No-Churn Strawberry Cheesecake Ice Cream
We just got back from a cruise and our last day was in the Bahamas. It was so hot! Something about the white sand and the bright sun was blinding. I even had a hat and sunglasses and could barely make my way from point A to B.
The low was everyone getting stung by jellyfish the last hour of the day. The highlight of the day was the free ice cream machine on the island. It was super creamy (McDonald’s soft serve style) and heavenly.
We made some of this No-Churn Strawberry Cheesecake Ice Cream before the cruise and came home and made more after because it’s that easy and that good.
No-churn ice cream means exactly that. No machine required, no salt, no shaking…just super easy and super creamy.
My favorite ice cream is strawberry cheesecake ice cream so of course I had to make strawberry topping. My husband said it smelled like Cold Stone while this was simmering.
HOW TO MAKE FRUIT TOPPING
You can customize the fruit topping with any fruit you like but I love strawberry. You can use this to top regular old ice cream, waffles, or pancakes.
- In a saucepan, bring the strawberries (or fruit of your choice) to a boil with sugar and vanilla.
- Reduce heat and simmer until the mixture thicken.
OTHER ADD INS
You can swap out the strawberries for:
Or forego the fruit altogether and add:
- peanut butter
- crumbled Oreo cookies
- brownie chunks
My ice cream was melting because Florida in late June is brutal. The feels like today was 108 degrees and it’s only getting worse from here. July is pretty much a mass exodus and everyone leaves to escape the heat.
HOW TO MAKE NO-CHURN ICE CREAM
- Whip cream into soft peaks.
- Mix together the sweetened condensed milk and cream cheese.
- Slowly fold in whipped cream.
- Add in mix-ins or sprinkle them on top.
OTHER STRAWBERRY RECIPES:
Yield: 8 servings
- 3/4 cup diced strawberries
- 1/4 cup sugar
- 1 tablespoon vanilla
- 2 cups heavy cream
- 1 (14 ounce) can sweetened condensed milk
- 8 ounces cream cheese, softened
- 4 graham crackers, coarsely crumbled
In a small saucepan, add the strawberries, sugar, and vanilla. Bring mixture to a boil, reduce heat and simmer for about 5 minutes or until sauce thickens. Let cool completely. You can speed this up by chilling in the refrigerator.
Whip the cream in a bowl until soft peaks form. Transfer to another bowl. Some cream might still be in the bowl but no need to wash it.
Add the cream cheese and sweetened condensed milk to the bowl and beat until smooth. Gently fold in the whipped cream.
Fold in the graham crackers and transfer mixture to a freezable container allowing for some room for it to expand when it freezes. Drizzle the strawberry mixture on top and swirl with a knife. Sprinkle additional graham cracker chunks on top if desired. Freeze for 8 hours or until firm.