Easy No-Churn Vanilla Bean Cheesecake Ice Cream

7/29/19

No-Churn Cheesecake Ice Cream is creamy and decadent with rich vanilla bean flavor. Satisfy your cheesecake and ice cream cravings in one frozen dessert with just four ingredients in this easy no-churn ice cream recipe. The hardest part is waiting for it to freeze. And not eating the entire batch in one sitting. 

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 Graham Cracker Chocolate Chunk No-Churn Ice Cream. Add some velvety swirls or satiny ripples like you find in Salted Ripple Chip No-Churn 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

Recommended equipment:

• 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’m 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.

How do you make no-churn cheesecake ice cream?

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 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 paste and sweetened condensed milk 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 of minutes to make it easier to scoop.

What else can you make with Vanilla Bean Paste?

• Vanilla Bean Grapefruit Curd would actually be delicious on top of this ice cream.
• Heck, you could even top it with Cherry Vanilla Almond Granola. 
• Cool off with Vanilla Bean Horchata Iced Coffee from Nutmeg Nanny.
• Vanilla Macarons from Love and Confections are absolute perfection.
• Vanilla Bean Panna Cotta with Fresh Strawberries from {i love} my disorganized life is rich, creamy, and smooth.

What can you make with this cheesecake ice cream 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.
• Add a scoop to these Gluten Free Red Velvet Brownies for Two instead of cream cheese frosting.
• 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

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 ice cream. 

I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest or Instagram!

Tag #cupcakesandkalechips!

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: 680IU | Vitamin C: 1.2mg | Calcium: 189mg | Iron: 0.1mg

Enjoy!

For more yumminess from me and my foodie friends, keep up with me on…

Facebook | Twitter | Pinterest | Instagram

Or sign up to have Cupcakes & Kale Chips delivered straight to your Inbox!