Strawberry Oreo Cheesecake Ice Cream (No Churn)

If you’re dreaming of a creamy, fruity, and indulgent frozen dessert—without the hassle of an ice cream maker—this Strawberry Oreo Cheesecake Ice Cream (No Churn) is for you. Rich cream cheese blends perfectly with sweetened condensed milk, swirls of juicy strawberries, and crunchy Oreo cookie pieces. It’s like strawberry cheesecake and cookies-and-cream had the perfect no-churn baby.

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Why You’ll Love This Recipe
No-Churn Simplicity – No ice cream maker? No problem! Just whip, fold, and freeze.
Cheesecake Flavor – Cream cheese brings a rich, tangy base that tastes just like cheesecake.
Loaded with Texture – Crunchy Oreo pieces and soft strawberry chunks in every bite.
Make-Ahead Dessert – Stays creamy and scoopable straight from the freezer.
Beautifully Balanced – Sweet, creamy, crunchy, and fruity—everything you want in a frozen treat.

Ingredients You’ll Need

For the Base:

• 2 cups cold heavy whipping cream
• 1 (14 oz) can sweetened condensed milk
• 8 oz cream cheese, softened
• 1 tsp vanilla extract
• Pinch of salt

Mix-Ins:

• 1 ½ cups fresh strawberries, finely chopped
• 10–12 Oreo cookies, roughly chopped
• 1 tsp lemon juice (optional, to brighten the strawberries)

Tools You’ll Need

• Hand or stand mixer
• Mixing bowls
• Spatula
• 9×5-inch loaf pan or any freezer-safe container
• Plastic wrap or airtight lid

Step-by-Step Instructions

Step 1: Whip the Cream
In a chilled mixing bowl, beat the cold heavy whipping cream until stiff peaks form.
Set aside in the fridge.

Step 2: Make the Cheesecake Base
In a separate bowl, beat the softened cream cheese until smooth and fluffy.
Add sweetened condensed milk, vanilla extract, and a pinch of salt.
Whisk or beat until fully combined and creamy.

Step 3: Fold in the Whipped Cream
Gently fold the whipped cream into the cheesecake mixture.
Use a spatula to fold—don’t stir—to keep the mixture light and airy.

Step 4: Add Mix-Ins
Fold in the chopped strawberries (drained if juicy), lemon juice, and crushed Oreo cookies.
Reserve a few strawberries and Oreo pieces to sprinkle on top.

Step 5: Freeze
Transfer the ice cream mixture to a loaf pan or freezer-safe container.
Smooth the top and garnish with reserved strawberries and Oreos.
Cover tightly with plastic wrap or a lid and freeze for at least 6 hours or overnight.

Step 6: Scoop & Serve
Let sit at room temperature for 5–10 minutes before scooping.
Serve in bowls, cones, or as a fun ice cream sandwich.

Tips for Creamy, Dreamy Ice Cream
Use Full-Fat Dairy – It ensures rich texture and smooth consistency.
Chop Mix-Ins Small – Smaller chunks prevent icy bits and create even distribution.
Don’t Overmix – Fold ingredients gently to preserve the whipped texture.
Add a Swirl – For extra flair, swirl in a spoonful of strawberry jam or cheesecake drizzle before freezing.

Serving Suggestions
Waffle Cones – Perfect for a hand-held summer treat.
With Extra Toppings – Try chocolate syrup, fresh berries, or crushed graham crackers.
Ice Cream Parfaits – Layer with more Oreos and whipped cream in jars for a fun dessert presentation.
Mini Ice Cream Sandwiches – Scoop between two cookies for the ultimate frozen sandwich.

How to Store & Serve

Storage:
Keep tightly covered in the freezer for up to 2 weeks.
Press parchment or wax paper directly onto the surface to prevent ice crystals.

Serving Tip:
If frozen solid, let sit at room temperature for 5–10 minutes before scooping for best texture.

Frequently Asked Questions

1. Can I use frozen strawberries?
Yes, but thaw and drain them well first to avoid extra moisture.

2. Can I swap the Oreos for another cookie?
Absolutely! Try graham crackers, Biscoff cookies, or chocolate chip cookies.

3. Is this ice cream overly sweet?
No, the tangy cream cheese and fresh strawberries balance the sweetness from the condensed milk and Oreos.

4. Can I make it dairy-free?
You can try using coconut cream, dairy-free condensed milk, and vegan cream cheese, but texture may vary slightly.

5. Can I double the recipe?
Yes! Just use a larger container or multiple pans and be sure to freeze for at least 8 hours.

Final Thoughts
This Strawberry Oreo Cheesecake Ice Cream (No Churn) is the kind of treat that feels like it came from a fancy dessert shop—but takes just minutes to prepare at home. Bursting with cheesecake flavor, fruity strawberry swirls, and crunchy cookies, it’s a no-churn wonder you’ll make again and again.

Preparation Time: 15 minutes
Freezing Time: 6 hours
Cuisine: American

Nutritional Information (Per Serving):
Calories: 325 | Protein: 4g | Carbohydrates: 26g | Fat: 23g | Sugar: 20g | Sodium: 150mg

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