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No Churn Strawberry Cheesecake Ice Cream

No churn strawberry cheesecake ice cream is made by whipping stiff peaks, folding in condensed milk, then swirling with a ruby strawberry sauce and graham crumbs. The result is a creamy, sliceable texture with bold berry swirls—no ice cream machine needed.
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Prep Time 15 minutes
freezing 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake ice cream base
  • 2 cup heavy whipping cream Cold cream whips up best.
  • 1 can (14 oz) sweetened condensed milk Helps create a rich, creamy churn-free texture.
  • 8 oz cream cheese Soften fully to prevent lumps.
  • 1 cup strawberry sauce or preserves Drizzle and swirl for a red berry ribbon.
  • 0.5 cup crushed graham crackers Sprinkle for the cheesecake-crust crunch.

Equipment

  • 1 loaf pan

Method
 

Whip the cheesecake base
  1. Beat the softened cream cheese until smooth, then whip in the heavy whipping cream until stiff peaks form (no temperature needed), about 3–5 minutes, and look for peaks that hold their shape when you lift the beaters.
  2. Gently fold in the sweetened condensed milk until fully combined, using slow strokes until the mixture looks smooth and uniform with no streaks.
Swirl with strawberry sauce
  1. Pour half the mixture into a loaf pan, then drizzle with half the strawberry sauce and swirl with a knife so you get ribbon-like streaks.
  2. Add the remaining mixture, top with the rest of the strawberry sauce, and swirl again with the knife for a marbled cheesecake-ice-cream look.
  3. Sprinkle crushed graham crackers over the top, and press lightly so crumbs stick to the surface.
Freeze
  1. Freeze for at least 6 hours before scooping, until firm and scoopable; if needed, let it sit 3–5 minutes to soften slightly for easier scoops.

Notes

Pro tip: fully soften the cream cheese so it blends smoothly into the whipped cream—lumps will freeze into the final texture. Store covered in the freezer up to 2–3 weeks. Freezing again after scooping is yes (keep tightly covered to limit ice crystals). For a lighter option, use light cream cheese and reduced-fat sweetened condensed milk if you’re okay with a slightly less rich texture.