Goodness. When’s the last time I shared a no-churn ice cream recipe with you guys? Too long, I’d say. It seemed for a while, it was all I could think about, but hey – you can’t eat ice cream every week, or can you? Anyway, this Strawberry Cheesecake No-Churn Ice Cream has been quietly sneaking into my consciousness and I was more than ready to respond!
The idea for this creamy delight actually began with fireflies. True story.
It seems that Dom and I have been pretty busy in the evenings lately as we find ourselves driving home after dusk a lot, and the winding road that leads to our abode has provided quite the spectacle. Fireflies, like dainty fireworks, gather and crowd the edges of our path as if to light the way home. And once home, a welcoming committee of fireflies are there to greet us. They beckon us to sit and enjoy their light show along with the chatter of the crickets, the rare hum of a mosquito (luckily, we live in a place where mosquitos don’t frequent), and a frosty summertime treat or two.
Enter Strawberry Shortcake No-Churn Ice Cream.
Fresh strawberry ice cream says summer to me. It’s as summer as cotton candy clouds set against feathery periwinkle skies…long sunlit days….short starlit nights…$3 flip flops…and the sounds of a crackling campfire…
I’ve made a lot of no-churn but this is the first time I’ve used cream cheese as part of the base. Of course we’re using cream cheese – it’s cheesecake ice cream after all.
For the strawberry – I made a strawberry sauce reminiscent of my blueberry sauce.
Once the base for the ice cream is ready, you’ll swirl the strawberry sauce into the ice cream along with a healthy scattering of graham cracker crumbs.
After that, it’s all about the freeze. I find it’s best when allowed to rest overnight in the freezer.
Then – nothing left to do but munch.
Here’s an endorsement for you – pretty sure Dom has liked everything I’ve made (that he’s tried) for the blog. I know – I can’t believe it either. (Thanks, honey!) But – he did say – this strawberry cheesecake is, by far, his favorite of my no-churns.
So there you have it!
- Strawberry Sauce
- 1 - 16 oz. pkg. fresh strawberries, hulled
- ¼ cup sugar
- 1 tsp. vanilla
- Juice from ½ lemon
- Ice Cream
- 1 pt. heavy whipping cream
- 1 can (14 oz.) sweetened condensed milk
- 4 oz. cream cheese, room temperature
- ½ cup crushed graham cracker
- For the strawberry sauce, combine strawberries, sugar, vanilla and lemon juice in a medium saucepan.
- Cook over medium heat until sugar dissolves and the strawberries soften, 6 - 8 minutes. You may need to break the strawberries down a bit with a fork or a potato masher.
- Transfer sauce to a bowl and refrigerate until cool.
- For the ice cream, using a hand held mixer, begin by whipping the cream cheese until smooth. Add the sweetened condensed milk and continue beating until smooth.
- In a separate bowl, using the hand mixer with whisk attachments, whip the heavy whipping cream until stiff peaks form.
- Fold whipped cream ever so gingerly into the cream cheese mixture.
- Pour half the whipped cream mixture into a 9x5 loaf pan.
- Drizzle with strawberry sauce and ¼ cup crushed graham crackers and using a butter knife, swirl.
- Pour remaining whipped cream mixture on top.
- Drizzle with remaining strawberry sauce and graham cracker.
- Swirl again.
- Freeze for 4 - 8 hours or overnight.