no-churn strawberry cheesecake ice cream

Celebrate the start of summer by making this easy no-churn ice cream, flavored with a homemade strawberry sauce, cream cheese ice cream base and cheesecake chunks. The best part is you don’t need a fancy ice cream machine to make it!

No-Churn Strawberry Cheesecake Ice Cream

Prep Time: 1 hour

Cook Time: 25 minutes

Total Time: 1 hour, 25 minutes

Yield: 8-12 servings

Ingredients

    For the Cheesecake:
  • 1 3/4 cups graham cracker crumbs (from 12 crackers)
  • 6 tablespoons unsalted butter, melted and cooled
  • 1/4 cup granulated sugar
  • 1 8-ounce package cream cheese, at room temperature
  • 1/2 cup heavy cream
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • For the Strawberry Sauce:
  • 1 pound fresh strawberries, stemmed and sliced
  • 1 tablespoon cornstarch
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • For the Ice Cream Base:
  • 2 8-ounce packages cream cheese
  • 3 1/2 cups heavy cream
  • 2 cups sour cream
  • 1 1/2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt

Directions

For the Cheesecake:

In medium bowl, combine graham cracker crumbs, butter, and sugar. Press cracker mixture into greased 8-inch cake pan. Freeze 10 minutes. In separate bowl, cream together cream cheese, heavy cream, lemon juice and vanilla extract until light and fluffy. Divide mixture between both ramekins on top of crust and spread out evenly; freeze until solid, about 4 hours. Cut into small chunks and return to freezer until ready to use.

For the Strawberry Sauce:

In medium saucepan, combine strawberries, cornstarch, sugar, lemon juice and vanilla extract. Cook over medium-high heat, stirring often, until strawberries have softened and sauce has thickened, about 20 to 25 minutes. Remove from heat and let cool 15 minutes. Transfer to container, seal tightly, and refrigerate 3 hours or up to 3 days (if made in advance).

For the Ice Cream Base:

In food processor, combine cream cheese, heavy cream, sour cream, sugar, vanilla, lemon zest, lemon juice, and salt. Process until smooth and thick, about 2 minutes. Pour half the ice cream base mixture into large freezer safe container. Drizzle with half the strawberry sauce and top with half the cheesecake bites. Using a long wooden skewer, swirl everything together. Top with remaining ice cream base, remaining strawberry sauce (reserving a bit for topping) and cheesecake bites (again, reserving a bit for topping). Swirl once more. Cover with plastic wrap and freeze until firm, about 4 hours or overnight. To serve, scoop ice cream and serve with a drizzle of strawberry sauce and cheesecake bites.

Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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