Vanilla Bean Cheesecake No-churn Ice Cream

Servings: 12


one 8 oz. block of cream cheese, light or regular, at room temperature
one 14.5 oz. can of sweetened condensed milk, regular or fat free
1 tablespoon vanilla bean paste
1 pint heavy cream, well chilled


Place a large glass or metal bowl in the refrigerator or freezer for whipping the cream.

Using an electric mixer or whisk attachment, beat together the cream cheese, sweetened condensed milk, and vanilla bean paste until smooth. Set aside.

In the chilled bowl, using an electric mixer or whisk, beat the heavy cream to soft peaks.

Gently fold the cream cheese mixture into the whipped cream.

Pour the mixture into a container that you can freeze and has an airtight lid, cover, and place in the freezer until frozen.

FB video link:

Recipe Tips:

While Vanilla Bean Paste really gives that intense vanilla flavor, you could also use a good quality vanilla extract.

Make sure your cream cheese is at room temperature so that you can blend it with the vanilla bean past and sweetened condensed mils and get a nice smooth texture. This will ensure creamier ice cream.

But your heavy cream should be very cold. I also recommend putting your bowl and beaters in the fridge or freezer. The colder everything is, the easier it will whip up without overbeating.

You want to gently fold the cream cheese mixture into the whipped cream to avoid deflating it. Again, this produces creamier ice cream.

If you’ve put the ice cream in the freezer overnight, you may need to let it sit out for a couple minutes to make it easier to scoop.