No ice cream machine needed, just 5 simple ingredients. This strawberry cheesecake ice cream is rich, creamy, and perfectly scoopable!

Published: May 22, 2025 by Pamela
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Summer’s right around the corner, and that means it’s time to bring out the ice cream recipes. I’m kicking things off with this strawberry cheesecake version, because, well, it’s one of my favorite flavors. Like my Oreo ice cream recipe, this one has the same base: whipping cream and sweetened condensed milk, I just change the measurements depending on how sweet the other ingredients are.
If you have already read my Oreo ice cream recipe, you would know I made it to be used in 3 different ways: popsicles, soopable, and soft serve; but, this strawberry cheesecake one is only scoopable (although easily made into popsicles as well).
I still don’t have an ice cream machine, and honestly, I’m not planning on getting one. My freezer and mixer do the job just fine. And, most of us don’t have ice cream machines, so I’m happy that this recipe can be made by anyone!
So, if you love strawberry cheesecake like me, you’re going to love this ice cream flavor this summer!

Ingredients to make this easy strawberry cheesecake ice cream recipe:
- Whipping cream: This is what gives the ice cream its creamy, rich texture without needing a machine. I always go for whipping cream with at least 35% fat because lower-fat versions just don’t whip up the same way and can leave the ice cream icy instead of smooth.
- Sweetened condensed milk: This replaces both the sugar and the liquid base in traditional ice cream. It gives sweetness and that soft, scoopable texture we all want. No need to add extra sugar, this covers it.
- Cream cheese: Because it’s strawberry cheesecake ice cream, of course. I use full-fat cream cheese in all my dessert recipes, I once made a strawberry tart with low fat butter because I ran out of regular butter ans was too lazy to go buy some and boy that was a mistake! Anyway, full fat cream cheese is richer, creamier, and honestly just tastes better. Low-fat versions don’t hold up the same and can mess with the texture.
- Strawberry jam: I used my homemade strawberry jam recipe because it’s not overly sweet and has a good balance of fruitiness and texture. Store-bought works too, but they’re often sweeter, so keep that in mind when you’re mixing. You can also use strawberry purée (if you want something with no sugar). Just cook down fresh or frozen strawberries with a splash of lemon juice, mash or blend them, and simmer for 10 to 15 minutes until it thickens a bit. Let it cool before using. Strawberry purée is the perfect choice if you want your ice cream to be less sweet than usual.
- Digestive cookies: My go-to cookie for cheesecake anything. You can swap them with graham crackers or shortbread cookies, but I always come back to digestives.
- Vanilla extract: Totally optional and it’s up to you if you want to use it or not. I sometimes add a splash if I feel like rounding out the flavor a bit, but the ice cream tastes amazing even without it.
Measurements are posted in the recipe card below the instructions.
Instructions to make strawberry cheesecake ice cream without a machine:
- In a mixing bowl, add the cream cheese and use a spoon or spatula to soften it until smooth.

- Pour in the sweetened condensed milk and mix well to combine. Make sure there are no lumps left. If you’re adding vanilla, stir it in now. Set these aside while we whip the cream.

- In a separate bowl, add the cold whipping cream. Start whipping on low speed (it splashes!) and increase once it thickens. You’re looking for stiff peaks, when you lift the beaters, the peaks should stand up and not fall over.
- Be careful not to overwhip, though. If you go too far, it’ll turn grainy and start separating into butter and liquid (yes, this is how you can make butter at home!).

- Add the cream cheese and condensed milk mixture into the whipped cream. Gently whip just until everything is fully combined and smooth.

- Crush a few digestive cookies straight into the bowl. I used 4, but it’s totally up to you, you can use more or less. Add a few dollops of strawberry jam or purée (again, the amount is your call).
- Give it a quick mix but don’t fully stir everything in, you want some swirls to show (just for the aesthetic not more).

- Pour the mixture into a loaf pan. Top with a few extra spoonfuls of jam and more crushed cookies. Swirl the top lightly with a spoon or knife to create a pretty pattern.
- Freeze for at least 4 hours or until firm enough to scoop.

Don’t forget to check the FAQs below for storage tips, especially how to prevent freezer burn if you plan to keep it overnight or longer.
Frequently Asked Questions:
Can I reduce the sugar?
The sweetness mainly comes from the condensed milk and strawberries. If your Jam is super sweet, you can slightly reduce the condensed milk, but the texture may change. Like I mentioned before, I used my own strawberry jam recipe which is not too sweet (the strawberry to sugar ratio I use is lower than store-bought). Most jams are half the weight of strawberries in sugar but I do 25% instead of 50%. If you go for strawberry purée instead of jam, the sugar will also be lower than jam (purée does not use sugar). So, a lot of changes can be made to control how sweet you want that ice cream to be.
How long does it need to freeze?
At least 4 hours, but overnight is even better for that perfect scoopable texture. This also depends on how strong your freezer is, I left my ice cream overnight and I had to wait 5 minutes (but my freezer is too strong). If you decide to freeze it overnight, please read the question below!
What’s the best way to store it?
I usually pour the ice cream into a loaf pan. If you’re planning to keep it overnight or longer, it helps to press a piece of plastic wrap directly onto the surface once it starts to firm up. Let the wrap touch the ice cream, this keeps it from getting freezer burn, which leave a not so nice taste. Then cover the whole pan tightly before putting it back in the freezer.
How do I avoid ice crystals?
Using full-fat ingredients helps a lot, that is cream with at least 35% fat and full fat cream cheese. Also, make sure your jam or purée isn’t too watery. If you’re using strawberry purée, cook it down a bit to thicken before adding (Never add it hot, you need to allow it to chill before using it).

If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!

Strawberry Cheesecake Ice Cream
Ingredients
- 1 Cup Whipping Cream (At 35%)
- 125 Grams Sweetened Condensed Milk
- ¼ Cup Cream Cheese
- 88 Grams Strawberry Jam (The amount varies per your preference)
- 4-5 Digestive Cookies (The amount varies per your preference)
- ½ tsp Vanilla Extract (Optional)
Instructions
- In a bowl, soften the cream cheese using a spoon or spatula.
- Add the sweetened condensed milk and mix until smooth and no lumps remain. Stir in vanilla extract if using.
- In a separate bowl, whip the cold cream until stiff peaks form. This should take a few minutes. Be careful not to overwhip or the texture will become grainy.
- Add the cream cheese mixture to the whipped cream and whip briefly until fully combined.
- Crush a few digestive cookies into the mixture (I used 4). Add a few spoonfuls of strawberry jam or purée. Mix lightly, don’t fully blend to keep nice swirls.
- Pour into a loaf pan. Top with extra jam and crushed cookies. Swirl gently on top to create a pattern.Freeze for at least 4 hours or until scoopable.
Video
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
- Recipe makes around 500g of ice cream, depending on how much you add strawberry jam and cookies!
- Video filmed using Arkon’s Remarkable Creator™ Pro+Plus Mount w/Ring Light (Code Buttercut for $$ off).
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