Creamy, fruity, strawberry cheesecake ice cream.

This No-Churn Strawberry Cheesecake Ice Cream is a delightful treat that’s both easy to make and irresistibly delicious. The creamy blend of whipped cream and softened cream cheese creates a rich, velvety base, while the sweetened condensed milk adds just the right amount of sweetness. Fresh strawberries provide a burst of fruity flavor, and crushed Nilla Wafers add a delightful crunch.

Ingredients

• 1 cup heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 8 oz cream cheese, softened
• 1 tsp vanilla extract
• 1 cup fresh strawberries, diced (or strawberry pie filling)
• 1 cup Nilla Wafers, crushed

Directions

1. In a mixing bowl, beat the heavy whipping cream until stiff peaks form.
2. In another bowl, blend the softened cream cheese, sweetened condensed milk, and vanilla extract until smooth and creamy.
3. Gently fold the whipped cream into the cream cheese mixture until well combined.
4. Stir in the diced strawberries and crushed Nilla Wafers.
5. Pour the mixture into a loaf pan or an airtight container and spread it evenly.
6. Cover and freeze for at least 6 hours or until firm.

Serve this ice cream in bowls or cones for a refreshing summer dessert. Garnish with extra strawberries or a drizzle of strawberry syrup for an added touch. Its combination of creamy, fruity, and crunchy textures makes it a crowd-pleaser.