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For this ice cream, use 2 cups of fresh strawberries. Make sure they are ripe and sweet. Remove the green tops and slice them up. This gives a fresh taste that shines through the ice cream. You will need 1 cup of cream cheese, softened. This gives the ice cream its rich and creamy texture. Next, grab 1 cup of heavy whipping cream. This adds a light and airy feel to the ice cream. Don’t forget 1 teaspoon of vanilla extract. It brings out the flavors and adds warmth. Sweeten things up with 1 cup of granulated sugar, split into two parts. Use 1/2 cup for the strawberries and 1/2 cup for the cream cheese mix. Add a pinch of salt to enhance the flavors. Lastly, include 1 cup of crushed graham crackers. This adds a delightful crunch, making each bite feel like cheesecake. To start, take 2 cups of fresh strawberries. Hull and slice them. Place the sliced strawberries in a medium bowl. Add 1/2 cup of granulated sugar. Gently toss to coat the strawberries. Let this sit for about 15-20 minutes. This helps the strawberries release their juices. The sweet syrup forms a tasty base for your ice cream. Next, grab a large bowl. Add 1 cup of softened cream cheese. Mix in the remaining 1/2 cup of sugar and a pinch of salt. Use an electric mixer and beat this mixture until it turns smooth and creamy. This should take about 2-3 minutes. The cream cheese base gives the ice cream its rich flavor. Now, take another bowl and pour in 1 cup of heavy whipping cream. Add 1 teaspoon of vanilla extract for extra flavor. Use a mixer to whip the cream until soft peaks form. This step is key to making your ice cream light and fluffy. Once done, gently fold the whipped cream into the cream cheese mixture until combined. Be careful not to deflate the whipped cream. To get the best texture for your ice cream, start with cold ingredients. Chill the cream cheese and heavy cream before use. This helps them whip up nicely. When you fold in the whipped cream, do it gently. This keeps the air in the cream, making your ice cream light and fluffy. Let it freeze for at least 6 hours. This gives it time to set and firm up. You can boost the flavor in fun ways. Add a splash of lemon juice for a zing. It brightens the strawberry taste. Consider mixing in a bit of almond extract for a nutty twist. You can also blend in other fruits like blueberries or raspberries. They pair well with strawberries and add more color. For serving, scoop the ice cream into bowls or cones. You can top it with whipped cream for extra creaminess. Fresh strawberries or chocolate sauce also make great toppings. If you want to impress, serve it in a waffle cone. It adds a nice crunch and looks fancy. Enjoy your delightful homemade treat! {{image_2}} You can switch up the fruit in this ice cream. While strawberries shine, other fruits work well too. Think about using fresh blueberries, raspberries, or peaches. Just chop them up and mix them in like you do with strawberries. Each fruit brings its own flavor and color, making your treat unique and fun. The crust is key to that cheesecake taste. You can try different types of crusts. Instead of crushed graham crackers, use crushed cookies or even nuts. Oreos add a rich chocolate flavor. Almonds or pecans give a nice crunch. Just remember to crush them well so they mix in nicely. Want a lighter option? You can lower the sugar. Use a sugar substitute like stevia or monk fruit. These sweeteners can cut calories without losing taste. You can also use ripe bananas or applesauce to add natural sweetness. Just adjust the amount based on your taste. Enjoy making this recipe fit your needs! To keep your no churn strawberry cheesecake ice cream fresh, store it in an airtight container. A loaf pan works well, but any container with a lid will do. Cover the top with plastic wrap before sealing it. This helps prevent ice crystals from forming. When you’re ready to serve, let it sit at room temperature for a few minutes to soften. This ice cream will stay good for about two weeks in the freezer. After that, it may lose flavor and texture. Always check for any signs of freezer burn. If it looks icy or strange, it’s best to toss it out. Enjoy your ice cream while it's fresh for the best taste! If you need to re-freeze the ice cream, do so carefully. Avoid leaving it out for too long. Scoop some out, then seal it back up quickly. Try not to let it fully melt. Repeated thawing and freezing can ruin the texture. It’s best to only scoop what you will eat at one time. Yes, you can use frozen strawberries. Just thaw them first. This allows the fruit to release juices. It works well for the ice cream base. However, fresh strawberries give better flavor and texture. If you choose frozen, expect a slightly different taste. To make this ice cream dairy-free, use dairy-free cream cheese. You can find brands made from nuts or soy. For the heavy cream, use coconut cream or a dairy-free alternative. This keeps the ice cream rich and creamy without dairy. If you want a substitute for cream cheese, try mascarpone. It has a similar texture and taste. You can also use silken tofu blended until smooth. This works well for a lighter option. Choose the one that fits your taste best. This guide covered how to make strawberry ice cream. We explored key ingredients, like fresh strawberries and dairy products. You learned step-by-step how to mix, prepare, and whip. Tips helped you achieve the best texture and flavor. I shared delicious variations and provided storage info for your treats. Enjoying homemade strawberry ice cream brings joy and freshness to your summer days.

No Churn Strawberry Cheesecake Ice Cream

Indulge in a heavenly dessert with this no churn strawberry cheesecake ice cream! Made with fresh strawberries, creamy cheese, and a delightful crunch from graham crackers, this easy recipe requires no ice cream maker. Perfect for warm days, it's a simple treat that everyone will love. Ready to make your own strawberry cheesecake ice cream? Click through to discover the full recipe and treat yourself to this delicious homemade delight!
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Ingredients
  

2 cups fresh strawberries, hulled and sliced

1 cup granulated sugar, divided

1 cup cream cheese, softened

1 cup heavy whipping cream

1 teaspoon vanilla extract

1 cup crushed graham crackers (for a crunchy texture)

A pinch of salt

Instructions
 

In a medium bowl, combine the sliced strawberries with 1/2 cup of sugar. Gently toss to coat and let the mixture sit for about 15-20 minutes until the strawberries release their juices.

    In a large bowl, beat the softened cream cheese with the remaining 1/2 cup of sugar and a pinch of salt until smooth and creamy, about 2-3 minutes.

      In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.

        Gently fold the whipped cream into the cream cheese mixture until well combined, being careful not to deflate the whipped cream.

          Next, fold in the strawberry mixture along with the juices, ensuring it's evenly distributed but not over-mixing.

            Gently fold in the crushed graham crackers for that cheesecake crunch.

              Transfer the mixture to a loaf pan or an airtight container, smoothing the top with a spatula.

                Cover the pan with plastic wrap or a lid and freeze for at least 6 hours or until fully set.

                  Once frozen, scoop and serve the ice cream in bowls or cones. Enjoy your delicious homemade treat!

                    Prep Time: 30 minutes | Total Time: 6+ hours | Servings: About 6-8 servings