Easy No-Churn Strawberry Cheesecake Ice Cream Recipe
Indulge in the delightful combination of sweet strawberries and creamy cheesecake with this incredibly easy no-churn Strawberry Cheesecake Ice Cream! Featuring a delightful Biscoff cookie crunch, this frozen treat is perfect for satisfying your dessert cravings without the need for an ice cream maker.
If you’re a fan of frozen desserts and the classic flavors of strawberry cheesecake, this recipe is a must-try. I previously shared a similar recipe for cherry cheesecake ice cream, but this version takes it to another level with the addition of Biscoff cookies. While graham crackers or Nilla wafers work wonderfully in the cherry cheesecake version, the caramelized spice flavor of Biscoff truly complements the strawberry and cheesecake elements in this recipe.
I’ve also been known to whip up a batch of delectable strawberry cheesecake cookies. But I find immense satisfaction in having a refreshing frozen treat on hand as well. What makes this ice cream even more appealing is its simplicity. It requires minimal effort and time to prepare. The best part? The active preparation time is under 10 minutes. The only real test is patience to wait for it to freeze!
Why You’ll Love This No-Churn Strawberry Cheesecake Ice Cream Recipe
- Taste: The rich and creamy vanilla cheesecake base, combined with the vibrant strawberry pie filling and the subtle spice of Biscoff cookies, creates an explosion of flavor in every bite. It’s a symphony of textures and tastes that will leave you wanting more.
- Ease: This recipe is perfect for beginner bakers. No fancy ice cream machine is required. All you need is an electric mixer and a freezer. The no-churn method makes it incredibly simple to achieve ice cream perfection.
- Time: With just 10 minutes of prep time and 6-8 hours of freezing, you can have a delicious homemade ice cream ready to enjoy in no time. It’s an ideal dessert option when you want something quick, easy, and satisfying.
Key Ingredients for Strawberry Cheesecake Ice Cream
- Heavy Whipping Cream: This forms the base of the ice cream. You’ll need about 3 cups of air-whipped cream. Do not use a can of spray whipped cream. Cool Whip can also be substituted.
- Cream Cheese: The secret ingredient for that unmistakable cheesecake flavor! Full-fat, fat-free, or ⅓ fat cream cheese all work well. For a unique twist, you can even use a mixed berry cream cheese spread.
- Strawberry Pie Filling: A strawberry pie filling with more fruit is preferred. The strawberries are smaller, and the thickener in the filling makes it easier to use than fresh strawberries.
See the recipe card below for full information on ingredients and quantities.
Substitutions & Variations for Customizing Your Ice Cream
- Biscoff Cookies: If you’re not a fan of Biscoff, feel free to substitute with graham crackers, Nilla wafers, or Oreo cookies. Each will add its own unique twist to the ice cream.
- Strawberry Pie Filling: Prefer a more natural strawberry flavor? You can always use your favorite strawberry jam instead of pie filling.
Step-by-Step Instructions for Making Strawberry Cheesecake Ice Cream
- Step 1. In a mixing bowl, use an electric mixer (whisk attachment) to whisk the cream cheese until smooth. This is crucial for achieving a creamy and lump-free ice cream base.
- Step 2. Gradually add the heavy whipping cream, about ¼ cup at a time, mixing well after each addition. Ensure each portion is fully incorporated before adding more to prevent lumps. Scrape the sides of the bowl as needed. This process typically takes around 4-5 minutes.
- Step 3. Gently mix in the sweetened condensed milk until just combined. Start with half the can and add the remaining portion after mixing slightly. This prevents the whipped cream from deflating. Be careful not to overmix at this stage.
- Step 4. Scoop a large portion of the whipped cream mixture into a freezer-safe container (a 9×5 inch bread pan works perfectly). Add a few spoonfuls of strawberry pie filling and swirl with a toothpick to create beautiful ripples. If desired, sprinkle with crumbled Biscoff cookies for added texture and flavor.
