Easy No-Churn Vanilla Bean Cheesecake Ice Cream

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Cheesecake Ice Cream is creamy and decadent with rich vanilla bean flavor and tangy cream cheese, but you don’t even need an ice cream machine. Satisfy your cheesecake and ice cream cravings in one frozen dessert with just four ingredients in this easy no-churn ice cream recipe.

Easy No-Churn Cheesecake Ice Cream Recipe image with title

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

I love flavors. I love textures. And I even love colors.

When it comes to ice cream, give me something creamy filled with chunks, like No-Churn Copycat Graham Central Station Ice Cream. Add some velvety swirls or satiny ripples like you find in No-Churn Chocolate Chip Salted Caramel Ice Cream. And let’s not forget chocolate and peanut butter like this Banana Peanut Butter Chocolate Chip Ice Cream.

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

Because sometimes you just need pure, intense vanilla flavor. You’ve got it right here. This is a recipe that truly celebrates vanilla.

Easy No-Easy Cheesecake Ice Cream with two silver spoons

Vanilla Bean Cheesecake No-Churn Ice Cream

It’s rich, it’s creamy, it tastes just like cheesecake, only better because, well, it’s ice cream. Beyond that, it doesn’t require an ice cream machine to make it. 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.

What do you need to make cheesecake ice cream?

What You’ll Need

  • Cream Cheese
  • Sweetened Condensed Milk
  • Vanilla Bean Paste – you can use vanilla extract, but for the best flavor, I do recommend the paste.
  • Heavy Cream

Directions

  1. Beat the cream cheese, sweetened condensed milk, and vanilla bean paste until smooth.
  2. Set aside cream cheese mixture.
  3. Pour heavy cream into a chilled bowl.
  4. Beat the heavy cream to soft peaks.
  5. Fold the cream cheese mixture into the whipped cream very gently.
  6. Pour the mixture into a container that you can freeze and has an airtight lid.
  7. Freeze 4 to 6 hours or until frozen.
Vanilla Bean Cheesecake Ice Cream with Nielsen-Massey Vanilla Bean Paste

Brianne’s recipe pro 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 paste and sweetened condensed milk and get a nice smooth texture. This will ensure creamier ice cream.

The 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 of minutes to make it easier to scoop.

  • 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). No need to break out the big Kitchenaid mixer for this recipe.
  • 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 find these no-churn ice cream recipes always fit nicely into a 9 inch loaf pan.
Vanilla Bean No-Churn Cheesecake Ice Cream with colorful spoons

How to serve Cheesecake Ice Cream

Make sundaes

Make ice cream sandwiches

Serve dessert a la mode

Vanilla Bean Cheesecake No-Churn Ice Cream on black background

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More cheesecake ice cream recipes you can make with this base

No-Churn Vanilla Bean Cheesecake Ice Cream Recipe

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Vanilla Bean Cheesecake No-Churn Ice Cream on black background

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: 15 mins
Cook: 4 hrs
freezing time 4 hrs
Total: 4 hrs 15 mins
Servings: 12

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 Facts
Vanilla Bean Cheesecake No-Churn Ice Cream
Amount Per Serving (0.5 cup)
Calories 270 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g55%
Cholesterol 67mg22%
Sodium 191mg8%
Potassium 209mg6%
Carbohydrates 21g7%
Sugar 20g22%
Protein 6g12%
Vitamin A 680IU14%
Vitamin C 1.2mg1%
Calcium 189mg19%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

This frozen treat has the unmistakable taste of one of your favorite desserts. Made with only four ingredients and no ice cream maker, you’ll love the pure flavor of vanilla and tang of cream cheese in this super creamy cheesecake ice cream. 

Enjoy!

39 Comments
  1. Norma

    Can pure vanilla extract be substituted for the vanilla bean paste, and if so, how much vanilla extract should I use for this recipe?

    1. Brianne Cupcakes & Kale Chips

      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!

      1. rose g

        Tried it and it worked! Probably a bit more healthy as there is no saturated fats in the non-dairy topping. Great recipe!

  2. April R.

    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.

  3. Linda | Brunch with Joy

    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!

  4. 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!

  5. 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

  6. 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!!!

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