Strawberry Cheesecake Ice Cream – No Churn

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Rich, creamy and delicious strawberry cheesecake ice cream jam packed with strawberries, cheesecake and shortcake biscuits – it’s everything we love about cheesecake! Make it in minutes, this no churn recipe is the easy homemade ice cream you can make and you don’t need an ice cream machine. Perfect all year round!

Strawberry Cheesecake Ice Cream in a jar with a piece of waffle in the top and fresh strawberries
Lou's Recipe Overview

Lou’s recipe overview

SKILL: Beginner

TASTE: Rich and creamy with bursts of strawberry

PROS: No ice cream machine needed

CONS: Waiting for it to set!

If you can’t get enough of super, easy no bake cheesecakes and love ice cream, then this strawberry cheesecake ice cream delivers the best of both worlds!

Whether you’re in the middle of a heatwave or curling up in front of the fire, there’s one dessert that ticks all the boxes of the perfect dessert all year round – ice cream!

In our house the freezer is never devoid of an ice cream treat – all the way from spring to winter. I can find an ice cream for any season

And as a Sage ice cream maker has just landed in the house, there is absolutely no excuse for no ice cream at any time of the year.

But this strawberry cheesecake ice cream has gone straight to the top of my any-time of the year, any occasion list and I know you’ll just love it just as much as me because…

  • Full on cheesecake flavour – the tang of the cream cheese rippled through the mixture and the chunks of shortcake for the crunchy biscuit base
  • Fresh and fruity strawberries – is there no better taste of summer than a luscious, juicy strawberry, packing a refreshing punch in the rich ice cream
  • Ready for the freezer in less than 10 minutes – no waiting around for custards to cook or ice cream to churn; whizz it up and pop it in the freezer
Ice cream scoop full of ice cream with biscuit and strawberry pieces

Ingredients

Check out my shopping list for ingredients and equipment

Now as with all my no churn ice cream recipes, there’s no need to worry about fancy ingredients and equipment. It’s super simple for a reason!

All you need are simple ingredients, basic equipment and 10 minutes max to whip everything up in. Here’s everything you’ll need…

  • Double Cream or Heavy Cream
  • Sweetened Condensed Milk
  • Icing Sugar or Powdered Sugar
  • Full-fat Cream Cheese – Full-fat is important as it has a lower water content than low-fat or lightest options; which would increase the possibility of water crystals forming in your ice cream when freezing. Use either a block cream cheese or Philadelphia cream cheese. Allow it to come up to room temperature to avoid lumps in your ice cream mixture.
  • Strawberries – I use fresh strawberries so I can puree them and mix through the ice cream to give a more strawberry flavour. I prefer not to use freeze dried strawberries in the ice cream mixture as I like the light strawberry flavour from the fresh fruit instead.
  • Shortcake Biscuits – I went with shortcakes, also called Shorties, for the biscuit chunks as I think they work best with the strawberries, but you could always swap for Digestive biscuits if you prefer.

Recommended ingredients

CONVERT TO CUPS: There is a cup conversion option in the recipe card to convert the ingredients. This is automatic and I can’t guarantee the accuracy. For best baking results, I recommend using digital scales and weighing the ingredients.

Equipment you will need

The beauty of a no churn ice cream is that there’s absolutely no faffing with ice cream machines. These are the tools I use in my kitchen…

Recommended equipment

Strawberry Cheesecake Ice Cream in a jar with a piece of waffle in the top and fresh strawberries

How to make strawberry cheesecake ice cream

Full measurements and instructions can be found on the recipe card

In a few simple steps and just 5 minutes, this no churn strawberry cheesecake ice cream is ready to go in the freezer! Here’s everything you have to do…

  • Mash together two-thirds of the strawberries, cut into smaller pieces, with a teaspoon of icing sugar, with a fork until they are smooth. Alternatively use a hand blender or mini chopper and puree the strawberries
  • Whisk the double cream in a large mixing bowl, with a hand mixer until it forms thick peaks. Alternatively you can use a stand mixer with the balloon attachment
  • Whisk together the condensed milk, cream cheese and icing sugar until well combined in another mixing bowl
  • Add the condensed milk mixture to the whipped cream and fold together
  • Add the strawberry puree into the mixture and fold in until everything is well combined.
  • Cut the remaining strawberries into pieces and break the shortcake biscuits into chunks
  • Pour half the ice cream mixture into your ice cream containers, scatter over half of the strawberry pieces and shortcake chunks wafers. Then pour over the remaining ice cream and scatter over the remaining strawberry pieces and shortcake chunks. If you have any remaining strawberry puree, drizzle over the top
  • Cover the ice cream with clingfilm or a lid if using an ice cream tub, and place in the freezer for at least 6 hours or overnight. No stirring necessary

TOP TIP: For a more adult version of the cheesecake, add 25ml of strawberry liqueur or similar, like Chambord. Not only will it add a little extra flavour it helps keep the ice cream soft, as the alcohol freezes at a lot lower temperature.

