I love cheesecake. I love everything cheesecake. There is nothing better than a fresh slice of creamy cheesecake, except maybe a big bowl of homemade no churn cheesecake ice cream! I have died and gone to heaven.
A lot of time is spent in the kitchen creating sweet treats centered around cream cheese. We are kind of obsessed with it at our house. I have an amazing cheesecake mousse that I love to make in the summer and fall topped with fresh fruits, especially peaches.
We are a big ice cream family, and I love making my own, but I often find that preparing the ice cream maker(I always forget to freeze the bowl), is just too much for me. That is where this no churn cheesecake ice cream or (
cream cheese ice cream) comes in for the win.
This cheesecake ice cream is so stinking easy, you’ll wonder why you haven’t been making ice cream all these years. It has only 4 ingredients, and even the most beginner ice cream maker can whip this tasty treat out.
You can use this simple cheesecake ice cream as a base for so many different ice cream options! You can add fruits to it before freezing, my favorites are strawberries and raspberries. You can also mix in some crushed graham crackers as well and lightly mix them into the cream before freezing.
This is also so good just plain. You can top the plain cheesecake ice cream with fresh fruits, caramels and fudge sauces and so much more!
How do you make this no churn cheesecake ice cream?
Watch this video, or read below!
First, whip 14 oz oof heavy cream until it has stiff peaks. Don’t whip too much or it will become butter~
Second, mix 1 8oz package of room temperature cream cheese, vanilla, and 1 can of sweetened condensed milk until well blended.
Mix the whipped cream into the cream cheese mixture by hand until all combined well.
Now, pour the mixture into a dish and freeze it for about 4 hours. I use a baking dish that allows it to freeze quite quickly.
Before serving, let it sit out for about 5- 10 minutes to soften a bit.
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I love serving this plain but it is also amazing with some fruit on top, or some mixed in before freezing!
This no churn cheesecake ice cream is so, so creamy!
Its not icy at all. I love the sweet and tangy cheesecake flavor.
You could also use this as a base and add chocolate to it, or swirls of caramel and salt and make a salted caramel cheesecake ice cream. Oh gosh wouldn’t that be dreamy.
My kids love it topped with fresh raspberries and strawberries. This cream cheese ice cream cannot be beat.
Try out these amazing summertime treats too!
Cream Cheese Ice Cream Recipe:
No Churn Cheesecake Ice Cream
How to make the creamiest, dreamiest no churn cheesecake ice cream. This cream cheese ice cream is so easy to make and tastes amazing! You do not need an ice cream maker to create creamy, smooth ice cream.
- 8 oz cream cheese room temperature
- 14 oz heavy cream
- 1 tbsp vanilla
- 1 can Sweetened condensed milk
I use my KitchenAid to make this ice cream
Whip your heavy cream in the mixer until you have formed stiff peaks. Set aside
Now, mix your cream cheese, vanilla, and sweetened condensed milk until it is completely smooth
Fold the whipped cream into the cream cheese mixture until completely combined. If not, you will get frozen ribbons of whipped cream. Trust me on this.
I like to pour mine into a baking dish or bread pan and let it freeze for about 4 hours or more.
This is the lightest and creamiest cream cheese ice cream!
Trust me, you will be making this again and again.
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