Homemade Strawberry Cheesecake Ice Cream: Easy No-Cook & Eggless Recipe for Summer

Craving the rich, creamy taste of cheesecake but don’t want to turn on your oven in the heat? This no-cook, eggless Strawberry Cheesecake Ice Cream is your perfect summer solution. Layered with vibrant strawberry sauce and satisfying graham cracker crumbs, it’s a delightful treat that captures all the beloved flavors of a classic strawberry cheesecake, transformed into a refreshingly cold dessert. Say goodbye to complicated water baths and hello to effortless homemade indulgence!

Strawberry Cheesecake Ice Cream with ice cream scooper

Celebrating Summer: The Ice Cream Way

Whoever designated July as National Ice Cream Month truly understood the essence of summer. It’s a time when the sun shines bright, the days are long, and nothing hits the spot quite like a scoop (or two!) of delicious ice cream. While National Ice Cream Day falls on July 17th, we believe every single day of the month is an excellent excuse to celebrate this quintessential summer dessert. From cheesecake milkshakes to peanut butter ice cream cake and churro ice cream sandwiches, if it involves ice cream, count us in!

But when the temperatures soar, the last thing many of us want to do is fire up the oven. That’s why we’ve taken the beloved flavors of a strawberry swirl cheesecake and transformed them into a cool, creamy, and incredibly easy homemade ice cream. This recipe delivers all the decadence of your favorite dessert without any of the heat. It’s a truly refreshing way to enjoy cheesecake, perfectly suited for the hottest days of the year.

The Magic Behind This Eggless, No-Cook Cheesecake Ice Cream

What makes this Strawberry Cheesecake Ice Cream truly special is its simplicity. Unlike many traditional ice cream recipes that require cooking an egg custard base, this version is entirely eggless and no-cook. This means no tempering eggs, no hovering over a hot stove, and a significantly quicker prep time. You simply blend all the base ingredients, chill, and then churn – it’s that easy!

The secret to its creamy, cheesecake-like texture lies in the generous amount of full-fat cream cheese. This ingredient not only infuses the ice cream with that unmistakable tangy cheesecake flavor but also adds essential fat, which helps create a wonderfully smooth consistency and minimizes the formation of ice crystals. The result is a lusciously rich ice cream that truly tastes like a frozen slice of cheesecake, complete with swirls of homemade strawberry sauce and crunchy graham cracker crumbs.

Ingredients for the Perfect Strawberry Cheesecake Ice Cream

To create this sensational strawberry cream cheese ice cream, you’ll need a handful of carefully selected ingredients, each playing a crucial role in achieving the ideal flavor and texture:

Cream cheese: This is the star of our “cheesecake” ice cream. Always opt for full-fat block cream cheese. Avoid fat-free, whipped, or spreadable cream cheese from a tub, as their different compositions will compromise the texture and richness of your ice cream. Softened cream cheese blends much more smoothly.
Whole milk: Fat is paramount in ice cream making! Whole milk contributes to the incredible creaminess of the base. Using skim or 2% milk, with their higher water content, would lead to more prominent and less pleasant ice crystals.
Heavy cream: Working in tandem with the whole milk, heavy cream further enhances the richness and ensures a smooth, decadent base with minimal ice crystal formation. Do not substitute with half-and-half, which lacks the necessary fat content.
Granulated Sugar: Beyond just sweetening, sugar is a critical component for controlling ice crystal formation during freezing. It lowers the freezing point of the mixture, resulting in a softer, scoopable ice cream rather than a rock-solid block of ice.
Vanilla extract: A touch of vanilla amplifies all the other flavors, much like salt does in savory dishes. It adds a subtle warmth and depth that complements the strawberry and cream cheese beautifully.
Salt: Just a pinch of salt takes your ice cream base from simply good to truly great. It balances the sweetness and enhances the overall flavor profile.
Graham cracker crumbs: It wouldn’t be cheesecake without the classic graham cracker crust! These crumbs provide that essential textural contrast and authentic cheesecake experience. For a fun twist, consider using chocolate graham crackers or even crushed shortbread cookies.
Strawberry sauce: We highly recommend a homemade strawberry sauce for the freshest flavor, but you can also layer in your favorite strawberry jam without pectin, strawberry curd, or a good quality store-bought strawberry topping. The rich, fruity swirls are what make this ice cream truly sing.

