Strawberry Cheesecake Ice Cream (no churn)
Sweet strawberries + rich cheesecake flavor = the best Strawberry Cheesecake Ice Cream! No churn style (the easiest) with biscoff cookie crunchies.
Servings: 8
Calories: 301kcal
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
Freeze covered for up to 3 months, but it's much better if you use it in the first month or so. It tends to dry out the top the longer it sits in the freezer.
Nutrition
Calories: 301kcal | Carbohydrates: 3g | Protein: 3g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 96mg | Sodium: 105mg | Potassium: 94mg | Fiber: 0.001g | Sugar: 3g | Vitamin A: 1251IU | Vitamin C: 0.4mg | Calcium: 67mg | Iron: 0.1mg