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 1/2 teaspoons vanilla extract
- 14 ounces sweetened condensed milk
- 3 slices plain cheesecake
Instructions
- 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.
- Slowly fold the sweetened condensed milk into the whipped cream until the mixture is smooth and homogenous.
- Mix in the slices of cheesecake on medium speed until they are fully incorporated into the ice cream mixture.
- Pour the ice cream mix into a 9x11 inch loaf pan and cover it with plastic wrap.
- 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.
- Serve and enjoy!
Notes
- You can use either homemade or store-bought cheesecake in this recipe. Alternatively, you can use cheesecake bites.
- 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.
- 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.
- This no churn 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.
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