Homemade Strawberry Cheesecake Ice Cream (No-Churn)

Thank you so much for stopping by—truly! I love nothing more than sharing recipes that make your kitchen smell like love and your freezer a source of pure joy. And this one… oh, this one is special. Homemade Strawberry Cheesecake Ice Cream (No-Churn) is everything I adore about summer desserts: creamy, nostalgic, packed with juicy fruit, and—best of all—completely achievable without any fancy equipment.

This beauty combines the rich tang of cheesecake, the brightness of strawberries, and the satisfying crunch of a buttery graham cracker swirl. And yes, it’s no-churn, so if you’ve been waiting to dive into homemade ice cream without investing in a machine, this is your moment!

What Is Strawberry Cheesecake Ice Cream?

Strawberry cheesecake ice cream is a sweet and creamy frozen treat that blends the indulgent flavor of a classic New York cheesecake with the freshness of ripe strawberries. It’s got the tangy-smooth base of cream cheese, a ripple of vibrant strawberry sauce, and the beloved crunch of graham cracker crumble—all frozen into a dreamy scoopable dessert.

This no-churn version means you skip the machine altogether and whip it up using just a few bowls and your freezer. Easy, approachable, and oh-so-rewarding.

Why You’ll Love This No-Churn Strawberry Cheesecake Ice Cream

• No ice cream maker required—just a bowl, a whisk, and a loaf pan!
• Rich and tangy from the real cream cheese base.
• Lusciously sweet strawberry swirl that’s cooked down to concentrate its juicy flavor.
• Graham cracker crumble for that iconic cheesecake finish (and satisfying texture!).
• Completely customizable with your own fruit swirls or crust variations.

What Does It Taste Like?

Imagine your favorite slice of strawberry cheesecake met a spoonful of the smoothest ice cream you’ve ever had. It’s creamy, but not overly sweet, with a slight tang from the cream cheese that balances beautifully against the bright strawberry swirl. The graham cracker adds texture and that familiar buttery crunch. Each bite is like digging into a frozen slice of cheesecake—utterly luxurious and surprisingly light.

Benefits of Making This Recipe at Home

• Budget-friendly compared to store-bought gourmet pints.
• No artificial flavors or preservatives—just fresh, real ingredients.
• Customize it to your liking (blueberries? chocolate drizzle? go wild!).
• Make-ahead friendly for entertaining or lazy summer weekends.

Ingredients for Homemade Strawberry Cheesecake Ice Cream

For the Ice Cream Base:

• 2 cups heavy whipping cream (cold)
• 1 cup whole milk
• 1 block (8 oz) cream cheese, softened
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• Pinch of salt

For the Strawberry Swirl:

• 1 cup fresh or frozen strawberries (hulled and chopped)
• 2 tbsp sugar
• 1 tsp lemon juice

Optional Graham Cracker Crumble:

• ¾ cup graham cracker crumbs
• 2 tbsp melted butter
• 1 tbsp sugar

Tools You’ll Need

• Mixing bowls
• Electric mixer (hand or stand)
• Rubber spatula
• Small saucepan
• Loaf pan or freezer-safe container
• Knife or skewer (for swirling)
• Oven (if making graham crumble)

Ingredient Additions & Substitutions

• No strawberries? Try raspberries, blueberries, or even a swirl of cherry preserves.
• Dairy-free? Use coconut cream and plant-based cream cheese for a vegan version.
• Add-ins: Mini chocolate chips, crushed pretzels, or white chocolate chunks could be dreamy.
• Graham-free? Use crushed Biscoff cookies, Oreos, or skip it entirely for a smooth finish.

How to Make Homemade Strawberry Cheesecake Ice Cream (No-Churn)

1. Make the Strawberry Swirl:

In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries break down and the mixture thickens. Let it cool completely, then chill in the fridge while you prepare the rest.

2. Prepare the Graham Cracker Crumble (Optional):

Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until combined. Spread on a baking sheet and bake for 6–8 minutes, until lightly golden. Cool completely.

3. Mix the Ice Cream Base:

In a large bowl, beat the softened cream cheese until completely smooth and fluffy. Add sugar, vanilla, and a pinch of salt. Gradually mix in the milk until the mixture is smooth.

In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the cream cheese mixture into the whipped cream with a spatula—take your time to keep it light and airy.

4. Assemble:

In a loaf pan, alternate layers of the ice cream base, dollops of chilled strawberry swirl, and a sprinkle of graham cracker crumble (if using). Use a knife or skewer to gently swirl everything together—don’t overmix, you want those gorgeous ribbons.

5. Freeze:

Cover the pan tightly with foil or a lid and freeze for at least 6 hours or overnight until fully set.

What to Serve With It

This strawberry cheesecake ice cream is incredible on its own, but here are some extra pairings for an unforgettable dessert:

• Serve in waffle cones dipped in white chocolate.
• Add a drizzle of warm strawberry or caramel sauce.
• Pair with shortbread cookies for a quick ice cream sandwich.
• Top with fresh whipped cream and extra berries for a showstopping sundae.

Tips for the Creamiest No-Churn Ice Cream

• Use cold whipping cream for best volume.
• Don’t skip chilling the swirl—warm sauce can melt your base and ruin the swirl.
• Fold gently to keep the whipped cream from deflating.
• Let it soften on the counter for 5–10 minutes before scooping for that perfect texture.

Storage Instructions

Store the ice cream tightly covered in the freezer. It’s best enjoyed within 2–3 weeks for optimal flavor and texture. Avoid frequent thawing and refreezing, which can lead to iciness.

General Information

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Freeze Time: 6+ hours
• Yield: About 1.5 quarts (8–10 servings)

Frequently Asked Questions

Can I use frozen strawberries?

Absolutely! Just thaw them first and drain any excess liquid before cooking them down.

How do I make this ice cream vegan?

Use coconut cream instead of heavy cream, plant-based cream cheese, and a non-dairy milk like oat or almond.

Why is my ice cream icy?

Most likely from overmixing or too much liquid in the swirl. Make sure the strawberry sauce is fully reduced and cooled.

Do I have to use the graham cracker topping?

Not at all—it’s optional, but it does add that classic cheesecake texture!

Conclusion: A Frozen Dessert Worth Every Spoonful

There’s just something magical about this Homemade Strawberry Cheesecake Ice Cream (No-Churn). It’s creamy, tangy, sweet, and nostalgic all at once. Whether you’re scooping it up for a weekend BBQ or sneaking a bite straight from the freezer (guilty!), it’s a recipe that delivers every single time.

And I promised you versatile, and here’s proof—you can customize this base into endless creations.

If you try this recipe, I’d love to hear how it turned out! Leave a review and don’t forget to tag me on Pinterest with your swirly, creamy creations!

More Peachy-Summer Recipes You’ll Love:

• Peach Cobbler Ice Cream (No-Churn)
• Peach Cheesecake Bars
• Grilled Peaches with Honey and Cream
• Peach & Strawberry Crisp

Nutritional Information (Approx. per serving)

• Calories: 310
• Fat: 22g
• Carbohydrates: 24g
• Sugar: 20g
• Protein: 3g
• Sodium: 90mg

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