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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.
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.
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.
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!
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.
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.
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?
Frequently Asked Questions
Before we get started on the recipe, here are a few frequently asked questions to make life as easy as possible.
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.
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.
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.
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!
More gluten free ice-cream recipes
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.
Strawberry Cheesecake Ice-Cream
Ingredients
- 200 g full-fat cream cheese
- 397 g tinned condensed milk
- 1 tsp vanilla extract
- 400 ml double cream
- 250 g fresh strawberries
- 2 tbsp lemon juice
- 100 g gluten free shortbread
Instructions
- 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.
Video
Notes
- 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!
Nutrition
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Never made ice cream before but this recipe was super easy and super tasty. I cannot believe it tasted so nice
I have to be lactose free but I can digest cream without problems. I bought cans of sweetened condensed coconut milk and was wondering if that would work. Thank you!
Absolutely delicious!!! First time making ice cream and it won’t be the last! So easy to make, hardest part was waiting on it setting.
Yummy!!
Loved it. Very easy to make.