No-Churn Strawberry Cheesecake Ice Cream
This No-Churn Strawberry Cheesecake Ice Cream seems like the right way to cool down on a hot day. Ice cream without a complicated machine? It’s basically screaming to be made all summer long, and make it you shall because how can you say no to ice cream? Look at me in the face and answer that, but before you answer that, how can you say no to ice cream AND cheesecake? You can’t. You just can’t. I won’t let you.
You can really take this “cheesecake” ice cream idea and really run with it, with whatever fruit or berry is in season at the time. OR whatever is on sale, which is the way I choose what fruit to use. Since it is summer after all, I thought strawberries would be the best route to take. But raspberries, blueberries, blackberries or even peaches out be amazing in this!
No-Churn Strawberry Cheesecake Ice Cream
Equipment
- 8 inch baking pan
- Saucepan
- Food processor
Ingredients
For the Cheesecake:
- 1 3/4 cups graham cracker crumbs
- 6 tablespoons unsalted butter melted and cooled
- 1/4 cup granulated sugar
- 8 ounces cream cheese at room temperature
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Strawberry Sauce:
- 1 pound fresh strawberries stemmed and sliced
- 1 tablespoon cornstarch
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Ice Cream Base:
- 16 ounces cream cheese
- 3 1/2 cups heavy cream
- 2 cups sour cream
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
Instructions
- In medium bowl, combine graham cracker crumbs, butter, and sugar. Press cracker mixture into greased 8-inch cake pan. Freeze 10 minutes.
- In separate bowl, cream together cream cheese, heavy cream, lemon juice and vanilla extract until light and fluffy.
- Pour mixture on top of crust and spread out evenly; freeze until solid, about 4 hours. Cut into small chunks and return to freezer until ready to use.
- In medium saucepan, combine strawberries, cornstarch, sugar, lemon juice and vanilla extract. Cook over medium-high heat, stirring often, until strawberries have softened and sauce has thickened, about 20 to 25 minutes.
- Remove from heat and let cool 15 minutes. Transfer to container, seal tightly, and refrigerate 3 hours or up to 3 days (if made in advance).
- In food processor, combine cream cheese, heavy cream, sour cream, sugar, vanilla, lemon zest, lemon juice, and salt. Process until smooth and thick, about 2 minutes.
- Pour half the ice cream base mixture into large freezer safe container. Drizzle with half the strawberry sauce and top with half the cheesecake bites.
- Using a long wooden skewer, swirl everything together. Top with remaining ice cream base, remaining strawberry sauce (reserving a bit for topping) and cheesecake bites (again, reserving a bit for topping). Swirl once more.
- Cover with plastic wrap and freeze until firm, about 4 hours or overnight. To serve, scoop ice cream and serve with a drizzle of strawberry sauce and cheesecake bites.
