Get the Recipe: No Churn Strawberry Cheesecake Ice Cream
An easy no-churn ice cream with the flavours of strawberry cheesecake, complete with a crunchy graham cracker crumble.
Ingredients
Strawberry mixture:
- 1 lb fresh or frozen strawberries, chopped *see Note 1 below
- 1 Tablespoon lemon juice, or water
- 1/4 cup white granulated sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons vodka, optional
Graham cracker crumble:
- 4 sheets honey graham crackers, crumbled *see Note 2 below
- 1/4 cup light brown sugar
- 1/8 teaspoon ground cinnamon
- 2 Tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 Tablespoon white granulated sugar
- Pinch salt
Ice cream mixture:
- 1 1/4 cups whipping cream, 35% b.f.
- 3/4 cup full-fat cream cheese, at room temperature
- 3 large pasteurized egg yolks, *see Note 4 below
- 2/3 cup white granulated sugar
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
Make the strawberry mixture:
- Place chopped strawberries and sugar in a saucepan and stir to combine. Let stand in the saucepan with the sugar for at least 15 minutes or up to 1 hour. Once the strawberries have sat, add the vanilla and lemon juice to the saucepan. Stir then bring to simmer over medium heat. Allow the strawberries to simmer for about 10 minutes or until the strawberries break down. (Frozen strawberries may need a few extra minutes of simmering time to cook off the excess moisture.)
- Remove the strawberries to a bowl. Add the vodka, if using and stir in. Cover the bowl with plastic wrap and place into the refrigerator to cool completely before proceeding (about 1 hour).
Make the graham cracker crumble:
- Preheat the oven to 350F (regular bake/not convection).
- In a small bowl, mix together crumbled graham crackers, brown sugar and cinnamon. Melt the butter and stir in the vanilla, then pour over the graham crackers. Stir thoroughly to moisten the crackers with butter. Spread the mixture evenly onto a baking pan. Sprinkle the white sugar and salt over the top.
- Bake in the preheated oven for 12-14 minutes, stirring once, until golden. Let cool completely on the baking sheet.
Make the ice cream mixture:
- Prepare a 9x5 or 8 1/2x4 1/2 inch loaf pan by lining the bottom and long sides with a sheet of parchment paper. Set aside.
- Whip the cream to soft peaks in the bowl of a stand mixer fitted with the whisk attachment (or in a bowl with an electric mixer). Remove the whipped cream to a large mixing bowl. In the same stand mixer bowl, but fitted with the paddle attachment, mix together the cream cheese, egg yolks, sugar and vanilla. Beat until smooth. Remove the cream cheese mixture to the mixing bowl with the whipped cream. Use a spatula to gently fold together the whipped cream and cream cheese mixture.
- Add half of the ice cream mixture to the prepared loaf pan. Top with half of the completely cooled strawberry mixture. Sprinkle about half of the graham cracker crumbs over the strawberries. Add the remaining ice cream mixture overtop, then top with the remaining strawberry mixture and the rest of the graham cracker crumbles. Cover with plastic wrap and then a layer of foil and freeze for at least 12 hours. *See Note 3 below.
Notes
Note 1: While chunks of strawberries in ice cream are nice, large strawberry pieces are more prone to being icy. Adding vodka to the strawberries helps to prevent ice crystals from forming, but the best way to avoid icy strawberries in ice cream is t0 chop them quite finely.
Note 2: Use 4 full sheets of graham crackers (so that would be 8 halves or 16 individual crackers if they were broken along the perforations). If you only have graham cracker crumbs on hand, you can substitute, but the crumble will be finer in texture. Use about 1 cup of graham cracker crumbs.
Note 3: If freezing in a regular fridge freezer, it can take up to 12 hours for the ice cream to set to a scoopable level. A deep freeze may freeze more quickly. If time is of the essence and you want to try to speed up the freezing, consider using an 8x8 or 9x9-inch metal cake pan instead. The shallow pan will freeze more quickly. Smaller, individual ramekins would also freeze more quickly.
Note 4: As this ice cream contains uncooked egg yolks, it is very important to use only yolks from pasteurized eggs.
Be sure to read the notes above this Recipe Card, for more tips on making this ice cream. You'll also find step-by-step photos there, that you might find helpful.
Serving: 1serving, Calories: 146kcal, Carbohydrates: 22g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 46mg, Sodium: 123mg, Potassium: 115mg, Fiber: 1g, Sugar: 19g, Vitamin A: 166IU, Vitamin C: 17mg, Calcium: 73mg, Iron: 0.4mg
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