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4.84 from 6 votes
Strawberry Cheesecake Ice Cream in a bowl next to a spoon and strawberries
Print Recipe
No-Machine Strawberry Cheesecake Ice Cream Recipe
Prep Time
20 mins
 
Course: Dessert
Cuisine: American
Servings: 3 Pints
Author: Gemma Stafford
Ingredients
  • 2 cups (16oz/450ml ) heavy whipping cream (cold)
  • 14 ounces (1 Can/ 400ml) sweetened condensed milk (fat-free or regular, and cold)
  • ½ cup (4oz/115g) cream cheese, softened
  • ⅓ cup  (2 ½ floz/75ml) strawberry puree
  • ¾ cup (2 ¼oz/64g)  crushed Graham crackers
Instructions
  1. Place sweetened condensed milk in the fridge to keep cold.
  2. Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form.
  3. Turn off the machine and pour the cold condensed milk into the whipped cream.

  4. Turn the speed up to high and whisk until the mixture is thick and stiff peaks form.

  5. Turn off the machine and mix in the cream cheese, strawberry puree and Graham crackers. Scoop into tubs and freeze for at least 6 hours. Keep frozen for up to 12 weeks.