No Churn Strawberry Cheesecake Ice Cream

This no churn strawberry cheesecake ice cream is made with a 4 ingredient base with rich cheesecake pieces and a strawberry syrup swirl.

I know what you're thinking. No churn ice cream could never replace my beloved Ben & Jerry's. I get it. Nothing compares to store-bought custard based ice creams. But I gotta say homemade ice cream is still pretty dang good.

And the best part about homemade ice cream? You can make it whatever flavor you want and add in all of your favorite mix-ins. A custom ice cream just for you! 

If you're still skeptical, I dare you to try this strawberry cheesecake version and tell me I'm wrong! I promise, you'll be pleasantly surprised. 

For more ice cream and cheesecake-related recipes, try Gluten Free Brownie Ice Cream Sandwiches, Macaron Ice Cream Sandwiches, and Creamy Sicilian Cheesecake. 

Why you'll love this no churn ice cream 

• 4 Ingredient Base: You really only need heavy cream & sweetened condensed milk to make no churn ice cream, but vanilla bean paste & salt rounds out the flavor, making it the perfect ice cream canvas for all the extra mix-ins. 
• Creamy Cheesecake Pieces: What could be better than coming across a rich piece of cheesecake with a buttery graham cracker crust in a big bite of cold, creamy ice cream?? Absolutely nothing. I highly recommend making this Creamy Sicilian Cheesecake, and then using the leftovers to mix into this ice cream! 
• Homemade Strawberry Syrup: As usual, I like to make a simple recipe a little bit more fancy, which is why it includes a sweet homemade strawberry syrup. Okay, it's not actually that fancy. It only requires 3 ingredients and 10 minutes to make. Trust me, you're gonna want to make this. 

Ingredient Notes

Ingredient quantities are listed in the recipe card below. Here you'll find notes on why I chose certain ingredients, as well as ingredient substitutions. 

• Strawberries: I recommend using fresh strawberries to make the syrup. You could likely use frozen strawberries, but I have not tested this.
• Sugar: You'll need a small amount of granulated sugar to make the strawberry syrup.
• Heavy Cream: As one of the main ingredients for the base of the ice cream, it is very important to use high quality heavy cream!
• Vanilla: I recommend using vanilla bean paste for a more potent vanilla flavor, but you could also use vanilla extract.
• Salt: Add a generous amount of kosher salt to the ice cream base to balance out the sweetness.
• Sweetened Condensed Milk: Similar to the heavy cream, this is a main ingredient for the base, so use high-quality sweetened condensed milk!
• Cheesecake: You can use leftover homemade cheesecake or store-bought.

Kitchen Equipment

• Bowl
• Electric mixer
• Rubber spatula 
• Metal pan
• Parchment paper

Step by Step Instructions

Homemade no churn ice cream might be one of the easiest things you'll ever make. All that's really necessary to make it is whipped cream and sweetened condensed milk, but I've taken it up a notch by adding vanilla for flavor, salt to balance out the sweetness, and of course the rich cheesecake pieces & sweet strawberry swirl. 

• Step 1: In a large bowl, beat the heavy cream with an electric mixer to soft peaks. Add the vanilla and salt, and continue beating until medium peaks form. 
• Step 2: Fold in the sweetened condensed milk.

• Step 3: Fold in the cheesecake cubes. 
• Step 4: Pour ⅓ of the ice cream mixture into a parchment lined cake pan, swirl in some strawberry syrup, and repeat two more times. Freeze overnight.

Expert Baking Tips

• Weigh out the strawberries after you have hulled and quartered them.
• Watch the strawberry syrup carefully, as it tends to bubble up quite a bit. 
• Freeze the ice cream overnight for a more true ice cream texture. 

FAQ

Ice Cream Mix-In Ideas

Aside from the cheesecake and strawberry syrup, these mix-ins would go perfectly with this ice cream!

• Freeze dried strawberries 
• Fresh strawberries 
• Waffle cone pieces 
• Graham cracker pieces
• Strawberry Shortcake Crumble 

Storage Tips

Store this homemade ice cream covered in the freezer.

Baking in Grams

All of the recipes on this blog are carefully developed to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), I can ensure that you can make the recipe accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x

Other summer recipes to try

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No Churn Strawberry Cheesecake Ice Cream

This no churn strawberry cheesecake ice cream is made with a 4 ingredient base with rich cheesecake pieces and a strawberry syrup swirl.

Prep Time 30 minutes mins

Servings10 servings

CourseIce Cream

CuisineAmerican

AuthorSloane

Bake ModePrevent your screen from going dark

Ingredients

1x2x3x

For the strawberry syrup:

• 8 oz fresh strawberries, hulled & quartered*
• 50 g ¼ cup granulated sugar
• 56 g water

For the no churn ice cream:

• 454 g 2 cups heavy cream (cold)
• 1 tablespoon vanilla bean paste or extract
• 1 teaspoon kosher salt
• 14 oz sweetened condensed milk
• 200 g about 1 cup store-bought or homemade cheesecake (cubed)

Instructions

For the strawberry syrup:

• Place the strawberries, sugar, and water in a medium saucepan over medium heat.
• Bring the ingredients to a boil, stirring frequently, for about 10 minutes.*
• Pour the syrup through a fine mesh sieve into a glass jar, and place in the fridge until ready to use.

For the no churn ice cream:

• Line a 9" cake pan with parchment paper. 
• In a large bowl, beat the heavy cream with an electric mixer until it forms soft peaks.
• Add the vanilla bean paste and salt, and continue beating until medium peaks form. 
• Pour in the sweetened condensed milk, and gently fold with a rubber spatula until fully combined. 
• Toss in the cheesecake cubes and stir until evenly distributed. 
• Pour a ⅓ of the mixture into the prepared pan, then swirl in some of the strawberry syrup with a toothpick. 
• Repeat two more times until all of the ice cream mixture is used up. 
• Freeze overnight, and enjoy the next day!

Notes

• Weigh out the strawberries after you have hulled and quartered them.
• Watch the strawberry syrup carefully, as it tends to bubble up quite a bit. 
• Freeze the ice cream overnight for a more true ice cream texture. 

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