If you love cheesecake and ice cream then this recipe is for you. Try this no-churn cheesecake ice cream recipe, it is worth it.
So cheesecake and ice cream are my guilty pleasures. They are just creamy goodness which I decided to combine and boy was I happy. This no-churn cheesecake ice cream recipe is going me life and fat at the same time.
I know I’m packing on the calories in each scoop but I just can’t help myself because it is that good. I am craving it right now. But I’m taming myself.
You will not want to share this ice cream with any once you’ve made. So try it.
I hope you enjoy the recipe.
Let’s get into this recipe.
Ingredients:
(makes 1 pint)
- 1+1/4 cups Heavy whipping cream, cold
- 1 tsp Vanilla extract
- 1 cup Sweetened condensed milk
- 8 oz Cream Cheese, softened
- 4-6 Graham crackers
- 5 tbsp Strawberry or blueberry preserves
Directions:
- In a stand mixer or using your hand mixer, whisk the cream until stiff peaks starts to form then add the cream cheese and mix it. Finally mix in the condensed milk and vanilla extract. Mix until everything is incorporated.
- Fold in the preserve and the crackers.
- Pour the mixture into a freezable container and freeze for a minimum of six hours before serving. Enjoy!
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