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Strawberry Cheesecake Ice Cream in a container with a scoop on top filled with a scoop of ice cream.
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4.80 from 5 votes

Strawberry Cheesecake Ice Cream

This Strawberry Cheesecake Ice Cream combines juicy strawberries and velvety cream cheese into a no churn ice cream delight.
Prep Time15 minutes
Cook Time20 minutes
Chill Time6 hours
Total Time6 hours 35 minutes
Course: Dessert
Cuisine: American, Southern
Servings: 16 servings
Calories: 331kcal

Ingredients

  • 2 cups fresh strawberries diced
  • 2 tbsp strawberry jam
  • 3 tbsp granulated sugar
  • 3 tbsp lemon juice
  • 2 cups heavy whipping cream
  • 8 oz cream cheese room temperature
  • 14 oz sweetened condensed milk
  • 1 tbsp pure vanilla extract

Instructions

  • Add strawberries, jam, sugar, and lemon juice to a medium-sized pot and bring to a boil over medium-high heat, stirring occasionally.
  • Continue to boil for an additional 8-10 minutes until juices have released, strawberries have softened and the sauce has thickened quite a bit to concentrate the berries.
  • Remove strawberries from heat and allow them to cool. Then place them in the refrigerator for 1 hour to completely cool them down.
  • Whip heavy cream to stiff peaks and set aside.
  • Add cream cheese to the bowl of a stand mixer or a medium-sized bowl if using a hand mixer.
  • Beat on medium-high speed, then slowly add in condensed milk and vanilla extract, and mix until completely smooth.
  • Turn off the mixer and fold whipped cream into the cream cheese mixture using a spatula.
  • Once whipped cream is folded in, carefully fold in the strawberries into the batter, only folding 3-4 times just until the strawberries have distinctly swirled through the batter (don’t over fold the strawberries because you will turn the entire ice cream mixture pink).

Notes

  • Scooping Homemade Cheesecake Ice Cream: Remove your ice cream from the freezer and let it sit on the counter for 5 minutes or so to allow it to soften up a bit to make scooping easier.
  • Use Full-Fat Cream Cheese: Trying to use lower-fat cheese will reduce the richness and creaminess of your ice cream.
  • Make Ahead of Time: This no-churn ice cream needs about 5-7 hours to set before it's ready to serve.
  • Make Sure to Whip to Stiff Peaks: This ensures your ice cream is perfectly light and fluffy. It takes time -- upwards of five minutes using an electric or stand mixer. A stand mixer makes this much easier since you can set it and let it go. If you try to do this by hand it will take much longer but you will get a good workout.

Nutrition

Calories: 331kcal | Carbohydrates: 30g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 56mg | Sodium: 137mg | Potassium: 186mg | Fiber: 1g | Sugar: 23g | Vitamin A: 709IU | Vitamin C: 13mg | Calcium: 109mg | Iron: 1mg