No Churn Cheesecake Ice Cream
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.
Servings: 6
Calories: 555kcal
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 9x5 inches and cover it with plastic wrap. Allow the ice cream to freeze for at least 5 hours.
- Scoop, serve, and enjoy!
Notes
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.
In addition to using store bought cheesecake, you can also use 1 ½ cups of Philadelphia no bake cheesecake mix and ½ cup of crushed graham crackers.
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.
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.
Nutrition
Calories: 555kcal | Carbohydrates: 50g | Protein: 10g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 124mg | Sodium: 186mg | Potassium: 311mg | Fiber: 0.2g | Sugar: 46g | Vitamin A: 1338IU | Vitamin C: 2mg | Calcium: 262mg | Iron: 0.4mg
