Description
This easy No-Churn Strawberry Cheesecake Ice Cream has a velvety cream cheese base, with swirls of thick, jammy strawberry compote and graham cracker crumbs in every scoop.
Ingredients
Scale
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream (cold)
- 1 can (14 oz) sweetened condensed milk
- 3/4 cup graham cracker crumbs
- 1 batch strawberry compote
Instructions
- In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.
- Whip the cold heavy cream in a separate bowl until stiff peaks form. Start on a lower speed and gradually increase to help control it.
- Gently fold the whipped cream into the cream cheese mixture until well combined. Then gently fold in the sweetened condensed milk until fully incorporated.
- In a loaf pan or a large airtight container, spoon 1/2 of the cheesecake ice cream mixture, then dollop with half of the strawberry compote and half of the crushed graham cracker crumbs. Repeat the layers, then use a knife to gently swirl the layers together for a marbled effect.
- Cover the pan with plastic wrap or a lid and freeze for at least 6 hours or until firm, preferably overnight for best results.
Notes
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 1013 kcal
- Sugar: 67 g
- Sodium: 120 mg
- Fat: 49 g
- Saturated Fat: 30 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 140 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 110 mg
Keywords: Churn Cheesecake Strawberry Ice Cream