If you're looking for homemade vanilla ice cream that tastes like cheesecake, this frozen treat combines the best of both worlds. The texture is very creamy and you can serve it plain with graham cracker crumbs or add a topping and enjoy your favorite cheesecake flavor as a frozen dessert.
A dessert favorite in ice cream form
If creamy ice cream and cheesecake are two of your favorite desserts, and you haven't tried this no-churn recipe yet, you're in for a treat.
It's made with condensed milk and an interesting dose of cream cheese, so you know the flavor will be wonderful—and it is.
- It's simple: and requires just a few ingredients and no fancy equipment, making it incredibly easy to prepare. There's no need for egg yolks to make a custard or to use an ice cream machine.
- It's creamy: using condensed milk results in an exceptionally smooth and creamy texture. You have to taste it to understand. The cream cheese adds richness.
- It tastes like cheesecake: it has an unparalleled vanilla cheesecake flavor with the crunch from graham cracker crumbs.
- It's versatile: cream cheese ice cream is a perfect canvas for various flavor combinations, toppings and add-ins that allow you to create your signature cheesecake flavors.
It falls in the no-churn ice cream category that has been growing fast with our latest additions of lemon curd ice cream and chocolate ice cream, all extremely easy recipes for hot lazy days.
Add your favorite topping (like cherry sauce), and it's like eating your favorite cheesecake in frozen form—which, of course, is what you came here for.
Ingredient Notes
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Sweetened condensed milk: it's a necessary ingredient and can't be substituted. Use the regular type, not unsweetened or evaporated milk.
- Cream cheese: regular, full-fat cream cheese is needed for consistency and creaminess.
- Cream: heavy cream and heavy whipping cream work well.
- Vanilla extract or paste.
- Sour cream: it's optional, but it adds a slight tang that many people associate with cheesecake. Use regular, full-fat sour cream.
- Graham crackers: crumbs or small pieces are added when serving it to recreate the iconic dessert.
Variations & substitutions
This is an ice cream base flavored only with a little vanilla, so you can vary it by using any add-ins typically found in a cheesecake. The possibilities are almost endless. Some of our favorites are below.
Don't be afraid to get creative and try different combinations to find your perfect variation.
- Milk: substitute 1 cup of cream for the same amount of whole milk for a lighter ice cream.
- Citrus: add lemon, orange, lime or tangerine zest (or a mix) before freezing it.
- Cookies: instead of the graham cracker crumbs, serve the ice cream with chopped Oreos, gingersnaps, or other cookies you use for cheesecake crusts.
- Fruit toppings: swirl in your favorite sauce before freezing. We love the traditional ones like strawberry sauce, cherry sauce topping and blueberry topping.
- Nuts: fold in chopped pistachios, pecans, walnuts, or almonds. Or use extracts or pastes if you want an added burst of nutty flavor.
- Chocolate chips: milk, semisweet or white chips can be folded into the cheesecake mixture before freezing.
- Ice cream pie: fill a graham cracker crust with this creamy ice cream and freeze it. For strawberry cheesecake lovers, serve it with a strawberry topping and chunks of strawberries. Choose a blueberry sauce, and you get a blueberry cheesecake ice cream pie. And so on with different sauces.
Tips to make cream cheese ice cream
The best part, besides not turning on the oven or stove on hot days, is that you only need a large bowl, an electric mixer, a spatula, and a metal container to make this ice cream.
Mix
The cream and cream cheese are beaten first to firm peaks and then combined with the condensed milk and vanilla.
Use a spatula at the end to prevent overbeating and ensure the preparation is well integrated.
Freeze
Metal pans (loaf, square or round) make excellent containers for homemade no-churn ice creams.
Freeze until solid, about 3-4 hours depending on your freezer.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Sweetened condensed milk: depending on the country, you might find sweetened and unsweetened (or evaporated milk). Make sure it has sugar.
- Container: any metal pan (round, loaf, square) is excellent for storing ice cream in the freezer. Cover them with plastic wrap.
- How long does it take for cheesecake ice cream to freeze? It depends on the amount of ice cream and the size and shape of the container, but it usually takes 4-6 hours to be ready to eat. I make it the day before and forget about it.
- To store it for an extended period of time, use an airtight container or tightly cover the one you froze it in with a double layer of plastic wrap.
- Using low-fat or non-dairy alternatives instead of condensed milk: I don't recommend it because the texture and flavor will not be as creamy or rich.
Serving
Serve homemade ice cream in bowls or waffle cones. A large ice cream scoop is the best tool, especially if serving many or topping desserts, like cobblers or pies.
- Graham cracker crumbs: sprinkle them on top of the ice cream when serving it for a classic cheesecake flavor.
- Fruit topping or sauce: spoon it on the ice cream before the crumbs for a flavored cheesecake dessert.
- Non-fruity toppings: dulce de leche, caramel sauce, or chocolate fudge sauce make great ice cream toppings.
- Fresh fruit: cut it in chunks unless you use fresh berries (raspberries, blackberries or blueberries). Take advantage of seasonal fruit like fresh strawberries, peaches and cherries.
Related recipes you might like:
One last thing
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Cream Cheese Ice Cream (easy, no churn)
Ingredients
- 2 cups cold heavy cream, or heavy whipping
- 8 ounces regular cream cheese, at room temperature
- 1 can sweetened condensed milk, 14 ounces or 397 grams
- 1 teaspoon vanilla extract, or ¾ teaspoon vanilla paste
- graham cracker crumbs, to serve
Instructions
- Beat 2 cups cold heavy cream with 8 ounces regular cream cheese until thick and almost firm peaks form. Be careful not to overbeat it and curdle the cream.
- Fold it into 1 can sweetened condensed milk with a spatula.
- Add 1 teaspoon vanilla extract and stir until smooth and even colored.
- Pour into a metal pan without a removable bottom (8-inch round or square, 2 medium loaf pans or 1 large loaf pan).
- Freeze for 4-6 hours or until completely firm.
- Scoop it into bowls and serve with graham cracker crumbs. For more serving suggestions see Notes below.
- Cover with plastic wrap or transfer to an airtight freezer-safe container for longer storage.
Notes
Graham cracker crumbs: sprinkle them on top of the ice cream when serving it for a classic cheesecake flavor.
Fruit topping or sauce: spoon it on the ice cream before the crumbs for a flavored cheesecake dessert.
Non-fruity toppings: dulce de leche, caramel sauce or chocolate fudge sauce make great ice cream toppings.
Fresh fruit: cut it in chunks unless you use raspberries, blackberries or blueberries. Take advantage of seasonal fruit like fresh strawberries, peaches and cherries.
Jodi says
I don’t see a Pinterest link on your recipes?? Please help.
Paula Montenegro says
Hi Jodi! I added sharing buttons below the title.