No-Churn Cheesecake Ice Cream

No-Churn Cheesecake Ice Cream will become your new, favorite ice cream. Homemade graham cracker crust pieces make this easy ice cream over the top!

I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone.

No-Churn Cheesecake Ice Cream is one of my new favorite ice creams – quite possibly the best one I have made ever! That says a lot, because I love making ice cream. My Key Lime Pie Ice Cream, Root Beer Float Ice Cream, and Vanilla Bean Ice Cream are among the top, but this No-Churn Cheesecake Ice Cream has edged them out.

Graham Cracker Crust:

My favorite part of any pie or cheesecake is the graham cracker crust. I love a crunchy crust paired with cheesecake or pudding pie, and graham cracker is so easy to make. I used honey graham crackers, but you can also use flavored graham crackers or Nilla wafers too. The crust needs to be made first, so it can cool. I guarantee you will want to snack on the pieces, like we did. I might just make a crust for snacking one day.

No-Churn Cheesecake Ice Cream:

No-churn ice creams are incredibly easy to make. While I love using my Kitchenaid Ice Cream maker, this ice cream is a breeze to make and I don’t have to worry about having my attachment bowl pre-frozen. Vanilla bean paste makes a ton of difference in this recipe, and I love seeing the little vanilla seeds flecked throughout the ice cream.

Half of this ice cream was gobbled up as soon as it was ready. I am definitely going to be making a lot more of this recipe in the near future. Even my mom, who isn’t a fan of cheesecake, said this was the best ice cream I have ever made.

Tools, Tips & Tricks:

• You can find my favorite whisks and spatulas in my Amazon shop
• Make sure your heavy cream, bowl and whisk are very cold before whipping.
• Here are a few of my favorite ice cream storage containers.
• Use quin sprinkles to avoid bleed, or regular sprinkles if making and serving immediately
• Freeze ice cream for at least 24 hours.

No-Churn Cheesecake Ice Cream

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Freezing Time 1 day d

Servings 8

Ingredients

  

Graham Cracker Crust

• 8 full size honey graham crackers
• 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
• 4 tablespoons unsalted butter

No-Churn Cheesecake Ice Cream

• 8 ounces cream cheese, softened
• 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
• 14 ounces sweetened condensed milk
• 1 tablespoon Taylor & Colledge Vanilla Bean Paste
• 2 cups heavy whipping cream

Instructions

 

Graham Cracker Crust

• Heat oven to 350F. Prepare sheet pan with parchment paper. Melt butter and set aside. In food processor, pulse graham crackers and sugar until crumbs. Slowly drizzle in the melted butter and pulse until is thoroughly mixed.
• Pour mixture onto sheet tray and use the back of a large measuring cup to flatten into a rectangular shape. Bake for 8 minutes, or right before edges start to brown. Cool and cut or break into bite-sized pieces and set aside.

No-Churn Cheesecake Ice Cream

• In a large bowl using a hand blender, or in bowl of stand mixer, beat cream cheese and sugar until fluffy. Add in sweetened condensed milk and vanilla bean paste, and mix to combine.
• In separate bowl, whip heavy cream to stiff peaks. Fold into cream cheese mixture 1/3 at a time.
• Add 2/3 of the graham cracker crust pieces and fold into ice cream. Pour half of ice cream into standard loaf pan. Sprinkle half of remaining crust onto ice cream. Add remaining ice cream, then remaining crust pieces. Freeze for 24 hours (cover with plastic wrap or parchment after 4 hours).

Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine. Thank you sponsors for providing the prize packages.

Check out these #BacktoSchoolTreats recipes from our Bloggers:

Back to School Breakfasts:
Pancake Tacos from A Kitchen Hoor’s Adventures

Back to School Snacks:
Cookie Monster Muddy Buddies from The Redhead Baker

Back to School Desserts:
Candied Lemon Cupcakes from Culinary Adventures with Camilla
No-Churn Cheesecake Ice Cream from Love and Confections

Back to School Drinks:
Caramel Apple Mocktail for the Kiddos! from Jen Around the World