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No-Churn Strawberry Cheesecake Ice Cream

Made without an ice cream maker, this easy no-churn strawberry cheesecake ice cream is a truly simple make-ahead summer dessert!
Prep Time 25 mins
Freeze time: Ideally overnight, but at least: 6 hrs
Total Time 6 hrs 25 mins
Course Dessert, Snack
Servings 16 scoops (approx.)


  • Electric stand/hand mixer fitted with whisk attachment
  • 2lb/1kg loaf tin
  • Small saucepan
  • Spatula
  • Optional: food processor


  • 100 g digestive biscuits (around 7 biscuits) ground to fine crumbs using food processor/finely chopped/crushed in sandwich bag with rolling pin
  • 300 g fresh strawberries blended in food processor/finely chopped
  • 30 g caster sugar
  • 500 ml double cream cold
  • 1 tin condensed milk 397g sized tin
  • 200 g cream cheese room temperature
  • 1/2 tsp vanilla extract level


  • Crush/chop your digestive biscuits into crumbs either using a food processor, finely chopping by hand, or placing them in a ziplock/sandwich bag and crushing with a rolling pin.
  • Separate 20g of digestive crumbs into a smaller bowl (this will be used to top your ice cream once in the loaf tin). The remaining 80g will be folded into your ice cream mixture.

Strawberry Purée

  • Remove the stems from the strawberries and either blend them in your food processor to a chunky liquid or finely chop them by hand.
  • Add the strawberries and caster sugar to a small saucepan and place it on a medium heat on your hob.
  • Stirring often with a heatproof spatula, heat until bubbling and thickening slightly (this should only take a few minutes).
  • Once thick bubbles begin forming and the mixture is slightly thicker, remove the saucepan from the heat, pour the mixture into a shallow bowl and leave to cool slightly for 5 minutes. After 5 minutes, cover with film and place in the fridge to continue cooling. It will thicken further as it cools.
  • Once cooled, separate out 40g of strawberry purée into a smaller bowl (this will be used to top your ice cream once in the loaf tin). The remaining purée will be folded into your ice cream mixture. Put it aside with your small bowl of 20g digestive crumbs.

Ice Cream Mixture

  • Pour the double cream, condensed milk, cream cheese, and vanilla extract into the bowl of your stand mixer (or a large bowl if using an electric hand whisk) and with the whisk attachment fitted, whisk on medium-high speed until thickened to the point it holds soft peaks. This takes around 2 minutes on setting 7 on my KitchenAid stand mixer.
  • Using a spatula, gently fold the larger bowls of digestive crumbs (80g) and strawberry purée into this mixture until well combined and distributed.
  • Pour the mixture into your 2lb/1kg loaf tin and fill it all the way to the top. There will be some extra mixture; I pour this into a small airtight container.
  • Now grab your 2 little bowls of leftover digestive crumbs (20g) and strawberry purée (40g). Add all of the purée on top with a spoon and then sprinkle most of the digestive crumbs on top of the ice cream in the loaf tin (and leftover ice cream too if you like).
  • Using a knife, swirl through the ice cream mixture however you like; I go vertically and then horizontally to create this pattern as shown.
  • Sprinkle your remaining digestive crumbs on top to finish.
  • Double wrap the loaf tin tightly in film and store it in the freezer. Cover the leftover ice cream with the lid of the plastic container or film if you used a different type of storage.
  • Leave to firm up in the freezer for at least 6 hours or ideally overnight.
  • It can be quite firm when you come to serve it but should be easier to scoop after 5 minutes left at room temperature. However, it can melt quite quickly so keep the loaf tin in the freezer between servings.
  • Best eaten within 3-4 weeks.


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