This easy no-churn strawberry cheesecake ice cream is a favorite for good reason. Made with a homemade strawberry glaze, a buttery graham cracker crumble, cream cheese, and a few pantry staples, this recipe shows how simple it is to make rich, creamy ice cream without an ice cream machine.
No-Churn Strawberry Cheesecake Ice Cream
Inspired by one of the classic strawberry cheesecake ice cream flavors, this no-churn version balances bright strawberry flavor with the tang and creaminess of cheesecake, plus a satisfying crunchy graham cracker ribbon. It’s perfect for summer gatherings, weeknight treats, or whenever you want an indulgent homemade dessert without specialized equipment.
Why This Recipe Works
- Layered texture and flavor – The strawberry glaze and graham cracker crumble are folded into the creamy base in layers, creating a beautiful swirl and contrast of textures in every spoonful.
- No machine required – Whipping the cream and folding it into sweetened condensed milk creates the same airy, creamy texture you’d expect from churned ice cream, but without an ice cream maker.
- Simple, reliable technique – With straightforward steps and typical kitchen tools, the method is approachable for home cooks of any level.
What Does No-Churn Ice Cream Mean?
No-churn ice cream is simply ice cream made without an ice cream machine. Instead of a traditional custard base that relies on egg yolks and continuous churning, this method uses whipped cream and sweetened condensed milk to achieve a light, creamy texture that freezes solid in the freezer.
A hand mixer or stand mixer is the main tool needed to whip the cream to stiff peaks, which traps air and creates the smooth mouthfeel typical of churned ice cream. After assembling the layers, the mixture is frozen for several hours until firm.
Ingredients to Make Homemade Strawberry Cheesecake Ice Cream
- Strawberries – 12 ounces, blended into a glaze for bright, fresh strawberry flavor.
- Pure vanilla extract – Adds depth and rounds out the fruit and cream flavors.
- Granulated sugar – Sweetens and helps the strawberry glaze thicken.
- Very cold heavy cream – Whipped to stiff peaks to create the ice cream’s airy base.
- Cream cheese – Softened, for a tangy cheesecake character and silky mouthfeel.
- Sweetened condensed milk – Key to no-churn recipes; it sweetens and provides body so the ice cream sets well in the freezer.
- Graham crackers – Crushed into coarse crumbs to mimic cheesecake crust swirled into the ice cream.
- Brown sugar – Mixed with the graham crumbs for a deeper, caramel-like flavor.
- Salted butter – Melted into the graham crumble to bind and add richness.
- Kosher salt – A pinch in the cream mixture and a small amount in the crumble to balance sweetness.
How to Make No-Churn Ice Cream
- Add the strawberries, sugar, and vanilla extract to a small saucepan. Cook over medium heat for about 15 minutes, until the mixture reduces and thickens. Remove from the heat and let cool for 30 minutes.
- Make the graham cracker crumble by combining crushed graham crackers, melted butter, and brown sugar in a small bowl. Stir until evenly moistened and set aside.
- In a medium bowl, whisk together the sweetened condensed milk, vanilla extract, and a pinch of salt. Set aside.
- Using a stand mixer with the whisk attachment (or a hand mixer), whip the softened cream cheese until light and smooth. Scrape down the bowl as needed.
- Add the very cold heavy cream and whip on high until stiff peaks form, about 1–2 minutes.
- Fold about one cup of the whipped cream into the condensed milk mixture to lighten it, then gently fold in the remaining whipped cream until just combined. This becomes your ice cream base.
- Assemble the ice cream in a loaf pan: pour about one-third of the ice cream base, then dot or spoon some strawberry glaze and sprinkle graham crumble. Use a butter knife to gently swirl from top to bottom. Repeat layers until the pan is full, reserving some glaze and crumble for the top.
- Cover tightly and freeze for at least 5–6 hours, or until firm. For easiest scooping, allow the ice cream to sit at room temperature for a few minutes before serving.
Frequently Asked Questions
- How long does no-churn ice cream last in the freezer? Stored tightly covered, no-churn ice cream will keep well for up to two months. For best texture, consume within a month.
- How do you create the swirl? Layer the ice cream base, then the strawberry glaze and graham crumble. Use a butter knife to gently swirl from the top of the pan to the bottom; repeat between layers until finished.
- What pan works best? A standard loaf pan is ideal for this recipe because it creates compact layers and slices easily for serving.
Looking for More Desserts?
If you enjoy this recipe, try other simple frozen treats, fruit-based desserts, and cookies that combine seasonal produce with easy techniques for impressive results.
Are You Loving This Strawberry Cheesecake Ice Cream Recipe?
This recipe makes a creamy, flavorful dessert that’s perfect for sharing. If you make it, leave a note with any tweaks or serving ideas, and enjoy the homemade flavor of strawberry cheesecake in every scoop.
No-Churn Strawberry Cheesecake Ice Cream
Equipment
- Blender (for strawberries and graham crumbs)
- Stand mixer or hand mixer
- Loaf pan
Ingredients
Strawberry Glaze
- 12 ounces strawberries, lightly pulsed in a blender
- 1/3 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
Graham Cracker Crumble
- 1/2 cup graham cracker crumbs, pulsed to coarse crumbs
- 2 tablespoons salted butter, melted
- 1 1/2 tablespoons packed brown sugar
- 1/8 teaspoon kosher salt
Cream Mixture
- 4 ounces cream cheese, softened
- 2 cups whipping cream, very cold
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- Pinch of kosher salt
Instructions
- Add the strawberries, sugar, and vanilla to a small saucepan. Cook over medium heat about 15 minutes, until reduced and thickened. Cool 30 minutes.
- Combine graham cracker crumbs, melted butter, and brown sugar until evenly moistened. Set aside.
- Whisk sweetened condensed milk with vanilla and a pinch of salt; set aside.
- Whip the softened cream cheese in a mixer until light and smooth, scraping the bowl as needed.
- Add very cold heavy cream and whip on high until stiff peaks form, about 1–2 minutes. Fold about 1 cup into the condensed milk mixture, then fold in the remaining whipped cream until fully combined.
- Layer one-third of the ice cream base into a loaf pan, add some strawberry glaze and graham crumble, and swirl with a butter knife. Repeat layers until the pan is full, reserving some glaze and crumble for the top.
- Cover tightly and freeze at least 5–6 hours until firm. Let sit a few minutes before scooping for easiest serving.