Strawberry Cheesecake Ice Cream
Ready for the best Strawberry Cheesecake Ice Cream? If you are a cheesecake and ice cream lover like me, this delicious recipe is perfect for you. This no churn ice cream is incredibly easy to make at home and tastes absolutely delicious.
This soft and creamy strawberry cheesecake ice cream is made without any eggs. This delicious ice cream is made with swirls of fresh strawberry sauce, cream cheese, heavy whipping cream, condensed milk, Marie biscuits, and dash of vanilla extract.
Navratri season is around the corner. Enjoy this amazing tasting strawberry cheesecake ice cream with your friends on garba night to cool you off and boost your mood while dancing.
When I tried making this ice cream for the first time, I totally fell in love with it. I would say it tasted better than the store bought one as it is freshly made with love for loved ones!
This ice cream is one of my favorite homemade ice creams till date. I am sure you will want to eat this ice cream all year long irrespective of the season. Seriously…I am not kidding.
I made this recipe a few days ago for my in-laws and decided to post it today! Summer is almost over but I wanted to enjoy this delicious ice cream once again with my in-laws before they leave for India, as they loved it so much. My mother-in-law said she could try my recipe in India as well when strawberries are in season 🙂
I would highly recommend using fresh strawberries. Strawberry sauce made from the fresh, juicy, and tender strawberries is heavenly. If strawberries are not in season, you can definitely go for some frozen berries instead.
Table of Contents
Ingredients
For Strawberry Sauce:
- Strawberries
- Sugar
For The Ice Cream:
- Heavy whipping cream
- Cream cheese
- Condensed milk
- Vanilla extract
- Marie biscuits
Strawberry Cheesecake Ice Cream Step By Step Recipe
Chill a large mixing bowl and whisk for about 1 hour in the refrigerator.
Making The Sauce
In a saucepan, mix together strawberries and sugar. Stir the berries after every minute for about 10-12 minutes on low to medium heat. Let the strawberries soften a bit and set them aside to cool down completely.
Making The Ice Cream
In a medium bowl, transfer the room temperature cream cheese. Using a hand or stand mixer with whisk attachments, whip the cream on low speed for 2 minutes.
Combine the condensed milk to the cream cheese and whisk them together on low speed until well combined.
Pour heavy cream into the chilled bowl. Using a stand or hand mixer with the whisk attachments, whip the cream on medium/high speed for 3-4 minutes.
Turn off the machine, add some vanilla extract into the whipped cream until soft to medium peaks form. At this stage, you will find that your mixture is firmer and better structured than before.
Gently combine cream cheese mixture little at a time into the whipped cream mix. Mix until it’s well combined. Do not overmix or you will lose the peaks that you have formed.
Transfer half of the whipped cream mixture into a large plastic airtight container or a loaf pan.
Pour half of the strawberry sauce over and layer some crushed biscuits. You can mix some of the sauce with whipped cream mix.
Add another layer of whipped cream and spread it evenly.
Layer some strawberry sauce and biscuits on the top.
Using a skewer or back of a spoon, create some swirls all over.
Cover the container with a clear wrap or tight lid and freeze it for 6-8 hours.
Tips For Making Strawberry Cheesecake Ice Cream
- Fresh strawberries taste best in this ice cream.
- Cream cheese should be at room temperature for about 1 hour before whisking and no longer than 2 hours. Hours of room temperature exposure is a way to attract harmful bacteria.
- Use a very chilled heavy cream before whipping. Store the heavy cream for 10-12 hours and then in the freezer for 10-15 minutes before whipping it.
- You can keep a tray filled with some ice, place a chilled bowl on the tray, pour the cold heavy cream, and whisk it.
- Use a sealed metal container or into an airtight plastic container to prevent freezer burn.
- To serve the ice cream, let it sit on a countertop for about 5-7 minutes, slightly wet an ice cream scoop, and spoon into the bowls.
Variations
- If you love some lemon flavor in your strawberry cheesecake ice cream, then you can squeeze some lemon juice while making the strawberry sauce and in the cream cheese mix.
- You may add the ice cream mix into individual serving cups for get-togethers.
- Use crushed graham crackers instead of Marie biscuits
How To Store Strawberry Cheesecake Ice Cream?
Store the ice cream in a tightly sealed container to prevent freezer burn.
It can be stored for up to 2 months in a freezer.
Frozen Dessert Recipes
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Strawberry Cheesecake Ice Cream
Ingredients
For Strawberry Sauce
- 1.5 cups Strawberries chopped
- 1 tbsp Sugar
For The Ice Cream
- 2 cups Heavy cream 1 pint, chilled
- 1 cup Cream cheese 8 oz, at room temperature
- 1 3/4 cups Condensed milk 14 oz can
- 1 tsp Vanilla extract
- 9 Marie buiscuits crushed
Instructions
- Chill a large mixing bowl and whisk for about 1 hour in the refrigerator.
Making The Sauce
- In a saucepan, mix together strawberries and sugar. Stir the berries after every minute for about 10-12 minutes on low to medium heat. Let the strawberries soften a bit and set them aside to cool down completely.
Making The Ice Cream
- In a medium bowl, transfer the room temperature cream cheese. Using a hand or stand mixer with whisk attachments, whip the cream on low speed for 2 minutes.
- Combine the condensed milk to the cream cheese and whisk them together on low speed until well combined.
- Pour heavy cream into the chilled bowl. Using a hand or stand mixer with the whisk attachments, whip the cream on medium/high speed for 3-4 minutes.
- Turn off the machine, add some vanilla extract into the whipped cream until soft to medium peaks form. At this stage, you will find that your mixture is firmer and better structured than before.
- Gently combine cream cheese mixture little at a time into the whipped cream mix. Mix until it’s well combined. Do not overmix or you will lose the peaks that you have formed.
- Transfer half of the whipped cream mixture into a large plastic airtight container or a loaf pan.
- Pour half of the strawberry sauce over and layer some crushed biscuits. You can mix some of the sauce with whipped cream mix.
- Add another layer of whipped cream and spread it evenly.
- Layer some strawberry sauce and biscuits on the top.
- Using a skewer or back of a spoon, create some swirls all over.
- Cover the container with a clear wrap or tight lid and freeze it for 6-8 hours.
Notes
- Fresh strawberries taste best in this ice cream.Â
- Cream cheese should be at room temperature for about 1 hour before whisking and no longer than 2 hours. Hours of room temperature exposure is a way to attract harmful bacteria.Â
- Use a very chilled heavy cream before whipping. Store the heavy cream for 10-12 hours and then in the freezer for 10-15 minutes before whipping it.Â
- You can keep a tray filled with some ice, place a chilled bowl on the tray, pour the cold heavy cream, and whisk it.Â
- Use a sealed metal container or into an airtight plastic container to prevent freezer burn.
- To serve the ice cream, let it sit on a countertop for about 5-7 minutes, slightly wet an ice cream scoop, and spoon into the bowls.
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