Why You’ll Love This Recipe

Cheesecake lovers will fall head over heels for this cheesecake ice cream! The creamy, smooth texture mimics the richness of traditional cheesecake, while the slight tanginess from the cream cheese gives it that signature flavor. The best part? You don’t need an ice cream maker to make it! This no-churn version is quick, easy, and requires minimal ingredients. Plus, you can add your favorite toppings or swirls (think: graham cracker crumbs or fruit compote) to make it even more indulgent.

Ingredients

2 cups heavy cream
8 ounces cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
2 teaspoons lemon juice
¼ cup powdered sugar
1/2 cup graham cracker crumbs (optional, for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the base: In a mixing bowl, whip the heavy cream using an electric mixer until stiff peaks form. Set aside.
Mix the cream cheese mixture: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk, vanilla extract, lemon juice, and powdered sugar. Beat until smooth and fully combined.
Combine the mixtures: Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream. The mixture should be smooth and fluffy.
Freeze the ice cream: Pour the mixture into a freezer-safe container, smoothing the top with a spatula. If you’d like, sprinkle graham cracker crumbs over the top for that cheesecake crust flavor. Cover the container tightly with plastic wrap or a lid and freeze for 4-6 hours or overnight, until firm.
Serve and enjoy: Once frozen, scoop the cheesecake ice cream into bowls or cones. Optionally, top with more graham cracker crumbs, fresh berries, or a drizzle of fruit compote for extra flavor.

Servings and Timing

Servings: 6-8 servings
Prep Time: 15 minutes
Freeze Time: 4-6 hours (or overnight)

Variations

Berry Swirl: Add a fruit compote or fresh berries to the mixture before freezing. Swirl in the fruit for added flavor and a beautiful appearance.
Chocolate Chip Cheesecake Ice Cream: Stir in mini chocolate chips or chunks for a chocolatey twist.
Chocolate Cheesecake Ice Cream: Add cocoa powder to the cream cheese mixture for a chocolate-flavored base.
No-Sugar-Added Version: Use a sugar substitute like stevia or monk fruit to replace the powdered sugar and condensed milk, keeping it lower in sugar.

Storage/Reheating

Storage: Store leftover cheesecake ice cream in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for a few minutes before scooping if it becomes too hard.
Reheating: There’s no need to reheat this ice cream, but if it’s too frozen to scoop, let it soften for a few minutes at room temperature.

FAQs

1. Can I make this cheesecake ice cream without an ice cream maker?

Yes! This recipe is no-churn, which means you can make it easily without an ice cream maker. The whipped cream adds the light, airy texture, and the cream cheese gives it that classic cheesecake flavor.

2. Can I use low-fat cream cheese or whipped cream?

You can use low-fat cream cheese, but it will slightly affect the texture and richness of the ice cream. Full-fat cream cheese and heavy cream yield the best results. You can also use whipped topping for a lighter version.

3. Can I use non-dairy alternatives for this recipe?

Yes! For a dairy-free version, you can use coconut cream or non-dairy cream cheese, and a dairy-free sweetened condensed milk alternative.

4. How do I make this ice cream thicker?

The key to a creamy cheesecake ice cream is whipping the heavy cream until stiff peaks form, which provides the texture. If it’s too runny, try increasing the amount of whipped cream slightly.

5. How long does this cheesecake ice cream last in the freezer?

This ice cream will last in the freezer for up to 2 weeks if stored in an airtight container. After that, the texture may start to change, and it might become more icy than creamy.

6. Can I add toppings to the ice cream before freezing it?

Yes, you can fold in crushed graham crackers, berries, or other toppings into the ice cream mixture before freezing. Just make sure to stir gently to maintain the texture.

7. How can I make this cheesecake ice cream more decadent?

For a richer ice cream, add more cream cheese or drizzle a little caramel or chocolate sauce into the ice cream before freezing. A sprinkle of crushed nuts can also add an extra layer of texture.

8. Can I use fresh fruit in the ice cream?

Yes, you can use fresh fruit like strawberries, blueberries, or mangoes. Just make sure to blend the fruit before mixing it into the ice cream for a smooth texture, or swirl it in for added flavor.

9. Can I use regular milk instead of heavy cream?

Using regular milk instead of heavy cream will change the texture, making the ice cream less creamy and more icy. For the best results, stick with heavy cream.

10. How do I make this ice cream dairy-free?

To make this cheesecake ice cream dairy-free, use coconut cream instead of heavy cream, and non-dairy cream cheese and condensed milk alternatives.

Conclusion

This Cheesecake Ice Cream is a creamy, indulgent treat that combines the best flavors of cheesecake and ice cream. With a smooth, tangy filling and the refreshing texture of ice cream, it’s a dessert that’s sure to satisfy. Whether you’re enjoying it on a hot day or as an after-dinner treat, this no-churn, easy-to-make recipe is a crowd-pleaser. Add your favorite toppings or keep it simple—either way, this cheesecake ice cream is a perfect dessert for any occasion!