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 Time 15 minutes
Cook Time 4 hours
freezing time 4 hours
Total Time 4 hours 15 minutes
Servings 12
Calories 270kcal
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: 13.6% | Vitamin C: 1.4% | Calcium: 18.9% | Iron: 0.6%