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–+ servings
no churn cheesecake icecream

No-Churn Cheesecake Ice Cream

When the weather heats up, there's no better way to cool down than with ice cream!
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 2 cups heavy whipping cream
  • 8 ounce cream cheese room temperature
  • 1 14-ounce can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • ½ - 1 cup graham crackers coarsely crushed
  • 1 cup cherry and/or blueberry pie filling optional

Method
 

  1. In the bowl of a mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form (about 5 minutes). Transfer to a new bowl; set aside.
  2. In the bowl of your mixer fitted with the paddle attachment (no need to clean out the mixer bowl), beat the cream cheese until smooth. Slowly add sweetened condensed milk and vanilla extract. Mix until incorporated.
  3. Slowly add the whipped cream into the cream cheese mixture, making sure not to deflate the whipped cream.
  4. Layer a freezer-safe loaf pan with ice cream, graham cracker crumbs, and pie filling (if using), being sure to reserve some crackers and fruit for the top.
  5. Freeze 8 hours or overnight.

Notes

  • For best results, place your mixer bowl and whisk attachment in the freezer or refrigerator for 10 minutes before whipping the heavy whipping cream. Also, be sure the cream is very cold. 
  • You can substitute a prepared store-bought graham cracker pie crust for the graham cracker crumbs. Simply break apart the pie crust into pieces by piercing with a knife or fork.
  • If you want a pure white ice cream, use clear vanilla flavored extract.
  • Reserve extra pie filling and graham cracker pieces to use as additional toppings when serving.