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No-Churn Strawberry Cheesecake Ice Cream

Jonathan, The Candid Appetite

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!
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1 hr Prep Time
25 min Cook Time
  • Prep Time: 1 hr
  • Cook Time: 25 min
  • Servings: 8-12 servings

Servings: 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

Instructions

For the Cheesecake:

Step 1

In medium bowl, combine graham cracker crumbs, butter, and sugar. Press cracker mixture into greased 8-inch cake pan. Freeze 10 minutes.

Step 2

In separate bowl, cream together cream cheese, heavy cream, lemon juice and vanilla extract until light and fluffy.

Step 3

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:

Step 4

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.

Step 5

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:

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.