Made with a farmers market fresh berry sauce and filled with graham cracker pieces, this Creamy Berry Cheesecake Ice Cream is an easy no-bake dessert. A no-churn ice cream that’s better than the real deal!
Looking for an easy dessert recipe for an end-of-summer bash or a cool after-school snack for the kids during these hotter months? Look no further because this Creamy Berry Cheesecake Ice Cream is the perfect solution! This no-churn ice cream is an easy no-bake dessert that’s a real crowd pleaser. Best part is, you can use any fresh farmers market fruit you have on hand to change up the flavor if you’d like!
To make this ice cream super simple, there is no need for an ice cream maker. I love no-churn ice cream recipes; I think the ice cream tastes just as amazing! This little shortcut will save you tons of time. No custard-making needed – which is why most people shy away from making homemade ice cream.
No-Churn Ice Cream for the win!
You’ll start this recipe by making homemade berry preserves. Since they have to cool completely, I do this step first. I like to use a mixed berry blend of blueberries, cherries, and strawberries because they’re my favorites, but you can use any blend of berries you want. Once the preserves are prepared, you’ll mash them up slightly and strain out the large berry pieces. I like to leave a few for a little texture, but the larger pieces really freeze hard and make it difficult to scoop!
I think my favorite part of this ice cream is the graham cracker pieces. They soften in the ice cream and add so much flavor. They really bring the whole cheesecake theme to life!
- 2 cups heavy cream
- 1 14-oz can sweetened condensed milk
- 4 oz cream cheese, softened
- 1 tbs vanilla extract
- 12 oz frozen mixed berries
- 1/4 cup granulated sugar
- 2 tbs corn starch
- 2 tbs water
- 8 graham crackers, crushed
- Heat berries and sugar on the stovetop in a medium-sized saucepan on low heat for about ten minutes or until the berries start releasing their juices, stirring frequently. Once there is a lot of juice, mash the fruit down to release more before straining liquid into a bowl. Pour the berry liquid back into the pot you previously used and heat on medium heat. Add a few pieces of fruit, if desired, to add some texture to the ice cream. Whisk cornstarch and water together and stir into the berry mixture. Bring to a gentle boil and simmer for 2-3 minutes, stirring constantly until thickened. Cool completely.
- In a stand mixer with whisk attachment or a large bowl with a hand mixer, beat heavy cream to stiff peaks. Add sweetened condensed milk, cream cheese, and vanilla, and beat again until fully combined. Pour half of the ice cream into desired container - I like to use a 9x5 loaf pan to store mine. Pour berry mixture on top and sprinkle with graham cracker pieces. Swirl with a butter knife lightly. Pour the remaining ice cream, berry mixture, and crushed graham crackers on top and swirl with a knife again. Cover and store in the freezer for 4-5 hours or until solid.
Home Chef Tip: Use a variety of seasonal berries each time to make this recipe uniquely yours!
Whip up the no-churn ice cream recipe and pour half of it into your container. Pour half of the berry preserves on top, crumble the graham crackers, and swirl with a knife. Repeat this process with the second half. Cover and freeze until solid and scoop-able.
This Creamy Berry Cheesecake Ice Cream recipe is sure to please!
We hope you love this Creamy Berry Cheesecake Ice Cream recipe from SoFabFood Home Chef, Jessica from Sprinkle Some Sugar, as much as we do. If you love this delightful recipe, stop by our Desserts section to find more like it. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!