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Strawberry Cheesecake No-Churn Ice Cream

Meet Noreen!

Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!

Noreen's Kitchen

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Ingredients

2 cups whipping cream

1 brick (8 ounces) cream cheese, softened

1 tablespoon fresh lemon juice

1 can sweetened condensed milk

1 cup strawberry jam

1 cup fresh sliced strawberries (optional)

1 cup graham crackers, cut or broken

Step by Step Instructions

Whip cream until you reach the consistency of stiff peaks. Set aside

If using fresh strawberries, fold them into the strawberry jam an mix well. Set aside.

In another large bowl, combine the softened cream cheese, condensed milk and lemon juice together and beat well until smooth and creamy.

Gently fold the whipped cream into the cream cheese mixture.

In the bottom of a 2 quart container, sprinkle 1/3 of the graham crackers.

Pour 1/2 of the ice cream base over the crackers.

Dollop 1/2 of the strawberry mixture over the first layer of ice cream base.

Sprinkle with another 13 of crackers.

Pour the remaining half of the ice cream base over the top.

Dollop the remaining strawberry mixture over the top. Using a butter knife, spatula or large skewer, gently swirl the contents of the container to mix the strawberries and crackers around to distribute them nicely.

Sprinkle the remaining crushed crackers on top.

Seal and freeze for a minimum of 8 hours but overnight is best.

When ready to serve allow to sit on the counter for 10 minutes to be scoopable.

ENJOY!