Creamy, dreamy, and packed with the perfect gluten-free graham cracker crunch, this Strawberry Cheesecake No Churn Ice Cream is the ultimate frozen dessert for summer. Made with sweet strawberries, rich cream cheese, fluffy whipped cream, white chocolate chips, and crushed gluten-free graham crackers, every bite tastes just like a slice of strawberry cheesecake in ice cream form. The best part? No ice cream machine needed!
There is something magical about homemade ice cream, especially when it is this easy. This gluten-free no churn ice cream recipe comes together in only about 10 minutes of prep time and tastes unbelievably decadent. Not only is it creamy and rich, but it also has layers of texture from the juicy strawberries, crunchy gluten-free graham crackers, and sweet white chocolate chips.
Additionally, this recipe is completely gluten-free, making it perfect for anyone with celiac disease or gluten sensitivities. Store-bought gluten-free ice cream flavors can be hard to find, especially fun flavors like strawberry cheesecake. Therefore, making your own at home gives you all of the flavor without worrying about hidden gluten ingredients.
Furthermore, because this recipe does not require an ice cream maker, it is simple enough for anyone to make. All you need is a mixer, a loaf pan, and a freezer.
This no churn ice cream tastes like a creamy slice of strawberry cheesecake transformed into the perfect frozen dessert. The cream cheese creates a rich cheesecake flavor while the strawberries add a fresh, fruity sweetness. Meanwhile, the gluten-free graham crackers soften slightly in the freezer while still keeping that delicious crunch everyone loves in a cheesecake crust.
The white chocolate chips add little bursts of sweetness throughout the ice cream, making every bite completely irresistible.
First, place a 9x5 loaf pan into the freezer while you prepare the ice cream mixture. Chilling the pan helps the ice cream begin freezing more quickly.
Next, in a large mixing bowl, whip the heavy cream using a hand mixer or stand mixer until stiff peaks form. This step creates the light and creamy texture that makes no churn ice cream so delicious.
Then, gently fold the sweetened condensed milk and vanilla extract into the whipped cream. After that, add the softened cream cheese and continue folding until smooth and combined.
Slice the strawberries and mash them slightly until they resemble a chunky jam consistency. Reserve about 1/4 of the strawberries for swirling on top later.
Fold 3/4 of the strawberries into the prepared ice cream base. Be careful not to overmix because you want beautiful strawberry swirls throughout the ice cream.
Remove the chilled loaf pan from the freezer. Spread half of the ice cream mixture into the pan. Sprinkle half of the white chocolate chips and crushed gluten-free graham crackers over the top.
Then, add the remaining ice cream mixture. Finally, spoon the remaining strawberries over the top and gently swirl them into the ice cream using a knife. Sprinkle the remaining white chocolate chips and graham crackers on top.
Cover the loaf pan tightly with plastic wrap and freeze on a level surface for 6–8 hours or until fully set.
Store this gluten-free strawberry cheesecake ice cream tightly covered in the freezer for up to 2 weeks. Before serving, allow the ice cream to sit at room temperature for about 5 minutes to soften slightly for easier scooping.
This easy gluten-free dessert is perfect for summer parties, birthdays, BBQs, holidays, or simply keeping in the freezer for a sweet treat anytime. Because it is so simple to make ahead of time, it is also a wonderful dessert option for entertaining guests.
Whether you have celiac disease or simply love homemade ice cream, this Strawberry Cheesecake No Churn Ice Cream is guaranteed to become a family favorite.
This Gluten-Free Strawberry Cheesecake No Churn Ice Cream is rich, creamy, and packed with sweet strawberry flavor, tangy cream cheese, crunchy gluten-free graham crackers, and white chocolate chips. Made without an ice cream machine, this easy frozen dessert comes together with just a few simple ingredients and only 10 minutes of prep time. Every scoop tastes just like a slice of strawberry cheesecake and makes the perfect gluten-free summer treat for parties, BBQs, birthdays, or anytime you are craving something cold and delicious.
First, place a 9x5 loaf pan into the freezer while you prepare the ice cream mixture. Chilling the pan helps the ice cream begin freezing more quickly.
Next, in a large mixing bowl, whip the heavy cream using a hand mixer or stand mixer until stiff peaks form. This step creates the light and creamy texture that makes no churn ice cream so delicious.
Then, gently fold the sweetened condensed milk and vanilla extract into the whipped cream. After that, add the softened cream cheese and continue folding until smooth and combined.
Slice the strawberries and mash them slightly until they resemble a chunky jam consistency. Reserve about 1/4 of the strawberries for swirling on top later.
Fold 3/4 of the strawberries into the prepared ice cream base. Be careful not to overmix because you want beautiful strawberry swirls throughout the ice cream.
Remove the chilled loaf pan from the freezer. Spread half of the ice cream mixture into the pan. Sprinkle half of the white chocolate chips and crushed gluten-free graham crackers over the top.
Then, add the remaining ice cream mixture. Finally, spoon the remaining strawberries over the top and gently swirl them into the ice cream using a knife. Sprinkle the remaining white chocolate chips and graham crackers on top.
Cover the loaf pan tightly with plastic wrap and freeze on a level surface for 6–8 hours or until fully set.
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.
