Pumpkin Cheesecake Truffles
Pumpkin Cheesecake Truffles are the perfect bite-sized treat for fall, combining creamy pumpkin, spiced cheesecake flavor, and a touch of…
Cheesecake Ice Cream is a rich, creamy dessert that blends the tangy flavor of classic cheesecake with the smooth texture of homemade ice cream. With sweetened condensed milk, whipped cream, and crunchy graham cracker pieces, this no-churn recipe delivers bakery-style indulgence without needing an ice cream machine. It’s the perfect make-ahead dessert for gatherings, summer nights, or whenever you crave something luxuriously sweet and comforting.
- Prep time15 minutes
- Chill time5 minutes
- Servings4
- DifficultyMedium
Cheesecake Ice Cream Recipe
Ingredients
- 14 ounces (397 g) sweetened condensed milk
- 8 ounces (226 g) cream cheese, at room temperature
- 1 ½ teaspoons vanilla extract or vanilla bean paste
- 2 cups (480 ml) heavy cream
- about ½ cup graham cracker pieces and crumbs
Instructions
- Place a 9” x 5” loaf pan or other similarly sized container in the freezer.
- Using an electric mixer on medium speed, beat together the condensed milk, cream cheese, and vanilla until thoroughly combined and smooth.
- Place the cream in a separate bowl. Use an electric mixer with a whisk attachment to whip the cream at medium-high speed until stiff peaks form.
- Fold about a quarter of the whipped cream into the cream cheese mixture, and then gently fold in the remaining whipped cream. Stir in the cookie pieces, saving a handful for scattering over the top if you like.
- Transfer the ice cream to the cold pan. If you reserved any cookie pieces, sprinkle them over the top. Cover and freeze at least 5 hours before serving.
Health Benefits
Cheesecake Ice Cream provides energy from healthy fats in heavy cream and calcium from cream cheese, which supports bone strength and muscle function. While it’s an indulgent dessert, moderate portions can satisfy sweet cravings and help prevent overeating later.
FAQs
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Cheesecake Ice Cream Recipe Ingredients 14 ounces (397 g) sweetened condensed milk 8 ounces (226 g) cream cheese, at room temperature 1 ½ teaspoons vanilla extract or vanilla bean paste 2 cups (480 ml) heavy cream about ½ cup graham cracker pieces and crumbs Instructions Place a 9” x 5” loaf pan or other similarly sized container in the freezer.
