Saturday, April 23, 2022

Cheesecake Ice Cream (No Machine!)

Cheesecake ice cream is tangy and sweet, with bits of graham cracker crust throughout. Make this no churn ice cream recipe without a machine!

ice cream in a cone in a holder

Sometimes I just can’t decide between cheesecake or ice cream, and then I thought — why not both? When you combine these two desserts together, you get one incredible, mind-blowing bite.

Crunchy bits of graham cracker are swirled throughout the pan, adding texture to the rich and creamy frozen treat.

Skip a special trip to the store and create this refreshing dessert with only 4 ingredients and 10 minutes of your time.

Cheesecake Ice Cream

Homemade desserts always seem to taste better than what you can buy at the store, and frozen treats are no different.

No special equipment needed — in fact, it’s easier to make ice cream without an ice cream maker than you might think!

Condensed milk ice cream comes out just as creamy as custard-based recipes, but without the extra effort and steps.

You can use it as a base for just about any flavor or add mix-ins to create strawberry shortcake or cheesecake ice cream!

How to Make Ice Cream Without a Machine

This no churn ice cream recipe uses sweetened condensed milk as a base instead of eggs or custard. If you decide to go the more traditional route, you will need to follow the additional steps needed for those recipes.
  1. Whip the heavy cream and vanilla. Add both ingredients to a stand mixer and whip on high until stiff peaks form. Another way to check is to detach the whisk and hold it upside down — if the mixture stays put and doesn’t droop, it’s ready!
  2. Fold in the sweetened condensed milk. It’s important to do this slowly and gently by hand to avoid knocking the air out of the freshly whipped cream.
  3. Mix in the cheesecake slices. Pop the bowl back on the mixer and mix in the cake on medium speed until well incorporated.
  4. Freeze. Transfer the mixture to a metal container, cover tightly with plastic wrap, and pop it in the freezer. It will take 4 to 6 hours to set before it’s ready to scoop.
condensed milk on whipped cream

Ingredient Notes and Substitutions

  • Heavy Whipping Cream - Whip this ingredient first to create a light, airy texture in your homemade ice cream. Light whipping cream can be used as a lower-fat substitute if needed. It just won’t whip up as nicely, and your treat won’t be quite as creamy.
  • Sweetened Condensed Milk - This replaces a traditional custard base to help the frozen dessert set while keeping it soft enough to scoop. Whatever you do, don’t try to substitute evaporated milk — your cheesecake ice cream won’t properly set with that ingredient swap!
  • Vanilla Extract - Use a clear vanilla extract to keep the color nice and bright. Baker’s vanilla tends to have a warmer flavor but may add a yellow tint to the base. You could also substitute an equal amount of vanilla bean paste for a speckled effect.
  • Plain Cheesecake Slices - This no churn ice cream recipe is a great way to use up leftover slices, whether storebought or homemade. Cheesecake bites work just as well! I find that 3 slices provide a great flavor, but you can adjust the amount that comes through by a slice in either direction.
cheesecake in bowl

Kitchen Tools You Will Need

whipped cheesecake ice cream mixture

Cheesecake Ice Cream FAQ

Do I need condensed milk for ice cream?

Yes! Not only does it sweeten the dessert, but it replaces the custard base used in more traditional recipes. Your no churn frozen treat won’t firm up without this crucial ingredient.

How long is homemade ice cream good in the freezer?

No matter the recipe, your sweet treat is best enjoyed within a week or two of making it. If it doesn’t contain fresh fruit, it can last for up to 2 months.

What can I add to cheesecake ice cream?

Swirl in some strawberry syrup or cherry pie filling, or add a bit of lemon zest for a bright, refreshing flavor.

You could also take some inspiration from my Monster Cheesecake recipe or swap out the regular cake slices for these instead!

Here are some more mix-in and topping ideas to leave you drooling for more:
  • Fresh fruit
  • Hot fudge
  • Chocolate chips
  • Brownies
  • Cookie or candy bar pieces

cheesecake ice cream mixture in pan

Prep Ahead Instructions

If you’ll be using homemade cheesecake, I recommend making that a day or two in advance. It’s important for the dessert to be fully chilled and set before it’s mixed into the creamy base.

Otherwise, whip up this no churn ice cream recipe early in the day so it’s ready in time for an after dinner treat!

ice cream in a scoop

How To Store Homemade Ice Cream

Store your frozen dessert in a metal loaf pan, covered tightly with plastic wrap, or transfer to a freezer-safe airtight container.

Either way, this cheesecake ice cream will last about two months in the freezer — if you even manage to have leftovers!

ice cream in a bowl


With love from our simple kitchen to yours. 

Do you   love  TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook Twitter Pinterest | Instagram ❤ ❤ ❤  

2 ice cream cones

Yield: 8
Author: Donna Elick
Cheesecake Ice Cream (No Machine)

Cheesecake Ice Cream (No Machine)

Cheesecake ice cream is tangy and sweet, with bits of graham cracker crust throughout. Make this no churn ice cream recipe without a machine!
Prep time: 10 MinInactive time: 6 HourTotal time: 6 H & 10 M


  • 2 cups heavy whipping cream
  • 1 1/2 teaspoons vanilla extract
  • 14 ounces sweetened condensed milk
  • 3 slices plain cheesecake


  1. In a large bowl with a hand mixer or in a stand mixer, whip the heavy cream and vanilla together on a high speed until stiff peaks begin to form.
  2. Slowly fold the sweetened condensed milk into the whipped cream until the mixture is smooth and homogenous.
  3. Mix in the slices of cheesecake on medium speed until they are fully incorporated into the ice cream mixture.
  4. Pour the ice cream mix into a 9x11 inch loaf pan and cover it with plastic wrap.
  5. Place the loaf pan in the freezer and allow the ice cream to set for 4-6 hours, or until the middle of the loaf pan is firm.
  6. Serve and enjoy!
  1. You can use either homemade or store-bought cheesecake in this recipe. Alternatively, you can use cheesecake bites.
  2. Three slices of cheesecake provides a great cheesecake flavor, but if you want to change how much that flavor comes through, you can adjust the amount of cheesecake you use by one slice.
  3. This ice cream will last about two months in the freezer if you keep it covered with plastic wrap or move it to an airtight container.
  4. It is important to fold in the condensed milk gently in order to avoid knocking all of the air out of the freshly whipped cream.

cheesecake ice cream closeup

Originally published April 2022

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

1 comment:

  1. In other icecreams I have tried that have had a Graham cracker swirl. Any recommendations on how to make that for this icecream? It's mentioned graham cracker in the recipie I'm guessing from the cheesecake slices?I'm wanting to add some separate


If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