No-Churn Cream Cheese Ice Cream Recipe
This No-Churn Cream Cheese Ice Cream is a creamy, tangy, and decadent dessert that tastes just like cheesecake in frozen form. Made with cream cheese, whipped cream, and sweetened condensed milk, it’s a simple no-machine recipe that’s easy to customize with your favorite mix-ins.
Servings: 8 servings
Ingredients
Ingredients:
- 8 oz cream cheese softened
- 14 oz sweetened condensed milk
- 1 tbsp vanilla extract
- 1 pinch salt
- 2 cups cold heavy whipping cream
Optional Add-ins:
- Swirl in ½ cup fruit jam or lemon curd
- Fold in crushed graham crackers Oreos, or brownie chunks
- Fresh berries chocolate chips, or cookie dough bits
Instructions
- In a large bowl, beat the softened cream cheese until smooth and creamy.8 oz cream cheese
- Add in the sweetened condensed milk, vanilla, and salt. Mix until fully combined and silky.14 oz sweetened condensed milk, 1 tbsp vanilla extract, 1 pinch salt
- In a separate bowl, whip the cold heavy cream to stiff peaks.2 cups cold heavy whipping cream
- Gently fold the whipped cream into the cream cheese mixture in 2-3 additions, being careful not to deflate the mixture.
- Pour into a loaf pan or freezer-safe container. Smooth the top.
- Add any swirls or mix-ins if desired, then cover with plastic wrap or a lid.
- Freeze for at least 6 hours or overnight until firm before serving.