@crumblybyshubham: Creamy, tangy, fruity, and packed with cheesecake flavor - this Strawberry Cheesecake Ice Cream is everything you want in a summer dessert. Swirls of strawberry jam and crunchy vanilla wafer pieces make every scoop irresistible. And the best part? It’s completely no-churn, so you don’t even need an ice cream machine! INGREDIENTS Cream cheese - 8 oz / 227 g, softened Sweetened condensed milk - 14 oz / 397 g Vanilla bean paste or vanilla extract - 2 tsp Salt - 1/2 tsp Heavy whipping cream - 2 cups / 470 ml Strawberry jam - 1/2 cup / approximately 160 g Vanilla wafers (I used Nilla Wafers) - 1 cup / 80 g, about 20 g roughly crushed METHOD - Add the softened cream cheese to a large bowl and beat until completely smooth and creamy. - Add the sweetened condensed milk, vanilla, and salt and beat until smooth and well combined. - In a separate bowl, whip the cold heavy cream until stiff peaks form. - Gently mix the cream cheese mixture into the whipped cream until smooth and fluffy. - Spread about 1/3 of the ice cream mixture into a loaf pan or container lined with parchment paper. - Spoon over some of the strawberry jam and spread whole wafers. - Repeat the layers and finally top with the remaining mixture and jam. Swirl the jam and add crushed wafers on the top. - Cover and freeze for at least 6-8 hours or overnight, until firm. - Let sit at room temperature for about 10 minutes before scooping. #strawberrydessert #cheesecakeicecream #homemadeicecream #summerdessert #easydessert

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Friday 28 August 2026 18:09:38 GMT