This Strawberry Cheesecake No Churn Ice Cream is the perfect mix of fruity, tangy, and sweet flavors! It’s soon to become your new favorite easy, creamy, and delicious dessert, perfect for those hot summer days!
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On a hot summer day, there’s not much better than a bowl full of creamy, homemade ice cream to cool you off. This Strawberry Cheesecake No Churn Ice Cream is the perfect option – it’s like having to desserts in one! It will quickly become a summer time favorite at your house!
Here are a few tips and tricks to keep in mind prior to making the ice cream.
I DON’T NEED AN ICE CREAM MAKER?
No you don’t! That’s one of the best things about homemade no churn ice cream. You get the normal creamy texture that you’re used to without quite as much work. And quicker!
CAN I USE SOMETHING OTHER THAN STRAWBERRIES?
Absolutely! While the strawberry sauce is delicious, you are more than welcome to use any fruit you like! You could swap them out for:
please scroll down to the full recipe for exact measurements
- lemon juice
- cream cheese
- heavy cream
- sweetened condensed milk
- vanilla extract
- graham crackers
How to Make the Fruit Sauce
In a small saucepan over medium heat, add in the diced strawberries, lemon juice, and sugar. You'll let that simmer for about 8-10 minutes or until the strawberries and juices have reduced. Set it aside until it's time to mix in the ice cream.
How To Make No Churn Ice Cream
In a small bowl, start by whipping the heavy cream until soft peaks are formed.
In a separate bowl, whip the cream cheese until smooth. Mix in the condensed milk and vanilla with the cream cheese.
Fold in the whipped cream into the condensed milk mixture.
Add in mix-ins or toppings and freeze.