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no churn cheesecake ice cream with graham crackers

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 6 votes
Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes
Course Dessert
Servings 10 people
Calories 330 kcal



  • 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.


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


Calories: 330kcal | Carbohydrates: 26g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 85mg | Sodium: 114mg | Potassium: 199mg | Fiber: 1g | Sugar: 23g | Vitamin A: 882IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 1mg
Keyword cheesecake, frozen, ice cream
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