No Churn Strawberry Cheesecake Ice-Cream (Gluten Free)


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This easy gluten free Strawberry Cheesecake Ice-Cream is the BEST no-churn ice cream recipe. Made with condensed milk, fresh strawberries and gluten free shortbread, this is a great summer dessert recipe and completely gluten free.

a scoop of strawberry cheesecake ice cream.

If you’ve ever been put off making your own homemade no churn ice-cream before because you think it’s too difficult, then stop right there.

Because my gluten free strawberry cheesecake ice-cream recipe is SO easy and you don’t need an ice cream maker or any churning at all!

With a few simple ingredients you can make this easy summer dessert in around 15 minutes and then just let the freezer do its magic.

This strawberry cheesecake ice cream recipe is a frozen version of my favourite gluten free strawberry cheesecake. A gluten free ice-cream recipe everyone will love.

And if you’ll love this, why not give my Gluten Free Cookie Dough Ice Cream or my Gluten Free Crunchie Ice Cream recipes a go next?

And don’t forget my easy Frozen Strawberry Yoghurt Bites for a healthier dessert idea.

A bowl of strawberry cheesecake ice cream.A bowl of strawberry cheesecake ice cream.

Why make this recipe?

  • No Churn: This homemade no churn ice cream recipe with condensed milk is a secret hack to achieving THE tastiest ice-cream without an ice-cream machine.
  • Gluten Free: I make this strawberry cheesecake ice cream recipe using gluten free shortbread to ensure it’s completely coeliac-safe. Nobody would even know!
  • Quick and Easy: The last thing you want to be doing when it’s hot is spending time in the kitchen. This only takes 15 minutes of prep and the freezer does the rest.
  • Great for kids: Get the family involved – kids will love swirling the strawberry sauce through the ice-cream and whipping up the ice-cream base. 
a scoop of strawberry cheesecake ice cream with a bowl of ice cream.a scoop of strawberry cheesecake ice cream with a bowl of ice cream.

Ingredients and Substitutions

This gluten free dessert is basically a rich and creamy vanilla cream cheese ice-cream, swirled with blended fresh strawberries and crumbled gluten free shortbread.

I adore ice-cream with lots of texture and ‘bits’, so for me this is the perfect treat.

To make this strawberry cheesecake ice-cream recipe you will need:

  • Cream Cheese: This must be full-fat cream cheese. A lighter or reduced fat cream cheese won’t work when making ice-cream. I recommend using Philadelphia but any full fat cream cheese should work.
  • Condensed Milk: I use a tin of condensed milk which is the perfect amount for this recipe. This is the magic ingredient which adds sweetness and helps the ice-cream to set without needing any churning!
  • Vanilla Extract: This adds that classic ice-cream flavour. I also always use vanilla extract when making my gluten free strawberry cheesecake recipe too.
  • Double Cream: In the US you’ll need heavy cream or whipping cream. This is whipped up to create a fluffy and thick texture for the ice-cream base.
  • Strawberries: I recommend using fresh strawberries rather than frozen. The latter will go mushy when defrosted and then may crystallise when refrozen. 
  • Lemon Juice: This adds a lovely flavour to the recipe and helps the strawberry sauce become more jam-like. Fresh is best but you can use bottled.
  • Gluten Free Shortbread: You can use homemade gluten free shortbread or a pack from the free from aisle. Whichever is easiest for you!

How to make Strawberry Cheesecake Ice-Cream

There’s a printable recipe card below. But this recipe is so easy I’ve got step-by-step photos to guide you and a handy video too!

Blend the strawberries in a food processor then dollop onto the ice-cream.Blend the strawberries in a food processor then dollop onto the ice-cream.

1. Firstly, add the strawberries and lemon juice to a food processor and pulse until they are blended – it’s up to you how smooth you want them, but I like it so they still have some chunks to add texture. Set to one side.

2. Add the cream cheese to a large mixing bowl and beat with an electric whisk for around 30 seconds until smooth. Add the condensed milk and vanilla extract and beat together with the whisk for around 1 minute until combined.

Add the shortbread and then swirl the ice-cream mixture.Add the shortbread and then swirl the ice-cream mixture.

3. Pour in the double cream and beat with the whisk for around 5 minutes until it starts to form soft peaks. Once this happens stop whisking – you don’t want to over-whisk the mixture.

4. Pour half of the ice-cream mixture into a 24cm square baking tin. Dollop half the blended strawberries randomly on top and crumble over half of the gluten free shortbread. Use a knife to swirl the strawberries and biscuit into the mixture so it creates a ripple.

The strawberry cheesecake ice-cream mixture frozen (left) and in a scoop (right).The strawberry cheesecake ice-cream mixture frozen (left) and in a scoop (right).

