Homemade no-churn cheesecake ice cream has the sweet, tangy flavor of classic cheesecake, and it’s even got graham cracker crumbs for good measure! You won’t believe how easy it is to make this fuss-free recipe.
If you love cheesecake and ice cream, this no-churn cheesecake ice cream brings the best of both worlds into one creamy, dreamy dessert. It’s rich with cream cheese and vanilla, and every bite has sweet, buttery graham cracker bits—just like a slice of cheesecake.
No ice cream maker needed, no stovetop custard, just simple ingredients and big flavor.
If you’re craving even more cheesecake-inspired ice cream, try my blueberry cheesecake ice cream for a fruity twist!
Why You’ll Love This Cheesecake Ice Cream Recipe
- No ice cream maker needed. No fussing with custard or freezing bowls. This no-churn method is as easy as it gets.
- True cheesecake flavor. Tangy cream cheese, sweetened condensed milk, and vanilla make it taste just like the real thing.
- Only 5 ingredients. Simple, straightforward, and totally satisfying.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sweetened condensed milk – Be sure to buy condensed milk, not evaporated. They’re usually sold next to each other, but evaporated milk is unsweetened.
- Cream cheese – Buy the kind that comes in a block, not a tub.
- Vanilla extract or vanilla bean paste – Either works, but vanilla bean paste will give your cheesecake ice cream flecks of vanilla bean. (Learn more: Types of Vanilla: A Home Baker’s Guide)
- Heavy cream – Don’t substitute half-and-half! You need heavy cream (also labeled as heavy whipping cream) to achieve the perfect texture for no-churn ice cream.
- Graham crackers – I like using a combination of crumbs and larger pieces; the crumbs infuse every bite with flavor, while the bigger pieces give you a little extra.
How to Make Cheesecake Ice Cream
Ready to get started? Here’s how to make your own no-churn cheesecake ice cream:
Prepare. Chill a 9” x 5” loaf pan (or another freezer-safe container similar in size) in the freezer.
Start the ice cream base. Use an electric mixer on medium speed to beat the condensed milk, cream cheese, and vanilla in a large bowl until the mixture is smooth.
Whip the cream. In a separate bowl, use a mixer fitted with a whisk attachment to whip the cream at medium-high speed until it forms stiff peaks.
Combine. Fold about a quarter of the whipped cream into the cream cheese mixture, and then fold in the remaining whipped cream. Finally, fold in the graham cracker pieces. I like to reserve some for the top of the ice cream as well.
Freeze. Transfer the ice cream to the loaf pan and sprinkle any reserved graham cracker bits on top. Cover and freeze for a minimum of 5 hours before scooping and serving.
Tips for Success
Want to make sure your homemade cheesecake ice cream turns out perfect? These tips will help:
- Use room temperature cream cheese. This helps ensure that it blends evenly and smoothly into the other ingredients. If the cream cheese is cold, you’re likely to get small bits of unblended cream cheese throughout your ice cream.
- Stop at stiff peaks. You’ll know the peaks in the whipped cream are stiff when you can lift the whisk from the mixing bowl and the whipped cream stands up on its own, without drooping.
- Let the ice cream soften if needed. Depending on the temperature of your freezer, you may need to let the ice cream sit on the counter for a few minutes before you can easily scoop it.
Variations
Add chocolate shavings for chocolate chip cheesecake ice cream, fold in crushed Oreos instead of graham crackers, or add a ribbon of caramel, chocolate, or strawberry sauce. There are so many ways to make this no-churn cheesecake ice cream recipe your own!
Serving Suggestions
Top your cheesecake ice cream with your favorite pie filling, or even just fresh fruit—berries or slices of ripe peaches would be lovely. Or, go more decadent and add salted caramel sauce, brownie crumbles, or chopped pieces of your favorite candy bar. Browse through my cheesecake recipes for some flavor inspiration!
How to Store
Store your cheesecake ice cream in an airtight container in the freezer for up to 2 weeks.
A Cool, Creamy Treat for Cheesecake Lovers
Whether you serve it as-is or dress it up with fruit, sauces, or extra graham cracker crumbs, this cheesecake ice cream is a sweet way to enjoy that classic dessert flavor in frozen form. With just a handful of ingredients and no special equipment needed, it’s the kind of recipe you’ll want to keep on repeat all summer long—and maybe beyond.
More No-Churn Ice Cream Recipes
Cheesecake Ice Cream
Ingredients
- 14 ounces (397 g) sweetened condensed milk
- 8 ounces (226 g) cream cheese, at room temperature
- 1 1/2 teaspoons vanilla extract or vanilla bean paste
- 2 cups (480 ml) heavy cream
- about 1/2 cup graham cracker pieces and crumbs
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Instructions
- Place a 9” x 5” loaf pan or other similarly sized container in the freezer.
- Using an electric mixer on medium speed, beat together the condensed milk, cream cheese, and vanilla until thoroughly combined and smooth.
- Place the cream in a separate bowl. Use an electric mixer with a whisk attachment to whip the cream at medium-high speed until stiff peaks form.
- Fold about a quarter of the whipped cream into the cream cheese mixture, and then gently fold in the remaining whipped cream. Stir in the cookie pieces, saving a handful for scattering over the top if you like.
- Transfer the ice cream to the cold pan. If you reserved any cookie pieces, sprinkle them over the top. Cover and freeze at least 5 hours before serving.
Notes
- Be sure to use brick-style cream cheese (not whipped or in a tub) for the best texture and flavor.
- For the graham crackers, crush them coarsely so you get little bits of crunch throughout the ice cream.
- Feel free to customize! Add fruit swirls, a drizzle of chocolate or caramel, or even extra mix-ins like crushed cookies or chopped nuts.
- This ice cream freezes firm. Let it sit at room temperature for a few minutes before scooping for the creamiest texture.
- Store in an airtight container in the freezer for up to 2 weeks.
2 Comments on “No-Churn Cheesecake Ice Cream”
I made this cheesecake ice cream recipe as stated and I will tell you….my family went bonkers when tasting this. Even my 13 year old grandson loved it and had two helpings….and he doesn’t eat ice cream. My 48 year old son even bought me a carton of heavy whipping cream to make more. Talk about a hit! Wow.1
That’s so great to hear, Linda! It’s definitely a favorite with us, too.