Sweet strawberries + rich cheesecake flavor = the best Strawberry Cheesecake Ice Cream! No churn style (the easiest) with biscoff cookie crunchies.
I have a cherry cheesecake ice cream that's a similar version of this, but I prefer graham crackers or nilla wafers mixed into that one. The biscoff in this one is just toooo good.
I have been known to make a good strawberry cheesecake cookie in my time, but it's nice to have a frozen sweet treat too. I love this one because it really doesn't take a long time to make, just time to freeze. You can put it together in under 10 minutes!
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Why You'll Love This Recipe
- Taste: Rich, creamy vanilla cheesecake base with the strawberry pie filling and cinnamon biscoff cookies is amazing!
- Ease: Beginner level, no ice cream machine required! Just an electric mixer.
- Time: 10 minutes to put together, 6-8 hours to freeze.
🛒 Key Ingredients
- Heavy whipping cream - is the base for the ice cream, or you could use a large container of cool whip. You need about 3 cups total of air - whipped cream. This should go without saying, but don't use a can of spray whipped cream.
- Cream cheese - this is the cheesecake flavor! Full fat, fat free, or ⅓ fat work just fine. I've also used a mixed berry cream cheese spread and it was lovely.
- Strawberry pie filling - one with more fruit is definitely preferred, I like it because the strawberries are usually pretty small and the thickener in the filling makes it a lot easier to use than fresh strawberries.
See the recipe card below for full information on ingredients and quantities.
✏️ Substitutions & Variations
- Biscoff cookies - can be subbed out with graham crackers, nilla wafers, or Oreo cookies.
- Strawberry pie filling - you can always use your favorite strawberry jam if you prefer.
🧑🍳 Instructions
- Step 1. In a mixing bowl, use and electric mixer (whisk attachment) to whisk the cream cheese until smooth.
- Step 2. Add heavy whipping cream about ¼ cup at a time , mixing well between each addition so that it's all the way mixed in before adding more. This helps prevent lumps. Scrape the sides of bowl as needed. Usually takes 4-5 minutes total.
- Step 3. Gently mix in sweetened condensed milk until JUST combined. Always start with half the can and add the other half after mixing a little so that it doesn't completely deflate the whipped cream.
- Step 4. Scoop a large scoop of the whipped cream mixture into a container to freeze it in. (I use a 9x5 inch bread pan). Layer a few spoonfuls of strawberry pie filling into it and swirl with a toothpick. Add crumbles of biscoff cookies if you like
TIP: If the condensed milk makes the whipped cream into soupy liquid, it might not have been whipped enough. Put it in the fridge (covered) to cool off for 30 minutes and then whip it for another 2-3 minutes on high speed.
- Step 5. Add another layer of cheesecake ice cream mixture and strawberries, it usually takes 3-4 layers to fill the pan. Sprinkle crumbled biscoff cookies on top!
- Step 6. Freeze covered for 6-8 hours, or overnight. I had to let mine sit out for 5 minutes or so before I could scoop it to serve. Enoy!
📌 Troubleshooting
- Icy texture: cause - too much liquid/not whipped enough → fix - reduce strawberry filling or sweetened condensed milk, make sure it's whipped stiff before adding the condensed milk.
- Too soft: cause - not completely frozen → fix - freeze longer.
- Too rich! I get it. It's rich 😆 You can use less cream cheese or a reduced fat cream cheese to help with that if you like.
❄️ Freezing Tips
- Freezing for 1-3 months is fine, more than that and it can develop a dried out freezer-burned taste.
- Make sure you cover it completely to freeze, if it's left open to air it forms a skin and the texture becomes a little weird.
❓Frequently Asked Questions
Yep! This is the no-churn method I usually use since I don't own an ice cream maker.
I use graham cracker crumbs in my No Churn Cherry Cheesecake Ice Cream and there are a few options. You can toast them in the oven for 5 minutes at 350℉,
🍓 More Scrumptious Strawberry Recipes
Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!
📝 Printable Recipe
Strawberry Cheesecake Ice Cream (no churn)
Equipment
Ingredients
- 8 oz cream cheese
- 1 pint heavy whipping cream
- 1 (14oz) can sweet condensed milk
- 1 (21 oz) can strawberry pie filling
- optional: biscoff cookies
Instructions
- In a mixing bowl, use and electric mixer (whisk attachment) to whisk the cream cheese until smooth.8 oz cream cheese
- Add heavy whipping cream about ¼ cup at a time , mixing well between each addition so that it's all the way mixed in before adding more. This helps prevent lumps. Scrape the sides of bowl as needed. Usually takes 4-5 minutes total.1 pint heavy whipping cream
- Gently mix in sweetened condensed milk until JUST combined.1 (14oz) can sweet condensed milk
- Scoop a large scoop of the whipped cream mixture into a container to freeze it in. I use a 9x5 inch bread pan. Layer a few spoonfuls of strawberry pie filling into it and swirl with a toothpick. Add crumbles of biscoff cookies if you like!1 (21 oz) can strawberry pie filling
- Add another layer of cheesecake ice cream mixture and strawberries, it usually takes 3-4 layers to fill the pan. Sprinkle crumbled biscoff cookies on top!optional: biscoff cookies
- Freeze covered for 6-8 hours, or overnight. I had to let mine sit out for 5 minutes or so before I could scoop it to serve. Enoy!
Notes
Nutrition
Hi, I'm Sara!
Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.
Sara says
Rich rich rich but delicious!