Summer just got sweeter with this easy no-churn Strawberry Cheesecake Ice Cream. Creamy, rich, and loaded with real strawberries, this frozen treat tastes like your favourite cheesecake—just in ice cream form. The best part? No ice cream maker required.
Crushed cookies add a buttery, crunchy bite, fresh strawberries bring the perfect sweet-tart balance and rich cream cheese ups the ante on a classic ice cream flavour. Whether you’re serving it in a cone, a bowl or straight from the pan (no judgment), this homemade ice cream is guaranteed to be your new warm-weather obsession.
Homemade ice cream tips and tricks
How do you make no-churn ice cream at home?
No ice cream machine? No problem. No-churn ice cream is ridiculously easy—just whip up some heavy cream until it’s fluffy, then fold it into a sweet, creamy base (usually a mix of condensed milk and flavourings like vanilla, fruit, or chocolate). Freeze it for a few hours, and boom—you’ve got velvety, scoopable goodness without any fancy equipment.
What’s the secret to extra creamy homemade ice cream?
It’s all about fat and air. Using heavy cream (35% or higher) gives your ice cream that luscious, scoopable texture. Whipping the cream before freezing also traps air, keeping it light and dreamy. Want an even silkier bite? A little booze (like a splash of vodka) can help prevent icy bits, and an extra egg yolk or cream cheese makes it ultra-rich.
Can you use frozen strawberries in ice cream?
Frozen strawberries work great—just thaw them first so they blend smoothly into the ice cream base. If you love little fruity chunks, chop them up while they’re still slightly frozen and fold them in at the end for bursts of berry goodness.
How long does homemade ice cream last in the freezer?
If you can resist eating it all in one sitting, homemade ice cream lasts about 2 weeks in the freezer. Store it in an airtight container and press a piece of parchment or plastic wrap directly onto the surface to keep it from getting icy. But let’s be real—it probably won’t last that long.
No-Churn Strawberry Cheesecake Ice Cream
Equipment
- electric mixer
- Loaf Pan
- parchment paper
Ingredients
- 1 ¼ cups 35% cream
- ¾ cup cream cheese at room temperature (approx)
- 3 egg yolks
- ⅔ cup + ¼ cup granulated sugar
- 1 tsp vanilla
- pinch salt
- ½ cup strawberries washed and sliced
- 9 10 digestive biscuits or cookies crumbled (approx)
Instructions
- In bowl, using electric mixer, beat cream until peaks form. In another bowl, beat cream cheese, egg yolks, sugar, vanilla and salt until smooth. Fold in whipped cream and strawberries.
- In loaf pan, layer ice cream mixture with cookies. Cover with plastic wrap and freeze for at least 5 hours.
