When the temperature rises, ice cream is always the answer.
Summer in the city is HOT. By July, everyone is melting into puddles of sweat, gulping water by the gallon, and craving all things cold! And as the temperature climbs, there’s nothing colder (or sweeter!) than homemade ice cream!
Bright jammy strawberries rippling through rich, creamy ice cream flecked with spiced cookie crumbs. Cold and sweet, bright and refreshing, this Strawberry Cheesecake No Churn Ice Cream is the perfect dessert for a hot summer day!
I used to think that ice cream was a pain to make, but then I discovered this method and realized how wrong I was. It’s super simple and quick to make! There’s no specialty equipment involved (although I highly recommend an electric mixer—otherwise your arm is going to be REALLY sore!) and you only need five ingredients to make the base ice cream mix. When it comes to mix-ins, I recommend making your own jammy strawberries (it allows you to control the sweetness level), but in a pinch you could also just buy some jam, thin it out with a little water, and fold in some fresh berries. Just remember: this type of ice cream takes 6-8 hours to freeze, so although it takes less than 30 minutes to whip up, you’ll need to make it ahead so it’s ready when you want it.
When the temperature hits 90 degrees, nothing tastes sweeter than this no-churn ice cream! Whether you’re making it for your family or a larger group of friends (and let’s be honest: this would be a HUGE hit at a backyard grill-out), it’s a sure winner. And if you live alone, no sweat! Your batch will stay good in the freezer for up to three months . . . if it lasts that long!
Enjoy!
Strawberry Cheesecake No-Churn Ice Cream
Serves 8
For the jammy strawberries:
1 pint strawberries, half diced, half sliced
¼ cup sugar
¼ tsp Diamond Crystal kosher salt
½ tsp cornstarch
1 tsp lemon juice
For the ice cream:
1 8-ounce package cream cheese
14-oz can sweetened condensed milk
1 tsp vanilla extract
½ tsp Diamond Crystal kosher salt
2 cups heavy cream
Jammy strawberries (from above)
8 speculoos cookies, plus more for serving, if desired
Additional strawberries, if desired
Special equipment: stand mixer or hand-held mixer (optional)
Method
For the jammy strawberries:
In a medium saucepot, stir together diced strawberries, sugar, and salt. Bring to a boil and cook, stirring, until the strawberries start breaking down, and the bubbles of boiling berries are large, about 3-4 minutes.
Meanwhile, combine cornstarch with 1 teaspoon cold water in a small cup; stir until dissolved.
Stir cornstarch-water into the strawberry mixture and bring back to a boil. Boil, stirring, until thickened to a jammy consistency, about 1-2 minutes. Remove from heat and stir in lemon juice; fold in sliced strawberries. Transfer to a bowl and refrigerate.
For the ice cream:
In a stand mixer with the paddle attachment, beat cream cheese until smooth; beat in condensed milk, vanilla extract, and salt. Transfer cream cheese mixture to another bowl and wipe out the stand mixer bowl. Add heavy cream to the mixer bowl and whisk until soft peaks form. Fold the whipped cream into cream cheese mixture in three batches, being gentle so as not to knock out the air in the cream.
Spoon half the ice cream mix into the bottom of a 9 x 13 freezer-safe pan. Dollop half of the cooled jammy strawberries on top in blobs; swirl with a knife to create ribbons through the ice cream mix. Lightly crush 4 speculoos cookies and sprinkle over. Spoon the rest of the ice cream mix on top and repeat with the remaining jammy strawberries and 4 more cookies. Cover tightly with plastic wrap and freeze at least 6 hours.
When ready to serve, let sit at room temperature 5-10 minutes before scooping. Serve with additional sliced strawberries and crushed cookies if desired.
Originally posted July 7, 2021.
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