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Delicious, Creamy and Ridiculously Easy No-Churn Strawberry Cheesecake Ice Cream that the whole family will enjoy!

So, everyone loves strawberry, and you guys have been looooving my ice creams so much, for example my Kinder Bueno Ice Cream, Oreo Ice Cream, Biscoff Ice Cream, and my Terry’s Chocolate Orange Ice Cream, so another one had to happen.

However, not just any strawberry ice cream.. A cheesecake themed ice cream. THAT’S RIGHT! CHEESECAKE!

As you all know, I obviously adore cheesecake, and this is no different. To make it even easier for you guys, I made this into another no-churn recipe as you all seem to love them so much – and so do I!

I decided to make a strawberry themed cheesecake rather than just a plain cheesecake ice cream as it makes it taste even better, it makes it look better, and I just utterly adore it.

I swirl through some home-made coulis into my no-churn ice cream because it really is oh so easy to make and tastes amazing. You can of course buy coulis, but I always have an abundance of strawberries round my house as I always go strawberry picking when I can, so strawberry coulis just happened.

The ice cream itself really is so easy to make – literally whipping the ingredients together till thick, and swirling through the coulis with some crushed biscuits.

Cheesecake ice cream is a delicious invention, that no – I didn’t come up with it, but I tried to put my own spin on it.

I tend to gobble up some of the mixture before it even gets to the freezer, so I don’t blame you if this happens yourself. I don’t judge.

No-Churn Strawberry Cheesecake Ice Cream!

Delicious, Creamy and Ridiculously Easy No-Churn Strawberry Cheesecake Ice Cream that the whole family will enjoy!
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Category: Dessert
Type: Ice Cream
Keyword: Cheesecake, Strawberry
Prep Time: 20 minutes
Cook Time: 10 minutes
Freezing Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 10 people
Author: Jane's Patisserie


Ice Cream

  • 450 ml double cream
  • 397 g condensed milk
  • 280 g full fat Philadelphia cream cheese
  • 1/2 tsp vanilla bean extract
  • strawberry coulis (see below)
  • 6 digestive biscuits (roughly chopped)

Strawberry Coulis

  • 300 g strawberries
  • 100 g caster sugar


Strawberry Coulis

  • Chop the the strawberries into quarters and remove the tops,
  • Add the chopped strawberries in to a pan with the caster sugar and heat on a medium heat.
  • Mash the strawberries with a fork and carry on heating and stir until the sugar has dissolved and the fruit has become saucy.
  • Pass the mixture through a sieve into a bowl and bin the mushy bits that are left.
  • Refrigerate until needed.

Cheesecake Ice cream

  • Whisk together the double cream, condensed milk, full fat Philadelphia cream cheese and vanilla bean extract on a medium speed until smooth – can take a couple of minutes. (Use a stand mixer with the whisk attachment or a large bowl with a hand-held whisk)
  • Spoon 1/3 of the cheesecake ice cream mixture into the bottom of a 2lb loaf tin or similar, and add 2 tbsps of coulis on top.
  • Marble the coulis and ice cream mixture together with the end of a skewer.
  • Sprinkle over 1/3 of the roughly chopped digestives, then repeat the previous two steps again twice more!
  • Cover with a lid or some cling film and freeze for at least 4-5 hours, or over night.

To Serve

  • Remove from the freezer AT LEAST 30 Minutes before you want to serve it – as its homemade it will be a lot harder than most shop bought ice-creams - you haven't done anything wrong, this is because it hasn't got a load of added preservatives in it!
  • Serve how you like - add some coulis, cream, berries, sprinkles or whatever you fancy and enjoy!


  • If the cream cheese has lots of liquid in the packet, try and get rid of it first as it's a bit manky, and isn't very nice - but don't worry if you can't see it - it'll be fine!
  • You could swap up the flavours of the sauce you use if you like and make raspberry coulis, blueberry, blackberry etc - any would work well with the cheesecake mixture.
  • You could even make the coulis slightly more tart by using 200g strawberries and 100g of raspberries with the same amount of sugar. Same applies with the biscuits, any biscuit will do really, but I love digestives!
  • This will last in the freezer for 1 month!
  • This is the 2lb loaf tin I used.


Find my other recipes on my Recipes Page!

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  1. Harsheeb on November 12, 2021 at 9:15 pm

    Can i use different brand of cream cheese like D’lecta?

  2. Roberta L Navarro on September 14, 2021 at 10:15 pm

    I just bought an ice cream maker. Would it still be good if I used this recipe in a machine?

  3. Judles on February 8, 2021 at 4:32 pm

    Hi Jane, made this & other of your ice creams many times, thanks, absolutely delicious! Just wondering if I made extra strawberry couli (for something else later) could the rest be frozen? Thanks in advance x

  4. Kate on June 14, 2020 at 8:29 pm

    I made this ice cream (sort of – used frozen mixed berries) and your Biscoff ice cream and they both taste amazing – even better than I thought they would and they’re so easy! Thank you so much for all your wonderful recipes and baking inspiration through lockdown xx

  5. Elisabeth Larlham on June 6, 2020 at 1:09 pm

    Wondering if you can make no churn ice cream with lemon curd. I have recently made some and have an excess jar.

    • Jane's Patisserie on June 6, 2020 at 8:46 pm

      I don’t see why not! I would be delicious!

  6. Zoe Doney on April 20, 2020 at 6:50 pm

    I love this recipe!! Could you use frozen strawberries for the coulis, or are fresh always best?!

  7. Ali on August 20, 2017 at 11:09 am

    This is delicious! I used it with a biscuit base in a loose bottomed tin to make a frozen strawberry cheesecake ice cream pie.

  8. Kirstin on May 9, 2016 at 1:49 pm

    This looks delicious…I’d like to try this and freeze in individual glasses! To make it even quicker, could I use shop bought coulis? If so, how much do you think I should use?

    • Jane's Patisserie on May 9, 2016 at 3:30 pm

      Yeah of course you can, I just don’t like the added extras they put in shop bought stuff and its entirely up to you how much you use.

  9. Jessica on April 26, 2016 at 12:59 am

    Boy does THIS look yummy. I love that you don’t need an ice cream machine to make this–because I don’t have one lol

    • Jane's Patisserie on April 27, 2016 at 12:21 pm

      Ohh thank you Jessica! ❤️ It’s so much easier this way and I love it!

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