Easy No-Churn Vanilla Bean Cheesecake Ice Cream

5 from 2 votes
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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!

Two scoop of cheesecake ice cream in a frosty metal dish on a black tabletop with a purple background.

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.

Easy No-Easy Cheesecake Ice Cream with two silver spoons

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.

Looking down at two dishes of Vanilla Bean Cheesecake Ice Cream with a bottle of Nielsen-Massey Vanilla Bean Paste

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.

Vanilla Bean No-Churn Cheesecake Ice Cream with two colorful spoons

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.

Variations

You can even use the same base to make even more flavors of no-churn cheesecake ice cream. Here are some ideas.

Vanilla Bean Cheesecake No-Churn Ice Cream and two small metal spoons on black background

Things You’ll Need

Brianne Recommends

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.

Two metals cups of cheesecake ice cream on a black tabletop with a purple background.
5 from 2 votes

No-Churn Cheesecake Ice Cream

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!
Prep: 15 mins
Freezing time 4 hrs
Total: 4 hrs 15 mins
Servings: 12 servings

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.
Nutrition Facts
No-Churn Cheesecake 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.

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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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