Name: No-Machine Strawberry Cheesecake Ice Cream
Prep time: 20 min
Ingredients: 2 cups heavy whipping cream (cold); 14 ounces sweetened condensed milk (fat-free or regular, and cold); ½ cup cream cheese (softened); ⅓ cup strawberry puree; ¾ cup crushed Graham crackers

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This No-Machine Strawberry Cheesecake Ice Cream is a dreamy dessert that’s as easy as it is indulgent. Creamy, tangy cheesecake meets sweet, juicy strawberries in every spoonful, creating a luscious texture that melts perfectly on your tongue. With just 20 minutes of prep, you’ll have a homemade treat that rivals any store-bought version, minus the fuss of an ice cream machine.

The velvety richness of cream cheese blends seamlessly with the bright, fruity burst of strawberries, while a hint of graham cracker crumbs adds a delightful crunch. It’s a refreshing yet decadent dessert that’s perfect for warm afternoons or cozy evenings. Simple, satisfying, and utterly irresistible—this recipe is your shortcut to pure dessert bliss.

Ingredients for No-Machine Strawberry Cheesecake Ice Cream

2 cups (16oz/450ml) heavy whipping cream (cold, for best results)
14 ounces (1 can/400ml) sweetened condensed milk (fat-free or regular, cold)
½ cup (4oz/115g) cream cheese (softened to room temperature)
⅓ cup (2 ½ floz/75ml) strawberry puree (fresh or store-bought)
¾ cup (2 ¼oz/64g) crushed Graham crackers (for a cheesecake-like texture)

Step-by-Step Instructions

Chill the condensed milk: Place the sweetened condensed milk in the fridge to keep it cold while you prepare the other ingredients.
Whip the cream: Using a hand or stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium/high speed until soft peaks form (about 3-4 minutes).
Add the condensed milk: Turn off the mixer and pour the cold condensed milk into the whipped cream. Turn the speed up to high and whisk until the mixture is thick and forms stiff peaks (about 2-3 minutes).
Mix in the remaining ingredients: Turn off the mixer and gently fold in the softened cream cheese, strawberry puree, and crushed Graham crackers until fully combined.
Freeze: Scoop the mixture into a freezer-safe container or tubs. Freeze for at least 6 hours or until firm. Store in the freezer for up to 12 weeks.

Perfect Pairings: Toppings and Serving Ideas

Elevate your No-Machine Strawberry Cheesecake Ice Cream with fresh strawberry slices, a drizzle of chocolate sauce, or a sprinkle of extra crushed Graham crackers. For a fun twist, serve it in waffle cones or alongside warm brownies for a decadent dessert experience.

Storage Tips for Maximum Freshness

Store your ice cream in an airtight container to prevent freezer burn and maintain its creamy texture. It will keep well for up to *12 weeks* in the freezer. Let it sit at room temperature for 5-10 minutes before scooping for easier serving.

Quick Variations to Mix It Up

Swap the strawberry puree for *blueberry* or *raspberry* for a different fruity flavor. For a chocolatey twist, add ¼ cup of cocoa powder to the condensed milk mixture. You can also experiment with different cookie crumbles, like Oreos or shortbread, instead of Graham crackers.

No-Machine, No Problem: Equipment Tips

If you don’t have a hand or stand mixer, a sturdy whisk and some elbow grease will work—just make sure the cream is *ice-cold* for easier whipping. Use a chilled bowl to help the cream whip up faster and hold its shape better.

Common Questions Answered

Can I use frozen strawberries? *Absolutely!* Thaw and blend them into a puree before adding. Wondering about substitutions? Full-fat condensed milk works best for creaminess, but fat-free will still yield delicious results. For a lighter version, try whipped coconut cream instead of heavy cream.