Strawberry Cheesecake Ice Cream (No-Churn)

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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 6

Total Time 6 15

Servings servings

Calories 419kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

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.)

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Instructions

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 9x5-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!

Video

Notes

Store for up to 1 month in the freezer.

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