Imagine a dessert so decadent, so creamy, and bursting with fresh strawberry flavor that it makes your taste buds dance with pure joy! This no-churn Strawberry Cheesecake Ice Cream is the ultimate summer treat that combines the rich, tangy essence of cheesecake with the sweet, vibrant notes of ripe strawberries - all without the need for an expensive ice cream maker. Get ready to impress your friends and family with this ridiculously easy, restaurant-quality dessert that looks and tastes like it took hours to prepare!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups heavy cream
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1 cup fresh strawberries, pureed
- 1 teaspoon vanilla extract
Instructions
- Wash and hull fresh strawberries, then puree them in a blender or food processor until smooth and consistent.
- In a large mixing bowl, combine softened cream cheese and sugar. Beat with an electric mixer until smooth and creamy, ensuring no lumps remain.
- Add vanilla extract to the cream cheese mixture and mix thoroughly to incorporate the flavor evenly.
- In a separate clean bowl, whip heavy cream using an electric mixer until stiff peaks form. This typically takes about 3-4 minutes on medium-high speed.
- Gently fold the strawberry puree into the cream cheese mixture, creating a swirled pink-colored base.
- Carefully fold the whipped cream into the strawberry-cream cheese mixture, maintaining as much air and volume as possible to ensure a light, creamy texture.
- Transfer the mixture into a freezer-safe container, smoothing the top with a spatula.
- Cover the container with plastic wrap or lid and freeze for 6-8 hours, or preferably overnight, until firm.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easy scooping.
Tips
- Use room temperature cream cheese to ensure a smooth, lump-free mixture.
- When whipping cream, start at a low speed and gradually increase to prevent over-beating.
- Fold ingredients gently to maintain the air and volume, which creates a lighter ice cream texture.
- For extra flavor, consider adding a graham cracker crumb layer at the bottom of your container for a true cheesecake experience.
- If strawberries aren't in season, you can use frozen strawberries - just thaw and drain excess liquid before pureeing.
- Store the ice cream in an airtight container to prevent ice crystals from forming.
- For a more intense strawberry flavor, you can add a tablespoon of strawberry jam to the puree.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 18g
Protein: 4g
Fat: 34g
Saturated Fat: 21g
Cholesterol: 110mg
