No-Churn Strawberry Cheesecake Ice Cream
I’m always looking for ways to showcase ice cream without a fancy machine. This No-Churn Strawberry Cheesecake Ice Cream is a great way to use up any fresh strawberries you might have lying around without any clue of what to make with them. Sure jam is great, but ice cream is definitely better.
No-Churn Strawberry Cheesecake Ice Cream
Give this No-Churn Strawberry Cheesecake Ice Cream a try when you have an abundance of fresh strawberries with no idea of what to do with them.
Servings: 2 pints
Equipment
- Mixing bowls
- Saucepan
- Stand mixer or hand mixer
Ingredients
- 1 pint fresh strawberries cleaned and stemmed
- ¼ cup granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
- ¾ cup cream cheese room temperature
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream very cold
Instructions
- Rinse and dry the strawberries. Cut off the leafy tops and slice in half. Place the sliced strawberries in a medium sauce pot and set over medium heat. Sprinkle with the sugar and give it a mix. Allow it to cook until the berries begin to soften and release their juices, about 5 to 10 minutes.
- Dissolve the cornstarch in the water and add it to the simmering strawberries. Stir and continue to cook for another 1 to 2 minutes, until it thickens. Stir constantly to prevent the compote from burning. Remove from the heat and transfer to a bowl. Allow it to cool down completely before proceeding to the next steps. You can place it in the freezer for about 15 to 20 minutes to speed up the cooling process.
- In a stand mixer, fitted with the paddle attachment, add the softened cream cheese. Whip on high for 1 minute until it becomes light and fluffy. Slowly stream in the sweetened condensed milk. Add it slowly to prevent the cream cheese from lumping. Stir in the vanilla, and heavy cream. Stop the mixer and switch to the whisk attachment. Beat on medium-high until stiff peaks form when the whisk is lifted. Be careful not to over mix as it can turn into butter fast.
- Take half of the whipped cream mixture and place it in a bowl. Reserve it for later. Add half of the strawberry compote to the remaining whipped cream mixture in the mixer bowl. Mix together until it is a light pink color.
- Spread half of the “pink” mixture into a freezable dish. I used a springform pan. Top with half of the remaining strawberry compote. Spread the reserved “untinted” whipped cream mixture, spreading evenly. Dollop with remaining compote and top with the rest of the “pink” whipped cream mixture. Using a knife or a spatula, swirl the layers together. Cover tightly with plastic wrap and foil and place in the freezer.
- Freeze the ice cream for at least 6 hours. Overnight would be best, but if you can’t resist the temptations that long, then 6 hours will do just fine. Serve in sundaes or in a cone. It will keep, tightly wrapped or in an airtight container, in the freezer for about 1 week. Enjoy!
