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To make No-Churn Strawberry Cheesecake Ice Cream, gather these simple ingredients: - 2 cups fresh strawberries, hulled and sliced - 1/2 cup granulated sugar (divided) - 1 cup cream cheese, softened - 1 cup heavy cream - 1 teaspoon vanilla extract - 1/2 cup graham cracker crumbs - A pinch of salt These ingredients come together to create a creamy, fruity, and crunchy dessert. Fresh strawberries give a sweet and tangy flavor, while cream cheese adds richness. Heavy cream brings a smooth texture, and graham cracker crumbs offer a nice crunch. The sugar helps balance the flavors, while vanilla and salt enhance the overall taste. You can find most of these ingredients at your local grocery store. Using fresh strawberries is key, as they provide the best flavor. If you want, you can adjust the sugar to make it sweeter or less sweet, based on your taste. Feel free to get creative! You can swap the strawberries for other fruits like blueberries or peaches for a fun twist. Each change will make your ice cream unique. Now that you have the ingredients, let’s move on to making this delightful treat! {{ingredient_image_1}} - First, take 2 cups of fresh strawberries and hull them. Slice them into small pieces. - In a medium bowl, combine the strawberries with 1/4 cup of granulated sugar. Mix them well. - Let the strawberries sit for about 15-20 minutes. This process is called macerating. It helps them release their juices and enhances their flavor. - After they have macerated, blend them until smooth using a blender or immersion blender. Set this strawberry puree aside for later. - In a large mixing bowl, take 1 cup of softened cream cheese. Beat it with an electric mixer until it is creamy and smooth. - Gradually add the remaining 1/4 cup of granulated sugar. Also, add 1 teaspoon of vanilla extract and a pinch of salt. Continue mixing until everything is well combined. - In another bowl, whip 1 cup of heavy cream until soft peaks form. Then, gently fold this whipped cream into the cream cheese mixture. This step adds lightness to your cheesecake base. - Take about 1 cup of the strawberry puree and gently fold it into the cheesecake base. Leave some streaks for a marbled look. - In a suitable container, layer half of the cheesecake mixture at the bottom. - Sprinkle half of the graham cracker crumbs on top. - Next, add half of the remaining strawberry puree. - Layer the second half of the cheesecake mixture over this. - Finish by sprinkling the rest of the graham cracker crumbs and drizzling the remaining strawberry puree on top. - Cover the container and freeze for at least 6 hours or until fully set. Enjoy your no-churn strawberry cheesecake ice cream! To get the best texture in your ice cream, you need to whip the cream properly. Whipping heavy cream adds air, making the ice cream light and fluffy. Beat it until soft peaks form, then fold it gently into the cream cheese mixture. This keeps the ice cream creamy and smooth. For marbling, use a gentle folding technique. Take about a cup of strawberry puree and fold it into the cheesecake base. Leave some streaks. This creates a beautiful swirl and enhances the flavor. To avoid ice crystals, ensure your mixture is smooth before freezing. An even freeze helps keep the texture creamy. Use a shallow container for freezing. This helps it freeze faster and more evenly. When serving your ice cream, use fun bowls or cones. This adds a playful touch. Top each scoop with fresh strawberries for color and flavor. A sprinkle of graham cracker crumbs adds a nice crunch. Consider using clear glass dishes. This lets the beautiful pink color shine through. You can also layer the ice cream in a tall glass. This makes a stunning dessert for guests. Pro Tips Choose Ripe Strawberries: Select fresh, ripe strawberries for the best flavor and sweetness in your ice cream. Chill Your Ingredients: Ensure your cream cheese and heavy cream are well chilled before mixing to achieve a smoother consistency. Don't Overmix: When folding in the whipped cream, be gentle to maintain the light and airy texture of the ice cream. Layering Technique: For a beautiful presentation, alternate the cheesecake mixture and strawberry puree in layers to create a striking marbled effect. {{image_2}} You can change the fruit in this recipe. Try using ripe peaches or blueberries. Each fruit gives a new taste. Blend them the same way as strawberries. You can also add chocolate. Swirl in some melted dark chocolate for a rich touch. Or, mix in a fudge ribbon to add a chocolate layer. These small tweaks can make this ice cream even more fun. If you want a dairy-free option, use coconut cream instead of heavy cream. Use dairy-free cream cheese too. This keeps the creamy texture while being friendly to those who avoid dairy. You can also reduce the sugar by using a sugar substitute. Choose options like stevia or erythritol. This way, you can enjoy a tasty treat with less sugar. To keep your no-churn strawberry cheesecake ice cream fresh, use the right containers. I recommend airtight containers. Glass or plastic containers work well. They help prevent ice crystals from forming. You can also use a loaf pan covered tightly with plastic wrap. Make sure it fits your ice cream snugly to minimize air exposure. You can store this ice cream for about 1 to 2 weeks. It stays tasty and creamy during this time. After that, it may lose its best flavor and texture. When you want to serve the ice cream, take it out of the freezer. Let it sit for about 5 to 10 minutes. This helps it soften slightly. This step makes it easier to scoop. If it's too hard, you may end up with a mess. If you have leftovers, you can re-freeze the ice cream. Just make sure to seal it tightly again. This will help keep the texture nice. Remember, each time you thaw and refreeze, it may lose some creaminess. So, try to enjoy it fresh when you can! Yes, you can use frozen strawberries. Just thaw them first. Drain excess liquid after thawing to avoid watery ice cream. This gives you a nice strawberry flavor. No graham crackers? No problem! You can use vanilla wafers or crushed cookies. They add a sweet crunch to your ice cream. You can also use oats for a healthy twist! Making this ice cream takes about 20 minutes of prep time. Afterward, it needs at least 6 hours in the freezer to set. Plan for a total of around 6 hours and 20 minutes to enjoy your treat. Yes, you can make this recipe without an electric mixer. Just use a sturdy whisk to mix the cream cheese. It takes more effort, but you can still achieve a smooth texture. For whipping cream, use a hand whisk or a jar to shake it up. This recipe for strawberry cheesecake ice cream combines fresh flavors for a perfect treat. You learned how to prepare strawberries, make a creamy base, and layer the ingredients. Plus, you now have tips for texture and presentation. Experiment with flavors and variations to suit your taste. Store your ice cream correctly for the best results. Use these steps to impress friends and family with your homemade treat! Enjoy every scoop of your delicious creation.

