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    Home » Desserts

    Vanilla Cream Cheese Ice Cream

    Last Updated : Jul 26, 2022. This post may contain affiliate links. As an Amazon affiliate I earn from qualifying purchases.

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    cream cheese ice cream recipe without ice cream maker
    cream cheese ice cream
    Contents hide
    1 Eggless, No Churn Homemade Vanilla Cream Cheese Ice Cream
    2 How To Make Eggless Vanilla Cream Cheese Ice Cream Without Ice Cream Maker?
    3 Ingredients used
    4 Step By Step Instructions
    4.1 Notes
    5 Vanilla Cream Cheese Ice Cream
    5.1 Ingredients
    5.2 Instructions
    5.3 Notes
    5.4 Nutrition

    Eggless, No Churn Homemade Vanilla Cream Cheese Ice Cream

    Homemade vanilla cream cheese ice cream recipe using sweetened condensed milk is very delicious and so easy to prepare.

    This is a simple and easy no churn vanilla ice cream recipe without ice cream maker that is also eggless!

    I used one 8 oz pack of Philadelphia Cream Cheese and one pack of this sweetened condensed milk for this homemade vanilla ice cream recipe.

    I love easy, homemade ice creams that do not need ice cream makers like this vanilla ice cream and also this homemade cream cheese mango ice cream which is the best homemade mango ice cream I have ever made using fresh sweet mangoes, cream cheese and condensed milk!

    These are delicious, easy to make ice creams without an ice cream maker and they are naturally so creamy and flavorful because of the cheese.

    eggless cream cheese ice cream recipe

    We use 8 oz of cream cheese with about 12 oz of sweetened condensed milk to make the perfect ice cream that is sweet, creamy, cheesy and delicious.

    If you love the flavor and texture of cream cheese more in the ice cream, you may even add a little more cream cheese (if you add more cream cheese you may need to add more sweetener for which you can use powdered sugar) to make it more cheesy!

    vanilla cream cheese ice cream no churn recipe
    vanilla cream cheese ice cream no churn recipe

    In fact, the first time I made it I used 16 oz of cream cheese for 12 oz condensed milk along with 1 cup of powdered sugar and vanilla flavor, and it was so delicious and my kids loved it.

    However, with an amount of 16 oz cream cheese, it tasted more like a delicious ice cream with a texture of cream cheese icing or frosting, so I reduced the amount of cream cheese next time and added some heavy whipping cream to get the right texture for ice cream and it was perfect.

    homemade cream cheese ice cream recipe without ice cream maker
    no churn eggless cream cheese ice cream recipe

    So here is how you can make this simple and easy, eggless, cheesy vanilla ice cream with sweetened condensed milk following this easy ice cream recipe without ice cream maker.

    How To Make Eggless Vanilla Cream Cheese Ice Cream Without Ice Cream Maker?

    We use the following ingredients to make easy, creamy, cheesy, delicious eggless vanilla ice cream.

    Ingredients used

    8 oz cream cheese softened

    2 cups heavy whipping cream

    12 ounces sweetened condensed milk may adjust the amount slightly

    1 teaspoon vanilla extract

    2 tablespoons powdered sugar or as needed, optional

    Step By Step Instructions

    Chill the mixing bowl and mixer blades in the refrigerator at least for about 15 minutes in advance to the making of ice cream.

    Transfer the softened cream cheese to the chilled bowl and mix using a good quality electric mixer ( I used a hand mixer) for about 1 to 2 minutes.

    Add the heavy cream and mix for another 1 minute until soft peaks begin to form.

    Add the vanilla extract and also sweetened condensed milk to the bowl, mix well using a spoon and then beat for about 2 minutes until all the ingredients are well combined and the mixture is soft.

    If you prefer more sweetness, you may add a couple of spoons of powdered sugar (only if you want it more sweet) and beat for another one more minute until the sugar is well blended with the mixture.

    Transfer the mixture to a freezer safe bowl and freeze for about 30 minutes (do not mix it if the mixture is already frozen, you can wait until the mixture is slightly melted so you can whip it easily).

    After 30 minutes, while the mixture is still not frozen, beat the mixture for about 1 to 2 minutes which will make the ice cream more creamy and you will get the perfect texture.

    Transfer the mixture back to the freezer and freezer for another 4 to 6 hours or until the ice cream is set.

    To store the homemade ice cream, just use freezer safe containers and make sure to store in the freezer which can be stored in the freezer for few weeks at least (I haven't stored for more longer period so I am not sure about storing for more time).

