No-churn Cheesecake Ice Cream

No-churn Cheesecake Ice Cream

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Tara Meranta


this ice cream is super simple to make. and it is delicious, and oh so creamy! I'm addicted to it!!! I usually double or triple the recipe and make almost a whole gallon of ice cream that way. it freezes just like store bought ice cream, and the only way you can tell its not store bought is by eating it. you then get all of this yummy great flavor, homemade taste and richness of the cream in it. I never want to buy store bought ice cream again, nor do I want to make it with the churn method. this is the perfect ice cream in my opinion....I LOVE cheesecake, and ice cream...and this nails it!!!!


★★★★★ 1 vote

makes 750 ml ice cream....freeze time appx. 8 hrs
20 Min
No-Cook or Other


  • 3/4 c
    sweetened condensed milk
  • 1/2 c
    cream cheese, room temperature
  • 1 c
    whipping cream, cold
  • 1 tsp
    vanilla extract [optional]

How to Make No-churn Cheesecake Ice Cream


  1. 1. PREPARE BASE: In a bowl, beat cream cheese until soft and fluffy. Slowly add the condensed milk [and vanilla] while mixing.
  2. 2. WHIP CREAM: Whip the whipping cream until stiff peaks are formed.
  3. 3. FOLD CREAM: Fold the whipped cream into the cream cheese mixture.
  4. 4. FREEZE ICE CREAM: Pour mixture into a freezer safe container and freeze for at least 8 hours. (Makes 750ml of ice cream.)

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