No-Churn Strawberry Cheesecake Ice Cream

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A luscious no-churn ice cream blending fresh strawberries and cream cheese for a tangy, sweet frozen treat. This american-inspired desserts ready in about 20 minutes layers (67g), divided granulated sugar, (226g), softened cream cheese, (480ml), cold heavy whipping cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 8 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 1 1/2 cups hulled and quartered fresh strawberries with 3 tbsp granulated sugar; mash gently with a fork until partially broken down but still chunky, then set aside for 10 minutes to macerate.
  2. Step 2: In a large bowl, beat 8 oz softened cream cheese with 1/3 cup granulated sugar until smooth and creamy using a hand mixer on medium speed.
  3. Step 3: Add 1 (14 oz) can sweetened condensed milk and 1 tsp vanilla extract to the cream cheese mixture; beat until fully combined.
  4. Step 4: In a separate chilled bowl, whip 2 cups cold heavy whipping cream with a hand mixer on high speed until stiff peaks form, about 3-4 minutes.
  5. Step 5: Gently fold the whipped cream into the cream cheese mixture in three additions, mixing carefully to maintain the airy texture.
  6. Step 6: Fold in the macerated strawberries along with their juices, swirling lightly to create a marbled effect.
  7. Step 7: Transfer the mixture into a 9x5-inch loaf pan, smoothing the top with a spatula; cover tightly with plastic wrap and freeze for at least 6 hours or overnight until firm.
  8. Step 8: Scoop and serve chilled for a creamy, fruity dessert.

Frequently asked questions

How long does No-Churn Strawberry Cheesecake Ice Cream take to make?

Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover No-Churn Strawberry Cheesecake Ice Cream?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in No-Churn Strawberry Cheesecake Ice Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale No-Churn Strawberry Cheesecake Ice Cream for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with No-Churn Strawberry Cheesecake Ice Cream?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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