No Churn Cheesecake Ice Cream

Years and years ago, Hungry Hubby recorded Nigella Express for me on the off chance I may enjoy it, knowing how interested I was in all things food but before I knew anything much about The Domestic Goddess herself.  I fell hook, line and sinker for her dulcet tones and unashamed love of big flavours, and disregard of calories in favour of real, quality ingredients.

Hubs later went on to buy all of her books for me and I devoured them greedily, listening to every word of her evocative and unique voice as a food writer, not to mention being enticed to stop what I was doing and go cook up one of her recipes, post haste.

In particular, I cooked my way through almost every recipe in Forever Summer and shared my results with my foodie friends via Nigella’s old website which sadly no longer exists, in that incarnation of it at least.  It was one of the reasons I started a blog so that I had a place to witter on about my latest recipe discovery to people of a similar mindset.

Forever Summer was my least used book for some reason at first but once I drew up a list of recipes I wanted to try, I found it impossible to stop.  The ice cream section taunted me as it was in the days before I had an ice cream maker and trying to produce something voluptuous and creamy, without unpleasant ice crystal formation just by whipping it out of the freezer and beating it a few times by hand wasn’t good enough.  Sorry, Nigella!

No Churn Cheesecake Ice Cream-2

Once Hungry Hubby gave me the ice cream attachment to use with my KitchenAid as a Christmas gift one year, I rediscovered Forever Summer and finally could make my own ice cream the way it is intended to be eaten. Thick, smooth, melting in the mouth and oh so dreamy and creamy!  A most pleasing discovery was Nigella’s recipe for Cheesecake Ice Cream which, for cheesecake fans (and you know I am), is next level cream cheese evoked joy.

However, so few of us can afford a good enough ice cream churner to make the purchase worthwhile and mine won’t fit in our tiny freezer so I seem to have made it my life’s work to come up with various no-churn recipes to ensure you don’t have to go without.  Which brings me to today’s recipe for No Churn Cheesecake Ice Cream.

The recipe I have come up with is my own but the flavour is very much inspired by Nigella’s recipe and it works absolutely beautifully as a condensed milk ice cream, which is so popular right now.  The cream cheese comes through really well bolstered by a little lemon and of course some real vanilla and like all good cheesecakes, digestive biscuits must feature.  I made my own with Nigella’s recipe from her first book How To Eat but please go ahead and buy a packet of McVities if you don’t have the wherewithal or desire to make your own.

Do not deny yourself the pleasure of eating this wonderful ice cream for the sake of replicating artifice in biscuit form!  Serve with plenty of juicy, sweet summer berries and a couple of biscuits and you will die and go to cheesecake and ice cream heaven.

No Churn Cheesecake Ice Cream
Thick and creamy, cheesecake ice cream made without the need of an ice cream machine
Servings: 8
: 351 kcal
Author: Just Jo
  • 200 g condensed milk
  • 180 g full fat cream cheese drain away any liquid first
  • 1 tbsp lemon juice
  • Seeds of a vanilla bean
  • 450 ml double cream
  1. Whisk all ingredients together until thick, creamy and holds soft peaks.
  2. Pour into a freezer safe tub and freeze for 2-3 hours until solid.
Recipe Notes

If frozen over night, remember it will need 30-40 minutes in the fridge to ripen (soften) enough to scoop easily.

Strawberry Cheesecake Milkshake

Strawberry Cheesecake Milkshake-2

And this is a rather fabulous alternative little serving suggestion – why not use some of this gorgeous ice cream to make Strawberry Cheesecake Milkshake?  I know, just when you thought it couldn’t get any better!

Simply whiz one punnet of washed and hulled strawberries (approx 200-250g) with two large scoops of this ice cream and approx 200-250ml ice cold milk in a blender (I use my Bamix, a super powerful stick blender).  Squirty cream optional but encouraged to serve 😉  Serves 2.

Strawberry Cheesecake Milkshake

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  1. The Cooking Ninja 20th July 2015 at 3:33 pm - Reply

    Saw your recipe on my FB and couldn’t help but got all inspired to whip it up. Originally wanted to make cheesecake with it but your article change my mind. The cream cheese ice cream is now sitting in freezer to firm up. However I modified your recipe as I didn’t have double cream. I substitute it with cream and yogurt & sans lemon juice. So far it tastes good and creamy. Will see how it firms up tomorrow. Thank you for sharing your recipe.

    • Just Jo 20th July 2015 at 7:02 pm - Reply

      Fabulous! ANd thank you for stopping by – I’m sure your subs will work. Check the post out again – I just updated it with a milkshake serving suggestion 😀

  2. Ana Fernandez 21st July 2015 at 4:29 pm - Reply

    yummy! Cheesecake and ice cream, 2 of my loves in 1! Great recipe 🙂

    • Just Jo 21st July 2015 at 7:18 pm - Reply

      Thank you – it is a marriage made in dessert heaven 😀

  3. Thalia @ butter and brioche 22nd July 2015 at 8:27 am - Reply

    How easy is this to make?! LOVE no-churn ice cream recipes. Especially when they are as delicious as this cheesecake version.

  4. Lucy @ Bake Play Smile 29th July 2015 at 12:16 am - Reply

    Oh this is just too easy!!! And you have so many of my favourite things in here! Pinning!!!

    • Just Jo 29th July 2015 at 7:40 am - Reply

      It’s dangerously easy! 😉 And thanks for stopping by, I’m really pleased you like so much 😀

  5. Julie Yates 12th August 2015 at 5:48 pm - Reply

    Yum-O !!! Looks like a winner! Definitely pinning this on my “Ice Cream” Pinterest board!

    • Just Jo 12th August 2015 at 6:18 pm - Reply

      Great! I hope you like it 😀

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