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Vanilla Cheesecake Ice Cream
A creamy American no-churn cheesecake ice cream with a graham cracker swirl running through it. Whipping the cream to stiff peaks before folding it through the cream cheese mixture is what gives this ice cream its light, airy texture without ever needing a churner.
Ingredients
Instructions
Whip cream to stiff peaks.
Beat cream cheese until smooth. Add condensed milk, vanilla, lemon juice and zest.
Fold in whipped cream.
Mix biscuits and melted butter.
Pour cream mixture into a container, layering with biscuit mixture. Swirl. Freeze 6 hours.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
