Strawberry Swirl Cheesecake Ice Cream bursting with strawberry and cheesecake flavor is a must for summer! It’s rich and creamy with no churning or no ice cream maker needed.
Hello, everyone! How’s your weekend going so far? I am back today with another frozen treat to bring extra fun and yum to summer.
Like the coffee brickle of a few days ago, this strawberry swirl cheesecake ice cream pulls together with no churning or ice cream maker needed.
I’m so in love with this simple method of whipping up heavy cream and condensed milk into bowlfuls of decadent ice cream, I seriously spend my waking hours dreaming of possible delicious combinations. In fact, I have an amazing two-ingredient dulce de leche ice cream coming to the blog soon! Stay tuned. 🙂
I do have a brand new ice cream maker at home (a Christmas gift from two years ago) and maybe one day, I will actually take it out of its box and put it into good use. When I can get rich and creamy concoctions with less fuss, I doubt, though, if that will happen anytime soon. I am having a blast with the many different ice cream flavors I am able to make without it to even bother with another kitchen appliance.
I am having a blast with the many different ice cream flavors I am able to make without it to even bother with another kitchen appliance.
Rich, creamy, and bursting with strawberry and cheesecake flavor, this strawberry swirl cheesecake ice cream is a must for summer. You can either use store-bought strawberry preserves to cut on prep time or make you own, which is highly recommended, for fresher strawberry taste.
Outside of preparing the strawberries into a thick sauce, the ice cream readies for the freezer in less than ten minutes! So quick and easy, the only agony is the wait.
- 1 cup chopped strawberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 6 ounces cream cheese, softened
- 14 ounces sweetened condensed milk, very cold
- 1 teaspoon vanilla extract
- 2 cups heavy cream, very cold
- 1/4 cup crushed graham crackers
- In a saucepan over medium heat, combine strawberries, sugar and lemon juice. Bring to a boil for about 8 to 10 minutes, stirring occasionally.
- Dissolve cornstarch in a tablespoon of water and stir until smooth. Add to saucepan, whisking well to prevent lumps. Continue to cook for another 2 to 3 minutes or until sauce is thickened. Remove from heat and allow to completely cool.
- In a bowl and using mixer at medium speed, beat cream cheese until fluffy. Add condensed milk and vanilla extract, and beat until smooth.
- Add heavy cream and continue to beat mixture for about 3 to 5 minutes or until stiff peaks form.
- Spoon half of the mixture into a 9 x 5 loaf pan. Drop dollops of the strawberry sauce onto the mixture. Sprinkle with crushed graham crackers. Spoon the remaining half of cream mixture. Drop dollops of the remaining strawberry sauce. Using a knife, swirl through the mixture. Sprinkle with more crushed graham crackers.
- Cover the pan with plastic film, lightly pressing film on the surface of cream mixture (this is to prevent ice crystals from forming). Freeze for at least 6 hours or overnight. Serve frozen.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”