    You can read more about storing homemade ice creams here.

    Notes

    You can leave the ice cream in refrigerator for few minutes (about 10 minutes) prior to serving, which will make it soft enough so you can easily scoop it out.

    If you love more cheesy texture and flavor, you may slightly increase the amount of cream used and add more powdered sugar for the desired sweetness.

    On the other side, if you prefer more light texture with a light cream cheese flavor, you can slightly increase the amount of heavy whipping cream and add little more powdered sugar to adjust the sweetness.

    Below you can get the detailed recipe for this easy, delicious homemade ice cream.

    eggless cream cheese ice cream recipe
    Print Recipe
    4.50 from 2 votes

    Vanilla Cream Cheese Ice Cream

    Homemade vanilla cream cheese ice cream is easy to make without an ice cream maker and it is so delicious and rich with the cheesy flavor, perfect for cheese lovers!
    Prep Time15 minutes mins
    Freezing Time6 hours hrs
    Total Time15 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: cream cheese ice cream, eggless vanilla ice cream, homemade vanilla ice cream, no churn vanilla ice cream
    Servings: 8
    Calories: 447kcal
    Author: Parvathy

    Ingredients

    • 8 oz cream cheese softened
    • 2 cups heavy whipping cream
    • 12 ounces sweetened condensed milk may adjust the amount slightly
    • 1 teaspoon vanilla extract
    • 2 tablespoons powdered sugar or as needed, optional
    US Customary - Metric

    Instructions

    • Chill the mixing bowl and mixer blades in the refrigerator at least for about 15 minutes in advance to the making of ice cream.
    • Transfer the softened cream cheese to the chilled bowl and mix using a good quality electric mixer ( I used a hand mixer) for about 1 to 2 minutes.
    • Add the heavy cream and mix for another 1 minute until soft peaks begin to form.
    • Add the vanilla extract and also sweetened condensed milk to the bowl, mix well using a spoon and then beat for about 2 minutes until all the ingredients are well combined and the mixture is soft.
      If you prefer more sweetness, you may add a couple of spoons of powdered sugar (only if you want it more sweet) and beat for another one more minute until the sugar is well blended with the mixture.
    • Transfer the mixture to a freezer safe bowl and freeze for about 30 minutes (do not mix it if the mixture is already frozen, you can wait until the mixture is slightly melted so you can whip it easily).
    • After 30 minutes, while the mixture is still not frozen, beat the mixture for about 1 to 2 minutes which will make the ice cream more creamy and you will get the perfect texture.
    • Transfer the mixture back to the freezer and freezer for another 4 to 6 hours or until the ice cream is set.

    Notes

    You can leave the ice cream in refrigerator for few minutes (about 10 minutes) prior to serving, which will make it soft enough so you can easily scoop it out.
    If you love more cheesy texture and flavor, you may slightly increase the amount of cream used and add more powdered sugar for the desired sweetness. On the other side, if you prefer more light texture with a light cream cheese flavor, you can slightly increase the amount of heavy whipping cream and add little more powdered sugar to adjust the sweetness.

    Nutrition

    Calories: 447kcal | Carbohydrates: 28g | Protein: 7g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 110mg | Sodium: 159mg | Potassium: 252mg | Sugar: 28g | Vitamin A: 1369IU | Vitamin C: 1mg | Calcium: 188mg | Iron: 0.2mg

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    Comments

    1. Marda F Cook says

      April 16, 2021 at 12:07 pm

      Excellent recipe!!!

      Reply
      • Recipe Garden says

        April 16, 2021 at 12:37 pm

        Thank you so much for the feedback! Much appreciated 🙂

        Reply
    2. Barbara says

      June 11, 2021 at 2:36 pm

      Can this be put into my ice cream maker? Just wondering if it’s too thick for that

      Reply
      • Recipe Garden says

        June 11, 2021 at 2:41 pm

        Hi Barbara, I haven't tried this with ice cream maker, so I am not sure. If you think it's too thick, you may add little more heavy cream or slightly reduce the amount of cream cheese to adjust the consistency as you need. Hope this helps. Thank you!

        Reply
    3. Jose says

      January 04, 2023 at 11:17 pm

      Really. EGG-less? and the creams ?

      Reply
      • Recipe Garden says

        January 05, 2023 at 1:34 pm

        This is an eggless recipe as we do not use any eggs in the recipe. Cream is used including cream cheese and heavy whipping cream. I am not sure if I understand what you are referring to.

        Reply
    4.50 from 2 votes (1 rating without comment)

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