Easy No-Churn Ice Cream with a strawberry swirl and graham crackers! This No-Churn Strawberry Cheesecake Ice Cream is the perfect summer dessert that anyone can make because it doesn’t need an ice cream ice cream maker.

This is one of our favorite dessert recipes for the summer! A creamy cheesecake ice cream base swirled with strawberry pie filling and crushed graham crackers is perfect for serving in a bowl or scooping on a cone. It’s so easy the kids can make it!

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Upside down cone of Strawberry Cheesecake Ice Cream

If you’ve never made no-churn ice cream, I am so excited to share this recipe with you! Imagine strawberry cheesecake combined with vanilla ice cream – I know, so good! And now imagine making it without an ice cream maker – it can be done! You’re going to love this easy recipe.

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Why You Should Make No-Churn Cheesecake Ice Cream!

No-churn ice cream starts with two main ingredients: heavy cream and sweetened condensed milk. From there you can turn it into basically any ice cream flavor you like!
For this recipe, we’re adding cream cheese, strawberry pie filling, and crushed graham crackers to make strawberry cheesecake ice cream. It’s so good.
You only need an electric mixer to make it!
I love to make batches of this sweet treat all through the summer. My kids love to help make it and, of course, impatiently wait for it to freeze so they can scoop it up!

Ingredients

Cold heavy cream – cold cream whips better so keep it in the refrigerator until you’re ready to use it for the recipe.
Softened cream cheese – this is mixed into the whipped cream so every bite has cheesecake flavor!
Sweetened condensed milk – this adds sweetness and makes the ice cream nice and creamy.
Vanilla extract – just a little add a nice flavor.
Strawberry pie filling – this is swirled into the ice cream before you freeze it. Canned pie filling works great!
Crushed graham crackers – buy graham cracker crumbs or crush whole crackers in a food processor.

Products Needed

How to Make the Ice Cream

Prep – For this recipe, you’ll need a loaf pan. Pop it in the freezer while you make the ice cream so it’s nice and cold.
Mix Base – Beat the cream cheese in a large bowl with an electric mixer until it’s smooth and creamy. Add the cream and whip it with the cream cheese until the mixture holds stiff peaks. Fold in the condensed milk and vanilla.

Base – Pour half of the ice cream mixture in the cold loaf pan.
Swirl – Drop spoonfuls of the pie filling on top and swirl it into the ice cream with a butter knife. Sprinkle half of the graham cracker crumbs over the top and then pour the rest of the ice cream mixture over the top. Swirl in more strawberry pie filling and graham cracker crumbs.
Freeze – Pu the ice cream in the freezer for eight hours or until it’s firm. Serve it in bowls or on ice cream cones!

Variations

Like a regular cheesecake, you can change the pie filling in this ice cream recipe to switch it up!
Use blueberry pie filling to make blueberry cheesecake ice cream. Or, try cherry pie filling or other fruit filling that you like!
For an extra special treat, top your ice cream with chocolate sauce!

How should you store it?

Keep the ice cream in an airtight freezer-safe container in the coldest part of your freezer away from the door. Every time you open the freezer, items near the door are exposed to warm air. If your ice cream is stored there, it will develop ice crystals and turn grainy. So bury it in the back for the best results!

How long does no-churn ice cream keep?

If you store it in an airtight freezer container, it will keep well for three to four weeks in the freezer. If you keep it in the loaf pan and covered with plastic wrap, it’s best to eat it within a week.

Tips for the Best No-Churn Ice Cream!

Be sure to freeze the loaf pan before making your ice cream. It will help the ice cream freeze faster.
When you whip the cream, do it long enough so it holds stiff peaks. That means when you pull up the beaters, the cream holds its shape. If you want more tips, be sure to check out my how to make whipped cream post!
I think this ice cream is best when it’s had a chance to firm up, so let it freeze overnight for best results.
No-churn ice cream melts faster than other types of ice cream so don’t let it sit out of the freezer for too long.

No Churn Strawberry Cheesecake Ice Cream in loaf pan

So, forget the ice cream machine and give this strawberry cheesecake ice cream recipe a try instead. It’s so creamy and tastes like a slice of cheesecake in homemade ice cream form. It will be a hit when you make it!

More Ice Cream Desserts

A Banana Split is so easy to make and topped with ice cream cream, whipped cream, and of course a cherry on top!
Learn how to make the Best Root Beer Float! Everyone will love this classic ice cream treat.
If you love Oreos, you will love a cold and creamy Oreo Milkshake!
Red, White and Blue Ice Cream is another easy no-churn recipe we love.
Love a good sweet and salty combo? Then you will flip over this smooth, creamy and delicious Peanut Butter Milkshake.

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

5 from 2 votes

No Churn Strawberry Cheesecake Ice Cream

Easy homemade No Churn Strawberry Cheesecake Ice cream with swirls of strawberry pie filling and graham crackers.

Prep:15

Chill Time:8

Total:8 15

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Ingredients

▢ 2 cups heavy cream cold
▢ 8 ounces cream cheese softened
▢ 14 ounce can sweetened condensed milk
▢ 1 teaspoon vanilla extract
▢ 1 ½ cups strawberry pie filling
▢ 6 graham crackers crushed
▢ Ice cream cones for serving optional

Instructions

Place a loaf pan into the freezer to chill while preparing the ice cream.
In a large mixing bowl, beat the cream cheese until smooth with an electric mixer or stand mixer.
Add in the cold heavy cream to cream cheese and mix until stiff peaks form.
Gently fold in the condensed milk and vanilla extract to ice cream base.
Remove the loaf pan from the freezer and pour ½ of the cream cheese mixture into the loaf pan.
Dot half of the strawberry pie filling over the top of the ice cream base in loaf pan. Then use a butter knife to swirl the strawberries into the cream.
Sprinkle half of the graham cracker crumbles over the top. Repeat with the remaining cream mixture, strawberry pie and graham cracker crumbs and swirl the top with the butter knife.
Place in the freezer and chill for 6-8 hours in a level spot until the ice cream is set. Serve as is or scoop into an ice cream cone or bowl, enjoy!

Tips

Keep the ice cream in an airtight freezer-safe container in the coldest part of your freezer away from the door. Every time you open the freezer, items near the door are exposed to warm air. If your ice cream is stored there, it will develop ice crystals and turn grainy. So bury it in the back for the best results!
If you store it in an airtight freezer container, it will keep well for three to four weeks in the freezer. If you keep it in the loaf pan and covered with plastic wrap, it’s best to eat it within a week.
Be sure to freeze the loaf pan before making your ice cream. It will help the ice cream freeze faster.
When you whip the cream, do it long enough so it holds stiff peaks. That means when you pull up the beaters, the cream holds its shape.
I think this ice cream is best when it’s had a chance to firm up, so let it freeze overnight for best results.
No-churn ice cream melts faster than other types of ice cream so don’t let it sit out of the freezer for too long.

Nutrition Information

Calories: 564kcal (28%), Carbohydrates: 51g (17%), Protein: 8g (16%), Fat: 37g (57%), Saturated Fat: 22g (138%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 113mg (38%), Sodium: 248mg (11%), Potassium: 297mg (8%), Fiber: 1g (4%), Sugar: 42g (47%), Vitamin A: 1388IU (28%), Vitamin C: 11mg (13%), Calcium: 226mg (23%), Iron: 1mg (6%)

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.