Cheesecake Ice cream, there is nothing to refresh your palate than this refreshing creamy ice cream with the perfect crunch from graham cracker crumble. Cheesecake fans, this is your ice cream.
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Why you'll love this recipe
- No ice cream machine is needed to make fabulous homemade creamy cheesecake ice.
- This is a great base recipe and so many flavors can be added to the mixture.
- Cream cheese ice cream has 5 ingredients to deliciousness.
- Homemade no-churn cheesecake ice cream is decadently delicious with pure flavors.
Ingredient List
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- Cream cheese
- Sweetened condensed milk
- Heavy cream
- Graham crackers
- Vanilla extract
Equipment
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- Stand mixer or hand mixer
- Loaf pan or ice cream tub
- Ice cream scooper
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Add heavy cream to the bowl of a stand mixer fitted with the whisk attachment.
- Start on low speed and gradually work up to medium speed, then high speed, beating cream until it becomes thick and forms stiff peaks.
- Add the graham crackers and fold them into the cream mixture.
- Transfer the mixture to a loaf pan or silicone ice cream tub and wrap it tightly with plastic wrap.
- Place the wrapped tub in the freezer for at least 12 hours.
- Scoop and serve with your choice of toppings.
Eileen's Tips for Success
Chill the beaters of your electric mixer before making the ice cream for great results.
Frequently Asked Questions
Be sure to wrap the ice cream pan well with plastic wrap before placing in the freezer to solidify. This will help keep crystallization from forming.
Yes. Be sure to whip the heavy cream just until the stiff peaks form. Overmixing will give you a milky mess.
It's important to mix the heavy cream to form stiff peaks.
Then add in extracts, etc so the ice cream will be soft.
If you add everything at once, you run a chance of harder ice cream that won't yield tasty results.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Puree strawberries or fresh blueberries. Add them to the loaf pan. Swirl the fruit through the ice cream with a skewer before freezing.
- Add Nutella to the cheesecake ice cream when it goes into the loaf pan. Swirl it in using a wooden skewer.
- Cherry pie filling or blueberry sauce would also be great additions to cheesecake ice cream.
Make ahead, storage, and freezer tips
Storage - Cheesecake Ice cream can be kept in a freezer-safe airtight covered container or an ice cream tub for up to 3 weeks in the freezer.
Serving Suggestions
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No Churn Cheesecake Ice Cream
Equipment
Ingredients
Instructions
- In the bowl of a stand mixer, fitted with the whisk attachment, add the heavy cream.
- Start on low speed and gradually work up to high speed, beating the cream until it becomes thick and forms stiff peaks. Note 2
- Add the sweetened condensed milk, cream cheese, and vanilla extract. Gently fold them into the cream mixture, you don’t want to deflate the whipped cream.
- Next, carefully fold in the graham crackers into the cream cheese mixture.
- Transfer the mixture to a loaf pan or a silicone ice cream tub. Wrap it tightly with plastic wrap.
- Place the wrapped tub in the freezer for at least 12 hours, preferably overnight. Scoop and serve with your choice of toppings
- Store in the freezer, in a covered freezer-safe air tight container, up to 3 weeks.
Nutrition
Notes
- Add in some of your favorite fruits. Puree some strawberries or fresh blueberries, or Nutella, Add them to the loaf pan. Use a skewer to swirl the fruit through the mixture before freezing.
- Cherry pie filling or blueberry sauce would also make great options. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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If you loved this recipe, please leave a ⭐⭐⭐⭐⭐ rating below — it helps other find it and means the world to me! — Eileen xo 🍀📖 Recipe
Save the Recipe?
Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!
No Churn Cheesecake Ice Cream
Equipment
Ingredients
Instructions
- In the bowl of a stand mixer, fitted with the whisk attachment, add the heavy cream.
- Start on low speed and gradually work up to high speed, beating the cream until it becomes thick and forms stiff peaks. Note 2
- Add the sweetened condensed milk, cream cheese, and vanilla extract. Gently fold them into the cream mixture, you don’t want to deflate the whipped cream.
- Next, carefully fold in the graham crackers into the cream cheese mixture.
- Transfer the mixture to a loaf pan or a silicone ice cream tub. Wrap it tightly with plastic wrap.
- Place the wrapped tub in the freezer for at least 12 hours, preferably overnight. Scoop and serve with your choice of toppings
- Store in the freezer, in a covered freezer-safe air tight container, up to 3 weeks.
Nutrition
Notes
- Add in some of your favorite fruits. Puree some strawberries or fresh blueberries, or Nutella, Add them to the loaf pan. Use a skewer to swirl the fruit through the mixture before freezing.
- Cherry pie filling or blueberry sauce would also make great options. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
-
Don’t forget to shop at the Everyday Eileen store on Amazon
📺 Tune in to 100 Cooks on Food Network — June 7 @ 9|8c!
If you loved this recipe, please leave a ⭐⭐⭐⭐⭐ rating below — it helps other find it and means the world to me! — Eileen xo 🍀Recipe originally published July 4, 2022. Updated for reader experience.
Sonia
This is the kind of cakes I like to make