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Satisfy all of your dessert cravings with this easy no-churn Cheesecake Ice Cream. It is incredibly 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.
Whip the cream. In the chilled bowl, use a hand mixer or stand mixer to whip the heavy cream to soft peaks.
Make the cheesecake ice cream base. 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?
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Amazing and so easy! I added some pecans and caramel and used this as a base to a turtle cheesecake ice cream cake. It turned out perfect!!
This was way too rich for me. It did not taste much like cheesecake ice cream. I am sorry I do not recommend this recipe.
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.