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Creamy No-Churn Strawberry Cheesecake Ice Cream Recipe with Graham Cracker Swirl

no-churn strawberry cheesecake ice cream - featured image
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A quick and easy no-churn strawberry cheesecake ice cream with a creamy base and a delightful graham cracker swirl, perfect for homemade indulgence without an ice cream maker.

Ingredients

Scale
  • 8 ounces (226 grams) cream cheese, softened
  • 1 cup (240 ml) sweetened condensed milk
  • 2 cups (480 ml) heavy whipping cream, chilled
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (225 grams) frozen strawberries, thawed slightly and roughly chopped
  • 2–3 tablespoons granulated sugar
  • About 1 cup (100 grams) graham crackers, crushed
  • Optional: pinch of salt

Instructions

  1. Prepare the Strawberry Swirl: In a small bowl, combine the thawed, chopped strawberries with 2 tablespoons of granulated sugar. Mash slightly with a fork to release juices and create a chunky sauce. Let it sit for 10 minutes.
  2. Mix the Cream Cheese and Sweetened Condensed Milk: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes). Gradually add the sweetened condensed milk and vanilla extract, mixing until fully combined and silky.
  3. Whip the Heavy Cream: In a separate chilled bowl, whip the heavy whipping cream with the remaining 1 tablespoon sugar until stiff peaks form (about 3-5 minutes).
  4. Fold the Whipped Cream into the Cream Cheese Mixture: Using a spatula, gently fold the whipped cream into the cream cheese base, preserving the airy texture.
  5. Incorporate the Strawberry Sauce: Fold in half of the strawberry mixture, keeping some streaks and chunks visible. Mix the remaining strawberry sauce with crushed graham crackers in a separate bowl.
  6. Layer and Swirl: Pour half of the ice cream base into a freezer-safe container. Spoon half of the graham cracker and strawberry mixture over it. Repeat with the remaining ice cream base and topping. Using a butter knife or skewer, gently swirl the layers to create a marbled effect.
  7. Freeze: Cover tightly with a lid or plastic wrap. Freeze for at least 6 hours or overnight. Let sit at room temperature for 5-10 minutes before scooping.

Notes

Use softened cream cheese to avoid lumps. Whip cream to stiff peaks for best texture. Fold ingredients gently to keep mixture airy. Swirl graham cracker mixture lightly to maintain texture contrast. Freeze at least 6 hours for firm texture. Let ice cream soften 5-10 minutes before serving. Press parchment on surface before freezing to prevent ice crystals.

Nutrition

Keywords: no-churn ice cream, strawberry cheesecake ice cream, graham cracker swirl, easy homemade ice cream, no ice cream maker dessert

Find it online: https://milacook.com/creamy-no-churn-strawberry-cheesecake-ice-cream-recipe-with-graham-cracker-swirl-easy-and-homemade/