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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.