TIP: If the condensed milk causes the whipped cream to become soupy, it might not have been whipped sufficiently. Cover the mixture and refrigerate for 30 minutes, then whip again for another 2-3 minutes on high speed to stiffen it.
- Step 5. Add another layer of cheesecake ice cream mixture and strawberries. Repeat this layering process, usually requiring 3-4 layers to fill the pan. Finish by sprinkling crumbled Biscoff cookies generously on top for a visually appealing and delicious final touch.
- Step 6. Cover the container tightly and freeze for 6-8 hours, or preferably overnight, to allow the ice cream to set completely. Before serving, let it sit out for about 5 minutes to soften slightly, making it easier to scoop. Enjoy your homemade Strawberry Cheesecake Ice Cream!
Troubleshooting Common Ice Cream Issues
- Icy Texture:
- Cause: Too much liquid or not enough whipping.
- Fix: Reduce the amount of strawberry filling or sweetened condensed milk. Ensure the cream is whipped stiff before adding the condensed milk.
- Too Soft:
- Cause: Not completely frozen.
- Fix: Freeze for a longer duration until firm.
- Too Rich:
- Cause: The high fat content of the ingredients.
- Fix: Use less cream cheese or opt for a reduced-fat cream cheese to lighten the richness.
Freezing Tips for Optimal Results
- Freezing for 1-3 months is fine, but beyond that, the ice cream can develop a dried-out, freezer-burned taste. For the best flavor and texture, consume it within the first month.
- Ensure the container is completely covered during freezing. Exposure to air can lead to the formation of an unpleasant skin on the surface, affecting the texture of the ice cream.
Frequently Asked Questions About No-Churn Ice Cream
Yes! This is the no-churn method I usually use since I don’t own an ice cream maker.
I use graham cracker crumbs in my No Churn Cherry Cheesecake Ice Cream and there are a few options. You can toast them in the oven for 5 minutes at 350℉.
More Scrumptious Strawberry Recipes to Explore
- Strawberries and Cream Bars
- Strawberry Cheesecake Cinnamon Rolls
- Strawberry Cheesecake Cookies
- Strawberry Banana Bread
Did You Try This Recipe?
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Printable Recipe
Strawberry Cheesecake Ice Cream (no churn)
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10 mins
6 hrs
6 hrs 10 mins
Dessert
American
8
301 kcal
Equipment
- 1 Electric Mixer
Ingredients
- 8 oz cream cheese
- 1 pint heavy whipping cream
- 1 (14oz) can sweet condensed milk
- 1 (21 oz) can strawberry pie filling
- optional: biscoff cookies
Instructions
-
In a mixing bowl, use and electric mixer (whisk attachment) to whisk the cream cheese until smooth.8 oz cream cheese
-
Add heavy whipping cream about ¼ cup at a time , mixing well between each addition so that it’s all the way mixed in before adding more. This helps prevent lumps.
Scrape the sides of bowl as needed. Usually takes 4-5 minutes total.1 pint heavy whipping cream -
Gently mix in sweetened condensed milk until JUST combined.1 (14oz) can sweet condensed milk
-
Scoop a large scoop of the whipped cream mixture into a container to freeze it in. I use a 9×5 inch bread pan.
Layer a few spoonfuls of strawberry pie filling into it and swirl with a toothpick. Add crumbles of biscoff cookies if you like!1 (21 oz) can strawberry pie filling -
Add another layer of cheesecake ice cream mixture and strawberries, it usually takes 3-4 layers to fill the pan. Sprinkle crumbled biscoff cookies on top!optional: biscoff cookies
-
Freeze covered for 6-8 hours, or overnight. I had to let mine sit out for 5 minutes or so before I could scoop it to serve. Enoy!
Notes
Nutrition
Calories: 301kcalCarbohydrates: 3gProtein: 3gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 96mgSodium: 105mgPotassium: 94mgFiber: 0.001gSugar: 3gVitamin A: 1251IUVitamin C: 0.4mgCalcium: 67mgIron: 0.1mg
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Hi, I’m Sara!
Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.