- 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 3/4 teaspoon vanilla paste
- Graham cracker crumbs, to serve
- 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.
- 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