If you're looking for a homemade vanilla ice cream that tastes like cheesecake, this frozen treat combines the best of both worlds with its creamy texture and irresistible taste. Serve it plain with graham cracker crumbs or add a topping and enjoy your favorite cheesecake flavor as a frozen dessert.
If homemade ice cream and cheesecake are two of your favorite desserts and 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; the flavor is wonderful.
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.
It's like eating your favorite cheesecake in frozen form. Which, of course, is what you came here for.
Why make this recipe
- Simplicity: this no churn ice cream recipe requires just few ingredients and no fancy equipment, making it incredibly easy to prepare. No need to use egg yolks to make a custard or an ice cream machine.
- Creaminess: using condensed milk results in an exceptionally smooth and creamy texture. You have to taste it to understand. The cream cheese adds richness.
- Flavor: it has an unparalleled vanilla cheesecake flavor with the crunch from graham cracker crumbs.
- Versatility: cream cheese ice cream is a perfect canvas for various flavor combinations and add-ins that allow you to create your signature flavors.
Ingredient list
- Sweetened condensed milk: it's a must ingredient and can't be substituted. Use the regular type, such as Carnation condensed milk or Eagle Brand sweetened condensed milk, not unsweetened or evaporated milk.
- Cream cheese: the regular type, full-fat cream cheese is needed for consistency and creaminess. I always use Philadelphia original cream cheese, but other premium brands work fine.
- Cream: heavy cream, whipping, and heavy whipping cream work well.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
- Sour cream: it's optional but adds a slight tang that many of us associate with cheesecake. Use the regular type, full-fat sour cream.
- Graham crackers: crumbs or small pieces are added when serving it to recreate the iconic dessert.
See the recipe card towards the end of this post for quantities.
Variations & substitutions
This is an ice cream base flavored only with a little vanilla, so any add-ins you'd typically find in a cheesecake can be used. 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: serve the ice cream with chopped Oreos or gingersnaps or other cookies you use for cheesecake crusts instead of the graham cracker crumbs.
- 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. Also, 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 got yourself a blueberry cheesecake ice cream pie. And so on with different sauces.
How to make cheesecake 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.
The cream and cream cheese are beaten first to firm peaks and then combined with the condensed milk and vanilla. Use a spatula so you don't overbeat it, and make sure the preparation is well integrated.
Metal pans (loaf, square or round) make excellent containers for homemade no-churn ice creams.
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.
- How to store it for a more extended period: use an airtight container or 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 vary.
Serving
- 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:
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Cheesecake Ice Cream (best no churn recipe)
If you're looking for a homemade vanilla ice cream that tastes like cheesecake, this frozen treat combines the best of both worlds with its creamy texture and irresistible taste. Serve it plain with graham cracker crumbs or add a topping and enjoy your favorite cheesecake flavor as a frozen dessert.
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
Ingredients
- 2 cups cold cream (heavy or heavy whipping)
- 8 oz regular cream cheese, at room temperature
- 1 can (14oz or 397g) sweetened condensed milk
- 1 teaspoon vanilla extract or ¾ teaspoon vanilla paste
- Graham cracker crumbs, to serve
Instructions
- Beat cold cream with cream cheese until thick and almost firm peaks form. Be careful not to overbeat it and curdle the cream.
- Fold it into the sweetened condensed milk with a spatula.
- Add vanilla 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
- 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.
- How to store it for a more extended period: use an airtight container or 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 vary.
- Serving suggestions:
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.
- Prep Time: 10 minutes
- Freezing time: 4 hours
- Category: Ice Cream
- Method: Mixing + Freezing
- Cuisine: American
Keywords: cheesecake ice cream
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.