No Churn Cheesecake Ice Cream

This quick and easy no churn recipe has everything you love about sweet and savory cheesecake combined with the frosty joy of homemade ice cream. No ice cream maker necessary for this incredible cream cheese treat!

5 from 17 votes

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Prep Time 10

Cook Time 12

Total Time 12 10

Course Dessert

Servings people

Calories 330 kcal

Equipment

Ingredients

2 cups heavy cream
14 ounces sweetened condensed milk
2 ounces cream cheese softened
1 teaspoon vanilla bean paste
½ cups graham cracker crumbs

Instructions

Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually work up to high speed, beating the cream until it becomes thick and forms stiff peaks.
Add the sweetened condensed milk, cream cheese, and vanilla extract and fold them into the cream gently, being careful not to deflate the whipped cream.
Next fold in the graham cracker crumbs.
Transfer the mixture to a loaf pan or silicone ice cream tub and wrap it tightly with plastic wrap.
Place the ice cream in the freezer for at least 12 hours, preferably overnight.
Scoop and serve with your choice of toppings.

Notes

Store ice cream in an airtight container in the freezer for up to three weeks.

Nutrition

Keyword cheesecake, frozen, ice cream