No-Churn Strawberry Cheesecake Ice Cream
A creamy cheesecake ice cream base, sweet strawberry compote, & crushed graham crackers come together to make this No-Churn Strawberry Cheesecake Ice Cream the most divine dessert ever!
Servings: 12 servings
Calories: 341kcal
Equipment
- Saucepot
- Chef's Knife
- Microplane
- Citrus Squeezer
- Food Processor or plastic storage bag
- Stand Mixer or hand mixer
- Whisk Attachment
- Loaf Pan
- Wooden Spoon
- Plastic Wrap
- Aluminum Foil
Ingredients
Strawberry Compote
- 1 pound strawberries washed and sliced, or frozen
- 2 tablespoons honey
- ½ count lemon plus the zest
Ice Cream Base
- 1 pint heavy whipping cream
- 1 teaspoon vanilla extract
- 1 pinch salt
- 8 ounces cream cheese softened
- 14 ounces sweetened condensed milk
- ⅓ cup crushed graham crackers about ⅓ of a large sleeve of cookies
Instructions
Strawberry Compote
- Add the sliced berries, honey, and the juice of half a lemon to a large pot.
- Heat on medium heat for 5 minutes until it comes to a boil. Then, mash some of the berries and turn the heat down to medium-low.
- Cook for about 15 more minutes until the mixture reduces. Zest the half lemon into the mixture, then turn off the heat and let it cool completely.
Cheesecake Ice Cream Base
- Add the heavy cream, vanilla extract, and a pinch of salt to a large mixing bowl.
- Using a stand or hand mixer, beat the cream mixture with a whisk attachment until medium peaks form, about 3-4 minutes on low speed. Remove the whipped cream and set it aside.
- In the same mixing bowl (no need to clean it out), add in the softened cream cheese and whisk until silky smooth.
- Slowly pour in the sweetened condensed milk and mix on low until everything is is combined.
- Using a spoon, fold in the whipped cream to the cream cheese mixture.
- Take the cooled strawberry compote and swirl it around the ice cream mix.
- In a 9x5 loaf pan, alternate layers of strawberry cheesecake ice cream mix with layers of crushed graham crackers until you use all of the ingredients.
- Cover the pan with plastic wrap, then aluminum foil. Freeze for 6 hours, or up to overnight. Enjoy!
Notes
Tips & Tricks:
Make medium peaks of whipped cream. Medium is going to be right in between soft peaks (which don't hold their form) and stiff peaks (which could quickly turn to over-whipped.) If your cream curdles due to overmixing, gently fold in a bit of cold heavy cream by hand using a spatula.
When using a stand mixer or hand mixer, use a lower speed so you can control the texture of the whipped cream.
To quickly crush your sandwich cookies, add them to a plastic storage bag and crush using your hands or a rolling pin.
Storage Instructions:
Store in an airtight container in the freezer for up to 3 weeks.
Nutrition
Calories: 341kcal | Carbohydrates: 28g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 75mg | Sodium: 132mg | Potassium: 250mg | Fiber: 1g | Sugar: 25g | Vitamin A: 926IU | Vitamin C: 23mg | Calcium: 147mg | Iron: 0.4mg