This post may contain affiliate links. Read my disclosure policy.
Satisfy all of your dessert cravings with this easy no-churn Cheesecake Ice Cream. It is so creamy and decadent with rich vanilla flavor and tangy cream cheese. Plus, it only has four ingredients and you don’t even need an ice cream maker!
Cheesecake Ice Cream – No Machine Needed!
When it comes to ice cream, I usually want something creamy and filled with chunks, like No-Churn Copycat Graham Central Station Ice Cream. Or maybe some velvety swirls or satiny ripples like you find in No-Churn Chocolate Chip Salted Caramel Ice Cream. Then other times I need my chocolate and peanut butter fix like this Banana Peanut Butter Chocolate Chip Ice Cream.
So why, oh why would I make something that looks so, well, vanilla?
Because in this case, it’s rich, it’s creamy, and it tastes just like cheesecake. Well, cheesecake with the purest and most intense vanilla flavor. Only it’s better because it’s ice cream. And ice cream is always my favorite gluten free dessert!
The tang of the cream cheese gives this ice cream that true cheesecake-iness, but the essence of the vanilla still shines through, with neither of the flavors overpowering the other. It’s smooth and just absolutely luscious. And you don’t even need an ice cream machine to make it.
What You’ll Need
Yes, you only need four ingredients. Here is a quick overview, but keep reading for more of my tips and tricks. Then scroll all the way to the recipe card for the full amounts and detailed instructions.
- Cream Cheese. You can use regular or light. Just make sure it is softened to room temperature.
- Sweetened Condensed Milk. Either regular or fat free will work.
- Vanilla Bean Paste. You can use vanilla extract, but for the best vanilla flavor, I do recommend the paste.
- Heavy Cream. Keep it well chilled in the fridge until you are ready to whip it.
How to Make No-Churn Cheesecake Ice Cream
Before you get started, I recommend popping a large metal bowl into the fridge or freezer for a few minutes to help your cream whip more easily.
Make the cream cheese mixture. In a small bowl, blend cream cheese, sweetened condensed milk, and vanilla bean paste until smooth. Set it aside.
Make the cheesecake ice cream base. In the chilled bowl, use a hand mixer or stand mixer to whip the heavy cream to soft peaks. Then gently fold in the cream cheese mixture. It is fine if a few streaks remain.
Freeze the ice cream. Pour the mixture into a freezer-safe container, such as a 9-inch loaf pan. Cover or wrap with plastic wrap and freeze for at least 4 hours or until it is frozen.
Tips for Success
Use good quality vanilla. Vanilla Bean Paste really gives that intense vanilla flavor, but a higher-end extract will be delicious too.
Have the ingredients at the right temperature. This will ensure you end up with the smoothest ice cream. Make sure your cream cheese is at room temperature so that it will blend easily. The heavy cream should be very cold. I also recommend putting your bowl in the fridge or freezer. The colder everything is, the easier it will whip up without overbeating.
Fold gently. You want to carefully fold the cream cheese mixture into the whipped cream to avoid deflating it. This gives your ice cream a lighter, creamier consistency.
Scoop it soft. If you’ve put the ice cream in the freezer overnight, you may need to let it sit out for a couple of minutes to make it easier to scoop. Be patient and don’t try to microwave it.
How to Serve Cheesecake Ice Cream
There really isn’t a wrong way to enjoy cheesecake ice cream. Of course, you can make sundaes with a slathering of Easy Hot Fudge. Or go for something fruity like Vanilla Bean Grapefruit Curd or Strawberry Sauce. But there are many other desserts that pair perfectly with a cool and creamy addition.
- Make ice cream sandwiches. Scoop some between two Flourless Coconut Dark Chocolate Chunk Cookies or Gluten Free Graham Crackers.
- Have cake and ice cream. It’s lovely alongside a piece of Strawberries and Whipped Cream Cake or Gluten Free Strawberries and Whipped Cream Cake.
- Top a cobbler or crisp. Fruit desserts like Gluten Free Peach Cobbler or Gluten Free Apple Crisp are better with ice cream.
- Have pie a la mode. You know there is nothing better than topping your Gluten Free Pecan Pie or Gluten Free Blueberry Pie with a scoop.
- Sip some floats. Add cheesecake ice cream to a glass of root beer or try Apple Cider Ice Cream Floats.
- Up the indulgence of another dessert. It puts Strawberry Nutella Crepes over the top, or is a decadent alternative to cream cheese frosting on Gluten Free Red Velvet Brownies for Two.
Variations
You can even use the same base to make even more flavors of no-churn cheesecake ice cream. Here are some ideas.
- Add some swirls and bits for Caramel Toffee Chocolate Chip Cheesecake Ice Cream.
- Pour it in a springform pan to make Nutella Chocolate Chip No-Churn Cheesecake Ice Cream Cake.
- Use up leftover brownies in No-Churn Nutella Brownie Cheesecake Ice Cream.
- Start thinking about fall flavors with Cheesecake Caramel Apple Ice Cream.
Things You’ll Need
HAND MIXER: This whisk attachment on this simple, inexpensive hand mixer is perfect for whipping the cream. No need to break out the big tand mixer.
SPATULAS: I like to use the large silicone spatula for folding the ice cream mixture together.