No-Churn Strawberry Cheesecake Ice Cream

A delicious and creamy no-churn ice cream made with fresh strawberries and cheesecake flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 6 hours 20 minutes
Course Dessert
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar (divided)
  • 1 cup cream cheese, softened
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup graham cracker crumbs
  • a pinch of salt

Instructions
 

  • In a medium bowl, combine the sliced strawberries and 1/4 cup of granulated sugar. Mix well and let them macerate for about 15-20 minutes until they release their juices.
  • After the strawberries have rested, blend them using an immersion blender or a regular blender until smooth. Set aside.
  • In a separate large mixing bowl, beat the softened cream cheese using an electric mixer until creamy and smooth.
  • Gradually add the remaining 1/4 cup of granulated sugar, vanilla extract, and a pinch of salt to the cream cheese, continuing to mix until well combined.
  • In another bowl, whip the heavy cream with an electric mixer until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  • Next, take about a cup of the strawberry puree and gently fold it into the cheesecake base, leaving some streaks for a marbled effect.
  • In a suitable container for freezing, layer half of the cheesecake mixture at the bottom, followed by a sprinkle of graham cracker crumbs.
  • Add half of the remaining strawberry puree, followed by the second half of the cheesecake mixture. Finish with the rest of the graham cracker crumbs and the remaining strawberry puree drizzled on top.
  • Cover the container with a lid or plastic wrap and freeze for at least 6 hours or until fully set.

Notes

Scoop the ice cream into bowls or cones and serve with fresh strawberries and a sprinkle of additional graham cracker crumbs on top for added crunch.
Keyword cheesecake, ice cream, no-churn, strawberry