No Churn Strawberry Cheesecake Ice Cream

This no churn strawberry cheesecake ice cream is made with a 4 ingredient base with rich cheesecake pieces and a strawberry syrup swirl. And the best part about homemade ice cream? You can make it whatever flavor you want and add in all of your favorite mix-ins. A custom ice cream just for you!

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 10 servings

Calories: 397 kcal per serving

Ingredients

8 ounces - fresh strawberries
¼ cup - granulated sugar
¼ cup - water
2 cups - heavy cream
1 tbsp - vanilla bean paste
1 tsp - kosher salt
14 ounces - sweetened condensed milk
1 cup - cheesecake

Instructions

Place the strawberries, sugar, and water in a medium saucepan over medium heat.
Bring the ingredients to a boil, stirring frequently, for about 10 minutes.
Pour the syrup through a fine mesh sieve into a glass jar, and place in the fridge until ready to use.
Line a 9" cake pan with parchment paper.
In a large bowl, beat the heavy cream with an electric mixer until it forms soft peaks.
Add the vanilla bean paste and salt, and continue beating until medium peaks form.
Pour in the sweetened condensed milk, and gently fold with a rubber spatula until fully combined.
Toss in the cheesecake cubes and stir until evenly distributed.
Pour a ⅓ of the mixture into the prepared pan, then swirl in some of the strawberry syrup with a toothpick.
Repeat two more times until all of the ice cream mixture is used up.
Freeze overnight, and enjoy the next day!

Nutrition