Strawberry Cheesecake Ice Cream in 10 Minutes (No Churn!)

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Introduction

Summer is officially here, and you know what that means—ice cream season! But not all ice cream needs to come from a machine. In fact, one of my favorite treats to whip up on a hot afternoon is this Strawberry Cheesecake Ice Cream in 10 Minutes (No Churn!).

I remember the first time I made this recipe. I was craving something fruity yet indulgent, and the thought of pulling out my ice cream maker felt like too much effort. That’s when I discovered this no-churn method. In just ten minutes, I had a creamy, luscious ice cream that tastes just like strawberry cheesecake but without the hassle. It’s rich, decadent, and perfectly sweet with fresh strawberries—plus, it’s a fun recipe to make with kids or friends.

What’s more, this ice cream is endlessly versatile. You can swirl in extra cheesecake chunks, add a drizzle of chocolate, or even sprinkle some graham cracker crumbs for that authentic cheesecake vibe. It’s no wonder it’s become a fan favorite for family gatherings, birthday parties, or a simple weekday treat.

Ingredients for Strawberry Cheesecake Ice Cream in 10 Minutes (No Churn!)

Here’s everything you’ll need to make this dreamy dessert:

  • 1 cup heavy whipping cream (or coconut cream for a vegan option)
  • 8 oz cream cheese, softened (or vegan cream cheese)
  • ¾ cup sweetened condensed milk (or coconut condensed milk for a dairy-free version)
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh strawberries, hulled and chopped
  • Optional: Graham cracker crumbs for topping

Substitution Ideas

  • Vegan: Replace dairy cream and cream cheese with full-fat coconut cream and vegan cream cheese. Use sweetened condensed coconut milk.
  • Lower sugar: Use a sugar-free condensed milk alternative and natural sweeteners like maple syrup.
  • Extra flavor: Add lemon zest or strawberry puree for a more intense fruity flavor.
  • Crunchy twist: Fold in crushed graham crackers or white chocolate chips for texture.

Step-by-Step Instructions

Making Strawberry Cheesecake Ice Cream in 10 Minutes (No Churn!) is surprisingly simple. Follow these steps for perfect results:

  1. Whip the cream. In a large mixing bowl, whip the heavy cream with an electric mixer on high speed until stiff peaks form. This will give your ice cream its light, airy texture.
  2. Blend the cream cheese. In a separate bowl, beat the softened cream cheese until smooth.
  3. Combine with condensed milk. Add the sweetened condensed milk and vanilla extract to the cream cheese. Mix until well combined.
  4. Fold in whipped cream. Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream—this ensures a creamy, fluffy ice cream.
  5. Add strawberries. Fold in the chopped strawberries, saving a few for topping. If you prefer a more uniform flavor, puree half of the strawberries before folding.
  6. Transfer to a container. Pour the mixture into a freezer-safe container and smooth the top with a spatula.
  7. Freeze. Cover with plastic wrap or a lid and freeze for at least 4 hours or overnight. For a soft-serve texture, you can enjoy it after 2–3 hours.
  8. Serve. Scoop into bowls or cones, and sprinkle with graham cracker crumbs if desired.

Extra Tips for Strawberry Cheesecake Ice Cream

  • Serving suggestions: Top with fresh strawberries, chocolate drizzle, or crushed graham crackers for a classic cheesecake feel. Perfect for summer parties or a sweet ending to dinner.
  • Storage: Keep in an airtight container in the freezer for up to 2 weeks. For best texture, thaw for 5–10 minutes before scooping.
  • Strawberry variation: Use frozen strawberries if fresh ones aren’t available. Thaw slightly and pat dry to avoid excess water in the ice cream.
  • Cheesecake chunks: Add small cubes of cheesecake to the mixture before freezing for extra indulgence.
  • Quick version: If you want a soft, creamy dessert quickly, use a silicone mold and enjoy after 2–3 hours in the freezer.

Nutritional Information

According to The East Coast Kitchen, one serving of Strawberry Cheesecake Ice Cream in 10 Minutes (No Churn!) (based on 8 servings) contains approximately:

  • Calories: 280 kcal
  • Carbohydrates: 22 g
  • Protein: 3 g
  • Fat: 20 g
  • Sugar: 19 g

(Values may vary slightly depending on cream and strawberries used.)

FAQ Section

1. How long does it take to make Strawberry Cheesecake Ice Cream in 10 Minutes (No Churn!)?
The prep takes just 10 minutes! Freezing takes 4+ hours or overnight.

2. Can I substitute the cream cheese?
Yes! Vegan cream cheese works perfectly, or you can use mascarpone for a richer texture.

3. Can I use frozen strawberries?
Absolutely! Thaw them slightly and pat dry to prevent ice crystals.

4. Can I add mix-ins?
Yes, fold in graham cracker crumbs, chocolate chips, or cheesecake chunks for extra indulgence.

5. How should I store leftovers?
Keep the ice cream in an airtight container in the freezer for up to 2 weeks. Let it sit for 5–10 minutes before scooping for easier serving.

Conclusion

There’s nothing quite like homemade ice cream, and this Strawberry Cheesecake Ice Cream in 10 Minutes (No Churn!) proves you don’t need an ice cream machine to enjoy creamy, dreamy desserts. In just ten minutes of prep, you can whip up a treat that’s rich, fruity, and utterly irresistible.

Whether you’re enjoying it on a hot summer day, sharing it at a party, or surprising your family with a quick dessert, this recipe is a guaranteed hit. So grab your mixing bowls, fresh strawberries, and cream cheese, and give this no-churn ice cream a try.

Don’t forget to leave a comment below letting me know how your ice cream turned out, and share this recipe with friends who love sweet, creamy, and fruity treats. Trust me—once you make this, it will quickly become your go-to dessert!