No-Machine Strawberry Cheesecake Ice Cream
This No-Machine Strawberry Cheesecake Ice Cream is a dreamy dessert that’s as easy as it is indulgent. 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.
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
Instructions
- Place sweetened condensed milk in the fridge to keep cold.
- Using a hand or stand mixer fitted with a whisk attachment, whip the cold cream on medium/high speed until soft peaks form.
- Turn off the machine and pour the cold condensed milk into the whipped cream.
- Turn the speed up to high and whisk until the mixture is thick and stiff peaks form.
- 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.
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