No-Churn Cream Cheese Ice Cream (Tastes Like Cheesecake)

This no-churn cream cheese ice cream is rich, tangy, and unbelievably creamy, like a frozen cheesecake you can scoop. It’s a 5-ingredient cream cheese ice cream recipe made without an ice cream machine, without eggs, and without any cooking. Cream cheese, sweetened condensed milk, heavy cream, vanilla, a pinch of salt. That’s it.

I made this for the first time on one of those Vegas afternoons where it was 109 degrees outside and I was somehow craving both cheesecake and ice cream at the same time. Baking a cheesecake in that heat was not happening, but I had cream cheese in the fridge and one of those “what if” moments hit. Twenty minutes of mixing, six hours in the freezer, and I had the answer. Cheesecake flavor, ice cream texture, zero oven time.

If you’ve been wondering why cream cheese ice cream tastes so different from regular vanilla, it’s the tang. The cream cheese cuts through the sweetness of the condensed milk and gives every scoop that pull-you-back-for-another-bite quality. It’s also why this works as a customizable cream cheese ice cream base. Swirl in jam, fold in graham crackers, layer with brownie chunks. It takes everything well.

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.

Why use cream cheese in ice cream?

Cream cheese in ice cream does two things at once. First, it adds that tangy, slightly savory cheesecake flavor that balances the sweetness of the condensed milk. Without it, no-churn ice cream can taste flat and overly sweet. Second, the fat and protein in cream cheese give the ice cream a denser, chewier texture that’s closer to gelato than soft-serve. You get a scoop that holds its shape, melts slowly, and tastes richer than you’d expect from a no-machine recipe.

This is also why cream cheese makes such a good ice cream base. You can use it as the foundation for almost any flavor, from strawberry to cookies and cream to cheesecake swirl. The cream cheese provides body and structure, and everything else layers on top.

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 (full-fat): Philadelphia is my go-to for the best cream cheese ice cream texture. Full-fat block cream cheese gives the smoothest, creamiest result. Skip the whipped tub or low-fat versions, they water the ice cream down and you lose the cheesecake feel.
• Sweetened Condensed Milk: sweetens the ice cream and helps keep it smooth and scoopable. This is what lets us skip the ice cream maker, the sugar prevents large ice crystals.
• 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. Make sure it’s cold straight from the fridge so it whips to stiff peaks.

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! 

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

3. 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.
4. Carefully scoop and fold the whipped cream into the cream cheese mixture in several parts, ensuring the mixture remains light and airy.

5. 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.
6. Cover with plastic wrap or a lid and freeze for at least 6 hours, or until the mixture is fully set.

Best cream cheese for this recipe

The cream cheese you use really does change the final ice cream, so it’s worth being picky here.

• Philadelphia full-fat (block): the gold standard for this recipe. Smooth, mild tang, no graininess.
• Store-brand full-fat (block): works well, slightly less creamy but you won’t notice once it’s frozen.
• Whipped cream cheese (tub): skip it for this recipe. It has air already whipped in and extra water, which throws off the ratios and gives you a softer, icier final texture.
• Low-fat or fat-free: technically works but the texture suffers a lot. You lose the chewy gelato-like body that makes this recipe special.
• Mascarpone (as a substitute): a great alternative if you want something even richer and slightly less tangy. Use the same amount.

Pull your cream cheese out of the fridge 30-45 minutes before you start. Cold cream cheese stays lumpy no matter how long you beat it, and you’ll end up with little white specks in the ice cream.

Cream cheese ice cream flavor variations

This recipe is a blank canvas, which is half the reason I love it. Here are the variations I’ve tested and loved:

• Strawberry cheesecake: swirl in ½ cup strawberry sauce and fold in crushed graham crackers right before freezing.
• Cookies and cream: fold in 1 cup roughly chopped Oreos. Use the white filling and all.
• Lemon cream cheese: add 1 tablespoon lemon zest and 2 tablespoons lemon juice to the cream cheese mixture. Swirl in lemon curd if you have it.
• Brownie chunk cheesecake: fold in 1 cup cubed brownies (my small batch brownies work perfectly for this).
• Coffee cream cheese: dissolve 1 tablespoon instant espresso into the vanilla and mix into the base.
• Cream cheese frosting flavor: add an extra 2 tablespoons of powdered sugar and ½ teaspoon of extra vanilla. Tastes exactly like cream cheese frosting in scoop form.
• Vanilla bean cream cheese: swap the vanilla extract for 1 tablespoon vanilla bean paste. The flecks look gorgeous against the white base.
• Rhubarb swirl: swirl in rhubarb sauce for a tart, jammy contrast.

How to store cream cheese ice cream

Store the ice cream in an airtight, freezer-safe container with a sheet of plastic wrap pressed flush onto the surface (no air = no ice crystals). It’ll stay fresh for up to 2 weeks. After that, the texture starts to suffer even though the flavor is fine.

Let it sit at room temperature for 5 to 10 minutes before scooping. No-churn ice cream sets harder than churned ice cream because there’s more fat and less air, so a short rest makes a huge difference in how easy it is to scoop.

Why do you need to make this 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