Easy Strawberry Cheesecake Ice Cream is creamy, delicious and so easy to make. You don’t need an ice cream machine to make this incredible treat!

I believe homemade ice cream is one of the most rewarding and fascinating things to make. Food is always a labor of love for me, and I might just love ice cream the most. My Easy Strawberry Cheesecake Ice Cream is bound to be one of the most irresistible ice creams you’ll ever eat, and one of the easiest recipes to make.

This refreshing treat is filled with chunks of golden Oreo cookies, and strawberries. It is truly the ultimate summer dessert! You’ll find me enjoying two scoops in a waffle cone for sure.

DO I NEED AN ICE CREAM MACHINE TO MAKE THIS RECIPE?

You do not need an ice cream machine to make wonderful ice cream. I don’t own an ice cream machine, and this recipe alone is why I believe I’ll never need one. With a few of the right ingredients, you can create homemade ice cream with just a bowl, a spatula and a loaf pan. Yep, that is it!

INGREDIENTS

1 can (14 ounces) sweetened condensed milk
1 container (8 ounces) Cool Whip, thawed
1 block (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 Tablespoon lemon juice
1 teaspoon vanilla extract
15 Golden Oreo cookies
1/4 cup butter, softened
1 can (21 ounces) Strawberry Pie filling

FREEZING THE ICE CREAM

It’s crucial that you let your lovingly homemade dessert sit in the freezer for a minimum of 6 hours. It is going to be tempting to want to try some beforehand but believe me when I say that it will be worth the wait. I recommend letting the ice cream freeze overnight, but if you can’t wait that long it’s okay. In only 6 hours you will be able to indulge in this heavenly treat.

TIPS FOR MAKING NO CHURN ICE CREAM

Don’t over mix the add-ins to the ice cream. Fold them in only 2 to 3 times tops, to keep the beautiful swirls.
Be sure to buy the ingredients as stated in the recipe. Don’t use low fat or low sugar ingredients as the ice cream won’t turn out correctly.
Be sure to cover and seal the container well to prevent freezer burn.

STORING

Another great thing about this recipe is that it’s made to live in the freezer. It will stay good frozen for up to 3 months if covered properly. If you have a large enough freezer you may want to make extra to stock up! After you’ve made your first batch, you’ll see how truly easy it is to make. I have a couple of pints in my freezer for emergency cravings.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE HOMEMADE ICE CREAM TREATS!

Fried Ice Cream Dessert – Dreamy frozen ice cream dessert with a quick fried crust of oats, cinnamon and sugar.

Biscoff Ice Cream – A deep dish of delicious homemade vanilla ice cream with pieces of Biscoff cookies.

Peanut Butter Cookie Ice Cream – Layers of no churn frozen ice cream, peanut butter, and cookie pieces.

No Churn Oreo Fudge Ice Cream – Vanilla ice cream with swirls of rich chocolate fudge, and pieces of Oreo cookies.

Strawberry Cheesecake Ice Cream

Delicious strawberry cheesecake ice cream with golden Oreo pieces. This easy recipe does not require a machine!

5 from 1 vote

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Prep Time: 6 15

Author: Holly

Ingredients

1 can (14 ounces) sweetened condensed milk
1 container (8 ounces) Cool Whip thawed
1 block (8 ounces) cream cheese softened
1/2 cup butter softened and divided
1 Tablespoon lemon juice
1 teaspoon vanilla extract
15 Golden Oreo cookies
1 can (21 ounces) Strawberry Pie filling

Instructions

In a large bowl, add the sweetened condensed milk, cool whip, cream cheese, 1/4 cup butter, lemon juice and vanilla extract. With a hand mixer, beat on medium speed until smooth. Set aside.
In a food processor (or you can use a large ziplock bag and rolling pin) add the Golden Oreos and remaining 1/4 cup butter. Combine and crush together until crumbly.
Dump the oreo crumbs into the center of the batter, then pour the can of Strawberry pie filling over the oreo crumbs. Using a large rubber spatula, gently fold the filling and crumbs into the ice cream batter. *Only fold 2 or 3 times. You want swirls in the ice cream, so don’t over mix. Pour mixture into a standard loaf pan and cover tightly with saran wrap.
Freeze atleast 6 hours or overnight. Then serve and enjoy! ♥