Strawberry Cheesecake Ice Cream

I know everyone’s getting ready for the long holiday weekend?

My Strawberry Cheesecake Ice Cream is the perfect easy treat to make for your guest.

No ice cream maker is required for this super easy no churn version.

I love creamy ice cream.

Often you buy ice cream and it’s harder than desired.

You don’t have to worry about that with this recipe.

With the weather finally heating up I’ve become a little addicted to making no churn ice cream.

I like how easy it is to create new flavors without any extra work.

Also, it’s one bowl so the clean up is super easy!

If you follow me on Instagram you saw that beautiful cheesecake I posted the other day.

It’s one of my oldie but goodie recipes on the blog.

I make my Strawberry Cheesecake with Vanilla Whipped Cream all of the time for my family.

This cheesecake is so thick and rich!

I don’t skimp on the crust either.

I am a crust girl so I build the crust all the way up the sides of my cheesecake.

Last week I also made some of my delicious homemade Strawberry Jam to eat with my sweet biscuits.

Leftover cheesecake and jam were my motivation for making cheesecake ice cream.

First, beat a little sweetened condensed milk and vanilla in a mixer for a few minutes.

Fold in cheesecake pieces and strawberry jam.

I like to use a bamboo skewer or knife to swirl the jam into the ice cream mixture.

Lastly, fold in whipped cream.

You can use store-bought whipped cream or make my vanilla whipped cream recipe posted with my cheesecake recipe.

I fold in the whipped cream and place the mixture into a frozen loaf pan.

Add more jam on top and swirl it!

Cover tightly with saran wrap and freeze the mixture for about six hours or overnight.

Prior to serving top with fresh diced strawberries and serve immediately!

Enjoy.

Strawberry Cheesecake Ice Cream

Prep Time: 5 minutes

Cook Time: 0

Total Time: 5 minutes plus freezing time

Servings: 4-6

1 14 ounce can Sweetened Condensed Milk

4 cups whipped cream

1 cup cheesecake, diced

1/2 cup strawberry jam

1/2 cup diced strawberry

1 tablespoon vanilla extract

Directions:

Freeze a loaf pan for about 30 minutes.

Beat sweetened condensed milk for about 3 minutes in a mixer with the vanilla.

Fold in the whipped cream.

Fold in the cheesecake.

Fold in half of the strawberry jam, use a skewer to swirl.

Add mixture to frozen loaf pan.

Top with remaining strawberry jam, swirl with a skewer.

Cover with saran wrap and freeze for about 6 hours or overnight.

Remove from freezer and top with fresh diced strawberries and serve immediately.