No Churn Strawberry Cheesecake Ice Cream
- Prep Time 5 minutes
- Cook Time 0 minutes
- Total Time 8 hours
- Yield 16 servings
- Category dessert
- Method frozen
- Cuisine american
No Churn Strawberry Cheesecake Ice Cream
Kick off ice cream szn with this easy and delicious no churn strawberry cheesecake ice cream AKA creamy strawberry ice cream with huge chunks of cheesecake!
- Prep Time 5 minutes
- Cook Time 0 minutes
- Total Time 8 hours
- Yield 16 servings
- Category dessert
- Method frozen
- Cuisine american
Ingredients
Units
- 10 ounces fresh or frozen strawberries, defrosted
- 2 pints heavy whipping cream
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 14 oz sweetened condensed milk
- 1 premade frozen cheesecake(we got ours at Trader Joes!), defrosted and cut into cubes
Instructions
- Line a loaf pan with parchment paper and set aside.
- Place the strawberries in a large saucepan and cook until the strawberries have broken down, about 8 minutes. Use an immersion blender (or transfer to a normal blender) to blend the strawberries until smooth. Set aside and allow to cool completely.
- Once the strawberries are completely cool, make the ice cream. In stand mixer fitted with the whisk attachment, whip the heavy cream until medium peaks form. Fold in the vanilla extract and salt.
- Pour the sweetened condensed milk and the strawberry puree on top of the whipped cream and fold gently until everything comes together. Add the cheesecake pieces to the ice cream and carefully fold to mix everything together. Transfer to your prepared pan.
- Freeze for at least 12 hours before serving!
- Prep Time 5 minutes
- Cook Time 0 minutes
- Total Time 8 hours
- Yield 16 servings
- Category dessert
- Method frozen
- Cuisine american