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!
Course Dessert
Cuisine American
Keyword cheesecake no-churn ice cream, frozen desserts, gluten free desserts, ice cream, vegetarian
Prep Time 15 minutes
Cook Time 4 hours
freezing time 4 hours
Total Time 4 hours 15 minutes
Servings 12
Calories 270kcal
Author Brianne @ Cupcakes & Kale Chips


  • 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


  • 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.



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