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Strawberry Cheesecake Ice Cream (No Churn)

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This strawberry cheesecake ice cream is super rich and creamy, with swirls of bright red strawberry puree and cheesecake chunks scattered throughout the ice cream and on top.

The foundation of this recipe is sweetened condensed milk and heavy cream. You’ll start by whipping the heavy cream until stiff peaks form, then folding it into the sweetened condensed milk mixture and simply folding in the strawberry cheesecake mix-ins.

A few other summer time favorite desserts are my No Bake Biscoff Cheesecake Bites, my Chocolate Mousse, and my Fresh Cherry Sorbet.

What is no-churn ice cream?

No-churn ice cream is an easy way to make homemade ice cream without an ice cream maker. Typically, it includes sweetened condensed milk and heavy cream, along with flavorings and mix-ins—in this case, strawberry cheesecake! I like how the no-churn process makes it more accessible for home cooks to make ice cream without specialized equipment. It’s a simple method that creates delicious ice cream!

cheesecake pieces in homemade ice cream batter.

Why this recipe works

  • First off – no ice cream maker is required!
  • No egg recipe.
  • Less than 10 ingredients
  • It has a smooth, creamy texture.
  • The preparation time is minimal!
ingredients needed to make homemade ice cream in small glass bowls.
fresh strawberries in a glass bowl.


For the ingredient measurements and the entire recipe, scroll down to the bottom of the blog post where the recipe card is located.

  • For the strawberry sauce: fresh strawberries, sugar, cornstarch, and lemon juice. I have only made the strawberry sauce with fresh strawberries, but I imagine the sauce could work well with frozen ones, too! Pro tip: the strawberry sauce can be made 1-3 days in advance. Keep it refrigerated and covered and when ready to make the ice cream, this step will already be done!
  • Sweetened condensed milk: adds a smooth, dense texture. It eliminates the need for additional sugar and helps prevent ice crystals from forming.
  • Heavy cream: it’s important the heavy cream is cold and be sure to choose a high-fat content with about 36-40% milk fat.
  • Flavorings: vanilla extract and salt.
  • Cheesecake: a store-bought cheesecake works well, or if you happen to have any leftover cheesecake, you can of course add that in!

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Expert Tips

  • Cold is key: Start with cold heavy cream. Chill the mixing bowl and beaters in the freezer for about 15 minutes before whipping the cream. This helps achieve maximum volume!
  • We want stiff peaks: Whip the cream to stiff peaks, but be careful not to over-whip it, which can lead to a grainy texture. The cream should hold its shape firmly without being dry or clumpy.
  • Gently fold: Use a spatula to gently fold the whipped cream into the sweetened condensed milk mixture. Fold just until combined to maintain the airiness and prevent deflation.
  • Layering Mix-Ins: Alternatively, layer them as you pour the mixture into the container to ensure even distribution without overmixing.
strawberry cheesecake ice cream topped with strawberry puree and cheesecake bites.
an ice cream scoop scooping out the ice cream from a container.


  • Proper Container: Use a shallow, wide container for faster and more even freezing. I usually use a 9×5 inch metal loaf pan.
  • No churn ice cream will last in the freezer for up to 1 month for maximum flavor and quality.
  • Slightly Thaw Before Serving: Let the ice cream sit at room temperature for 5-10 minutes before scooping. This softens it slightly and makes it easier to serve.

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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Strawberry Cheesecake Ice Cream (No-Churn)

Prep: 15 minutes
Cook: 6 hours
Total: 6 hours 15 minutes
Servings: 8 servings
My Strawberry Cheesecake Ice Cream is made with a fresh strawberry puree, real pieces of creamy cheesecake, and requires no fancy equipment like an ice cream machine. It's the perfect warm weather treat with a luscious, smooth texture.


For the strawberry puree

  • 16 oz. fresh strawberries (about 2 cups), trimmed and chopped
  • 1/3 cup granulated sugar
  • 1 tsp. cornstarch
  • 1 Tbsp. freshly squeezed lemon juice

For the ice cream

  • 2 cups heavy cream, cold
  • 1, 14 oz. can sweetened condensed milk
  • 2 tsp. pure vanilla extract
  • pinch of salt
  • 1 storebought cheesecake, a 7-inch cheesecake is plenty. (Discard the whipped cream on top if it comes with it. Cut into cubes, divided. (I didn’t use the entire cheesecake, but a majority of it. You’ll mix most of it into the ice cream and reserve some of the pieces to garnish on top.) )

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.


For the strawberry puree

  • Note: the strawberry puree can be made up to 3 days in advance. I like doing this because the flavor intensifies as it sits.
  • Add the strawberries, sugar, and cornstarch to a medium-sized saucepan and toss to combine. Then stir in the lemon juice. Bring to a boil and then turn the heat to medium-low to a simmer, stirring occasionally, until the strawberries are mostly cooked down (they will have some chunks) and the mixture has thickened. This will take ~15-20 minutes.
    16 oz. fresh strawberries (about 2 cups), trimmed and chopped, 1/3 cup granulated sugar, 1 tsp. cornstarch, 1 Tbsp. freshly squeezed lemon juice
  • Carefully transfer to a blender and blend until smooth. Allow to cool and then refrigerate while you start on the ice cream.

For the ice cream

  • Whisk together the condensed milk, vanilla, and salt in a large bowl.  Then, in the bowl of a stand mixer fitted with the whisk attachment or a hand mixer, beat the cold heavy cream for ~2 minutes on medium-high speed until stiff peaks form. (Start on a slow speed, then gradually increase the speed higher to prevent splattering). Be careful not to overbeat.
    1, 14 oz. can sweetened condensed milk, 2 tsp. pure vanilla extract, pinch of salt, 2 cups heavy cream, cold
  • Gently fold the whipped heavy cream into the condensed milk mixture with a rubber spatula a few times.
  • Then add ~⅓ cup of the strawberry puree (or more if you want, based on preference!) and then cheesecake cubes, folding until combined. (This part looks pretty with the swirls)
    1 storebought cheesecake, a 7-inch cheesecake is plenty.
  • Transfer the ice cream to a 9×5-inch loaf pan or freezer-safe container, smoothing the top. Add a few more dollops of the strawberry puree on top and swirl with a knife. Then garnish the top with more cheesecake bites.
  • Freeze for at least 6 hours or overnight. Allow to sit for ~10 minutes before scooping. Enjoy with any leftover strawberry puree! 


  • Store for up to 1 month in the freezer.

Nutrition Information

Serving: 1serving, Calories: 419kcal (21%), Carbohydrates: 33g (11%), Protein: 6g (12%), Fat: 30g (46%), Saturated Fat: 18g (113%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 102mg (34%), Sodium: 142mg (6%), Potassium: 146mg (4%), Fiber: 1g (4%), Sugar: 26g (29%), Vitamin A: 1093IU (22%), Vitamin C: 34mg (41%), Calcium: 91mg (9%), Iron: 1mg (6%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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