Go Back

No Churn Strawberry Cheesecake Ice Cream

No churn strawberry cheesecake ice cream with a ruby-red strawberry sauce swirl and crushed graham crackers. Cream cheese and sweetened condensed milk create a cheesecake-like base, then whipped cream gives a creamy frozen texture without an ice cream machine.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 minutes
freezing 6 hours
Total Time 6 hours 28 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the Ice Cream
  • 1 oz cream cheese softened
  • 14 oz sweetened condensed milk
  • 2 cup heavy whipping cream cold
  • 1 tsp vanilla extract
For the Swirl
  • 1 cup fresh strawberries chopped
  • 2 tbsp sugar
  • 0.5 cup graham crackers crushed

Equipment

  • 1 sheet pan

Method
 

Make the strawberry sauce
  1. Cook the chopped strawberries with sugar in a small saucepan over medium heat until thickened into a sauce, about 8 minutes, stirring often as it turns ruby-red. Let it cool completely so it won’t melt the base when you swirl it.
Make the cheesecake base
  1. Beat the softened cream cheese until smooth, then mix in the sweetened condensed milk and vanilla extract until evenly combined and glossy. Scrape the sides of the bowl as needed for a lump-free base.
Whip and combine
  1. Whip the heavy cream in a separate bowl to stiff peaks using an electric mixer, about 2 to 4 minutes. Stop when the cream holds firm peaks that don’t droop.
  2. Fold the whipped cream into the cream cheese mixture until fully combined, keeping the texture airy. Mix just until no streaks remain to preserve the light, cheesecake-like bite.
Assemble and layer
  1. Pour half the mixture into a loaf pan, spreading it evenly into a flat layer. Use gentle pressure so the base stays thick rather than runny.
  2. Drizzle half the strawberry sauce over the surface, then sprinkle half the crushed graham crackers. Aim for even coverage so every scoop has swirl and crunch.
  3. Repeat with the remaining mixture, strawberry sauce, and graham crackers. Drizzle the sauce slowly so it streaks through the top layer instead of fully sinking.
  4. Swirl gently with a knife by making a few slow passes through the layers. Create marbled streaks without overmixing the sauce into a uniform color.
Freeze and serve
  1. Freeze for at least 6 hours or overnight until firm. For best scooping, let it sit at room temperature for 5 minutes before serving.
  2. Scoop and serve the no churn strawberry cheesecake ice cream. Serve immediately for the creamiest texture and visible swirl.

Notes

Pro tip: cool the strawberry sauce completely before swirling so you keep distinct ruby-red streaks and a thick, cheesecake-like base. Store covered in the freezer up to 2 weeks; scoopable texture is best within the first week. Freezing is required (not freezer-free). For a dairy-light option, use reduced-fat cream cheese and a lighter condensed milk substitute, but expect a softer set and slightly less rich flavor.