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Cheesecake Ice Cream

No-Churn Cheesecake Ice Cream Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese, softened
  • 1 (14 oz) can sweetened condensed milk
  • 1 tsp vanilla extract
  • 2 cups heavy whipping cream, cold
  • ½ cup graham cracker crumbs, plus extra for topping

Method
 

  1. Whip the heavy cream in a large bowl with a mixer until stiff peaks form, about 3 minutes.
  2. Beat the cream cheese, condensed milk, and vanilla in a separate bowl until smooth, about 2 minutes.
  3. Fold the whipped cream into the cream cheese mixture in two additions, then fold in half the graham cracker crumbs. Spread into a 9x5-inch loaf pan, sprinkle with remaining crumbs, and press lightly.
  4. Cover and freeze at least 6 hours. Let sit at room temperature for 5 minutes, then scoop and serve with extra crumbs on top.

Notes

Freezing time is not counted in the total, so plan to make this the day before you want to serve it. The texture stays scoopable for weeks, but the graham cracker bits soften most in the first two days, which many people actually prefer.