Homemade No Churn Cheesecake Ice Cream Recipe
Do you love creamy cheesecake? Do you love cold ice cream? This Homemade No Churn Cheesecake Ice Cream Recipe is for you.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer
- Rubber spatula
- Loaf pan
- Plastic wrap
- Measuring cups
Ingredients
- 2 Cups Heavy Whipping Cream
- 8 Oz Cream Cheese
- 14 Oz Sweetened Condensed Milk
- 1 Tsp Vanilla Extract
- 1/2 Cup Graham Crackers
- 1 Tbsp Lemon Juice
- 1 Pinch Salt
Instructions
- Whip the Cream: Pour cold heavy cream into your large bowl. Beat it until very stiff peaks form.
- Cream the Cheese: In the other bowl, beat the soft cream cheese. Make sure it has no lumps left.
- Mix the Base: Add condensed milk and vanilla to the cheese. Mix until the texture is very smooth.
- Fold Gently: Put the whipped cream into the cheese mix. Use a spatula to fold it slowly.
- Add the Crunch: Crush your graham crackers into small pieces. Stir them into the creamy white mixture.
- Freeze the Mix: Pour the mix into your metal loaf pan. Smooth the top with your flat spatula.
- Chill Time: Cover the pan tightly with some plastic wrap. Freeze for at least six hours or overnight.
Notes
➔ Use cold heavy cream for the best volume.
➔ Ensure cream cheese is at room temperature first.
➔ Do not overmix the whipped cream or it separates.
➔ Fold ingredients slowly to keep the air inside.
➔ Chill your mixing bowl before you start whisking.
➔ Use full-fat ingredients for the creamiest mouthfeel.
➔ Press plastic wrap directly onto the cream surface.
➔ Add fruit swirls for a different flavor profile.