Cheesecake Ice Cream Recipe (No Machine Needed)
Cheesecake ice cream is tangy-sweet, with bits of graham cracker crust throughout. Make this no churn ice cream recipe without a machine!
Ingredients
- 2 cups heavy whipping cream 1 pint
- 1 1/2 teaspoons pure vanilla extract or vanilla bean paste
- 14 ounces sweetened condensed milk 1 can
- 3 slices plain cheesecake cut into bite-size pieces (about 2 cups)
Instructions
- WHIP THE CREAM: Pour 2 cups heavy whipping cream and 1 1/2 teaspoons pure vanilla extract into a large bowl. Beat with a hand mixer or stand mixer on high speed for 3 to 4 minutes. You will hear the mixer change from a wet sloshing sound to a soft whir as the cream thickens. The cream is ready when it forms stiff peaks. Here is the test: turn off the mixer, lift the beater, and flip it upside down. If the cream stands straight up in a point and stays put, you have stiff peaks. Keep that air in there. It is what makes your ice cream light and scoopable.
- FOLD IN THE CONDENSED MILK: Pour 14 ounces sweetened condensed milk over the whipped cream a little at a time. Use a rubber spatula to fold it in: cut down through the middle of the bowl, sweep along the bottom, and lift the mixture up and over the top. Turn the bowl a quarter turn and repeat. Fold slowly and gently to keep all that whipped air in the cream. After about 2 minutes of folding, the mixture will look smooth, glossy, and one even cream color all the way through.
- MIX IN THE CHEESECAKE: Add 3 slices plain cheesecake, cut into bite-size pieces, to the bowl. Mix on medium speed for about 30 seconds, just until the pieces spread evenly through the cream. The mixture will look like soft vanilla clouds dotted with golden crust crumbs and creamy cheesecake bits.
- FILL THE PAN: Pour the ice cream mixture into a 9x5-inch metal loaf pan and smooth the top with your spatula. A metal pan gets cold fast in the freezer, which helps your ice cream set quicker and stay creamier. Press a sheet of plastic wrap right down onto the surface of the ice cream so it touches everywhere. That snug cover keeps the top smooth and creamy while it freezes.
- FREEZE: Place the pan flat in the freezer for 4 to 6 hours. You will know it is ready when you press a finger gently on the center and it feels firm, like store-bought ice cream straight from the freezer. The edges freeze first, so always check the middle.
- SCOOP AND SERVE: Run your ice cream scoop under warm water for a few seconds, then scoop. The warm scoop glides right through, giving you smooth, round scoops of creamy cheesecake ice cream. Serve right away while the scoops hold their pretty shape.
Notes
MAKE-AHEAD: If you are baking a homemade cheesecake for this, make it 1 to 2 days ahead so it is completely chilled before it goes into the ice cream. Cold cheesecake holds its shape when you mix it in.
STORAGE: Keep the ice cream in the freezer in an airtight container with plastic wrap pressed onto the surface. It tastes its very best for about 2 weeks, while the texture is at peak creaminess before ice crystals start to form. It stays safe to eat for up to 2 months.
INGREDIENT TIP: Sweetened condensed milk is the ingredient that makes this set. Grab the can labeled sweetened condensed milk. Evaporated milk is a different product and will leave you with a slushy mix instead of scoopable ice cream.
INGREDIENT TIP: Clear vanilla extract keeps the ice cream bright white but the flavor is just not the same in my opinion. Pure vanilla extract works perfectly and adds a warm vanilla color.
INGREDIENT TIP: Homemade or store-bought cheesecake both work great here, and so do cheesecake bites. Three slices gives big cheesecake flavor in every scoop. Use 2 slices for a lighter touch or 4 slices for maximum cheesecake.
Nutrition
Serving: 1 | Calories: 484cal | Carbohydrates: 42g | Protein: 8g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 110mg | Sodium: 174mg | Sugar: 38g | Fiber: 1g | Calcium: 212mg | Iron: 1mg