Not a fan of strawberries, or simply want to try something different? This recipe is incredibly versatile! You can easily substitute the strawberry sauce for other berry sauces like cherry, blueberry, or raspberry, tailoring the flavor to your personal preference.

Why Eggless? Yes, Please!

You might be wondering, “Do you need eggs for Strawberry Cheesecake Ice Cream?” The fantastic news is no, you don’t! Thanks to the rich addition of cream cheese and heavy cream, there’s ample fat in this recipe to create an incredibly smooth and luscious ice cream base without the need for egg yolks. This not only simplifies the process (no cooking required!) but also makes it a perfect option for anyone with an egg allergy or those who simply prefer to avoid eggs in their frozen treats.

As avid bakers know, managing leftover egg whites can sometimes be a challenge. With this eggless recipe, you won’t be left wondering what to do with egg whites, streamlining your kitchen experience and letting you focus solely on enjoying your delicious dessert.

Essential Equipment for Homemade Ice Cream

While some ice cream recipes can be made without specialized equipment, an ice cream maker significantly streamlines the process and ensures the best possible texture. Once you invest in one, you’ll be eager to explore all sorts of small-batch ice cream recipes!

Ice Cream Maker: Even though this recipe yields 1 pint, a slightly larger machine like a 1.5 quart ice cream maker (Amazon affiliate link) provides ample room for churning and offers flexibility if you decide to scale up the recipe for guests. Remember, the canister needs to be thoroughly frozen – typically 18-24 hours in advance – for effective churning.
Blender: A good blender is essential for achieving a super smooth, lump-free ice cream base, especially when working with cream cheese.
Freezer-Proof Container: For storing your finished ice cream, a high-quality, airtight freezer-proof container is non-negotiable to prevent ice crystals and freezer burn.

Strawberry Cheesecake Ice Cream in a loaf pan

How To Make Strawberry Cheesecake Ice Cream: Step-by-Step

Making this creamy, dreamy Strawberry Cheesecake Ice Cream is surprisingly simple. Follow these steps for perfect results:

Prepare Your Ice Cream Maker: First and foremost, ensure your ice cream maker’s freezer bowl is completely frozen. This usually means placing it in the freezer for at least 18-24 hours before you plan to churn. A properly frozen bowl is key to preventing excessive ice crystals.
Blend the Base: In a blender, combine the softened cream cheese (cut into pieces for easier blending), whole milk, heavy cream, granulated sugar, vanilla extract, and salt. Blend on high until the mixture is exceptionally smooth, with no visible lumps of cream cheese. Scrape down the sides of the blender as needed to ensure everything is fully incorporated.
Chill Thoroughly: Transfer your blended ice cream mixture to a clean bowl, cover it tightly with plastic wrap, and refrigerate for at least 1 hour, or until it is thoroughly chilled. This crucial step ensures that the base is as cold as possible before churning, which significantly reduces freezing time and helps achieve a smoother texture by minimizing ice crystal formation. Ideally, chill for 4-6 hours, or even overnight, for the best results.
Churn the Ice Cream: Once your base is perfectly cold and your ice cream maker bowl is frozen solid, assemble your ice cream maker and pour the chilled base into it. Follow your manufacturer’s instructions for churning. For a 1-pint batch, this typically takes about 15-25 minutes until the ice cream has the consistency of soft-serve.
Layer and Freeze: As the ice cream reaches a soft-serve consistency, gently transfer it to a freezer-proof container. As you layer the ice cream, alternate with generous dollops of strawberry sauce and sprinkles of graham cracker crumbs. This ensures every bite is packed with flavor and texture. Once all the ice cream, sauce, and crumbs are layered, cover the container with a lid and freeze for at least 4 hours, or preferably overnight, until firm enough to scoop.