5. Pour the rest of the mixture on top and repeat with the remaining strawberries and biscuits. Once swirled, smooth out the top and freeze for around 5 hours until set.

Don’t forget to check out my FAQs below before getting started as this will answer all the questions I get asked about this gluten free ice-cream recipe.

And here is a handy step-by-step video to guide you through how to make my gluten free strawberry cheesecake ice-cream:

Variations

To me this recipe is delicious as it is, but of course there are some fun variations you can do to mix it up a little bit!

  • Swap the Strawberries: If you want to try this cheesecake ice-cream but don’t like strawberries, don’t worry. Try swapping them for raspberries or blueberries instead.
  • Swap the Shortbread: Don’t have gluten free shortbread? You can use Digestive biscuits or Graham crackers instead.
  • Add Chocolate: For an extra treat why not add some white chocolate chips to the mixture for a white chocolate and strawberry cheesecake ice-cream?
a bowl of strawberry cheesecake ice cream.a bowl of strawberry cheesecake ice cream.

Frequently Asked Questions

Before we get started on the recipe, here are a few frequently asked questions to make life as easy as possible.

Is strawberry ice-cream gluten free?

A lot of ice-cream is gluten free but some varieties do contain wheat or gluten so it’s always best to double check. If you’re new to gluten free, my guide to starting a gluten free diet will help! Strawberry cheesecake ice cream would usually not be gluten free as it contains biscuit – but this version is! Likewise, if you don’t need it to be gluten free, you can use normal shortbread instead.

How do you make strawberry cheesecake ice-cream without a machine?

There is a simple ingredient which means you can make homemade, no churn ice-cream and that is condensed milk.
For some magical reason, this ingredient stops crystals forming and helps to create a sweet and creamy ice-cream without the need for a machine. Magic!
The rest of the ingredients are all very simple and it means you can literally whip this up in minutes – then let the freezer do the rest of the work.

Do I need any special equipment to make gluten free ice-cream?

Luckily you don’t need to splash out on an ice-cream maker to make this strawberry cheesecake ice-cream. 
You want to use an electric whisk like this to beat the mixture at various stages, unless you have very strong arms! Otherwise you just need a tin to freeze it in – I used a 24cm square pan.

Can I make this ice-cream recipe dairy free/vegan?

I know a lot of my recipes are easily adapted, but in this case I wouldn’t recommend switching out the ingredients for substitutes.
Dairy free condensed milk is tricky to find (I always use this one when I need it but it’s particularly pricey at the moment) and the double cream and cream cheese are all essential components.I’d definitely like to experiment with making dairy free ice-cream but with this recipe it will require more than a straight swap.
I would however recommend you check out my Frozen Raspberry Yoghurt Recipe which can easily be made with a dairy free yoghurt as a substitute – and it’s absolutely delicious! I’ll have to get to work experimenting with a vegan or dairy free version of this, but if you have any tips do let me know in the comments.

For the perfect summer dessert, here is my no-churn, gluten-free strawberry cheesecake ice-cream recipe.

Filled with summer flavours and easy to prepare – with no churning or ice-cream machine needed. You’re going to love it!

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.

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  • Add the strawberries and lemon juice to a food processor and pulse until they are blended – it’s up to you how smooth you want them, but I like it so they still have some chunks to add texture. Set to one side.

  • Add the cream cheese to a large mixing bowl and beat with an electric whisk for around 30 seconds until smooth.

  • Add the condensed milk and vanilla extract and beat together with the whisk for around 1 minute until combined.

  • Pour in the double cream and beat with the whisk for around 5 minutes until it starts to form soft peaks. Once this happens stop whisking – you don’t want to over-whisk the mixture.

  • Pour half of the ice-cream mixture into a 24cm square baking tin. Dollop half the blended strawberries randomly on top and crumble over half of the gluten free shortbread. Use a knife to swirl the strawberries and biscuit into the mixture so it creates a ripple.

  • Pour the rest of the mixture on top and repeat with the remaining strawberries and biscuits. Once swirled, smooth out the top and freeze for around 5 hours until set.

  • For serving: Remove from the freezer around 20 minutes before scooping and let the ice-cream warm slightly at room temperature. Dip a metal ice-cream scoop in hot water to aid with scooping. Check out the blog post above for my FAQs!

Serving: 1g | Calories: 330kcal | Carbohydrates: 27g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Cholesterol: 66mg | Sodium: 134mg | Fiber: 1g | Sugar: 23g

delicious gluten free meals a cookbook by sarah howellsdelicious gluten free meals a cookbook by sarah howells

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Want more gluten free meals inspiration? My debut cookbook, Delicious Gluten Free Meals, has 100+ gluten free recipes, from breakfast and lunch ideas to dinners, desserts and sides.



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