Strawberry Cheesecake Ice Cream (No churn or ice cream maker)

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Indulge in the creamy goodness of Strawberry Cheesecake Ice Cream with fresh strawberries, graham crust, and a velvety cream cheese base.

Prep Time20

Total Time5

Course: Dessert

Cuisine: American

Servings:

Author: Bailey

Combine hulled strawberries, sugar, and cornstarch in a medium saucepan over medium heat. Mash them up with gently. I prefer this mixture to be chunkier. If you want it smooth, blend it first before heating.
Cook, stirring frequently, until the berries break down and thicken into a sauce. Remove from the heat and cool completely.

With a standing mixer and whip together the heavy whipping cream on medium speed. When the cream starts to come together turn it up a notch and thicken more (about 5 minutes total to get it thick)
Next, add in sweetened condensed milk, soft cream cheese and vanilla. Keep whipping until well combined.
Using a rubber spatula, transfer contents from standing mixer bowl to a freezer safe container. Use an 8x8 or a 9x5 loaf container.
Sprinkle crumbled graham crackers and add blobs of the Strawberry jam around the dish, use a knife to gently “swirl” the jam around.
Cover and let sit in the freezer flat for at least 5 hours. If you want the ice cream to be firmer, leave for 8 hours.

Adjust the texture. For a chunkier texture, lightly mash the strawberries to maintain larger pieces. For a smoother mix, use a blender before cooking.

Whipping the heavy cream. Start at a lower speed and gradually increase to avoid splattering the cream. Stop whipping once stiff peaks form to avoid over-whipping, which can turn the cream into butter.

Don't overmix the strawberry swirl. Gently swirl the strawberries and graham cracker crumbs with a knife to create a marbled effect, making layers of strawberry and ice cream.

Use 2 cups heavy whipping cream and 2 cups of milk, this will result in a little more “icy” texture but still delish.
You can also sub the “jam” and just use fresh diced strawberries in place.