Cheesecake Ice Cream

Cheesecake Ice Cream

Have all of the creamy goodness of cheesecake without turning on the oven in this blazing heat.  Everyone declared this the new favorite ice cream of our household.  I will make this again and again, it is so good and way easier than baking a cheesecake.  I started with vanilla and I plan to experiment with some of my other cheesecake favorites, wouldn’t a strawberry swirl be wonderful, or chocolate with caramel…..I guess I could go on and on.  This is super easy, no eggs, so you don’t have to cook it or worry about eating raw eggs.  You have to try this, it’s so easy and a real crowd pleaser!

Cheesecake Ice Cream


8 oz cream cheese, softened

1 cup sugar

1 vanilla bean , split and seeds removed

1 teaspoon vanilla extract

2 1/2 cups half and half


In a large mixing bowl, add cream cheese and beat on medium speed with an electric mixer until smooth.  Add sugar and continue to beat until well combined.  Add vanilla bean seeds, vanilla extract, and half and half and beat until all combined, stopping occasionally to scrape bottom and sides of bowl.  Pour into ice cream maker, making sure that you scrape the bowl to get all of the vanilla bean seeds.  Follow ice cream maker directions.  Serve immediately or store in an airtight container in the freezer.   Great by itself or garnish with fresh berries or your favorite toppings.



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