Description
A quick and easy no-churn ice cream combining the tang of cream cheese with fresh strawberries for a creamy, crowd-pleasing dessert.
Ingredients
Scale
- 8 oz (226 g) cream cheese, softened
- 1 1/2 cups (360 ml) heavy whipping cream, cold
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups (about 225 g) fresh strawberries, hulled and sliced
- 1 tablespoon lemon juice
- Optional: 1/2 cup (50 g) graham cracker crumbs
Instructions
- Hull and slice 1 1/2 cups of fresh strawberries. Add them to a blender or food processor with 1 tablespoon of lemon juice and 1/4 cup of the sugar. Blend until smooth but still a little chunky for texture. Set aside.
- Place the softened 8 oz cream cheese in a mixing bowl. Beat with an electric mixer on medium speed until smooth and creamy. Scrape down the sides as needed.
- Gradually add the remaining 1/2 cup sugar and 1 teaspoon vanilla extract to the cream cheese, beating until fully combined and silky.
- In a separate chilled bowl, whip the cold 1 1/2 cups heavy cream on medium-high speed until soft peaks form. Stop when the cream holds its shape but still looks fluffy.
- Gently fold the whipped cream into the cream cheese mixture using a spatula with slow, sweeping motions to keep the mixture light and airy.
- Add the strawberry puree to the cream mixture. Swirl gently to create a marbled effect or mix fully for a uniform pink color. Fold in graham cracker crumbs if using.
- Pour the mixture into a loaf pan or airtight container. Cover and freeze for at least 6 hours, preferably overnight, until firm.
- Let the ice cream sit at room temperature for 5 minutes before scooping to soften slightly and enhance creaminess.
Notes
Use softened cream cheese for smooth texture. Whip cream to soft peaks to avoid icy texture. Fold ingredients gently to keep airiness. Freeze overnight for best results. For dairy-free, substitute cream cheese and heavy cream with vegan alternatives. Graham cracker crumbs add a crunchy texture but contain gluten.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120 ml)
- Calories: 230
- Sugar: 13
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 15
- Protein: 3
Keywords: no-churn ice cream, strawberry cheesecake ice cream, homemade dessert, easy ice cream recipe, creamy ice cream, summer dessert