This no-churn strawberry cheesecake ice cream calls for just 5 ingredients!
Course Dessert, Snack
Keyword cheesecake, graham crackers, ice cream, strawberry, whipped cream
Prep Time 15mins
Chill Time 6hrs
Total Time 6hrs15mins
Author Taleen Benson
8ouncescream cheeseroom temperature
14ouncessweetened condensed milk
1pintheavy whipping cream
¾cup (255g)strawberry jam
¼cup (25g)gluten free graham cracker crumbs
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the sweetened condensed milk and beat to combine. Transfer to a separate bowl and set aside. Wipe the bowl out.
Use the hand mixer or stand mixer fitted with the whisk attachment to beat the heavy cream until it starts to thicken and stiff peaks form. Fold in the cream cheese mixture.
Pour half of the ice cream into a 9" loaf pan. Drop dollops of jam on top and use a butter knife to swirl and incorporate into the mixture. Sprinkle half of the graham cracker crumbs on top. Pour the remainder of the ice cream on top of that, and finish with dollops of the remaining jam. Swirl again. Sprinkle the remainder of the graham cracker crumbs on top. Cover and freeze for at least 6 hours.