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Dessert

No Churn Strawberry Cheesecake Ice Cream

Enjoy all the tangy flavors of a classic cheesecake in this creamy ice cream that needs no machine to make.

By Daily Recipes Book· 🌍 American· July 15, 2026
No Churn Strawberry Cheesecake Ice Cream
dailyrecipesbook.com
Prep
30 minutes
Cook
30 minutes
Total
1 hour plus freezing
Serves
6

There is nothing quite like a homemade treat on a warm day, and this strawberry cheesecake ice cream is a total favorite in my kitchen. The combination of sweet strawberry swirls and crunchy graham cracker bits creates a texture that rivals any fancy scoop shop version, all without needing a bulky ice cream machine.

Since this recipe is a no churn style, the freezer does all the hard work for you. Be sure to chill your strawberry sauce completely before you start layering, as this helps keep the ice cream mixture perfectly creamy rather than icy.

Ingredients

  • 1/2 pound fresh strawberries, trimmed and chopped
  • 2 teaspoons cornstarch
  • 1/4 cup granulated sugar
  • 2 teaspoons fresh lemon juice
  • 3/4 cup cold water
  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup packed dark brown sugar
  • 1 pinch salt
  • 1 cup heavy cream
  • 8 ounces cream cheese
  • 1/2 cup sour cream
  • 1 cup granulated sugar
  • 1/2 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 pinch salt

Instructions

  1. 1

    Combine strawberries, cornstarch, sugar, lemon juice, and cold water in a saucepan. Bring to a boil, then simmer over low heat for about 25 minutes until thick. Let it cool completely in the refrigerator.

  2. 2

    Preheat your oven to 350 degrees F. Mix the graham cracker crumbs, melted butter, brown sugar, and salt in a bowl. Spread on a parchment lined baking sheet and bake for 7 to 8 minutes until golden. Let cool and break into small chunks.

  3. 3

    In a food processor, blend the heavy cream, cream cheese, sour cream, sugar, lemon zest, lemon juice, and salt until smooth and creamy, usually about 2 to 3 minutes.

  4. 4

    In a 9x5 inch loaf pan, layer one third of the graham cracker crumbles, one quarter of the strawberry sauce, and one third of the cream mixture. Repeat this layering process twice, then finish by swirling the remaining strawberry sauce on top.

  5. 5

    Cover the pan with plastic wrap and freeze for at least 8 hours or overnight until firm.

💡 Tips

To store your leftovers, keep the loaf pan tightly wrapped in plastic or transfer the ice cream to an airtight container. It will stay delicious for up to two weeks in the freezer. If you want to speed up the cooling of the strawberry sauce, place it in the freezer and give it a quick stir every 5 minutes.

#dessert#ice cream#summer#vegetarian#no churn

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