Top view of ice cream in a jar on top of faded book pages with strawberries

Tips for success

No churn ice cream is one of the easiest dessert recipes. Here are a few tips for making your ice cream a success every time…

  • Make sure to whisk the double cream well – When you whisk the cream, you incorporate air into your mixture mixture which makes it light and airy with a smooth consistency. This means when your ice cream is frozen it scoops well and doesn’t break into chunks.
  • Allow time for the ice cream to freeze – No churn ice cream will melt relatively quickly so you need to make sure that it is properly frozen before serving. I recommend leaving the ice cream over night, or for a minimum of at least a 6 hours.
  • Soften before serving – No churn ice cream can set a little hard depending on your add-in. So allow the ice cream to sit out of the freezer for 15 minutes or so to soften up.
  • Make an adult version – why not add 50ml of strawberry liqueur. Not only will it add a little extra flavour, it helps keep the ice cream soft, as alcohol freezes at a lot lower temperature. Alternatively add 50ml of plain vodka to help keep the ice cream softer.
Strawberry sauce drizzling off a spoon over ice cream

FAQs about strawberry cheesecake ice cream

How much ice cream does the recipe make?

The recipe will make approximately 1 litre of ice cream; approximately 12 two-scoop servings.

What should I store the ice cream in?

You’ll need a container that will hold approximately 1 litre of ice cream – a loaf tin lined with baking parchment and covered with clingfilm works really well or you can use a reusable freezer-proof container. I absolutely love these resuable ice cream tubs – they fit perfectly in the freezer drawer and have silicone lids to prevent ice crystals.

How long will the ice cream keep for?

The strawberry cheesecake ice cream will keep in the freezer for up to 3 months, but once you’ve started to eat it, it’s best to finish it within 1-2 months.

Do I need an ice cream machine?

No you really don’t that’s the beauty of no-churn ice cream. The fat content of the condensed milk and double heavy prevent crystallisation giving you a smooth and creamy ice cream.

Strawberry Cheesecake Ice Cream in a jar with a piece of waffle in the top and fresh strawberries

More ice cream recipes to try

If you liked this strawberry cheesecake cream recipe here are some other recipes that I think you’d enjoy…

Strawberry Cheesecake Ice Cream - Featured

No Churn Strawberry Cheesecake Ice Cream

Serves : 12 servings
Rich, creamy and delicious no churn strawberry cheesecake ice cream jam packed with strawberries, cheesecake and shortcake biscuits!
Prep Time 10 minutes
Freezing Time 6 hours
Total Time 6 hours 10 minutes

Ingredients
 

Instructions
 

  • Cut 2/3s of the strawberries into small pieces, removing the tops. Add into a small bowl and sprinkle over 1 teaspoon of icing sugar and stir together. Allow the strawberries to sit for 5 minutes.
    200 g Strawberries, 50 g Icing Sugar
  • Using a fork, mash the strawberries until they are soft and pureed. Alternatively you can use a hand blender to puree the strawberries.
  • Using a hand mixer, or a stand mixer with the balloon whisk attachment, whip the double cream until it reaches thick, stiff peaks. Make sure not to over whip the cream, it should still be spreadable. If your cream is too stiff, add a tablespoon of milk and whisk in to loosen it up.
    600 ml Double Cream
  • In a separate bowl, whisk together the condensed milk, the cream cheese and the rest of the icing sugar. Add the mixture to the whipped cream and gently fold everything together.
    400 ml Sweetened Condensed Milk, 50 g Icing Sugar, 150 g Cream Cheese
  • Add the pureed strawberries into the ice cream mixture and fold everything together until well combined and no longer streaky.
  • Cut the remaining strawberries into small pieces, removing the tops, and break the shortcake biscuits into small chunks.
    200 g Strawberries, 100 g Shortcake Biscuits
  • Line a loaf tin with baking parchment or use a reusable ice cream tub.
  • Pour half the ice cream mixture into the tin and scatter half of the strawberries and shortcake chunks pieces over the top of the ice cream.
  • Pour over the remaining ice cream mixture and smooth over with a rubber spatula. Finish by scattering over the remaining strawberries and shortcake chunks. If you have any remaining strawberriy puree, drizzle over the top.
  • Cover the ice cream with clingfilm or a lid if using an ice cream tub, and place in the freezer for at least 6 hours or overnight. No stirring necessary!
  • When you’re ready to serve, let the ice cream soften slightly for 10-15 minutes before scooping.

Notes

How much ice cream does the recipe make?
The recipe will make approximately 1 litre of ice cream; approximately 12 two-scoop servings.
What should I store the ice cream in?
You’ll need a container that will hold approximately 1 litre of ice cream – a loaf tin lined with baking parchment and covered with clingfilm works really well or you can use a reusable freezer-proof container. I absolutely love these resuable ice cream tubs – they fit perfectly in the freezer drawer and have silicone lids to prevent ice crystals.
How long will the ice cream keep for?
The strawberry cheesecake ice cream will keep in the freezer for up to 3 months, but once you’ve started to eat it, it’s best to finish it within 1-2 months.
Do I need an ice cream machine?
No you really don’t that’s the beauty of no-churn ice cream. The fat content of the condensed milk and double heavy prevent crystallisation giving you a smooth and creamy ice cream.

Nutrition

Serving: 1servingCalories: 418kcalCarbohydrates: 36gProtein: 6gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 84mgSodium: 137mgPotassium: 257mgFiber: 0.4gSugar: 32gVitamin A: 1032IUVitamin C: 11mgCalcium: 172mgIron: 0.5mg

DISCLAIMER

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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Hi I’m Lou

… Dessert obsessed baker, busy 9-to-5er, and the recipe developer and photographer behind Crumbs and Corkscrews. Based in the UK, I live in the beautiful Cotswolds. I’m so glad to have you here with me and I can’t wait for you to start trying some of my recipes.

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