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Creamy No-Churn Strawberry Cheesecake Ice Cream Recipe Easy Homemade Dessert with Graham Cracker Swirl

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A creamy no-churn strawberry cheesecake ice cream with a graham cracker swirl that tastes like summer in a bowl—rich, tangy, and sweet with just the right crunch. No fancy equipment or ice cream machine needed.

Ingredients

Scale
  • 8 ounces (225g) cream cheese, softened to room temperature
  • 1 cup (300g) sweetened condensed milk
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1 teaspoon vanilla extract
  • 1 cup (about 150g) fresh strawberries, chopped
  • 2 tablespoons granulated sugar (optional)
  • 1 cup (about 100g) graham crackers, crushed
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the strawberries: In a small bowl, toss the chopped strawberries with lemon juice and sugar. Let them sit for 10-15 minutes to macerate.
  2. Whip the cream cheese: In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, about 2 minutes.
  3. Add sweetened condensed milk and vanilla: Pour in the sweetened condensed milk and vanilla extract, then mix until fully combined and smooth, another 1-2 minutes.
  4. Whip the heavy cream: In a separate chilled bowl, whip the heavy cream on medium-high speed until stiff peaks form, about 3-5 minutes.
  5. Fold whipped cream into cream cheese mixture: Gently fold the whipped cream into the cream cheese and condensed milk base using a spatula to keep the mixture light and airy.
  6. Incorporate strawberries and graham crackers: Carefully fold in the macerated strawberries and most of the crushed graham crackers, reserving a handful for the swirl.
  7. Layer and swirl: Pour half of the ice cream mixture into a 9×5 inch loaf pan, sprinkle half of the reserved graham crackers on top, then add the remaining ice cream. Use a butter knife or skewer to gently swirl the graham crackers through the mixture.
  8. Freeze: Cover the pan tightly with plastic wrap or a lid. Freeze for at least 6 hours, preferably overnight, until firm.
  9. Serve: Let the ice cream sit at room temperature for 5 minutes before scooping.

Notes

Keep the heavy cream chilled before whipping for best results. Fold gently to preserve airiness. Let strawberries macerate to enhance flavor. Freeze at least 6 hours or overnight for best texture. For extra crunch, sprinkle graham crackers on top before serving. Can be made dairy-free with substitutions.

Nutrition

Keywords: no-churn ice cream, strawberry cheesecake ice cream, homemade ice cream, graham cracker swirl, easy dessert, summer dessert, no ice cream machine

Find it online: https://grubella.com/creamy-no-churn-strawberry-cheesecake-ice-cream-recipe-easy-homemade-dessert-with-graham-cracker-swirl/