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Creamy No-Churn Roasted Strawberry Cheesecake Ice Cream

creamy no-churn roasted strawberry cheesecake ice cream - featured image
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A luscious, no-churn ice cream featuring roasted strawberries and a tangy cheesecake swirl, perfect for a quick and easy homemade dessert.

Ingredients

Scale
  • 1 pound (450 grams) fresh strawberries, hulled and halved
  • 2 tablespoons granulated sugar
  • 8 ounces (225 grams) cream cheese, softened
  • 1 can (14 ounces or 396 grams) sweetened condensed milk
  • 2 cups (480 ml) heavy whipping cream, cold
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • Optional: 1/2 cup (60 grams) graham cracker crumbs
  • Optional: pinch of salt

Instructions

  1. Preheat oven to 400°F (204°C). Toss hulled and halved strawberries with 2 tablespoons granulated sugar on a rimmed baking sheet. Spread evenly and roast for about 20 minutes until soft and caramelized. Remove and let cool completely.
  2. In a medium bowl, beat softened cream cheese with sweetened condensed milk using an electric mixer until smooth and creamy. Add vanilla extract and lemon juice, mixing until combined.
  3. In a large cold bowl, whip heavy cream with a pinch of salt until soft peaks form.
  4. Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream carefully to keep the mixture fluffy.
  5. Fold in the cooled roasted strawberries along with their juices, distributing chunks and juices evenly.
  6. If using, fold in graham cracker crumbs for added crunch.
  7. Transfer mixture to a freezer-safe container, smooth the top, cover tightly, and freeze for at least 6 hours or overnight until firm.
  8. Before serving, let ice cream sit at room temperature for 5 to 10 minutes to soften for easy scooping.

Notes

Roasting strawberries concentrates flavor and reduces moisture to prevent icy texture. Use softened cream cheese to avoid lumps. Chill bowl and beaters before whipping cream for best results. Fold whipped cream gently to maintain airy texture. Freeze for at least 6 hours for firm ice cream. Let sit 5-10 minutes before scooping. Optional graham cracker crumbs add crunch and cheesecake crust feel. Frozen strawberries can be used if thawed and roasted. For vegan version, substitute dairy-free cream cheese and coconut cream.

Nutrition

Keywords: no-churn ice cream, roasted strawberry, cheesecake ice cream, easy homemade dessert, summer dessert, no ice cream maker

Find it online: https://tastytuck.com/creamy-no-churn-roasted-strawberry-cheesecake-ice-cream-recipe-easy-homemade-dessert/