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no-churn strawberry cheesecake ice cream - featured image

Creamy No-Churn Strawberry Cheesecake Ice Cream Recipe with Easy Graham Swirl

  • Author: Lena
  • Total Time: 6 hours 15 minutes
  • Yield: 8 servings 1x

Description

A creamy, no-churn strawberry cheesecake ice cream with a delightful graham cracker swirl that requires no ice cream maker and is perfect for summer indulgence.

Ingredients

Scale
  • 2 cups (480 ml) heavy whipping cream
  • 8 oz (225 g) cream cheese, softened
  • 3/4 cup (90 g) powdered sugar
  • 1 tsp pure vanilla extract
  • 1/2 cup (160 g) strawberry jam or preserves
  • 1 cup (100 g) graham crackers, crushed
  • 1 tbsp (15 ml) lemon juice (optional)

Instructions

  1. In a medium bowl, beat 8 oz (225 g) softened cream cheese with 3/4 cup (90 g) powdered sugar and 1 teaspoon vanilla extract until smooth and creamy, about 2-3 minutes. Scrape down the sides as needed.
  2. In a large chilled bowl, whip 2 cups (480 ml) heavy cream using an electric mixer on medium-high speed until soft peaks form, about 3-4 minutes. Avoid overwhipping.
  3. Gently fold the cream cheese mixture into the whipped cream in batches using a spatula, keeping as much air as possible.
  4. Crush 1 cup (100 g) graham crackers until fine with some small chunks. Mix with 1 tablespoon lemon juice if using.
  5. Pour half the cream mixture into a 9×5-inch loaf pan. Dollop half the strawberry jam over the cream layer in spoonfuls. Sprinkle half the graham cracker crumbs over the jam.
  6. Repeat layers with remaining cream, jam, and graham crumbs.
  7. Use a butter knife or skewer to gently swirl the layers together, creating ribbons without overmixing.
  8. Cover tightly with plastic wrap or an airtight lid and freeze for at least 6 hours or overnight until firm.
  9. Before serving, let the ice cream sit at room temperature for 5-10 minutes for easier scooping.

Notes

Use room temperature cream cheese to avoid lumps. Whip cream to soft peaks for best texture. Gently fold mixtures to keep air in. Swirl graham crumbs gently to maintain ribbon effect. For dairy-free, substitute cream cheese and heavy cream with vegan alternatives. Store in airtight container up to 2 weeks; best within 1 week.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 cup (120 ml)
  • Calories: 250
  • Sugar: 15
  • Fat: 18
  • Saturated Fat: 11
  • Protein: 3

Keywords: no-churn ice cream, strawberry cheesecake ice cream, graham swirl, easy ice cream recipe, summer dessert, no ice cream maker

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Find it online: https://neurioxdesign.com/creamy-no-churn-strawberry-cheesecake-ice-cream-recipe-with-easy-graham-swirl/