Ingredients
Strawberry Sauce
- 1 ½ cups fresh strawberries, diced
- 3 tablespoons granulated sugar (plus more to taste)
- 1 tablespoon fresh lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons water
Cream Cheese Base
- 8 ounces full fat cream cheese (softened at room temperature)
- 14 ounces canned sweetened condensed milk
- 2 teaspoons vanilla extract
Whipped Cream and Garnish
- 2 cups heavy whipping cream
- ⅓ cup graham crackers (roughly crushed)
Instructions
- Prepare the strawberry sauce: In a saucepan, combine the diced strawberries, sugar, lemon juice, cornstarch, and water. Cook over medium-low heat, stirring occasionally until the mixture thickens, about 5 minutes. Puree the mixture until smooth with an immersion or regular blender. Transfer to a shallow bowl and allow it to cool completely; it will thicken further as it cools.
- Beat the cream cheese: Using an electric hand mixer, beat the softened cream cheese until fluffy and smooth. Add the sweetened condensed milk and vanilla extract, then continue beating until fully combined and creamy. Set aside.
- Whip the heavy cream: In a separate bowl, whip the heavy cream with a stand or hand mixer until stiff peaks form. Be careful not to overwhip; the whipped cream should be smooth and hold firm peaks.
- Fold whipped cream into cream cheese mixture: Gently fold half of the whipped cream into the cream cheese base to lighten the texture, then fold in the remaining whipped cream until the mixture is smooth, fluffy, and airy.
- Assemble the ice cream layers: Spread half of the ice cream base into a suitable container such as an oval ice cream tub or a 9×5-inch loaf pan. Spoon half of the cooled strawberry sauce over the base and swirl it in with a knife. Sprinkle half of the crushed graham crackers on top. Repeat these layering steps with the remaining ice cream base, strawberry sauce, and graham crackers.
- Freeze the ice cream: Cover the container tightly with a lid or plastic wrap. Freeze for at least 8 hours or overnight until firm. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping. Enjoy your creamy, flavorful no-churn strawberry cheesecake ice cream!
Notes
- Make sure the cream cheese is fully softened at room temperature to ensure a smooth base mixture.
- Do not overwhip the heavy cream as it can cause curdling affecting texture.
- The strawberry sauce thickens as it cools, so don’t worry if it seems a bit runny when hot.
- If you want a more intense strawberry flavor, you can add a bit more fresh lemon juice or sugar to taste in the sauce.
- Use full-fat cream cheese and heavy cream for the best rich and creamy texture.
- Allow the ice cream to soften slightly before serving to make scooping easier.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
