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No-Churn Strawberry Cheesecake Ice Cream

No ice cream maker or ice cream attachment? Fear not! This easy to make homemade strawberry cheesecake ice cream is sure to cure your sweet tooth!
Course Dessert
Cuisine American
Servings 6


Sweetened Strawberries

  • 1 1/2-2 cups strawberries Chopped
  • 1/4-3/4 cup Sugar

Ice Cream Base

  • 2 cups heavy whipping cream
  • 14 oz sweetened condensed milk
  • 1 tsp vanilla extract

Cheesecake Batter

  • 4 oz cream cheese
  • 1/4 cup organic cane sugar
  • 2 graham crackers Crushed


  • 1 pkg graham crackers


  • Before getting started with the base, you’ll want to prep the strawberries. In a small bowl combine cut strawberries and sugar. Mix together. Allow to sit until it’s time to layer ice cream. Occasionally lightly mix.
  • In a large bowl, using stand mixer or hand mixer whip the heavy whipping cream until it forms stiff peaks. (Don’t over whip...we aren’t making butter today!) The heavy whipping cream will be done when you pull the beaters out and the cream stands on its own.
  • In another medium size bowl, whisk together the vanilla and sweetened condensed milk.
  • Then pour in the sweetened condensed milk into whipped cream. Fold with a spatula, slowly incorporating the two mixtures together so it stays light and aerated. Place in the fridge momentarily.
  • Using the same bowl that you mixed the condensed milk, add cream cheese, sugar and a splash of vanilla extract. We like to add 2-4 crushed graham crackers to the cream cheese! Mix together with a whisk until it begins to get a smooth texture.
  • Grab the whipped cream bowl out of the fridge. In an ice cream container or freezable container add a layer of whipped cream (whipped cream layer should be around 2 inches in height.) Then hand crush some graham crackers over the whipped cream.
  • Followed by a layer of cream cheese mix, topped off with strawberries. Repeat until all ice cream batter has been used. Freeze for 4-6 hours. Serve in a bowl or cone!


Chill mixing bowl before starting recipe. Place in freezer for 15-30 minutes. This will help whip heavy cream faster and more effectively.
What type of containers can I use to store ice cream?
You can store you ice cream in an metal/steel loaf pan, insulated tub, paper containers, freezer gallon bags, and freezer safe plastic containers. 
Do not use a glass container to store ice cream. Glass can potentially explode in the freezer when wet ingredients begin to expand. 
Keyword Easy Dessert, Ice Cream Recipe, No Churn Ice Cream