Easy No-Churn Vanilla Bean Cheesecake Ice Cream
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.
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.
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?
Ingredients
- 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 overview – scroll to the recipe card for the full set of instructions
- Beat the cream cheese, sweetened condensed milk, and vanilla bean paste until smooth.
- Set aside cream cheese mixture.
- Pour heavy cream into a chilled bowl.
- Beat the heavy cream to soft peaks.
- Fold the cream cheese mixture into the whipped cream very gently.
- Pour the mixture into a container that you can freeze and has an airtight lid.
- Freeze 4 to 6 hours or until frozen.
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.
BRIANNE RECOMMENDS:
- 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.
How to serve Cheesecake Ice Cream
Make sundaes
- Easy Hot Fudge is always a perennial favorite.
- Vanilla Bean Grapefruit Curd would make it taste like a creamsicle cheesecake.
- Strawberry Sauce from Like Mother Like Daughter is the perfect fruity topping.
Make ice cream sandwiches
- Flourless Coconut Dark Chocolate Chunk Cookies would be balanced perfectly with the vanilla.
- Vanilla Macarons from Love and Confections are absolute perfection, but try swapping the ganache for little scoops of ice cream.
- Graham Crackers or Gluten Free Graham Crackers would be a classic combination.
Serve dessert a la mode
- Add a scoop to these Gluten Free Red Velvet Brownies for Two instead of cream cheese frosting.
- Use it in Apple Cider Ice Cream Floats.
- You can never go wrong with cake and ice cream, especially when it is Strawberries and Whipped Cream Cake or Gluten Free Strawberries and Whipped Cream Cake.
More cheesecake ice cream recipes you can make with this base
- 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.
- This ice cream would make the perfect filling for the ice cream layer of this Double Vanilla Ice Cream Cake from Brown-Eyed Baker.
No-Churn Vanilla Bean Cheesecake Ice Cream Recipe
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Vanilla Bean Cheesecake No-Churn 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
- 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
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!
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rose g says
Can I make this using non-dairy whipped topping rather than whipping cream?
Brianne Cupcakes & Kale Chips says
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!
rose g says
Tried it and it worked! Probably a bit more healthy as there is no saturated fats in the non-dairy topping. Great recipe!
Brianne Cupcakes & Kale Chips says
Fantastic news, Rose. Thank you for letting us know!
Cindy says
Where did you get the little freezer cups?
Brianne Cupcakes & Kale Chips says
Hi Cindy! My dad found them for me at an estate sale. I just love them!
Katherine says
Yummmm… Love the cheesecake flavor! So easy too.
Vivi says
Hi Briane
please one pint is = 1 liter (1.000ml) or 473ml?
Thanks.
Vivi
Brasil
Maureen Chapman says
Soft serve alone! Or coffee with a slather of caramel or crunchies!
Carrie @Frugal Foodie Mama says
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. 😉
Brianne @ Cupcakes & Kale Chips says
It really amps up the creamy flavor!
Shaina says
Ice cream and cheesecake?! And I don’t even need an ice cream maker?! Yes, please!!!
Brianne @ Cupcakes & Kale Chips says
I know, heaven! 🙂
Laura Dembowski says
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!!!
Brianne @ Cupcakes & Kale Chips says
I know, that vanilla bean paste is amazing!
April R. says
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.
Brianne @ Cupcakes & Kale Chips says
Ha, I love soft serve, but always add a crunch topping 🙂
Becca from It's Yummi! says
I’m seriously in love with the whole no-churn idea, Brianne! This ice cream looks amazing!
Brianne @ Cupcakes & Kale Chips says
It’s so easy, though I do need to get back to making more traditional ice creams. But this is a nice quick fix!
Terri/Love and Confections says
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!
Brianne @ Cupcakes & Kale Chips says
It’s fin to play around with because it’s so easy!
Terri C says
This sounds wonderful ! Love vanilla and cheesecake . Wow!
Brianne @ Cupcakes & Kale Chips says
Isn’t it a great combo?!
Linda | Brunch with Joy says
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!
Brianne @ Cupcakes & Kale Chips says
It adds a nice tangy flavor!
[email protected] Tastes Good says
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!
Brianne @ Cupcakes & Kale Chips says
I know, it would be fabulous with some of the awesome cookies and cakes!
Shanna @ pineapple and coconut says
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
Brianne @ Cupcakes & Kale Chips says
This vanilla bean past is so amazing, I want to make more simple-ice vanilla ice creams with it!
Zainab says
I live by that vanilla bean paste!! It’s a must in my kitchen. Just love this ice cream 🙂
Brianne @ Cupcakes & Kale Chips says
Thanks! Yes, I need to keep it on hand more often!
Rachel @ {i love} my disorganized life says
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!
Brianne @ Cupcakes & Kale Chips says
It’s a much easier thing to have on your list than macarons 😉
Liz says
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!!!
Brianne @ Cupcakes & Kale Chips says
I can eat ice cream any day of the year!
Alice @ Hip Foodie Mom says
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!!
Brianne @ Cupcakes & Kale Chips says
Someone on FB was chatting about purple backgrounds recently, so I had to try it!