute.
- Add the sweetened condensed milk and vanilla, then gently fold them into the whipped cream to avoid deflating it.
- Fold in the crushed graham crackers and chopped strawberries.
- Pour half the mixture into a 9×5 loaf pan and smooth gently.
- Spoon the strawberry jam over the layer, then top with the remaining whipped mixture.
- Use a butter knife to gently swirl the jam through the ice cream so it distributes in ribbons.
- Cover the pan tightly with plastic wrap and freeze for at least 12 hours, overnight preferred.
- Once firm, scoop and serve. Top with chocolate sauce if desired. Keep covered and frozen up to 3 weeks.
Notes
- Use full-fat heavy cream — lower-fat substitutes won’t whip or freeze the same way.
- Be sure to use sweetened condensed milk (not evaporated milk) for sweetness and creaminess.
- Vanilla bean paste can replace vanilla extract for extra flavor and flecks of vanilla.
- Store-bought or homemade strawberry jam both work well.
Nutrition (per serving, approximate)
Calories: 261 kcal; Carbohydrates: 19 g; Protein: 2 g; Fat: 20 g; Saturated Fat: 12 g; Sugar: 13 g; Cholesterol: 61 mg; Sodium: 60 mg.
