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

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.

Video

Nutrition