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    Home » Recipe Archive » Ice Cream

    Published: Aug 31, 2022 by Sloane · This post may contain affiliate links · Leave a Comment

    No Churn Strawberry Cheesecake Ice Cream

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    Jump to Recipe·Print Recipe

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

    three scoops of strawberry cheesecake ice cream with ice cream scoop

    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. 

    Jump to:
    • Why you'll love this no churn ice cream 
    • Ingredient Notes
    • Kitchen Equipment
    • Step by Step Instructions
    • Expert Baking Tips
    • FAQ
    • Ice Cream Mix-In Ideas
    • Storage Tips
    • Baking in Grams
    • Other summer recipes to try
    • 💬 Reviews

    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. 
    strawberry cheesecake ice cream in round pan with two waffle cones

    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. 

    ingredients for strawberry syrup
    For the strawberry syrup
    ingredients for ice cream
    For the ice cream
    • 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. 

    whipped cream in glass bowl
    Beat heavy cream to medium peaks
    no churn ice cream base in glass bowl
    Fold in sweetened condensed milk
    • 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.
    cheesecake pieces added to ice cream mixture
    Fold in cheesecake pieces
    strawberry cheesecake ice cream in parchment lined cake pan
    Pour into pan & swirl in strawberry syrup; freeze overnight
    • Step 3: Fold in the cheesecake cubes. 
    • Step 4: Pour â…“ 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. 
    close up of strawberry syrup swirls in no churn ice cream

    FAQ

    How to know when to stop beating whipped cream:

    For no churn ice cream, you want to beat the heavy cream until medium peaks form. It can be easy to over-beat whipped cream, which leads to a grainy texture. Be sure to check the whipped cream frequently as you're beating. You'll know the whipped cream has reach medium peaks when you pull the beaters out and it forms peaks that slightly droop over.

    What container should you freeze homemade ice cream in?

    A metal cake or loaf pan lined with parchment paper works perfectly. But there are also silicone tubs specially made to protect homemade ice cream from freezer burn. If you're someone who makes homemade ice cream often, then this could be a good investment!

    How long should you freeze no churn ice cream?

    Technically, it could take as little as 6 hours to become solid, but in my opinion, it's best to freeze it overnight to achieve a truer ice cream texture.

    strawberry cheesecake ice cream scooped in a pan with waffle cones

    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.

    ice cream balls in a pile with waffle cones

    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

    • roasted strawberry cinnamon roll on plate.
      Roasted Strawberry Cinnamon Rolls
    • strawberries and cream stuffed French toast on white plate with maple syrup being poured on top.
      Strawberries & Cream Stuffed French Toast
    • peach cobbler pound cake slices on parchment lined wire rack
      Peach Cobbler Pound Cake
    • Strawberry Shortcake Crumble

    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    three scoops of strawberry cheesecake ice cream with ice cream scoop
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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
    Prevent your screen from going dark

    Ingredients

    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 â…“ 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. 
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!
    « Creamy Sicilian Cheesecake
    Peach Cobbler Pound Cake »

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    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

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