Get the Recipe:
Cheesecake Ice Cream
This easy no-churn cheesecake ice cream has all the flavor of classic cheesecake—and it’s even got graham cracker crumbs for good measure!
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.
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