Description
A creamy, tangy no-churn ice cream featuring strawberry swirls and cheesecake crust chunks, perfect for summer parties and requiring no ice cream maker.
Ingredients
Scale
- 2 cups heavy whipping cream (cold, at least 35% fat)
- 1 can (14oz / 397g) sweetened condensed milk
- 8oz (225g) full-fat brick-style cream cheese (softened)
- 1 cup (100g) graham crackers, crushed into coarse crumbs
- 1/2 cup (150g) strawberry jam or preserves
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 cup fresh strawberries, diced (optional)
Instructions
- Line a 9×5 loaf pan with parchment paper, leaving an overhang on the long sides for easy removal.
- Crush graham crackers into coarse crumbs using a food processor or by smashing them in a ziplock bag with a rolling pin.
- In a large bowl, beat the softened cream cheese, vanilla extract, and salt until smooth and creamy (2-3 minutes).
- Gradually add the sweetened condensed milk to the cream cheese mixture and mix until fully combined and smooth.
- In a separate large, cold bowl, whip the heavy cream on medium-high speed until soft peaks form (3-4 minutes). Do not over-whip.
- Add one-third of the whipped cream to the cream cheese mixture and stir gently to lighten it.
- Pour the cream cheese mixture back into the remaining whipped cream and fold gently with a spatula until just combined.
- Drop spoonfuls of strawberry jam and graham cracker crumbs on top of the mixture.
- Use a knife to gently swirl the jam and crumbs into the ice cream base, creating distinct pink swirls.
- Smooth the top, cover tightly with plastic wrap or foil, and freeze for at least 6 hours or overnight (12 hours) until firm.
- To serve, lift the ice cream out of the pan using the parchment paper and let it sit at room temperature for 5-10 minutes before slicing or scooping.
Notes
Ensure the cream cheese is fully softened to avoid lumps. Keep the heavy cream very cold for best whipping results. Do not over-whip the cream; soft peaks are ideal. For best texture, freeze overnight. If using fresh strawberries, toss with a little sugar to draw out moisture and prevent icy chunks.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice or scoop
- Calories: 320
- Sugar: 24
- Sodium: 150
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
Keywords: no-churn ice cream, strawberry cheesecake, summer dessert, party dessert, easy ice cream, homemade ice cream, strawberry jam, graham cracker crust