Homemade bread baking, Dalgona coffee making, Banana Bread baking, chocolate chip cookie making, Bolognese Sauce making, endless meal making (or so it seemed), book reading, putting together thousand piece puzzles, taking virtual online yoga classes, running outdoors, and search for Clorox wipes pretty much sums up what the last couple of months has looked like around here. With a few exceptions, those things will remain in my life for the next several months. Although I really do hope my yoga studio reopens, that the store shelves will again be filled with Clorox wipes, and there is a temporary hiatus from the madness of assembling challenging puzzles. Now with the start of the summer months I am feeling energized by the eagerly awaited return of other things missed and perennially loved. Like being able to get outdoors more, like making s'mores on the outdoor fire pit, and especially like making homemade ice cream. You haven't really lived life to its' fullest until you have tasted a homemade ice cream.
Could making no churn ice cream at home be the next 'thing' jump on the bandwagon thing we all do? Maybe. Or maybe not. Because it doesn't really matter if it's the next trendy 'it' thing. It only matters if we make it our trendy summer 'it' thing!
And just like the no knead bread recipe doesn't require a bread maker, this No Churn Strawberry Cheesecake Ice Cream doesn't require an ice cream maker! You may already know this because this isn't the first time I have shared a no churn ice cream recipe with you. There has been the Expresso Chocolate Chunk (no churn) Ice Cream, the Peach (no churn) Ice Cream, and the No Churn Peanut Butter Ice Cream. With strawberries coming into season, it's the perfect time to share the recipe for this No Churn Strawberry. Cheesecake Ice Cream with you. Because what is not to love about strawberries and cream?
Making a no churn ice cream is almost full proof. In other words, it's really easy to do. One taste of it and your friends might start asking you when you are going to open up your pop up ice cream shop or if you are going to start driving a truck around selling ice cream. In other words, no churn ice creams, especially this one, are incredibly scrumptious. Most won't even know that it wasn't a premium store bought ice cream. It's that good. Seriously it is.
This No Churn Strawberry Cheesecake Ice Cream has two components: the quick cooking strawberry jam and the cheesecake ice cream. Made with fresh strawberries, some sugar, and a bit of kosher salt, the strawberry jam takes less than 10 minutes to make.
Cream cheese, sweetened condensed milk, vanilla, heavy whipping cream, crumbled up store bought pound cake, simple syrup, whole milk, and a dash of kosher salt are all you need to make the cheesecake ice cream. If using a stand mixer fitted with a whisk attachment, it takes less than ten minutes to make the ice cream. Using a store bought pound cake (see notes) might put this no churn ice cream in the semi-homemade category, but it has all of the feels of one 100% genuinely homemade. In other words, making this ice cream recipe is not just easy and simple to make, it's as decadent as one store bought.
Once both components are made, they are layered on top of one another in the container of our choice. All it takes to create the most ethereal looking ice cream is gently swirling the strawberry jam layers into the cheesecake ice cream layers as you go. (If you over swirl you will make pink ice cream!). I use this insulated ice cream container, but you could use a loaf pan (lined and covered well with plastic wrap first) or a square 9" x 9" pan (lined and covered well with plastic wrap).
Let the ice cream chill in the freezer overnight. It will definitely be worth the wait as this no churn ice cream has all of the creaminess, all of the richness, and all of the deliciousness of one made in an ice cream maker or bought from the store.
Serve the No Churn Strawberry Cheesecake Ice Cream in a cone or in a dish. Whichever is the way you enjoy eating ice cream the most. And seriously, it wouldn't be summer without having the enjoyment of eating some ice cream on a hot day. Right? Ice cream is definitely one of the summer essentials! Don't you agree? So having a recipe for homemade no churn ice cream is especially requisite in the summer months ahead. Imagine yourself sitting outside on a warm day savoring this beyond scrumptious No Churn Strawberry Cheesecake Ice Cream without ever having to leave the comfort of your home. Chances are you might need to go back in the house for a second scoop and won't even have to wait in line.
No Churn Strawberry Cheesecake Ice Cream
Ingredients
Strawberry Jam Swirl
2 cups (300 g) fresh, ripe strawberries, stemmed and quartered (see notes)
1/3 cup (70 g) granulated sugar
1/4 teaspoon kosher salt
Cake Filling
2 cups (153 g) crumbled pound cake (see notes)
2 Tablespoons simple syrup
1 cup whole milk
Ice Cream
4 ounces (113 g) cream cheese, room temperature
14 ounce (396 g) can of sweetened condensed milk
2 cups heavy whipping cream
2 teaspoons vanilla
1/4 teaspoon kosher salt
Optional: Sugar cones or waffle cones
Directions
Strawberry Jam Swirl
1. In a medium sized heavy bottomed pot, add in the strawberries, sugar, and salt.
2. Cook over medium heat until the sugar melts. Then increase the heat to medium-high and continue cooking (stirring regularly) until the mixture thickens (should coat the back of a spoon). Cooking time will be approximately 6-7 minutes. You should still have some small chunks of strawberries in your jam.
3. Remove from heat and transfer the strawberry jam to a heat proof bowl. Allow to cool slightly before putting in the refrigerator to chill. Note: The jam should be completely cool before it is layered on top of the ice cream.
Ice Cream
1. Combine the crumbled pound cake, simple syrup, and whole milk in a medium sized bowl. Stir to combine and set aside.
2. In the bowl of a standing mixer fitted with a whisk attachment, beat the cream cheese and sweetened condensed milk until smooth and creamy (about 2 minutes).
3. Add in the whipping cream and vanilla. Beat mixture until it has the consistency of a slightly stiffened whipped cream (about 3-4 minutes).
4. Fold in the cake mixture until well blended. Beat the entire mixture for an additional 15 seconds.
5. Spoon in about a quarter of the ice cream mixture to your prepared pan. Then top with about a quarter of the strawberry jam. Gently swirl. Repeat these alternating layers until all of your ice cream and strawberry jam is used up.
6. Seal container or wrap it well with plastic wrap and place in the freezer overnight.
7. Remove from the freezer about 5 minutes before you are ready to scoop, serve and savor!
Notes: (1) I used the Sara Lee pound cake found in the freezer section of most grocery stores. One batch of this no churn ice cream uses about a half of loaf. (2) One cup of strawberries is slightly less than 8 ounces. (3) This ice cream doesn't have the same shelf life of a store bought one. It's best for up to a week.
