With just 3 ingredients and no ice cream maker needed, anyone can make No Churn Cheesecake Ice Cream. It is creamy and sweet while having the perfect amount of tanginess from the cheesecake.
If you love ice cream recipes and Easy No Bake Cheesecake, this new recipe is going to be a hit. It combines everything we love about creamy cheesecake into a rich and creamy ice cream treat! It would be delicious served with Strawberry Shortcake Cheesecake.
You will not believe how easy it is with only 3 ingredients. It is so easy that you will have time to also make No Churn Lemon Shortbread Ice Cream Recipe. If you love cheesecake, make Philadelphia No Bake Cheesecake, Instant Pot Cheesecake and Easy No Bake Cheesecake Recipe.
Table of contents
Why we love this recipe
- It’s only 3 ingredients.
- No ice cream machine required to make this homemade ice cream.
- The results are so delicious and creamy.
Ingredients
- heavy whipping cream
- sweetened condensed milk. You can make Homemade Sweetened Condensed Milk Recipe.
- store bought cheesecake
Get the complete ingredient list at the bottom of the page in the recipe card.
Variations and Additions
- Cheesecake. Instead of using store bought cheesecake, you can also use 1 ½ cups of Philadelphia no bake cheesecake mix and ½ cup of crushed graham crackers. You can also make homemade cheesecake.
- Fruit Flavors. You can also make Strawberry Cheesecake Ice cream by folding in strawberries into the mixture. I also like raspberries, cherries and blackberries. Cherry pie filling is really delicious in this to make swirls.
- Chocolate. Try adding chocolate chips or chunks to the ice cream.
- Topping. Sprinkle graham cracker crumbs or crushed cookies on each serving. Fresh fruit is also delicious with the cheesecake flavor.
- Caramel. Ribbons of Easy Homemade Caramel Sauce taste great in this recipe.
Step by step instructions
Step 1. Get out a large mixing bowl. I used an electric hand mixer on high speed to beat the cream until stiff peaks form. You can also use a stand mixer.
Step 2. Once you start to see free-standing peaks, add the sweetened condensed milk and cheesecake. Then lower the speed of the mixer to medium and mix the ingredients until the ice cream base is combined.
Step 3. Once combined, pour the ice mixture into a loaf pan. I used a 9×5 pan. Then cover it with plastic wrap. Allow the ice cream to freeze for at least 5 hours.
Step 4. Scoop into servings and enjoy. It’s delicious with Magic Shell Recipe.
Storage
When covered with plastic wrap or transferred to an airtight container, this ice cream will last for about 2 months in the freezer. After about 2 months, the ice cream will begin to dry out and get crumbly.
I recommend placing a layer of parchment paper directly on the ice cream. This will help to prevent ice crystals from forming.
Pro Tips
- Combine on low speed. Mixing in the condensed milk and cheesecake on a lower speed helps prevent air from being knocked out of the whipped cream, which will cause the ice cream to be harder to scoop.
- Freeze overnight. If you have the time, I always like to let my no churn ice cream freeze overnight just to make sure it is as set as it is going to get.
- Allow to sit before scooping. Let the ice cream sit a few minutes before scooping.
- Cold ingredients. The ingredients should be cold for best results.
More easy ice cream recipes
- Mint Chocolate Chip Ice Cream Cake
- Nutter Butter Ice Cream
- No Churn Strawberry Ice Cream
- Strawberry Cheesecake Ice Cream
- Samoa Ice Cream
- Cinnamon Toast Crunch Ice Cream
Make this cheesecake ice cream recipe today for an easy treat. Then please leave a comment and star rating. I love getting your feedback.
No Churn Cheesecake Ice Cream
Ingredients
- 1 ¾ cups heavy whipping cream
- 14 ounce sweetened condensed milk
- ½ 6 inch store bought cheesecake
Instructions
- Use an electric hand mixer on high speed to beat the cream into stiff peaks.
- Once the cream begins to form stiff, free-standing peaks, add the sweetened condensed milk and cheesecake. Lower the speed of the hand mixer to medium and mix the ingredients until homogenous.
- Transfer your ice mixture to a loaf pan that is about 9×5 inches and cover it with plastic wrap. Allow the ice cream to freeze for at least 5 hours.
- Scoop, serve, and enjoy!
