No Churn Strawberry Cheesecake Ice Cream

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. 

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.

See recipe card for full information on ingredients and individual quantities.

STEP 1: Beat the heavy cream. 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. Fold in the sweetened condensed milk.

STEP 3: Add the cheesecake. Fold in the cheesecake cubes. 

STEP 4: Add to pan and chill. 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. 

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.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. 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), you can make these recipes 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