No-Churn Method: Making Ice Cream Without a Machine

Don’t have an ice cream maker? No problem! You can still enjoy this delicious Strawberry Cheesecake Ice Cream with a simple no-churn method. While it requires a bit more active participation, the results are wonderfully creamy:

Prepare the Base: Follow steps 1-3 above to blend and thoroughly chill your ice cream base.
Initial Freeze: Pour your cold ice cream base into a shallow, freezer-safe baking pan with deep edges (a 9×13 inch pan works well, or a loaf pan for a smaller batch). Place it in the freezer.
Whisking Intervals: After 45 minutes, remove the pan from the freezer. The edges will likely be starting to solidify. Vigorously whisk the entire mixture, breaking up any frozen sections and incorporating them back into the softer center. This breaks down ice crystals as they form, leading to a smoother texture. Return to the freezer.
Repeat: Repeat this whisking process every 30 minutes for the next 2-3 hours, or until the ice cream is mostly frozen but still pliable. The more frequently you whisk, the creamier your final product will be.
Layer and Final Freeze: Once the ice cream is about 90% solid, transfer it to a freeze-proof container with a lid, layering in the strawberry sauce and graham cracker crumbs as you go, just like with the churned method. Freeze for at least 4 hours or overnight until completely firm.

How To Store Homemade Ice Cream for Peak Freshness

Proper storage is just as vital as the making process itself for preserving the quality and taste of your homemade ice cream. Improper storage can lead to freezer burn or the dreaded large ice crystals, ruining that perfect creamy texture.

Choose the Right Container: Invest in high-quality, freeze-proof containers. We highly recommend small round freezer-proof plastic containers that hold exactly 1 pint, or similar durable, airtight containers. Look for labels that explicitly state “freeze-proof” as not all food storage containers are designed to withstand extreme cold without becoming brittle or allowing air to seep in.
Minimize Air Exposure: Air is the enemy of fresh ice cream. Ensure your container has a tight-fitting lid. For an extra layer of protection, you can press a piece of plastic wrap directly onto the surface of the ice cream before sealing it with the lid.
Store in the Deepest Part of the Freezer: Place your ice cream at the back of your freezer, where temperatures are most consistent. Avoid storing it in the freezer door, which experiences more temperature fluctuations due to frequent opening.
Optimal Freezer Temperature: Maintain your freezer at 0°F (-18°C) or colder for best results. Homemade ice cream, especially eggless varieties, can become quite firm at very low temperatures but will soften beautifully at room temperature for a few minutes before serving.

Properly stored, your homemade Strawberry Cheesecake Ice Cream will maintain its delightful flavor and texture for up to two weeks. While it might last longer, the quality is best enjoyed within this timeframe.

Customize Your Cheesecake Ice Cream: Endless Variations

While strawberry is a classic choice, this cheesecake ice cream base is incredibly versatile! Feel free to experiment with other fruit sauces or mix-ins to create your own signature flavor:

Berry Bonanza: Swap strawberry sauce for raspberry, blueberry, or mixed berry sauce.
Chocolate Lover’s Dream: Drizzle in chocolate fudge sauce and sprinkle with chocolate chips instead of fruit.
Tropical Twist: Layer with mango puree and toasted coconut flakes.
Cookie Crumble: Instead of graham crackers, use crushed Oreos, shortbread, or Biscoff cookies.
Nutty Indulgence: Add chopped pecans or walnuts for an extra layer of crunch.

