Strawberry Cheesecake Ice Cream

5 from 6 votes

Strawberry Cheesecake Ice Cream

This amazing strawberry cheesecake ice cream recipe is made with fresh strawberries and real chunks of cheesecake swirled throughout. No ice cream maker is needed for this no churn ice cream recipe!

Prep Time25

Cook Time10

Chilling time4

Total Time4 35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 532kcal

Author: Heather Perine

Ingredients

For the strawberry topping:

2 teaspoons lemon juice
1 teaspoon cornstarch
1 pound (16 ounces) fresh strawberries, hulled and quartered
⅓ cup (67 g) granulated white sugar

For the ice cream base:

2 cups (480 ml) cold heavy cream
14 ounces sweetened condensed milk
2 teaspoons vanilla extract
12 ounces cheesecake (about 2-3 slices) cut into small squares

Instructions

Make the strawberry topping:

Combine cornstarch and lemon juice. In a small bowl, whisk together the cornstarch and lemon juice. 2 teaspoons lemon juice 1 teaspoon cornstarch
Add ingredients to pot. Add the lemon juice/cornstarch mixture to a medium saucepan, along with the strawberries and sugar. 1 pound (16 ounces) fresh strawberries, ⅓ cup (67 g) granulated white sugar
Cook strawberry sauce. Cook over medium heat, stirring occasionally allowing the mixture to boil, and the strawberries to cook down, about 10 minutes until thickened (if using frozen strawberries, will take a few minutes longer). Mash down the strawberries slightly as it cooks, with a wooden spoon, potato masher or heat-proof spatula. I like to leave some of the unmashed and bigger (but you can mash the topping down as much as you want).
Cool and store. Remove from heat. and allow to cool completely .

Make the ice cream:

Freeze equipment. Place a 9x5-inch loaf pan in the freezer 30 minutes before starting the recipe. Place the mixing bowl and whisk attachments for the mixer in the freezer 10 minutes before starting the recipe.
Whip heavy cream. In a large mixing bowl with an electric mixer (I like to use my stand mixer with whisk attachment, but a hand mixer will also work), beat heavy cream on medium-high speed for about 3 minutes until stiff peaks form. 2 cups (480 ml) cold heavy cream
Add milk and vanilla. Fold the condensed milk and vanilla into the whipped cream gently. Be sure to do this step slowly and gently so as not to deflate the whipped cream. 14 ounces sweetened condensed milk 2 teaspoons vanilla extract
Add cheesecake and strawberries. Fold in the cheesecake pieces and strawberry topping gently. 12 ounces cheesecake
Assemble ice cream. Remove the loaf pan from the freezer, and spoon the mixture into the loaf pan. Place loaf pan in the freezer overnight or until firm at least four hours.

Notes

Storage: Do not try to serve this ice cream before it has been in the freezer (set at 0℉ or colder) for at least 4 hours. The top may feel ready sooner, but if you try serving it before ready then the middle will still be liquidy. You can store this no-churn ice cream in an airtight container lasts up to 2 months in the ice cream freezer. Just transfer your strawberry cheesecake ice cream to a freezer-safe container or pan covered with plastic wrap.

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