No-Churn Strawberry  Cheesecake  Ice Cream

A creamy no-churn ice cream recipe that tastes better than store-bought. No ice cream machine is required! This strawberry cheesecake no-churn ice cream is layered with homemade strawberry filling and a buttery graham cracker crust.


– sweetened condensed milk – cream cheese – heavy cream – fresh strawberries – graham crackers – butter – sugar

Step 1

Make the homemade strawberry sauce. Add the sliced strawberries, lemon juice, and brown sugar to a medium saucepan. Bring to a boil cook until it thickens.

Step 2

Make the ghram cracker layer. Crush the ghram crackers, careful to leave different-sized chunks. Add them into a small mixing bowl with the sugar.

Step 3

In a small saucepan melt the butter and then add it to the small mixing bowl. Mix until well combined and then set it aside.

Step 4

In a large bowl, mix together the condensed milk and cream cheese until it is smooth. Using a stand mixer, or hand mixer. Beat the whipping cream until soft peaks form.

Step 5

Add half of the whipped cream into the cream cheese, and gently fold it. Careful not to overmix! Fold in the remaining whipped cream, gently of course.

Step 6

Grab a loaf pan and begin layering all of the ingredients. Starting with the first layer of cheesecake ice cream, filling the loaf pan to about 1/3 of the way.

Step 7

Next, you will add a large spoon full of strawberry sauce and a healthy coating of the ghram cracker crust. Swirl the strawberries gently in an S formation. Careful not to over mix.

Step 8

Repeat 2 more times until you have used up all of your ingredients. Let the ice cream sit in the freezer for at least 5 hours before digging in. For best results let it freeze overnight! Enjoy!

Easy no-churn ice cream recipe!