Serving Suggestions for Your Homemade Treat

This Strawberry Cheesecake Ice Cream is a showstopper all on its own, but you can elevate the experience even further with a few simple garnishes:

Fresh Berries: A scattering of fresh strawberries or other mixed berries adds a beautiful pop of color and freshness.
Extra Sauce: Drizzle a little more strawberry sauce over each scoop just before serving.
Whipped Cream: A dollop of freshly whipped cream can enhance the creamy texture.
Chocolate Shavings: A sprinkle of white or dark chocolate shavings provides a touch of elegance and extra flavor.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making homemade ice cream:

Why is my homemade ice cream icy?

Icy ice cream is typically caused by too much water content, insufficient fat, or slow freezing/churning. Ensuring you use full-fat dairy (whole milk and heavy cream), chilling your base thoroughly before churning, and a well-frozen ice cream maker bowl will help prevent this. If using the no-churn method, consistent whisking is key to breaking up ice crystals.

How long does homemade ice cream last?

When stored properly in an airtight, freeze-proof container in the back of your freezer, homemade ice cream is best enjoyed within 1-2 weeks. After this, the quality may start to diminish, and ice crystals might become more noticeable.

Can I use store-bought strawberry sauce?

Absolutely! While homemade strawberry sauce offers the freshest flavor, a good quality store-bought strawberry topping, jam, or curd will work perfectly well and save you some time. Just make sure it’s not too thin or watery.

What if my cream cheese doesn’t blend smoothly?

Ensure your cream cheese is truly at room temperature and cut into smaller pieces before blending. If it’s still lumpy, blend for a longer period, stopping to scrape down the sides of the blender with a spatula as needed. A perfectly smooth base is essential for a creamy ice cream.

Enjoyed this recipe? Be sure to check out my other Small Batch Ice Cream Recipes for more delightful frozen treats you can make at home!

More Strawberry Recipes to Love

If you can’t get enough of fresh strawberries, explore these other delicious recipes:

Homemade Strawberry Popsicles

Refreshing Strawberry Slushies

Creamy Strawberry Cheesecake Dip

Decadent Strawberry Shortcake Cheesecake

Easy Strawberry Cheesecake Bars

Dreamy Strawberry Cream Cheese Frosting

Strawberry Cheesecake Ice Cream Recipe

Yield:
1 pint

Prep Time:
15 minutes

Chill Time:
5 hours

Total Time:
5 hours 15 minutes

Whip up this incredibly easy, no-cook, and eggless Strawberry Cheesecake Ice Cream. It’s the perfect solution for satisfying your cheesecake cravings on the hottest summer days, featuring luscious strawberry swirls and crunchy graham cracker crumbs.

Ingredients

8 ounces (1 block or 8 tablespoons) full-fat cream cheese, softened and cut into 8 pieces (do not substitute fat-free)
1 cup whole milk (do not substitute skim or low-fat milk)
1 cup heavy cream (do not substitute half and half)
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup graham cracker crumbs
1 cup homemade strawberry sauce (Can also use strawberry jam or strawberry curd)

Instructions

Add the softened cream cheese, milk, heavy cream, sugar, vanilla, and salt to a blender. Blend until completely smooth, ensuring no cream cheese lumps remain. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour (preferably 4-6 hours or overnight) until very cold.
Once the ice cream base is thoroughly chilled, pour it into your pre-frozen ice cream maker canister. Freeze according to the manufacturer’s instructions, typically 15-25 minutes, until it reaches a soft-serve consistency.
Once churned, transfer your ice cream to a freezer-proof container. As you transfer, layer it with the strawberry sauce and graham cracker crumbs. Freeze until firm, roughly 4 hours or overnight, before serving.

Notes

Enjoyed this recipe? Check out my full list of Small Batch Ice Cream Recipes, including my popular Strawberry Ice Cream.
For a no-churn version, follow the detailed instructions in the “No-Churn Method” section above, whisking the partially frozen base every 30 minutes until creamy.

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes

Source: Adapted from Joy The Baker

Originally published July 4, 2016

Dreamy Strawberry Cheesecake Ice Cream