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Cheesecake Ice Cream

Homemade Cheesecake Ice Cream is a lot easier to make than you think! Topped with chocolate chips and graham crackers it's so delicious!
Course Dessert
Cuisine American
Keyword cheesecake ice cream
Prep Time 30 minutes
Cook Time 0 minutes
Freezing Time 3 hours
Total Time 3 hours 30 minutes
Servings 12
Calories 267kcal
Author Lauren


  • 2 cups heavy cream divided
  • 1 cup sugar divided
  • 1 8- oz package cream cheese at room temperature
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt


  • In a large bowl (I used a stand mixer), whip 1 cup cold cream with 1/4 cup sugar until stiff peaks form. Set aside.
  • In another bowl, whip cream cheese and remaining 3/4 cup sugar until smooth. Scrape down sides and whip again. Slowly stream in 1 cup cream, vanilla and salt. Scrape down sides and whip again.
  • Fold whipped cream into cream cheese mixture until uniform in consistency.
  • Spoon into wax paper-lined air-tight container. Smooth the top and cover with lid. Freeze until mostly solid, about 3 hours.
  • Top with desired toppings- I used graham crackers and chocolate chips, but chocolate or caramel syrup and nuts would be great, too!


Calories: 267kcal | Carbohydrates: 19g | Protein: 2g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 124mg | Potassium: 56mg | Sugar: 17g | Vitamin A: 837IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg