Cheesecake Ice Cream: No Ice Cream Maker Required
Cheesecake Ice Cream: Simple, Fast, and No Ice Cream Maker Required!
If you desire a fast recipe that doesn’t require an ice cream maker for an improvement upon regular vanilla, you are in the right place. I really like this recipe because when frozen, it doesn’t turn into a block of ice; it remains scoopable. The cheesecake flavor is divine, of course, and you can’t beat how few ingredients it requires.
You will need:
1 8 ounces block of cream cheese
1 can sweetened condensed milk
2 cups milk, half and half or cream (I made one batch with each and really, I’d say use whatever you have in the fridge because the thickness of the cream cheese really is what makes it creamy. Regular ol’ 2% won’t be a letdown, I promise)
2 tablespoons good quality or homemade vanilla extract
If you think of it, let the cream cheese soften on the countertop for a bit before mixing with the can of sweetened condensed milk.
Once the sweetened condensed milk is incorporated with the cream cheese, turn your mixer to a slow speed and add the milk or cream and the vanilla extract.
Mix until very smooth.
Pour into a container and freeze until firm, or mix in an ice cream maker following the manufacturer’s instructions.
What do you think, Dear Readers? Is this on your to-make list? Share in the comments below!