ICE CREAM SCOOP: I am big fan of this one because it digs in well even if your ice cream is a little hard.
CONTAINERS: Though a 9 inch loaf pan fits this batch of ice cream nicely, if you want to store it for longer and prevent freezer burn, these resealable containers are a great option.
No-Churn Cheesecake Ice Cream
Ingredients
- 8 oz cream cheese, light or regular, at room temperature
- 14.5 oz sweetened condensed milk, regular or fat free
- 1 Tablespoon vanilla bean paste or vanilla extract
- 1 pint heavy cream, well chilled
Instructions
- Place a large glass or metal bowl in the refrigerator or freezer for whipping the cream.
- Using an electric mixer or whisk attachment, beat together the cream cheese, sweetened condensed milk, and vanilla bean paste until smooth. Set aside.
- In the chilled bowl, using an electric mixer or whisk, beat the heavy cream to soft peaks.
- Gently fold the cream cheese mixture into the whipped cream.
- Pour the mixture into a container that you can freeze and has an airtight lid, cover, and place in the freezer for at least 4 hours or until frozen.
Did you make this?
Leave a rating below and tag @cupcakekalechip on Instagram and hashtag it #cupcakesandkalechips
I happen to have an ice cream maker and I’m wondering if that would work with this recipe or if this is really better as a no churn. I really would like to use my ice cream maker unless it would mess up the freezing of this recipe.
You really wouldn’t want to put this in an ice cream maker. These types of recipes are not meant for that.
Can pure vanilla extract be substituted for the vanilla bean paste, and if so, how much vanilla extract should I use for this recipe?
Norma, depending on how strong of a vanilla flavor you want, you can add 2-3 teaspoons or even up to a full tablespoon.
Can I make this using non-dairy whipped topping rather than whipping cream?
Hi Rose! I’ve never tried to make no-churn ice cream using anything but real whipping cream, so I guarantee good results, but I would love to hear about it if you decide to try making it with non-dairy topping. Good luck!
Tried it and it worked! Probably a bit more healthy as there is no saturated fats in the non-dairy topping. Great recipe!
Fantastic news, Rose. Thank you for letting us know!
Where did you get the little freezer cups?
Hi Cindy! My dad found them for me at an estate sale. I just love them!
Yummmm… Love the cheesecake flavor! So easy too.
Hi Briane
please one pint is = 1 liter (1.000ml) or 473ml?
Thanks.
Vivi
Brasil
Soft serve alone! Or coffee with a slather of caramel or crunchies!
This ice cream sounds crazy amazing! I love the combination of the vanilla bean with the cheesecake. And no-churn is ALWAYS a winner in my book. 😉
It really amps up the creamy flavor!
Ice cream and cheesecake?! And I don’t even need an ice cream maker?! Yes, please!!!
I know, heaven! 🙂
This looks so creamy and amazing! I want a scoop even though it’s like 0 outside. Oh, and that vanilla bean paste is one of my favorite things ever!!!
I know, that vanilla bean paste is amazing!
My favorite ice cream has swirls and chunks but, I won’t turn down smooth, soft serve either. This recipe looks awesome. I’m definitely trying this one. Thanks for sharing.
Ha, I love soft serve, but always add a crunch topping 🙂
I’m seriously in love with the whole no-churn idea, Brianne! This ice cream looks amazing!
It’s so easy, though I do need to get back to making more traditional ice creams. But this is a nice quick fix!
You are the queen of no-churn ice cream! I love the simple vanilla flavor – sometimes that’s all you need to hit the spot. Thanks for participating this week Brianne!
It’s fin to play around with because it’s so easy!
This sounds wonderful ! Love vanilla and cheesecake . Wow!
Isn’t it a great combo?!
Oh my, vanilla bean ice cream is my favorite. Adding cream cheese makes it a top notch vanilla bean cheesecake ice cream. And you said no churning required? I’m in!
It adds a nice tangy flavor!
I love no churn ice cream just about any way you serve it to me 🙂 I love the smooth texture and this vanilla bean cheesecake flavor sounds wonderful! I plan on making this to go with so many of the wonderful #vanillaweek recipes!
I know, it would be fabulous with some of the awesome cookies and cakes!
I am not the biggest ice cream fan, there are only a few flavors I like and a GOOD vanilla bean is one of them. I always use the vanilla bean paste when I make homemade ice cream. I love that this is no churn. That means ice cream in my face even faster. ha ha ha
This vanilla bean past is so amazing, I want to make more simple-ice vanilla ice creams with it!
I live by that vanilla bean paste!! It’s a must in my kitchen. Just love this ice cream 🙂
Thanks! Yes, I need to keep it on hand more often!
I love how easy this recipe is! I’ve yet to try making no-churn, but it’s totally on my list! And those vanilla bean speckles are to die for!
It’s a much easier thing to have on your list than macarons 😉
The wind chills are sub-zero today, but I still wouldn’t refuse a bowl of your marvelous cheesecake ice cream! I’m a huge fan of NM’s vanilla paste, too!!!
I can eat ice cream any day of the year!
Brianne, love this ice cream!! and love the cream cheese!! this ice cream looks perfect! and love the purple background, really makes the ice cream pop!!
Someone on FB was chatting about purple backgrounds recently, so I had to try it!