The Best No-Churn Cream Cheese Ice Cream Recipe

If there were ever a way to enjoy the same great aspects of a cheesecake but in the form of a different dessert, I think this recipe is it. It’s basically a decadent cheesecake in ice cream form, and I mean that in the most delicious way possible.

And if cheesecake isn’t what calls your name but ice cream does, then this is a win for you as well. Just think about it. The only thing with more richness and thickness with the addition of a sweet and tangy flavor, is cream cheese. This is a combination and elevation of two classic sweet treats served up in one bowl. And all you do is whip it together and throw it in the freezer for later. Could it get any better?

Since you are here and love no-churn ice cream and other easy recipes, check out this No-Bake Cheesecake Bars, these Cream Cheese Cheesecake Brownies, these Crumbl Cookie Dough Cookies with Ice Cream Frosting, these Pretzel Brownies, or this Starbucks Sugar Cookie Latte with Almond Milk.

Ingredients for this easy no-churn cream cheese ice cream recipe

Here are the ingredients you will need to make this homemade ice cream. Make sure to scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

• Softened Cream Cheese: is the star of the show and adds a tangy cheesecake-like flavor and texture.
• Sweetened Condensed Milk: sweetens the ice cream and helps keep it smooth and scoopable.
• Vanilla Extract: adds a nice flavor addition to the tang of the cream cheese. You can also use vanilla bean paste.
• Pinch of Salt: boosts all the other flavors and balances the sweetness.
• Cold Heavy Whipping Cream: thins out the cream cheese and provides an airy structure from being whipped.

How to make a homemade cream cheese ice cream recipe

This is how you can make a no-churn cream cheese ice cream. Scroll down to the recipe card at the end of this post for the full step-by-step instructions! 

• In a large mixing bowl, beat the softened cream cheese until it’s completely smooth and creamy.
• Add the sweetened condensed milk, vanilla extract, and a pinch of salt, mixing until the mixture is silky and well-blended.

• In a separate bowl, whip the cold heavy cream until stiff peaks form with an electric hand mixer or in the bowl of a stand mixer.
• Carefully scoop and fold the whipped cream into the cream cheese mixture in several parts, ensuring the mixture remains light and airy.

• Transfer the mixture to a loaf pan or any freezer-safe container, smoothing out the top. If using any mix-ins or swirls, gently add them in now.
• Cover with plastic wrap or a lid and freeze for at least 6 hours, or until the mixture is fully set.

Tips and Tricks for the best results

• Use full-fat cream cheese for the best texture.
• Make sure the cream cheese is pulled out early on and is at room temperature so that it can mix more easily.
• Don’t overwhip the cream cheese to avoid a grainy texture. You can even chill your glass bowl and beater attachments to help the cream whip up faster.
• Make sure to fold gently and gradually to not deflate the whipped cream.

Why do you need to make this simple cream cheese ice cream recipe?

• It’s a fantastic ice cream base to customize and add an abundance of different textures and flavors.
• Using cream cheese in ice cream gives it a chewier, more fun texture that’s different from what we’re used to.
• Because there’s no need for an ice cream maker, this recipe is an easy and beginner-friendly way to enjoy homemade ice cream and get your feet wet in making extravagant desserts.
• It’s so impressive enough to make for guests, but simple enough that you can just make it for yourself when you have a craving.

Frequently asked questions – FAQ

What flavor variations can I try?

• Swirls of fruit jams will give the classic additions to cheesecake flavor. You can use raspberry sauce and blueberry jam, strawberry sauce, or even rhubarb sauce!
• You can do crushed graham cracker crumbs or Oreos to give a crust-like texture to this cheesecake ice cream.
• Ribbons of caramel sauce, butterscotch, honey, or maple syrup add a sweet touch to the vanilla ice cream.
• Add bright flavors throughout to the vanilla extract with almond extract or lemon extract.
• Add fresh raspberries or blackberries, candied nuts, chocolate chips, or cookie dough bits for solid mix-in bites.

Why don’t we need to use an ice cream maker?

Churning a chilled ice cream mixture incorporates air into it. But because of the air already incorporated into the whipped cream, freezing it as should do the trick without having to churn it extra. And with the addition of the sugar from the sweetened condensed milk, we naturally get the texture of soft-serve ice cream. As a note, let it sit out for 5-10 minutes before scooping to let it soften a bit.

How long does this cream cheese ice cream last?

It should taste as good as new for at least a week or two, as long as there isn’t a lot of ice crystal formation. To prevent this, make sure to use an airtight container and lay a sheet of plastic wrap flush over the top of the ice cream so there’s no air touching it.

Can I use light cream cheese instead?

You definitely can if you want to try and reduce the calories a little bit. Just know that it obviously will not have the same ultra-smooth mouth-feel.

Homemade No-Churn Cream Cheese Ice Cream Recipe