Vanilla Bean Cheesecake No-Churn Ice Cream

6/21/17

The pure essence of vanilla and the irresistible tang of cheesecake in a rich and creamy frozen dessert. Only four ingredients and no ice cream maker needed!

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Vanilla Bean Cheesecake No-Churn Ice Cream has the pure essence of vanilla and irresistible tang of cream cheese in a super creamy homemade ice cream recipe. This cheesecake ice cream has the unmistakable flavor of your favorite dessert indulgence. Grab only four ingredients and put away the ice cream maker to whip up a batch of this easy no-churn ice cream. Check out the recipe video below!

Disclosure: Nielsen-Massey Vanillas, Bob’s Red Mill, Silpat, Quirk Books and Dixie Crystals/Imperial Sugar are providing bloggers with product samples to use for #VanillaWeek. All opinions stated are my own.

No-Churn Vanilla Bean Cheesecake Ice Cream

It’s rich, it’s creamy, it tastes just like cheesecake, only better because, well, it’s ice cream. And, beyond that, it’s ice cream that doesn’t require and ice cream machine to make it. 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. And it’s smooth and just absolutely luscious. I am so tempted to just grab another scoop or two as I sit here writing this. And I already had some tonight. It’s that good, people!

I love flavors. I love textures. I even love colors. I And I especially love contrasting but balanced flavors and textures, even moreso when there are pretty colors. And when it comes to ice cream, give me something creamy filled with chunks, like Graham Cracker Chocolate Chunk No-Churn Ice Cream. Something smooth with an element of crunch, like Caramel Toffee Chip Cheesecake No-Churn Ice Cream. Then add some velvety swirls or satiny ripples like you find in Salted Ripple Chip No-Churn Ice Cream for good measure.

As far as other foods, well, if it’s fruity, I want something nutty for balance. Sweet and salty – I’m all in. Chocolate and peanut butter – #winning. Black with white, butternut squash orange with cranberry-red pomegranates and a white pop of goat cheese.

So why, oh why would I make something that looks so, well, vanilla?

Because it’s #VanillaWeek, and our awesome sponsor Nielsen-Massey Vanillas sent me a selection of extracts and, my favorite, Vanilla Bean Paste. Do you want to talk about the most pure, intense vanilla flavor? You’ve got it right here. So I knew that I had to make a recipe that truly celebrated this amazing vanilla, but I had to add a little something to it.

Soooo, Vanilla Bean Cheesecake No-Churn Ice Cream. Really, what more could you want?

Vanilla Bean Cheesecake No-Churn Ice Cream Recipe Tips:

• While Vanilla Bean Paste really gives that intense vanilla flavor, you could also use a good quality vanilla extract.
• Make sure your cream cheese is at room temperature so that you can blend it with the vanilla bean past and sweetened condensed mils and get a nice smooth texture. This will ensure creamier ice cream.
• But your heavy cream should be very cold. I also recommend putting your bowl and beaters in the fridge or freezer. The colder everything is, the easier it will whip up without overbeating.
• You want to gently fold the cream cheese mixture into the whipped cream to avoid deflating it. Again, this produces creamier ice cream.
• If you’ve put the ice cream in the freezer overnight, you may need to let it sit out for a couple minutes to make it easier to scoop.

What do you need to make Vanilla Bean Cheesecake No-Churn Ice Cream?

• No-churn ice cream is made by folding sweetened condensed milk into whipped heavy cream.
• As I mentioned, you get the best vanilla flavor from Vanilla Bean Paste.
• A hand mixer with a whisk attachment makes it quicker and easier to whip your cream, though a whisk works too (and burns off some of those ice cream calories).
• I’m a big fan of this ice cream scoop because it digs in well even if your ice cream is a little hard.
• I’ sure there are better options for containers, but I find these no-churn ice cream recipes always fit nicely into a 9 inch loaf pan.

If you still want more “stuff” in your ice cream, try these…

• Nutella Brownie Cheesecake No-Churn Ice Cream
• Browned Butter Pecan Fudge Ripple No-Churn Ice Cream
• Funky Monkey PB Ripple Chip Ice Cream

If you just want classic Vanilla Bean Cheesecake, check out the recipe from Wine and Glue. This ice cream would make the perfect filling for the ice cream layer of this Double Vanilla Ice Cream Cake from Brown-Eyed Baker. And if you are looking for another recipe to use that Vanilla Bean Paste you bought, cool off with Vanilla Bean Horchata Iced Coffee from Nutmeg Nanny.

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Vanilla Bean Cheesecake No-Churn Ice Cream

Rich, creamy, and super decadent, you can satisfy your cheesecake cravings and ice cream cravings with just four ingredients in this easy cheesecake ice cream recipe. The hardest part is waiting for it to freeze. And not eating the entire batch in one sitting. If you love this no-churn ice cream recipe as much as we do, I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!

Print Recipe

Vanilla Bean Cheesecake No-Churn Ice Cream

The pure essence of vanilla and the irresistible tang of cheesecake in a rich and creamy frozen dessert. Only four ingredients and no ice cream maker needed!

Prep Time15 mins

Cook Time4 hrs

freezing time4 hrs

Total Time4 hrs 15 mins

Course: Dessert

Cuisine: American

Keyword: cheesecake no-churn ice cream, frozen desserts, gluten free desserts, ice cream, vegetarian

Servings: 12

Calories: 270kcal

Author: Brianne @ Cupcakes & Kale Chips

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
• 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 until frozen.

Nutrition

Serving: 0.5cup | Calories: 270kcal | Carbohydrates: 21g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 67mg | Sodium: 191mg | Potassium: 209mg | Sugar: 20g | Vitamin A: 13.6% | Vitamin C: 1.4% | Calcium: 18.9% | Iron: 0.6%

Enjoy!

Originally published on February 2, 2015. Updated with video and republished on June 21, 2017.

And here are all of today’s amazing #VanillaWeek recipes…

• Berry Vanilla and Yogurt Loaf Cake from Take A Bite Out of Boca.
• Vanilla Glazed Cinnamon Raisin Biscuits from Frugal Foodie Mama.
• I Love You Strawberry Cake from Hip Foodie Mom.
• Slow Cooker Cinnamon Roll Casserole from It’s Yummi.
• Strawberry Vanilla Cream Pie from That Skinny Chick Can Bake.
• Vanilla Balsamic Roast Chicken Thighs from Pineapple and Coconuts.
• Vanilla Bean Cream Puffs from Taste Cook Sip.
• Vanilla Bean Panna Cotta with Fresh Strawberries from {i love} my disorganized life.
• Vanilla Cinnamon Candied Pecans from Big Bear’s Wife.
• Vanilla Macarons from Love and Confections.
• White Chocolate Dipped Snickerdoodles from Life Tastes Good.