Strawberry Cheesecake Ice Cream Recipe No Churn
Summer is the perfect time for ice cream, and what better way to cool down than with a delicious homemade Strawberry Cheesecake Ice Cream? This no-churn recipe is easy to make and requires only a few ingredients. Plus, you don't need an ice cream maker to enjoy this creamy, fruity dessert. Let's get started!
Ingredients:
- 1 can of sweetened condensed milk (14 oz)
- 2 cups of heavy cream
- 1 teaspoon of vanilla extract
- 1/2 cup of fresh strawberries, chopped
- 1/2 cup of graham cracker crumbs
- 4 oz of cream cheese, softened
Instructions:
- In a mixing bowl, beat the heavy cream with an electric mixer until stiff peaks form. Set aside.
- In a separate mixing bowl, beat the softened cream cheese until smooth.
- Add the sweetened condensed milk and vanilla extract to the cream cheese mixture and stir until well combined.
- Gently fold in the whipped cream until fully incorporated.
- Add the chopped strawberries and graham cracker crumbs to the mixture and stir gently.
- Pour the mixture into a loaf pan and cover with plastic wrap.
- Freeze for at least 6 hours or overnight.
That's it! Your Strawberry Cheesecake Ice Cream is ready to serve. You can garnish it with some additional graham cracker crumbs and fresh strawberries, if desired. This recipe makes about 8 servings.
Tips:
- For best results, use fresh, ripe strawberries.
- Make sure the cream cheese is softened before mixing.
- You can use a food processor to crush the graham crackers into crumbs.
- If the mixture is too thick, you can add a little bit of milk to thin it out.
- To make the ice cream even creamier, you can add a tablespoon of vodka or rum to the mixture.
Enjoy your delicious homemade Strawberry Cheesecake Ice Cream! It's perfect for a hot summer day or any time you want a sweet treat.