Cheesecake ice cream is made with just a few simple ingredients. This is a great base ice cream that can have so many additions including pureed fruit, nuts, Nutella, and chocolate.
Course Dessert, Snack
Cuisine American
Keyword cheesecake ice cream, no churn cheesecake ice cream, no churn ice cream
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.
Notes
Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.Note 1: Be sure to soften the cream cheese for easier blending of ingredients.Note 2: Be sure to chill the beaters for the most delicious results. Storage: The ice cream can be kept in a freezer-safe, airtight container or an ice cream tub for up to 3 weeks.Variations:
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.