Indulge in a flavorful frozen treat with this Cheesecake Ice Cream. It’s a sweet and flavorful treat that you can make with a stand mixer in a matter of minutes.
Easy Cheesecake Ice Cream Recipe
Nothing is quite as good as a bowl of ice cream on a hot day. If you like ice cream, but you’d like to try a new flavor, make this Cheesecake Ice Cream recipe.
It won’t take long to prepare this no church cheesecake ice cream. If you’re willing to let it sit in the freezer for several hours or overnight, you can enjoy it the next day! Your family will love this tasty ice cream made with only fresh ingredients.
Why you’ll love this No Churn Cheesecake Ice Cream recipe
- Amazing flavor. It tastes as good as it sounds! Who doesn’t love both ice cream and cheesecake?
- No ice cream maker needed. You don’t need to go out and get any special equipment to make this ice cream from scratch.
- Freezer friendly. The ice cream stays good when frozen for several months, so you can continue to enjoy it as a nightly snack with your favorite toppings added to it.
How to make Cheesecake Ice Cream
Be sure to see the recipe card below for full ingredients & instructions!
- Pour your heavy cream into the bowl of your stand mixer and begin whisking it from low to high until the consistency thickens and you notice stiff peaks.
- Pour your sweetened condensed milk and vanilla extract into the bowl, along with the cream cheese and then fold the ingredients together without overmixing.
- Add your graham cracker pieces into the bowl and continue folding them into the mixture.
- Pour your mixture into a silicone ice cream tub and cover it with plastic wrap.
- Put it in the freezer for a minimum of 12 hours. However, it’s best to leave it in the freezer overnight.
Do I need an ice cream maker for this ice cream?
No, you won’t need an ice cream maker to make this Cheesecake Ice Cream. It’s easy to make without all the extra equipment.
Can I use graham cracker crumbs?
Yes, you can use graham cracker crumbs. You can make the crumbs by placing the graham crackers in a plastic sandwich bag, sealing it shut, and then rolling over them with a can of fruit or veggies to crush them into pieces.
How long does this ice cream need to freeze?
You’ll need to give the ice cream a minimum of 12 hours to freeze before eating it. Once it’s frozen, you can scoop it out into bowls or cones and enjoy.
Recipe Tips and Tricks
- Carefully wrap your Cheesecake Ice Cream before putting it in the freezer. You can store it there for three months.
- If you don’t have a silicone ice cream tube to use, you can always use a loaf pan to shape your ice cream.
- Add different extras to your ice cream if you’d like, such as chopped nuts, chocolate syrup, and sprinkles.
If cheesecake is your favorite dessert and you like ice cream, make this Cheesecake Ice Cream recipe. It’s a simple recipe to make that doesn’t require any churning.
Once you make it at home, you won’t want to buy it at the store anymore.
More ice cream recipes we love
- Baked Alaska
- No Churn Vanilla Bean Ice Cream
- Homemade Caramel Sauce (for drizzling over your ice cream)
- Homemade Strawberry Ice Cream
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Cheesecake Ice Cream Recipe (No Churn)
- 2 cups heavy cream
- 14 ounces sweetened condensed milk 1 can
- 2 ounces cream cheese softened
- 1 teaspoon pure vanilla extract
- ½ cup crushed graham crackers
- Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment.
- Start on low speed and gradually work up to high speed, beating the cream until it becomes thick and forms stiff peaks.
- Add the sweetened condensed milk, cream cheese, and vanilla extract and fold them into the cream gently– you don’t want to deflate the whipped cream.
- Next add the graham crackers and fold them in.
- Transfer the mixture to a loaf pan or silicone ice cream tub and wrap it tightly with plastic wrap.
- Place it in the freezer for at least 12 hours, preferably overnight.
- Scoop and serve with your choice of toppings. Store wrapped in the freezer for up to three weeks.