No Churn Roasted Strawberry Cheesecake Ice Cream

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Cool down with this sweet summer treat, No Churn Roasted Strawberry Cheesecake Ice Cream. You heard me, NO CHURN. No ice cream machine needed. Just a few ingredients and some patients and you will have a sweet summer treat that everyone will enjoy.

I will say ice cream is my absolute favorite dessert. Especially on a hot summer day, nothing can beat it. I have been making ice cream for years with my ice cream maker but never have I ventured out to make a no churn ice cream, until now. If you are looking for a more immediate result then an ice cream machine is the way to go, but if you have some patients and can wait a few hours before digging in then you must give no churn a try. It’s super easy and makes a rich and creamy ice cream.

Now most of the ice creams I have made in the past have been egg based, but this one is not. This ice cream gets its creaminess from the addition of sweetened condensed milk, whipped cream and soft creamy cream cheese.

Since we had just gone strawberry picking and I had an abundance of strawberries I decided to utilize them. I have been on a roasted strawberry kick, so I figured why not, and with the addition of cream cheese and gram cracker crumbs it has the flavor of cheesecake, there is nothing wrong about that.

So give it a try, I’m sure you wont be disappointed.

How To Make No Churn Roasted Strawberry Cheesecake Ice Cream

I preheated my oven to 325º.

I cleaned and sliced two pounds of strawberries in quarters and placed them in a 9” x 13” casserole dish. To the strawberries I added honey and stirred to coat. I placed the strawberries in the oven to bake for 30 to 35 minutes or until slightly shriveled up and deepened in color. I removed them from the oven and allowed them to cool completely.

Then I added my gram cracker crumbs to a small bowl along with the melted butter and mixed to incorporate. Once incorporated, I placed them to the side.

Now I have two stand mixer bowls, so I did not next part in one of my stand mixer bowls. You will have to whip up some heavy whipping cream also, so if you just have one bowl, save it for whipping the cream. If you have two bowls then go ahead and use one of the bowls for the next step.

To a large mixing bowl mix together the very soft room temperature cream cheese and the sweetened condensed milk until completely combined and no lumps are remaining. Set the bowl to the side.

To the bowl of a stand mixer fitted with a whisk attachment add your heavy whipping cream and the pure vanilla extract and beat until stiff peeks form.

Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until combined.

Now that you have all your components it is time to assemble.

To a 7 1/2” x 11” casserole dish I added half of the cream mixture. I scattered half of the. cooled roasted strawberries on top. Using a skewer, I swirled the strawberries through the cream. Then sprinkled half of the gram cracker crumbs over the top.

Once again I repeated the steps above. I spread out the remaining cream, then the remaining strawberries, swirled with a skewer, then topped with gram cracker crumbs. I covered my casserole dish with plastic wrap then placed it in the freezer for at least 8 hours or more if you can resist.

So there it is No Churn Roasted Strawberry Cheesecake Ice Cream. It’s a great summer treat that is easy to make and taste great also.

No Churn Roasted Strawberry Cheesecake Ice Cream

Ingredients:

For Strawberries:

  • 2 Lbs. strawberries cleaned and cut in quarters
  • 2 Tablespoons honey

For Gram Cracker Crumb:

  • 3/4 Cup gram cracker crumbs
  • 2 Tablespoons unsalted butter melted

For The Ice Cream Base:

  • 3/4 Cup very soft cream cheese
  • 14 oz. Can of sweetened condensed milk
  • 2 Cups heavy whipping cream
  • 1 Teaspoon pure vanilla extract

Instructions:

  1. Preheat oven to 325º.
  2. Place cut strawberries in a large casserole dish and drizzle with honey. Place in the preheated oven and bake for 30 to 35 minutes or until shriveled and deepened in color. Remove from oven and allow to cool completely.
  3. To a small bowl add the gram cracker crumbs and the melted butter and mix to combine. Then set to the side.
  4. In a large mixing bowl combine the very soft cream cheese and the sweetened condensed milk until smooth and no lumps are visible.
  5. To a separate large bowl beat the heavy whipping cream and the pure vanilla extract until stiff peeks form.
  6. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until combined.
  7. To a 7 1/2” x 11” casserole dish or an 8” square baking dish spread half of the cream mixture in the bottom of the dish. Spread half of the cooled roasted strawberries on top. Using a skewer, swirl the strawberries into the cream. Sprinkle with half of the gram cracker crumbs, then repeat. Spread the remaining cream mixture on top with the remaining roasted strawberries. Using the skewer once again, swirl the strawberries into the cream. Top with the remaining gram cracker crumbs.
  8. Cover the dish with plastic wrap and place it in the freezer for at least 8 hours or overnight. Just before ready to serve, remove from the freezer and set on the counter to soften slightly.
  9. Enjoy.